Servings:
4
INGREDIENTS
- - 450 g of pumpkin
- - 150 g of sole, fresh
- - 150 g of wheat flour type 0
- - 70 g of bran
- - 1 egg
- - 1 egg yolk
- - 2 shallots
- - 1 lemon
- - 1 bunch of thyme
- - 1 packet of squid ink
- - milk
- - Extra virgin olive oil Il Nutrimento
- - salt
INSTRUCTIONS
- Arrange the flour and the bran like a fountain and stir. Pour in the eggs and the squid ink, add a pinch of salt and mix well the ingredients, adding a little warm water if the dough is too dry. Let it rest wrapped in a damp cloth for about an hour.
- Peel the pumpkin and cut into small cubes. Saute for 5 minutes, the chopped shallots in a pan with 2 to 3 tablespoons of olive oil, pour the pumpkin, salt and let saute for 10 minutes.
- Remove the pumpkin from the pan and in the rest left on the bottom reinforce with a little oil and saute the diced fish fillets, over high heat for 5 minutes. Remove from the heat and stir the fish with half of the pumpkin. Puree the other half with the milk needed for a smooth sauce, add salt if needed and keep warm.
- Grate one-third of the lemon rind and cut the rest into thin strips. Put aside a dozen sprigs of thyme and browse the rest of the bunch. Season the pumpkin and fish stuffing with zest and peeled thyme.
- Roll out the dough into thin sheets and with a mold form some discs of about 8 cm diameter. Brush them with a little water and place the filling of pumpkin and fish in the center of each.
- Close the discs getting the halfmoons „mezzelune“, sealing the edges well with a fork. Boil the pasta for 5 minutes and drain it gently with a slotted spoon. Arrange the halfmoons directly on the dishes already coated with the pumpkin sauce. Decorate with strips of lemon zest and whole thyme sprigs.
