Pumpkin cappellacci on walnut pesto with amaretto crumble and fresh spinach


20 Pumpkin Cappellacci

40 g fresh spinach

For the walnut pesto:

80 g walnuts

70 g Parmesan cheese 24 months

15 g milk

15 g pine nuts

30 g Evo oil

1 clove of garlic

15 g breadcrumbs

salt to taste.

For the amaretto crumble:

50 g "00" flour

50 g almond flour

50 g Macaroons

50 g butter at room temperature


Place walnuts, pine nuts, garlic and breadcrumbs inside a kitchen mortar and begin to pound. Add the remaining ingredients and finally the oil in a drizzle. Process all ingredients until a creamy mixture is obtained. For the amaretto crumble, sift the flours twice and combine them. Place the macaroons and flours in a planetary mixer. Begin mixing on low speed with the paddle attachment, adding the softened butter a little at a time until a grainy mixture is obtained. Spread the crumble mixture over a baking sheet with baking paper and bake in a 170°C oven for 10 minutes. Wash the spinach and clean it of its roots. Cook the pumpkin cappellacci in plenty of salted water for 4 to 5 minutes. Sauté in a pan with the walnut pesto and a little cooking water. Plate the cappellacci, completing the composition with the amaretto crumble and a few fresh spinach leaves.

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