Tortelli Di Zucca (Pumpkin Tortelli) L a Time

1 3/4 lb Yellow pumpkin or

- Hubbard squash (or Acorn) 1/4 lb Mostarda di Cremona (fruit

-pickled in mustard), -finely chopped 2 oz Amaretti cookies, finely

- ground Parmigiano-Reggiano cheese Nutmeg Salt, pepper 1/2 to 1 tsp. dried mustard,

- optional 2 tb Bread crumbs, optional

2 1/4 c All-purpose flour

3 Eggs, beaten well

1/4 c Unsalted butter

Typed by Manny Rothstein (This recipe is from Dal Pescatore, just north of Parma, Italy,"considered by many to be the best restaurant in the entire country" sez the Times, so it must be true.)MR This filling takes some adjusting to resemble the stuff the Santinis brought from home. Their Mostarda, which they make themselves every year, had a mustard-y bite that nearly brought tears to our eyes. The stuff we bought here, in an Italian specialty store, was much sweeter, so we added a bit of dried mustard to crank up the heat. Also, since we could find neither yellow pumpkin nor Hubbbard squash on the day we shopped for testing materials, we used acorn squash. It worked fairly well but required some additional bread crumbs to become firm enough to hold together properly. When it`s done, the flavors are explosive and almost medieval, combining sweet squash with mustard-y hot mostarda and rich cheese and butter. Prepare filling up to 2 days in advance, but definitely before pasta is rolled out. Cut pumpkin or squash in sections, remove seeds. In pan bake at 350 degrees until tender. Pass through food mill into large bowl. Add

Mostarda, amaretti, 2 tb cheese and dash of ground nutmeg. Season to taste with salt and pepper. Mix well and taste. Filling should have definite mustard-heat. If not, add up to 1 ts dried mustard. Filling should also be fairly firm and loosly hold together when formed in ball. If not, add up to 2 tb bread crumbs.

In bowl mix flour and eggs. Knead into smooth ball and wrap in plastic wrap. Set aside at least 1/2 hour. Devide in quarters and work with 1 portion at a time, keeping rest tightly wrapped in plastic wrap. Knead and roll out on pasta machine to next-to-thinnest setting. Cut into long strip and cut s

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CREAM CHEESE POUND CAKE III

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