Pumpkin tortelli

A recipe from The Silver Spoon

Preparation: 15 minutes

Cooking: 20 minutes

Serves: 4 people

Ingredients:

500g (1lb 2oz) (4 cups) pumpkin, peeled, seeded and chopped

2 tablespoons olive oil

200g (7oz) (⅔ cup) Parmesan cheese, grated, plus extra to serve

2 eggs, lightly beaten

80–120g (3–4oz) (1½-2 cups) fresh breadcrumbs

1 quantity Fresh Pasta Dough

50g (2oz) (4 tablespoons) butter

8 fresh sage leaves

salt and pepper

Method:

Preheat the oven to 180°C/350°F/Gas Mark 4.

Put the pumpkin in a roasting tin, drizzle with the oil, cover with foil and bake for about 1 hour. Pass the pumpkin through a food mill into a bowl, or process to a purée (paste).

Add the Parmesan and eggs and season with salt and pepper. Stir in enough breadcrumbs to make a fairly firm mixture.

Roll out the pasta dough into a sheet and stamp out 7.5cm (3inch) rounds with a pastry cutter. Spoon a little of the pumpkin filling into the centre of each round, fold in half and crimp the edges.

Cook the tortelli in a large pan of salted boiling water for 10 minutes.

Meanwhile, melt the butter in a frying pan, add the sage and cook for a few minutes.

Drain the tortelli, place in a warmed serving dish and sprinkle with the sage butter and extra Parmesan.

The Silver SpoonThe Silver Spoon Kitchen

Price AUD$74.95 | Phaidon 100 Price £39.95 | Phaidon 100 Price €49.95 | Phaidon 100

The Silver Spoon, the most influential and successful Italian cookbook of the last 50 years, is now available in a brand new revised edition. Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. Considered essential in every household, it is still one of the most popular wedding presents today.

The Silver Spoon was conceived and first published by Domus, the design and architectural magazine famously directed by Giò Ponti from the 1920s to the 70s. A select group of cooking experts was commissioned to collect hundreds of traditional Italian recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They furthermore included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet chef and the amateur enthusiast alike.

A comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. The new edition features new introductory material covering culinary matters such as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set the table. It is also illustrated with twice as many newly commissioned photographs and contains a new section of menus by celebrated chefs cooking traditional Italian food.

This is a monumental and unsurpassably prestigious cookbook that will share the bookshelves with classic titles such as The Joy of Cooking and Larousse Gastronomique. With over 2,000 recipes illustrated with specially commissioned art work and photography, the book is destined to become a fresh and definitive classic in the Italian cuisine booklist.

Specifications:

Format: Hardback
Size: 270 × 180 mm (10 5/8 × 7 1/8 in)
Pages: 1505 pp
Illustrations: 400 illustrations
ISBN: 9780714862453

'Italy's version of The Joy of Cooking... Presents lucid recipes for every dish a lover of Italian food could wish for - more than 2,000 of them.' – Bon Appetit

'The one-volume encyclopedia of Italian home cookery.' – The Wall Street Journal

'Big and bountiful.' – The New York Times

'...This is a bible for serious Italian chefs, but it's accessible for beginners, too.' – Forbes Online

'A seriously comprehensive guide that shows that Italian food is about for more than just pasta and pizza... One for serious Italophiles.' – Gordon Ramsay, The Times

'The most successful Italian cookbook of all time.' – The Financial Times

'A joy to cook from... May well prove to be the only Italian cookery you’ll ever need.' – Henrietta Green, Daily Mail

'It's hard to imagine a more comprehensive resource of Italian classics.' – Fine Cooking Magazine

'Accessible and a pleasure to read... When it comes to Italian home cooking, The Silver Spoon serves it up.' – Costco Connection

'Without a doubt, this season's one indispensable cookbook is The Silver Spoon... Magnificent.' – This Week

'A kitchen essential for anyone with even a passing interest in Italian food... If you're stuck for a Christmas gift idea for the foodie in your life, this is just the thing.' – Sunday Business Post Ireland

'The Silver Spoon is as delicious to look at as the recipes inside.' – Scotland on Sunday Christmas Guide

'A brilliant source of inspiration.' – Delicious

'Time-honoured recipes that make this a one-stop reference book for traditional Italian cooking.' – House and Garden

'The ultimate kitchen companion.' – Mindfood Magazine

'Strongly recommended for cooks of all stages, culinary school students, and food lovers.' – celebrity-books.blogspot.com

'The most exhaustive Italian cookbook in recent memory, this volume offers something for every cook, regardless of their skill level, and deserves to be a fixture in American kitchens.' – Publishers Weekly

'We love The Silver Spoon cookbook from the 1950s – a staple in many Italian food lovers’ kitchen.' – Family Circle

'This book is considered something of an authority on Italian cookery and is the bestselling cookery book of all time in its native land... For lovers of Italian cuisine it contains so much to inspire and delight. Well deserving of a coveted space on the kitchen shelf.' – Woman's Way (Ireland)

'There's plenty to say about Italian food but very little that hasn't been explored in this vast tome. In essence it defines the ineffable conviviality that gives Italian fare its pizzazz.' – Monocle