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Pumpkin panzerotti with walnut sauce

For the Panzerotti:
200g. plain flour
300g. wheat flour
3 eggs
300 gr. fresh yellow marrow
2 leaves of mint
2 blades of chives
Pinch of nutmeg
1 small shallot
1 dl. extra virgin olive oil
100 gr. Parmesan cheese
Salt, pepper, water as required

For the sauce:
100 gr. shelled walnuts
2 cloves of garlic
250 gr. fresh cream
1 dl. extra virgin olive oil
Salt, pepper, as required.

To make the "panzerotti": Make the basic pastry for the panzerotti with flour, eggs, water and salt. Roll the pastry out into two sheets, dividing each one into squares. Meanwhile gently brown the shallot, mint and chives in oil, then add the chopped marrow, salt, pepper and nutmeg. When cooked bind with grated Parmesan cheese. As soon as the mixture is cold, divide it up among the pastry squares, covering it with another pastry square, brushing with egg to join. For the sauce: Heat the oil and garlic, then add the chopped walnuts and the cream. Add salt and pepper to taste. Cook the panzerotti and cover with the sauce, adding grated Parmesan on top.

Rosario Caruana