Tortelli alla zucca violina (with butternut squash)
Ingredients for 4 people
12 Tortelli alla zucca violina
500 ml milk
4 egg yolks
125 g sugar
65 g flour
5 g nutmeg
500 ml whipping cream
100 g dark chocolate 75%
2 g dried chili pepper
To prepare custard, boil milk with nutmeg. In a bowl, mix egg yolks, sugar and flour. When milk has boiled, pour egg mixture and mix vigorously to prevent it from sticking.
When cream has thickened, let it cool in a container. Melt chocolate in a bain-marie and add 100 ml of previously heated cream.
Whip remaining cream firmly and mix with nutmeg custard. Cook Tortelli alla Zucca in plenty salted water for about 4-5 minutes.
Drain and coat them in granulated sugar. Let caramelize in the oven at 200°C for 3-4 minutes. Dice fresh fruit, pour into granulated sugar and leave in the freezer for 5 minutes.
Arrange chocolate ganache in the plate and lay chili pepper over it. Place Tortelli alla zucca violina and make some spikes with a pastry bag. Decorate with ‘frosted’ fresh fruit and shoots.
Chef Giulia Canneva junior italian national chef team.