Pumpkin Cappelletti with Crawfish and Hazelnut Powder | Gianni D'Amato

Ingredients for 4 servings

• 100 g of classic egg pasta dough
• 4 fresh crawfishes

For the pumpkin filling

• 100 g of pumpkin puree
• 30 g of blended fruit mustard
• 70 g of Parmigiano Reggiano cheese
• 20 g of amaretti cookie powder
• A pinch of nutmeg
• A light grating of untreated lemon zest
• A pinch of salt

For the light bisque

• 200 g of crawfish heads and shells
• 1 clove of garlic
• 1 sprig of marjoram
• 1 sprig of thyme
• 2 basil leaves
• A pinch of red pepper flakes
• 5 cherry tomatoes, halved
• 20 cl of brandy

Method

Marinate 4 crawfish tails with a drizzle of oil, lemon balm, a few Sichuan peppercorns, and a small piece of lemon grass.

For the cappelletti

Blend all the ingredients for the pumpkin filling until you have a very smooth mixture. Roll out the pasta dough, cut it into small squares, place the filling on top, and fold them into cappelletti.

For the bisque

Sauté the aromatics with the scampi heads, shells, and garlic. Add the cherry tomatoes and cook for 5 minutes. Add the brandy, let it evaporate, add 200g of ice, melt the ice, reduce the liquid, and strain it through a fine sieve. Set aside.

Plating

Cook the cappelletti in boiling salted water for 3 minutes. Toss them with a drizzle of extra virgin olive oil. Place 30 g of bisque in each plate, add the cappelletti in a circle, place the marinated scampi in the center, sprinkle with a grating of hazelnuts, and garnish with some watercress leaves.