HELLO FALL! I’ve been waiting for you and your splendid bounty of crisp apples, juicy plums and pears, sweet root vegetables and colorful array of pumpkin and squash.
I am ready to put on warm sweaters and cozy up indoors spending my days developing new recipes and cooking warm soups, homemade breads, pizza dough and homemade pasta. This particular pasta recipe for butternut squash cappellacci is dear to my heart. It’s what Mr. Italicano’s Italian mom and aunt would prepare on Sunday lunches and for special holidays. It’s the dish that I would always go back for seconds, sometimes thirds, because it’s Just. That. Good. It’s bathed in sage infused butter and Parmigiano Reggiano cheese.If I’m by myself, I lick my bowl.
In the northern region of Emilia-Romagna there are two famous pumpkin/squash pasta dishes: tortelli di zucca from Mantova and cappellacci di zucca from Ferrara. The main difference is the name, shape and filling. In Mantova, the filling typically consists of cooked pumpkin, ground amaretti cookies, mostarda (candied fruit and mustard-flavored syrup), Parmigiano Reggiano and nutmeg.You can find them shaped in squares or like cappellacci, whose name is derived from the dialect caplaz which means “little hats” and is in reference to the straw hats once worn by farmers who worked the fields. The cappellacci di zucca from Ferrara, on the other hand, typically uses butternut squash, a little bread crumbs and does not include the amaretti or mostarda.
I am so excited to have two upcoming cooking classes this weekend where I will teach how to make this authentic Italian pasta dish! It is the ultimate Italian comfort food for the fall. If you are in the Seattle area, come make some mouthwatering homemade pasta with me!
October 6th, 11:00am-1:30pm
I will be holding a cooking classat Whisk, a beautiful store and cooking school in Bellevue. In this fun and interactive cooking class each student will start with flour and eggs to create their own pasta dough then will learn how to cut and form two pasta shapes–cappellacci and tagliatelle. We’ll then create Roasted Butternut Squash Cappellacci with a Sage Infused Butter Sauce and Tagliatelle with Porcini Mushrooms and Cream Sauce. You’ll learn the secrets of homemade Italian pasta, made simple so you can recreate these recipes again and again at home. Discover more details and sign up here.
October 7th, 1:00-3:30pm
I will be holding a class with my dear friend Lisa Caruccio, the owner ofCaruccio’s, a stunning culinary event center on Mercer Island. In this interactive, hands-on demo, you’ll learn the basic techniques to making two pasta shapes tagliatelle and cappellacci.I will be showing how to make Butternut Squash Cappellacci with a Sage Infused Butter Sauce, and Lisa will demonstrate how to make Chestnut Tagliatelle with a Light Cream Sauce. You can relax around the 21ft counter with a glass of wine and new friends, and jump in to participate with various preparations if you’d like.Discover more details and sign up here.
MORE FALL CLASSES & DEMOS COMING UP!
WHISK OCTOBER 16TH, 12PM-1PM LUNCH & LEARN – ITALIAN FALL COUNTRYSIDE LUNCH Enjoy a cooking demonstration, 2 course Italian lunch and glass of wine. MORE DETAILS. -Arugula Salad with Burrata, Pears and Walnuts -Farro Beet Soup with Greek Yogurt, Pistachios and Orange Zest
WHISK OCTOBER 23RD, 12-1PM LUNCH & LEARN – ITALIAN FALL COUNTRYSIDE LUNCH Enjoy a cooking demonstration, 2 course Italian lunch and glass of wine. MORE DETAILS. -Plum Caprese Salad -Homemade Turmeric Tagliatelle with Pumpkin, Toasted Walnuts and Crispy Sage Ribbons
WHISK OCTOBER 30th, 12PM-1PM LUNCH & LEARN – ITALIAN FALL COUNTRYSIDE LUNCH Enjoy a cooking demonstration, 2 course Italian lunch and glass of wine. MORE DETAILS. -Autumn Salad with Apples, Dried Cranberries, Almonds and Feta -Creamy Pumpkin Soup
WHISK
NOVEMBER 3rd, 11:00am-1:30pm NATURAL COLORED PASTA WITH ANCIENT GRAIN FLOUR
Learn how to make delicious homemade pasta with farro flour and natural ingredients to create a colorful, vibrant dough. MORE DETAILS.
NOVEMBER 13th, 12PM-1PM LUNCH & LEARN – ITALIAN FALL COUNTRYSIDE LUNCH Enjoy a cooking demonstration, 2 course Italian lunch and glass of wine. MORE DETAILS. -Sicilian Fennel and Orange Salad -Homemade Matcha tagliatelle with Kale Pesto, Leeks and Wild-Caught Prawns
CARUCCIO’S NOVEMBER 18th 1:00PM–3:30PM MEDITERRANEAN PLATTERS Learn how to create Mediterranean-inspired platters that will wow your guests and allow you to entertain stress free this holiday season. MORE DETAILS.
WHISK NOVEMBER 20th, 12PM-1PM LUNCH & LEARN – ITALIAN FALL COUNTRYSIDE LUNCH Enjoy a cooking demonstration, 2 course Italian lunch and glass of wine. MORE DETAILS. -Warm Spinach salad with Black Pepper Portobello Mushrooms -Farro & Butternut Squash Soup with Crispy Sage and Toasted Pumpkin Seeds
WHISK NOVEMBER 27th, 12PM-1PM LUNCH & LEARN – ITALIAN FALL COUNTRYSIDE LUNCH Enjoy a cooking demonstration, 2 course Italian lunch and glass of wine. MORE DETAILS. -Kale Salad with Apples, Pecorino Shavings and Toasted Herbed Bread Crumbs -Homemade Tagliatelle with Brown Butter Beet Sauce, Crumbled Blue Cheese, Crispy Brussel Sprouts and Toasted Pine Nuts
WHISK DECEMBER 1st, 11AM-1:30PM THE ITALIAN KITCHEN – PASTA In this interactive pasta-making cooking class you’ll learn the techniques and secrets to making homemade pasta dough and two shapes: tagliatelle and cappellacci. MORE DETAILS. -Roasted Butternut Squash served with a Butter and Sage Sauce. -Tagliatelle in a warm Porcini Mushroom Cream Sauce
Butternut Squash Cappellacci & Fall Cooking Classes
Butternut Squash Cappellacci is the ultimate comfort food from the region of Emilia-Romagna. It is served with a sage infused butter sauce and a glorious shower of Parmigiano Reggiano cheese.
Serves: 4-6
Ingredients
For the egg dough:
2½ cups (300g) 00 or all purpose flour (I also love using farro flour or a mix of whole grain)
3 eggs
For the filling:
2.2 lb (1 kg) butternut squash
8 oz (200 g) Parmigiano Reggiano, grated*
2-4 tablespoons breadcrumbs
2 dashes of nutmeg
Salt and pepper, to taste
1 egg
For the sauce:
6 tablespoons butter
5-6 sage leaves
*For a vegan version use a vegan parmesan cheese and butter.
Instructions
For the Filling:
Preheat the oven to 350°F.
Cut the butternut squash in half. Remove the seeds and slice. Lay on a baking tray and bake for 30-40 minutes until soft. Cut off the skin and put the pulp in a large container. With an hand immersion blender, blend until smooth. Add the Parmigiano Reggiano, breadcrumbs, nutmeg, salt and pepper. Taste and adjust seasoning. Add the egg and blend until mixed.
Pasta dough by hand:
Put the flour on a large clean work space and create a volcano shape. Add the eggs and gently whisk with a fork. Gradually incorporate the flour from the sides. Gently mix together until a ball of dough starts to form. Knead for 10-15 minutes until elastic. Cover with plastic wrap and let rest for 30 minutes.
Pasta dough in a stand mixer: Attach the dough hook to the stand mixer and add flour, salt and eggs. Mix on low for 5 minutes until the dough comes together as a ball and is smooth. Wrap with plastic wrap and let rest for 30 minutes.
Rolling out the pasta:
Attach the pasta roller accessory to the stand mixer. Divide the dough into 6 pieces, press them into flat rectangles. Lightly flour each side. Pass one of the pieces through the machine on speed 1 on no.0. Fold the ends towards each other and pass it through again. Continue to pass the dough through, reducing the thickness from no. 0 to 7. If you don’t have a stand mixer, you can roll out the dough with a rolling pin.
Forming the cappellacci:
Put a sheet of pasta on a lightly floured board. Use a pastry cutter to cut squares roughly 2 ½ inches. Put a heaped teaspoonful of the mixture in the center of each square. Fold one corner of the pasta to the other to make a triangle, push out any air from the center to the edge before sealing. Fold and press the ends of the triangle and together with your thumb and pointer finger so they seal together.
Cooking:
Cook the cappellacci in salted boiling water for 6-7 minutes. Melt the butter in a large skillet over low heat, add the sage leaves. Once the cappellacci are cooked, drain and toss in the skillet and mix until coated. Serve with grated Parmigiano Reggiano. Buon appetito!
The art of making handmade pasta is an important Italian tradition.Although recipes for fresh pasta vary from region to region, (the type of flour, eggs, water, olive oil and salt are all variable elements) one commonality is that this antique practice originated in households using the simplest of ingredients and tools. Today, this tradition is waning as Italian women work outside their homes. Luckily there are many nonne, or grandmothers, who are passing down their secrets and restaurants, companies and schools that are offering pasta making courses.
I recently had the opportunity to participate at a traditional pasta making course offered byLa Pasta di Bologna with a sfoglina.
Who is a sfoglina?This is the name of a person who makes handmade pasta the traditional way by using a wooden board and rolling pin. It was a fun and educational experience. I also feel quite lucky to have an Italian mother-in-law who had already gifted me many of the tools we used in the class. They truly do make a difference for making perfect fresh pasta at home.
5 ESSENTIAL HAND MADE PASTA MAKING TOOLS
Below you’ll find the 5 essential tools to make handmade pasta like a true Italian sfoglina!
1. WOODEN BOARD
Although you can use a large clean work space, if you want to make pasta like a sfoglina, you’ll want to get a wooden board that is roughly 35/40 x 23/27 inches. This will give you ample space to roll out your dough, cut it into shapes and let your pasta dry. Using a wooden board is also practical, as cleanup is quick and easy and you don’t have to worry about damaging your countertop when you cut your pasta.
2. ROLLING PIN
In my American kitchen, I always used a rolling pin with two handles, now I can’t live without my Emilian-style rolling pin. In Italy, I use the one that my Italian mother-in-law gave me, but when I travel to the states for cooking classes, I simply head to the hardware store and get a dowel that is about 30/35inches long with a 1.5/2 inch diameter.I sand it down, give it a good wash and I have the best DYI rolling pin for a fraction of the cost of purchasing one in a culinary store. A handleless rolling pin really makes a difference. I find that it is nearly impossible to use a rolling pin with handles as the dough gets stuck between the pin and the handles and I can’t easily roll up and flip my dough over on the other side.
3. KITCHEN SCALE
I sometimes wonder how I ever cooked without a kitchen scale. This is one item that I often pack with me in my suitcase when I travel so I am sure I have it (I’m not joking either. Mr. Italicano jokes with me that someday I’ll start bringing it to bed with me!) What’s so great about a kitchen scale? It’s precise. In flour-based recipes it makes a huge difference because each flour has a different weight depending on the type of flour, the brand and how it was milled.If you need precise amounts, don’t use measuring cups as it will give you different results each time. Try this little trick for yourself: measure a cup of flour using the spoon and sweep method, then do it again, weighing after each. You’ll most likely end up with two different weights. Now repeat using the scoop and sweep method—you’ll have even a bigger difference in weight as this method packs down more flour and you’ll end up with a whole lot more flour even if it’s still “1 cup”. With a scale, 100g of flour is always 100g of flour. For egg pasta dough, the classic recipe is 100g of flour to one egg that is approximately 60-70g in weight. This is the right ratio of dry to liquid to give you the perfect pasta dough.
4. DOUGH SCRAPER
This is a handy tool to have when making pasta dough (and any dough for that matter) as you can easily work the wet and loose dough at the beginning without getting your hands messy before you knead the dough. It’s also a lifesaver to scrape up any flour/egg gunk from the board before rolling out the dough. You don’t want any bits or tears in your dough.
5. PASTRY CUTTER, KNIFE, AND TRADITIONAL EQUIPMENT
Straight and fluted pastry cutters are great for tortelli, cappelletti, ravioli and other stuffed pasta.You’ll need a sharp knife for shapes like tagliolini, tagliatelle, pappardelle, and lasagne sheets. Some traditional shapes even require specific tools; for instance, to make garganelli, you’ll its unique stick and comb.
Although I typically make homemade pasta using astand mixerand pasta attachments {<—affiliate links}, I do appreciate the art of making pasta the traditional way with just a rolling pin and board. And, I absolutely love taking pasta making classes as a social event to meet new people, learn new tricks, and of course eat good handmade food. 🙂
Piadina!Before I explain what a piadina is, let me back up. Romagna isn’t just another name for the historic city of Rome. Romagna is actually a subregion in northern Italy. Read more!
This past weekend I lead a cooking show at Toma & Tomi, a beautiful gourmet cheese shop in Carpi, Italy. In a stunning setting with a lovely crowd, I showed how to make my rusticSwiss chard, gorgonzola and feta tart as well as sweet andsavory pancakes. It was a splendid evening with wonderful company, good food and wine and lots of chit-chat about cooking. Here is a short video of the evening.
If you have the opportunity to visit Carpi, definitely stop by Toma & Tomi for a glass of wine and a cheese board and enjoy the artsy and inviting atmosphere. Or, grab some cheese and crackers to-go for a lovely picnic in a nearby park.
The owner, Loanna Giroldi, is an expert about all the in-season cheeses and her shop is also full of a wide range of other artisanal and organic products, as well as shelves of fabulous cookbooks. It is also a perfect space for moms’ because while you enjoy a happy hour, there is a dedicated space for the kids to play with books, games and an extra large chalkboard to draw on.
A big thanks to Loanna for hosting me, Arianna Gandolfi for organizing the event and to everyone who participated!
If you’ve ever traveled around Italy, you’ve probably discovered that every region, even each town, has special traditional dishes :: piatti.Erbazzone, a delicious spinach pie, is one of these unique dishes that originated from Reggio Emilia, a quaint town in the region of Emilia-Romagna. The easiest way to show you how to make this Italian delicacy is with a short video. Enjoy! 🙂
I still remember the first time I ate erbazzone. It was over six years ago and my second morning of living in Italy, my new home ::casa. I remember walking into the town’s center for a cappuccino and a brioche (or croissant, as Italians most commonly call them.) They were out of my favorite kind: whole wheat with honey, so, I instead opted for the inviting little square slice in the display cabinet. I had no idea what it was. I just pointed and the person behind the counter said a weird name: erbazzone.
It was love at first bite. Thin layers of crust surrounded cooked greens (Swiss chard and spinach, I came to find out). I had lived in Rome in university for three months and traveled quite a bit throughout Italy, but it was moments like these that always put me in awe. Italian gastronomy is so vast :: vasto. There is so much variety and diversity, it’s an endless flavor discovery.
I devoured the square and asked for another. I was eating my vegetables after all, wasn’t I? Well, come to find out this little seemingly vegetarian slice of goodness is most often loaded with lard, and often times pancetta, an Italian style of bacon. My dad would love it…for those on the other hand who want a healthier option, you can easily substitute with extra virgin olive oil and still get all the great taste :: sapore. Problem solved.
If you want to try an easy, but authentic, Italian breakfast or appetizer, make this erbazzone recipe!
Cuisine: Italian
Serves: 8-10
Ingredients
For the dough:
3 cups (400g) all-purpose flour
2 teaspoons (10g) salt
3 tablespoons (35g) extra virgin olive oil
1 cup (210g) lukewarm water
For the filling:
1 lb 10 ounces (800g) Swiss chard
1 lb 2 ounces (500g) spinach
1 bunch spring onions with stems (100g), finely chopped
1 tablespoon extra virgin olive oil
1 clove garlic, finely chopped
3.6 oz (100g) grated Parmigiano Reggiano (Parmesan)
1 handful of Italian flat-leafed parsley, finely chopped
Salt and pepper
Instructions
In a large bowl, add the flour and salt. Stir. Add the extra virgin olive oil and water and begin mixing with your hands. Add more water, a spoonful at a time, if needed until the mixture becomes homogenous and comes together in a ball. If you press the dough with your finger it should leave an imprint that soon disappears; if it sticks to your finger, add a bit more flour. Wrap the dough in plastic wrap and store in the refrigerator for ½ hour.
In the meantime, bring a large pot of water to boil and generously salt the water. Add the Swiss chard stems, cook for a few minute then add the leaves and cook for another minute or two until soft. Scoop the Swiss chard out and drain well. Cook the spinach until wilted. Drain thoroughly and press out the extra water with a wooden spoon against the holes of the strainer.
In a large skillet, add the extra virgin olive oil and cook the garlic for one minute over medium heat. Add the spring onions and cook until soft. Add the spinach and chard and cook until the water from the vegetables has evaporated. Remove from heat and transfer the vegetables into a bowl.
Preheat the oven to 400°F (204°C) (static mode). Line a 20 inch (52cm or larger) rectangular pan with parchment paper. Divide the dough in two and roll the sheets out thinly so they are the size of the pan. Roll the dough onto the rolling pin and carefully lay it in the pan.
When the vegetables have cooled, add the Parmigiano Reggiano, parsley, salt and pepper; mix well. Put the filling on top of the dough and spread it out evening, leaving a little bit of an edge. Put the second layer of dough on top and crimp the edges. Prick the top layer all over with a fork, making sure to go all the way down; otherwise, the dough will puff up when baked. Brush with extra virgin olive oil.
Cook for 30 minutes; let cool then cut into squares. Eat warm or cold for breakfast, lunch or as a snack or an appetizer.
I am ready to put on warm sweaters and cozy up indoors spending my days developing new recipes and cooking warm soups, homemade breads, pizza dough and homemade pasta. This particular pasta recipe for butternut squash cappellacci is dear to my heart. It’s what Mr. Italicano’s Italian mom and aunt would prepare on Sunday lunches and for special holidays. It’s the dish that I would always go back for seconds, sometimes thirds, because it’s Just. That. Good. It’s bathed in sage infused butter and Parmigiano Reggiano cheese. If I’m by myself, I lick my bowl. 
In the northern region of Emilia-Romagna there are two famous pumpkin/squash pasta dishes: tortelli di zucca from Mantova and cappellacci di zucca from Ferrara. The main difference is the name, shape and filling. In Mantova, the filling typically consists of cooked pumpkin, ground amaretti cookies, mostarda (candied fruit and mustard-flavored syrup), Parmigiano Reggiano and nutmeg. You can find them shaped in squares or like cappellacci, whose name is derived from the dialect caplaz which means “little hats” and is in reference to the straw hats once worn by farmers who worked the fields. The cappellacci di zucca from Ferrara, on the other hand, typically uses butternut squash, a little bread crumbs and does not include the amaretti or mostarda.
I am so excited to have two upcoming cooking classes this weekend where I will teach how to make this authentic Italian pasta dish! It is the ultimate Italian comfort food for the fall. If you are in the Seattle area, come make some mouthwatering homemade pasta with me!
WHISK
NOVEMBER 13th, 12PM-1PM
CARUCCIO’S
Below you’ll find the 5 essential tools to make handmade pasta like a true Italian sfoglina!
The owner, Loanna Giroldi, is an expert about all the in-season cheeses and her shop is also full of a wide range of other artisanal and organic products, as well as shelves of fabulous cookbooks. It is also a perfect space for moms’ because while you enjoy a happy hour, there is a dedicated space for the kids to play with books, games and an extra large chalkboard to draw on.
