Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. We looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!
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Pumpkin Lune with Butter and Sage
||The Babbo Cookbook by Mario Batali
|# of Servings:
- 1 small pumpkin or butternut or acorn squash (about 1 pound)
- 2 tablespoons extra-virgin olive oil
- 1/2 cup grated Parmigiano-Reggiano, plus more for serving
- 1/2 teaspoon freshly grated nutmeg
- 2 tablespoons balsamic vinegar
- Kosher salt and freshly ground black pepper to taste
- 1/2 basic pasta dough (recipe follows)
- 8 tablespoons (1 stick) unsalted butter
- 8 fresh sage leaves
- 1 large amaretti cookie
Basic pasta dough:
- 3 1/2 to 4 cups flour
- 4 eggs
- 1/2 teaspoon extra-virgin olive oil
- Preheat the oven to 350 degrees.
- Cut the squash in half, remove the seeds, drizzle with the olive oil, and
place on a baking sheet.
- Roast for twenty-five to thirty-five minutes or until the squash is very
soft. Remove from the oven; let cool. Scoop the flesh from the skin.
- In a large bowl, combine the cooled squash, cheese, nutmeg, balsamic vinegar
and salt and pepper. Stir well to combine.
- Roll out the pasta dough to the thinnest setting on a pasta machine. Using
a biscuit cutter or water glass, cut out two-inch circles.
- Pipe or carefully spoon a rounded tablespoon of filling onto the center
of half of the rounds and cover the filling with a second pasta round. Press
the edges together firmly to seal.
- Bring six quarts of water to a boil and add two tablespoons of salt. Drop
the lune in the boiling water and cook for two minutes.
- While the pasta cooks, melt the butter in a twelve- to fourteen-inch saute
pan until it foams and subsides. Add two to four tablespoons of the pasta
cooking water and whisk to emulsify.
- Drain the pasta and add it to the butter sauce. Add the sage leaves and
toss gently for one minute over medium heat to coat the pasta with sauce.
- Divide the lune among four warmed plates, grate the Parmigiano-Reggiano
and amaretti over each plate, and serve immediately.
Basic pasta dough:
- Mound 31/2 cups of flour in the center of a large wooden cutting board.
Make a well in the middle of the flour and add the eggs and the olive oil.
- Using a fork, beat together the eggs and oil and begin to incorporate the
flour, starting with the inner rim of the well.
- As you expand the well, keep pushing the flour up from the base of the mound
to retain the well shape. The dough will come together when half of the flour
- Start kneading the dough with both hands, using the palms of your hands.
Once you have a cohesive mass, remove the dough from the board and scrape
up and discard any leftover bits. Lightly reflour the board and continue kneading
for six more minutes. The dough should be elastic and a little sticky.
- Wrap the dough in plastic and allow to rest for thirty minutes at room temperature.
Roll or shape as desired.