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The Green House Tavern: Item: Pumpkin Strongalopretti 11/5/12

1:05 PM, Nov 5, 2012   |    comments
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Item: Pumpkin Strongalopretti

  • 1 ½ cups roasted pumpkin
  • 2 TBS of brodo
  • ½ cup of shredded parmesan cheese
  • 1 quarts of crust less bread shredded in the Cuisinart
  • 2 eggs
  • ½ cup  marscapone cheese
  • 1 quart flour for dusting
  • 1 TSP butter
  • 1 TSP beef fat (or bacon renderings or butter
  • ½ bunch parsley
  • 1 TBS bread crumbs to finish
  • 1 TBS Pecorino cheese  to finish

Prep

  • Puree pumpkin, parmesan cheese, and brodo 
  • Add purred pumpkin mixture to stand up mixer with paddle attachment, mix on speed 1 add eggs to mixture one at a time until incorporated
  • Add marscapone cheese and shredded bread.
  • Allow to mix for about 5 minutes
  • With a tablespoon, scoop pumpkin mixture, roll into balls and coat with flower
  • Place balls on a cookie sheet and place in freezer until frozen
  • To serve, place a pot filled with water on the stove, bring to a boil
  • Place frozen balls in the boiling water and cook for approximately 8 minutes or until balls float.
  • In a separate pan on medium heat, combine butter and drawn beef fat and allow to brown.  Add strongalopretti to pan and cook on medium heat for 3 minutes.  Add parsley to the pan, toss, and remove from heat.
  • Finish with bread crumbs and pecorino

 

This recipe is the property of Chef Jonathon Sawyer

WKYC-TV3

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