Pumpink half-moons with balsamic cream

In: First Courses On:



  • 200g of flour
  • 2 medium eggs
  • A pinch of salt


  • 50g amaretti
  • 300g of pumpkin flesh
  • Salt to taste
  • 50g of Parmigiano Reggiano


  • 3 spoons of Balsamic Vinegar
  • 50g of butter
  • 2 spoons of honey


First wash the pumpkin, dry it, cut it into slices, remove all the seeds and peel it.

Wrap the slices of pumpkin in tinfoil and cook in oven at 180 degrees for about 1 hour.

When the pumpkin is tender, remove it from the oven and let it cool at room temperature, then pass it with the food mill or blend it in a mixer.

Add crumbled amaretti and mix with a wooden spoon. Add the grated Parmigiano and a pinch of salt. Mix all the and let the filling stand for at least 1 hour.

To prepare the dough, handle the flour with the eggs and a pinch of salt. Spread a thin sheet and cut out the circles of dough with a glass or a food ring moul. Arrange the filling with a spoon in a half of the circle and with the other part cover it, closing the edges with hands. Let the half-moons rest on a floured surface, moving them occasionally so they do not stick.

Boil them in a pot of salted water, stiring them occasionally.

Meanwhile prepare the balsamic cream: put the butter to melt in a saucepan over low heat and add the honey. Only after cooking add the Balsamic Vinegar.

Arrange 4 or 5 half-moons in a plate and cover with balsamic cream.


For this dish, we recommend our Balsamic Vinegar Aged, extremely intense and pleasant.