The place where I went to run a cooking class, this time it seemed a bit ‘lost. After Camaiore, after many turns and steep climbs, and trumpeted the horn, I finally arrived at a parking lot.
Overthere, a young couple just married, two very nice guys, helped me to carry bags with everything for the cookery course and we started a walk downhill through the woods. 
At one point I found myself in front of a house that looked like one of the fairies, surrounded by nature, breathtaking landscape … an incredible and unique love nest!!
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- TORTELLINI
The recipe of the course required by Amanda were Cappellacci stuffed with amaretti and seasoned with gorgonzola fresh cream. And for dessert? Absolutely Frati Toscani, Amanda’s favourites…I will never forget that wonderful place … a lot of people ask me how do I go anywhere where someone call me to go, without getting tired or stress me much. 
In fact I get tired very often … and I have a bit ‘of fear, because I never know who I can meet … in addition, I also know that no one would be willing to walk in a place not easy as I do.
But I can assure you that every time I see the landscapes, the people I meet and the nature in which often I immerse myself, this repay me for all the efforts and the incredible passion that I have for cooking, alone should not make me so happy and pleased like I’m with thanks to my job.
And do not forget: if you come on Holiday in Tuscany (Central Italy) and need some suggestions on places to go: Villas, Cottages, Resorts, Farms … I will be happy to help and take care of that … ’cause you know, we’re CuocheinVacanza (Cooks on Holiday) and: “…We come directly to your holiday Home in Tuscany for Private Cooking Classes and Dinners” (info@cuocheinvacanza.it)
Cappellacci stuffed with Pumpkin and Amaretti cookies, seasoned with Gorgonzola fresh Cream
Recipe by Erika Elia (CuocheinVacanza.it)Prep time: 1 hour (for pasta) + 30 minutes (filling)
Cook time: 6 minutes (cooking)
Total time: 1,36 hour
Ingredients
- For pasta For the Pasta
- 14 oz 00 flour
- 4 eggs
- 14 oz pumpkin
- 7 oz amaretti cookies
- 4 oz grana padano cheese (grated)
- 1 egg
- to taste salt
- to taste pepper
- 7 oz gorgonzola (soft and sweet)
- 4 oz fresh cream
- 2 oz whole milk
- 2 oz grana padano cheese (grated)
Cooking Directions
The filling:
- Cook the pumpkin (around 40 minutes) in the oven 350 F°; then remove parts that might harden and mash with a fork in a bowl.
- Add the grated cheese, the egg, nutmeg, salt, pepper, crushed amaretti biscuits and mix well.
- Let rest this filling about 30 minutes in the fridge.
For making homemade fresh pasta click here:
- Roll out the dough until it is thin and uniform. Cut into strips, ideally of an equal size. Take a strip and cut it in squares, usually 5cm side.
- Place a bit of filling in the center of the square.
- Fold the square into a triangle and seal the sides with your fingers. The dough shall not be too dry.
- At this point fold the long sides of the triangle around the finger and close the ends by pressing between thumb and forefinger.
- Lay them on a kitchen paper
For the Gorgonzola sauce:
- cut the gorgonzola cheese in small pieces and put it in a saucepan
- add the milk
- put over low heat, continuing stirring wth a wooden spoon, until gorgonzola is completely melted
- add the grana padano cheese
- add the fresh cream and stir well
- turn off the fire
To cook Cappellacci:
- Put in boiling salted (1 handful rock salt) water for about 6 minutes.
- Remember: your pot must be almost full of water (level at around 8 cm from the pot edge)
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