In this episode, we follow Albertina cooking for her local sagra, or food festival. She then welcomes us into her home and she prepares cappellacci pasta filled with pumpkin and served with butter and sage. Delicious! Here’s her recipe:
For the ragu (please note that she makes this for the sagra with an attendance of 300 people!)
– 1.5kg celery
– 1.5kg carrots
1.5kg onions
– pinch of black pepper
– 200g salt
– 10 kilograms of a balanced mix of pork sausage, pancetta, and beef
– 2.5 kilograms of tomato pulp
– 880 grams of tomato paste
– bouquet garni: bay leaves, rosemary, and sage
– 1l of red wine
For the cappellacci for 3 to 4 people!:
For the dough:
– 200g flour
– 2 eggs
– 1 tablespoon olive oil
– pinch of salt
For the filling:
300g violina pumpkin
a pinch of nutmeg
a pinch of black pepper
1 tablespoon of sugar
salt
120g parmigiano reggiano
breadcrumbs
Boil the cappellacci for 2 minutes, serve with butter and sage or with ragu, and buon appetito!
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35 Comments
Tomorrows Dinner.
One of my favourite dishes , looks delicious x
Such a precious moment when she was teaching you. I wanted to hug you both!
Thank you for this lovely video.
Instead of breadcrumbs, you can use amaretti for the pumpkin filling.
I learned that in Parma. Very tasty. Then, of course, you reduce the sugar a little.
Brava Albertina , grazie per i cappellacci sembrano veramente deliziosi .
That looks like an an amazing meal for a great festival.
Brava Albertina! Brava! Vorrei che mia madre e mia nonna fossero vive per vederti cucinare oggi!
Deliciously seasoned with sage and butter we forget sometimes simple condiments makes easier and tastier. Well Vicky you found another treasure this week. Right on the fall season where pumpkins are in abundance. Grazie a voi tutti. Arrivederci.🥰😋😋😋🙏💖🌾 🎃 🇮🇹
Via Pasta, love it
Looks so yummy, well done guys., have a wonderful weekend. Albertina is lovely.
7:51 very good and so nice teacher 😊😊😊😊 thanks a lot for this episode
What a patient, kind teacher! Her energy is enviable! Grazie, Albertina !
Yay! one effin miillion!!!😁🥳🥳
Nice that they also do takeout at the festival.
Delightful !
Whoa. Albertina love that she rides a bicycle. I am moving there. 🎉. Simple and delicious ❤
Aaa I want to try these! It'd take brown sugar to work with a supermarket pumpkin, though, and maybe a drop of balsamic to even that out… Anyway, good to see Albertina enjoying volunteering and everyone enjoying the food festival/her hard work making things. Giving the ingredients list for the whole vat of ground creatures in sauce was funny, but I honestly hope someone uses that recipe to feed their neighbourhood or several dozen cousins.
I had to watch this, because one of very favorite pasta experiences was in Rome, at a pasta restaurant just across from St Peter's Square. They offered a pumpkin ravioli, which was new to me, so I had to try it. It was also in a butter and herb sauce. The flavor was utterly amazing! So ever since, I've been wondering how to make it!
Lovely, lovely woman! Such an interesting life – and such joy and patience! Thank you, as always, Pasta Grannies.
I picture all us maybe some of us are like me tired single tired and watching going oh I want that one for a grandma and someone else is like I want that one on this other video …. You know- like if life was dreamy and perfect- and all that so you could always go home again ❤
The food looks amazing, but I can't get any!
😋😋🤤💓💓💓💓💞💕💕🥘🥘🍲😋😋😋😋🤤💓💓💓😢😭😭💓💓💓💓💓💓💓💓💓💓💞💞💞💕💜💜💜💜💜💜💕🧡🧡🧡
Albertina is lovely!!! That was a real warm episode. Brava!!
So much fun to make it! It made want to be there!😊❤
She’s adorable, and so are you Vicky! You have mastered the unique Italian mmmms and grunts. Any idea why she puts the sfoglia in the fridge? She even commented that it was still stiff to roll out…
I like to let mine sit that long, but on the counter.
What a beautiful part of our world to live in.
I think in the USA the closest and most commonly available to the mantovana pumpkin would call that a butternut squash? 4:44 Similar in flavor to what we call pumpkin, but I think milder and sweeter. Whatever the case this meal looks amazing!
Real Italian food is something few Americans know about.
I prefer ravioli or cappellacci with sage and butter too…😊 Because they are so good that too strong a seasoning covers the flavor.
I also have a personal recipe that I invented, very simple with pumpkin
Brilliant plus the joy of community 🎉🎉🎉
🌺🙏
That looks and sounds amazing.
Riding her bike back and forth to what looks like a major festival with 100 volunteers— Albertina is badass. Then off to make a pumpkin cappelletti. Albertina’s gentle ribbing makes it even more delightful. Sage and parmigiano, too! Thanks for another great episode!
Omg, every week my comment is similar to…”it all looks so delicious” 🧡❤️ (I love this channel 😍)