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Chef’s seasonal flavours

The executive chef of Armani/Ristorante, Francesco Mascheroni, creates dishes prepared with refined products of the highest quality, unfailingly following the concept of seasonality.

Here’s the real protagonist of winter, sweet, delicate and tasty:
The Pumpkin

PUMPKIN TORTELLI, FRIED SAGE, MUSTARD, PARMIGIANO REGGIANO CHEESE

Ingredients for fresh pasta
500 gr kg flour
165 gr semolina
2 whole eggs
300 gr yolks
Salt up to taste

How to cook the pumpkin
1.5 kg Delica pumpkin
1 lemongrass stick
1 cinnamon stick
1 organic lemon
30 gr brown sugar
Salt up to taste

Peel and cut the pumpkin into wedges and remove the seeds. Prepare a foil by inserting the pumpkin, the lemon peel, cinnamon, lemongrass, sugar and a pinch of salt. Close well and cook for 2 hours and 30 minutes in the oven at 165 °. Remove and let cool.

Filling
Baked Pumpkin
1 yolk
1 egg
50 gr butter
6 sage leaves
125 gr cream
30 gr Parmesan cheese
Salt and Pepper up to taste.

Fry the sage in butter, when the leaves get crispy, remove and continue cooking the butter until it becomes nutty. Remove from heat. Reduce the cream by 1/3, put the cooked pumpkin in a planetary mixer and blend adding the eggs, the reduced cream, the hazelnut butter, the fried sage, Parmesan cheese and the salt and pepper.
It must be a smooth dough. Let it cool and put it in a piping bag.

Finishing Touches
Melt a knob of butter, add the sage and fry it; once crunchy, remove it and put it on blotting paper. Add 3 tablespoons of hot salted water to the butter in order to create the emulsion.
Cook the ravioli in water, once ready, put them in the pan with the butter and, over moderate heat, turn gently creating an emulsion with butter. Serve and finish with small pieces of pumpkin mustard, grated Parmigiano Reggiano and fried sage leaves.

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