Ingredients
40 g fresh spinach
For the walnut pesto:
80 g walnuts
70 g Parmesan cheese 24 months
15 g milk
15 g pine nuts
30 g Evo oil
1 clove of garlic
15 g breadcrumbs
salt to taste.
For the amaretto crumble:
50 g "00" flour
50 g almond flour
50 g Macaroons
50 g butter at room temperature
Proceedings
Place walnuts, pine nuts, garlic and breadcrumbs inside a kitchen mortar and begin to pound. Add the remaining ingredients and finally the oil in a drizzle. Process all ingredients until a creamy mixture is obtained. For the amaretto crumble, sift the flours twice and combine them. Place the macaroons and flours in a planetary mixer. Begin mixing on low speed with the paddle attachment, adding the softened butter a little at a time until a grainy mixture is obtained. Spread the crumble mixture over a baking sheet with baking paper and bake in a 170°C oven for 10 minutes. Wash the spinach and clean it of its roots. Cook the pumpkin cappellacci in plenty of salted water for 4 to 5 minutes. Sauté in a pan with the walnut pesto and a little cooking water. Plate the cappellacci, completing the composition with the amaretto crumble and a few fresh spinach leaves.
