This is an ancient Italian recipe first found in Bolognese Chef Bartolomeo Stefani’s Book “L’ arte di ben cucinare” published in 1662. The recipe originated in the area on Mantua in northern Italy and it’s probably older than the book itself.
Ingredients:
600 gr Squash – We used Kabocha as it has a very rich and flavorful pulp
1 tsp salt
1 egg
400 gr Flour
Sage and Butter for the sauce.
Please check out our pumpkin/squash recipes in our Fall Recipes playlist on AdamandaSquad