Halloween , also known as All Saints Eve is a celebration observed in many countries across the world on 31st October. It is thought to have originated with the ancient Celtic festival of Samhain , when people would light bonfires and wear costumes to ward off roaming ghosts. Halloween activities include trick-or-treating , attending Halloween costume parties , carving pumpkins into jack-o’-lanterns , lighting bonfires , apple bobbing , divination games , playing pranks , visiting haunted attractions , telling scary stories , and watching horror films and moreover relishing halloween special food which is prepared during that time only.
So this was a quick brief note describing what exactly is halloween. And this festival has an impact on our indian restaurants as well. The super talented chefs of various restaurants are coming up with their halloween special dish or menu for their guests and many restaurants are organizing a special halloween night in which there is a special dress code ( vampires and all types ) which gives a spooky feel to the event. So , I was talking about the talented chefs who are doing wonders in their kitchens. And this article is mainly about two pumpkin recipes created by super talented Chef Om Nayak , who also owns an award winning The Pasta Bowl Company which is India’s First Authentic Sicilian Restaurant’ located in Gurgaon. This amazing restaurant started in April 2013 by Chef Om and Ms. Aditi Bicholia and conceptualised by Chef Om’s Hospitality. And they are committed to deliver the authentic italian experience to the diners. The company is on the mission to create right set of awareness for authentic Sicilian cuisine in the country to set new benchmarks in the dining business and since Indians and Italians are very similar in food habits , this company promises to create the same gastronomical magic and serve a concoction of Sicilian flavor and culture on your platter. And one thing which I absolutely loved here is these guys are sourcing many top quality ingredients from Italy , even the salt as well. How cool is that ? This warm, cozy, comfortable home style Sicilian restaurant turned profitable from the third month of its opening and this is a proof that how much love people have given to this place.
So , as I mentioned earlier that Chef Nayak has created two halloween special dishes called CAPPELLACCI DI ZUCCA which is basically a Fresh Served Pasta and RISOTTO ALLA ZUCCA which is Italian Creamy Rice. Kindly find below the recipes of these amazing dishes below for your reference.
- Recipe 1 : CAPPELLACCI DI ZUCCA ( Serves 5 Portions )
- 5 eggs
- 350 grams pasta flour, plus more for dusting
- 1 tablespoon Olive oil for marination of Butter nut pumpkin
- 1 garlic clove
- 600 grams butternut pumpkin
- 100 grams freshly grated parmigianoreggiano cheese
- Freshly grated nutmeg
- salt and freshly ground black pepper
- 100 grams butter
- Fresh sage leaves
Making the Dough
- Mix Eggs, Flour and salt. Knead Well. About 3 mins should be ok. Keep it for 30 mins.
Making the Filling
- Preheat the oven to 375°F (190°C). Lightly oil a baking sheet. Peel and Cut the Pumpkin and scoop out the seeds and cut into small dices Bake the squash for 45 mins along with garlic or until well cooked
- Place it in a bowl, mesh it well, stir in the cheese and grate the nutmeg and some crushed pepper corns and mix well.
Making the Pasta
- Roll out the pasta dough very thin so as to literally see the yellowish filling inside
- Cut the pasta sheet into 2 ½ inch squares.
- Place 1 spoon of filling and stick the parallel ends together to form a triangle and then stick the other ends together for form the Cappellacci.
- In boiling water, cook Cappellacci for 3-4 mins approximately or Until firm or as they say “Al Dente”
- Melt the butter in a pan and add sage leaves
- Transfer Cappellacci to the pan, add few spoons of stock if needed.
- Check on the seasoning.
- Top up with some Parmesan Cheese. Serve Hot.
- Recipe 2 : RISOTTO ALLA ZUCCA ( Serves 5 Portions )
- 500 grams Arborio Rice
- 300 grams Roasted Butter Nut Pumpkin
- 120 grams Butter
- 100 grams ParmigianoReggiano Cheese
- 2 grams rosemary leaves
- 2 cloves of Garlic
- 3 table spoon chopped Onion
- 1.25ltr Stock
- To the pan add butter, garlic and onions. Sauté till transparent
- Add roasted Butternut Pumpkin and Arborio Rice
- While stirring, keep adding stock in the batches of 250 ml each
- Once half done add rosemary leaves
- After adding all the stock OR nearing Rice being soft add Parmesan Cheese
- Check Seasoning and add crushed black pepper
- Serve Hot