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Pumpkin tortelli. Preparation of the filling and the pastry. For the filling: 350 gr. of pumpkin pulp already cooked in the oven, 80 gr. dried amaretti, 80 gr. mustard of (pear apple), 80 gr. grated parmesan, grated peel of half a lemon, nutmeg, pepper and salt to taste For the pastry: 300 gr. 00 flour, 300 gr. durum wheat semolina, 3 eggs, a tablespoon of oil, a glass of water, a pinch of salt. Thanks for visiting! I remind you to subscribe to the channel and click on the bell, to activate notifications, so you don't miss the next videos. My contacts: FACEBOOK: / walscar TWITTER: / valterscarfia INSTAGRAM: / valterscarfia BLOG: https://vscarfia.coM PODCAST: https://www.spreaker.com/show/non-di-...