Polpette di Zucca

Preheat the oven to 200 degrees.

Peel the pumpkin and cut it into slices until you reach the pulp. Scoop this out and cut this last part into slices as well. Pour some olive oil, salt, and pepper over it.

Put the slices in the oven for 30 minutes, until they are soft.

Meanwhile, finely chop the sage, grate the Parmigiano, and cut the Scarmorza into cubes.

Once the pumpkin is cooked, mash it finely with a fork, then add 100g of breadcrumbs, the Parmigiano, the sage, and the egg. Mix this with your hands until everything is well combined and forms a nice ball. Take small pieces off and knead into a nice polpette. Make a small indentation with your finger and insert a cube of Scarmorza. Now close the polpette and roll it in your hands for a moment to ensure it becomes smooth. Finally, roll the polpette in the breadcrumbs.

Heat the sunflower oil in a large pan to approximately 170 degrees. Fry the Polpette in the pan until they turn golden brown. Let them drain on a paper towel, and there you have your Polpette di Zucca!

Buon appetito!