Pumpkin Panzerotti with Pumpkin Purée, Speck, Gorgonzola, and Walnuts
November has a new favorite color... the color of MammAmore's Pumpkin Panzerotti.
Here's a fall recipe bursting with flavor!
Here's what you'll need:
-250 g pumpkin panzerotti
-250 g peeled pumpkin
-100 g speck, diced or cut into strips
-80 g mild Gorgonzola
-Extra virgin olive oil, to taste
-Salt and rosemary, to taste
-Walnuts, for garnish
Procedure:
Cut the pumpkin into cubes and cook it in a skillet with a splash of water for about 15 minutes, until tender.
Transfer it to a bowl and mash it with a fork. Add salt and pepper and stir until smooth. Meanwhile, bring water to a boil and cook the pumpkin panzerotti.
In a skillet, sauté the speck, cut into strips, until golden brown and crispy. Add the pumpkin purée and mix well. Add the panzerotti and toss everything together for a few moments.
Plate the dish and top with drizzles of freshly melted Gorgonzola, shelled walnuts, and a few strips of crispy speck.
Your fall dish is ready—enjoy!
Watch the video recipe on our Instagram channel!
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