Pumpkin bites

To prepare pumpkin bites, start with the pumpkin (we used the violin variety, but other types will work great too, like the delica): divide it in half 1 and remove the skin, then cut into slices that are half a centimeter thick each 2, to obtain 500 g of pumpkin pulp. Arrange the pumpkin slices onto a baking tray lined with parchment paper, drizzle with oil 3 and sprinkle with salt before baking in a static oven preheated to 390°F (200°C) for 30 minutes.

In the meantime, finely chop the sage leaves 4 and finely dice the smoked scamorza cheese 5. When the pumpkin is ready 6, remove from the oven and place in a bowl.

Mash the pumpkin with a fork 7, then add the breadcrumbs 8, the grated Parmigiano cheese 9,

the egg 10 and the finely chopped sage 11. Mix the ingredients thoroughly by hand and add pepper to taste 12.

Roll the mixture into balls, around 1.4 oz each, and place a few dices of smoked scamorza cheese in the middle of each one 13. Close the balls to encase the cheese and roll by hand to make them rounder in shape 14. Repeat with all the other balls: you should make around 16 with these amounts. Now heat the frying oil to 340°F (170°C) (preferably measured using a cooking thermometer), coat each ball in the breadcrumbs 15

and fry in the oil for a couple of minutes to melt the cheese inside 16. Remember to fry only a few balls at a time so that the temperature of the oil does not drop too much. When they are nice and golden, leave them to drain on a piece of absorbent kitchen paper, to eliminate excess oil 17. You pumpkin bites are ready to be served, while hot and stringy 18!