Pumpkin, Ricotta, and Speck Bites

- Difficulty: Average
- Prep time: 50 min
- Cook time: 50 min
- Makes: 40 pieces
PRESENTATION
Autumn is upon us, and with the arrival of the first chilly days, we hunt for tasty ideas to bring to the table featuring the most delicious fruits of the season, like pumpkin. Thus, our pumpkin, ricotta, and speck bites were born, appetizing nuggets made with a tantalizingly flavorful dough, served as an appetizer, even as finger food for a buffet. Outside, a crunchy breading, essential in a good fry, inside a soft filling that will tantalize your taste buds. Like cherries, you can't stop at one, so prepare plenty because we're sure there won't be any leftovers!
INGREDIENTS
- Delica pumpkin 0.6 lb (250 g) - to clean
- Potatoes 8.8 oz (250 g)
- Cow's milk ricotta cheese 2.5 oz (75 g)
- Speck 1.8 oz (50 g)
- Pecorino Romano PDO cheese 1.2 oz (35 g) - to grate
- Sage 3 leaves
- Cinnamon powder ¾ tsp
- Fine salt to taste
- Black pepper to taste
- for breading and frying
- High-oleic sunflower seed oil 4 ¼ cups (1 l) - for frying
- Eggs 2
- Breadcrumbs to taste
- for the sauce
- Greek yogurt to taste
- Lime peel to taste
How to prepare Pumpkin, Ricotta, and Speck Bites

To prepare Pumpkin, Ricotta, and Speck Bites, start with the potatoes, place them in a pot filled with water 1, turn on the stove and, from the moment it boils, count about 30-40 minutes. In the meantime, remove the seeds from the pumpkin, cut into thin slices of about 1/2 inch (1 cm) thick 2, and place inside a steamer 3. Set it over the pot with the potatoes and cook for about 20-25 minutes: use a fork to test for doneness.

Remove the skin from the pumpkin 4 and mash it with a potato masher 5, retrieve the potatoes and mash them in the same way 6. Let them cool slightly.

In the meantime, remove the rind from the speck if there is any, slice thinly to a couple of mm thick 7, then cut into strips. Sauté them over high heat in a non-stick pan 8 until golden 9.

Chop the speck with a knife 10. At this point, still using the potato masher, refine the ricotta in the bowl with pumpkin and potatoes, add the speck crumbs 11 and grated pecorino cheese 12.

Also chop the sage with a knife 13, add it to the bowl 14 with salt, pepper, and ground cinnamon. Knead the mixture by hand 15, it will become compact but a bit soft.

Moisten your hands and form small bites of about 0.5 oz (15 grams) each 16, this will yield around forty pieces. As you go along, place them on a tray lined with parchment paper and leave to rest in the refrigerator for an hour 17. After the time has elapsed, heat the oil to 320-340°F (160-170°C) and pass the bites first in beaten eggs 18

and then in breadcrumbs 19. Place them back on the tray 20. Immerse a few pieces at a time in the hot oil until golden 21, 2-3 minutes will be enough for them to be golden on the outside and soft inside.

Drain 22 on absorbent paper 23 and continue with all the others. Your pumpkin, ricotta, and speck bites are ready 24 to be enjoyed hot, accompanied by Greek yogurt flavored with grated lime zest.