The beauty of the colors that autumn gives us is equal only to the goodness of its products.
The pumpkin is one of these, in its various types, shapes, and colors.
Rich in beneficial properties, it is an antioxidant, contains vitamin A, useful for the skin and vision, and magnesium, which helps the muscles. Its sweetish flavor goes well with many elements and spices, such as chili pepper, garlic, parsley, and amaretti biscuits.
But it is often precisely this flavor that makes it less appreciated by some.
For this reason, I propose a delicious recipe that, while keeping the flavor intact, will significantly reduce the sweetness, making it very pleasant for both adults and children.
What I propose to you is the PUMPKIN CUTLET! Well, yes, the cutlet is suitable for those who don’t eat meat.
The best raw material for this recipe is the long pumpkin from Naples or the long pumpkin from Nice. It is best not to get them excessively large. Let’s start:
Four pumpkin discs
Two eggs
Mixed breading (breadcrumbs and corn flour)
Salt with spices (in my opinion, those with ginger or cardamom are perfect)
Pepper (black or even pink)
Chopped parsley and chopped garlic
Fry oil
Peel the pumpkin and cut the upper part into rounds with a maximum thickness of 2/3 cm. Place it in the oven on a sheet of baking paper and let the discs soften for about 30 minutes.
They should be soft but not mushy. If you try them with a fork, they are still problematic. Keep them in the oven until they have reached the right consistency.
Once cooled, prepare two eggs separately, to which you will add salt, pepper, parsley, and, if you prefer, chopped garlic, and beat them with a fork or a whisk.
Make a “double” breading: dip the pumpkin in the beaten egg, dip it in the breading, and dip it again in the egg and breading. Is fantastic!
Bring the frying oil to the right temperature. To test the temperature, place a small piece of bread in the oil. If it starts to fry, it is ready.
Fry on both sides until golden in color. Then, place them on absorbent paper. Arrange it on the plate, and if you like, add a further sprinkling of parsley and some sliced onion.
Et voilà, enjoy your meal.
Donatella
