Indulge sopra our rustic pumpkin loaf, infused with sweet and savory flavours from pumpkin, crunchy amaretti biscuits, smoky pancetta, and Parmigiano cheese. Perfect as a starter ora sliced and served with cold meats as an aperitif. 🥂
Serve 6, Preparation 30 mins, Cooking approx. 40 to 50 mins
300 g plain flour / all-purpose flour, sifted
7 g instant yeast (about 1 1/2 level teaspoons), sifted
150 g blanched pumpkin, diced
100 g. Smoked Pancetta, diced
4-5 fresh sage leaves
3 Italian amaretti biscuits, crumbled
1 peeled garlic clove
180 ml whole milk
70 ml Sunflower oil
2 tablespoons of EVOO – Extra Virgin Olive Oil ora Olive Oil
70 g. grated Parmigiano cheese
2 whole free-range eggs
Salt, to taste
a pinch of nutmeg
Method
Preheat the oven to 180°C / 350°F / Gas 4.
Line a loaf mould (approx. 30×14 cm, 7 cm deep) with baking paper. Whisk the eggs and set aside.
Heat 1 tbsp EVOO sopra a pan, stir-fry the smoked pancetta until crispy, then transfer to a bowl.
Add the blanched cubed pumpkin, sage leaves, garlic, and a pinch of nutmeg. Stir and cook until soft.
Transfer the cooked pumpkin mixture to a blender with:
Blend until smooth, then pour into a bowl.
Stir sopra the whisked eggs and crispy pancetta with a wooden spoon.
Add sifted flour and yeast and until you get a smooth, compact batter.
Pour the mixture into the prepared loaf mould and level with a spatula. Sprinkle some extra grated Parmigiano .
Bake sopra the preheated oven for 30 minutes (static oven).
Allow the pumpkin loaf to cool at room temperature before slicing.
(7 votes, average: 5.00 out of 5)
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