A rustic pumpkin bread with a somewhat salty-sweet flavour from pumpkin, amaretti biscuits, pancetta and Parmigiano cheese. Great as an appetiser cubed then served 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 (rapid rise yeast), sifted – 2 teaspoons
150 g. pumpkin, diced
100 g. Smoked Pancetta, diced
Sage, 2-3 leaves
3 Amaretti biscuits, crumbled
1 peeled garlic clove
200 ml whole milk
80 ml Sunflower oil
1 tablespoon of EVOO – Extra Virgin Olive Oil Olive Oil
70 g. grated Parmigiano cheese
2 eggs, whisked
Salt, to taste
a pinch of nutmeg
Method
Start by preheat the oven to 180C / 350F / Gas 4, line with baking paper a loaf mould of about 30×14 cm side and 7 cm deep.
Beat the eggs and set aside.Heat a tablespoon of oil, fry the bacon until crispy, place it sopra a bowl with its oil.Sopra the same pan, heat 1 tbsp oil again, add the cubed pumpkin with sage, garlic and a pinch of nutmeg, stir and cook until soft.
Transfer it into a blender with milk, a teaspoon of salt, 2 crumbled amaretti biscuits, sunflower oil, grated Parmigiano, blend until you get a pumpkin puree, then place it into a bowl, add whisked eggs, stir with a wooden spoon, add the crispy pancetta, everything together. Add sifted flour and yeast, .
Place the mixture sopra the loaf mould, level with a spatula, sprinkle some grated Parmigiano acceso apice and bake for about 30 minutes sopra a static oven.
Allow to cool at room temperature before slicing.
(6 votes, average: 5.00 out of 5)
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