Crispy on the outside and soft and stringy on the inside, the Pumpkin cutlets with ham and cheese they are a delicious and easy to make autumnal second course.
The preparation time is that necessary for the pumpkin to soften in the oven and release its sweet and enveloping flavour.
For the dish to be authentically tasty, the advice is to prepare this dish in the autumn months, between October and November, in which the pumpkin is the master of the earth and presents itself in all its forms and flavours.
To give this second a more touch gluttonous ham and string cheese take care of it: provola, emmenthal or, why not, one fresh caciottina or low seasoning.
The dish includes a double cooking: the first part dedicated only to the pumpkin, approximately 20 minutes, depending on the oven, the second to ensure that the cheese softens to the right point to be stringy and delicate.
Clean the pumpkin and cut it into slices.
Prepare a breading of parmesan and breadcrumbs.
Salt the pumpkin slices and pass them in the breadcrumbs.
Place the breaded pumpkin on a baking tray lined with baking paper.
Drizzle with extra virgin olive oil and cook in a preheated oven, static mode at 200°C for approximately 20 minutes.
When the pumpkin is soft, remove it from the oven and place the cooked ham and a piece of cheese on half the slices.
Close the filling with another slice of pumpkin.
Bake the pumpkin, ham and cheese cutlets for 5-10 minutes to soften the cheese, then serve while still hot and stringy.
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