- 500 g peeled pumpkin pulp
- 2 pcs fiordilatte mozzarella
- 180 g breadcrumbs
- 60 g Grated Grana Padano Dop
- extra virgin olive oil
For the recipe of pumpkin and mozzarella balls, cut the pumpkin into small pieces. Place them in a plate lined with parchment paper, season with salt, pepper and rosemary and bake at 240 ° C for about 30 minutes. Remove the pumpkin from the oven, recover the pulp using a spoon and collect it in a bowl. Squeeze 1 mozzarella very well to remove most of the liquid, crumble it and mix it with the pumpkin pulp.
Add the breadcrumbs (change the dose according to the humidity of the pumpkin), the grated parmesan and mix until a malleable compound is obtained. Season it with salt and pepper. Chop the other mozzarella and whisk it in cream with 1-2 tablespoons of its government water, a pinch of salt and a drizzle of oil.
Form the meatballs with the pumpkin mixture and brown them in a pan with a generous froth of sparkling butter. Serve the meatballs with the mozzarella cream, complementing, with pleasure, a minced green pepper.