There is no winter without pumpkin and there is no fun without meatballs on the table. This wonderful recipe will surprise you with its light and refined taste. The unmistakable taste of this vegetable will be even more enhanced by the unique taste of the DOP Emmental cheese. Remember to add a few sprigs of rosemary when frying, and to invite many friends over. Do you realize how easy it is to create a small moment of happiness?

polpette di zucca


200 g (7 oz) Delica pumpkin + 1 organic free-range egg + 50 g (1.7 oz) DOP Emmental cheese + 6 tablespoons breadcrumbs + salt + pepper + extra virgin olive oil + oil for frying + a few sprigs of rosemary.

Put the pumpkin in the oven at 180° C (356°F) for about 30 minutes in a ventilated cooking mode. Remove the pumpkin from oven and cut into slices. Remove the seeds, peel, cut the flesh into cubes and place in a pan with a drizzle of extra virgin olive oil and a bit of water. Simmer for 10 minutes until the meat is tender enough. Then smash it with the prongs of the fork until you get a puree. Transfer the puree into a large bowl, add the egg, breadcrumbs, the grated DOP Emmental cheese and season with salt and pepper. Stirr well with a wooden spoon to mix the ingredients. Then shape the meatballs with your hands, roll themm in the breadcrumbs and fry them in plenty of hot oil by adding a few sprigs of rosemary.



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