Indulge in our rustic pumpkin loaf infused with sweet and savoury flavours from pumpkin, crunchy amaretti biscuits, smoky pancetta and Parmigiano cheese. Just perfect as a starter or sliced and 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 (about 2 level teaspoons)
- 150 g. pumpkin, diced
- 100 g. Smoked Pancetta, diced
- Fresh sage, 3 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 or Olive Oil
- 70 g. grated Parmigiano cheese
- 2 whole free-range eggs
- 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.
Whisk the eggs and set aside.
Heat a tablespoon of EVOO, fry smoked pancetta until crispy, place it in a bowl with its oil.
In the same pan, heat another tablespoon of EVOO, add the cubed pumpkin with sage leaves, 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, the 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, mix everything together. Add sifted flour and yeast, mix again until you get a compact mixture.
Place the mixture in the loaf mould, level it with a spatula, sprinkle some grated Parmigiano on top and place it in the preheated static oven for 30 minutes.
Allow to cool at room temperature before slicing.
(6 votes, average: 5.00 out of 5)
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