Pumpkin cutlets are an enticing second course with a melty heart that is absolutely irresistible.
The pumpkin, this versatile ingredient for Italian cuisine, is rich in minerals, vitamins, and carotenoids, yet light. With a few simple ingredients, it becomes a tasty dish that wins the palate of both adults and children.
Read on to see how to make pumpkin cutlets with the easy recipe found below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
Ingredients
- 1 lb pumpkin (already cleaned)
- 2 oz provola cheese (sliced)
- 2/3 cup flour
- sage
- extra virgin olive oil
- salt
Preparation of Pumpkin Cutlets
Cut the pumpkin into pieces, place the pieces on a baking tray lined with parchment paper, and bake in a preheated static oven at 356°F for about twenty minutes, until the pumpkin is soft.
Mash it with a fork until you get a pasty mixture.Put it in a bowl and add the flour, a pinch of salt, and a bit of chopped sage.
Knead and divide the dough into eight equal parts. Create a dough disc about 4-5 inches in diameter with each part.
Place a piece of provola in the center of half of the discs and cover with a non-filled disc, pressing well on the edges to seal them, thus creating four cutlets.Heat a little oil in a non-stick pan with a few sage leaves.
Place your cutlets in and let them cook for six to seven minutes until a light crust forms. Then with a spatula, gently turn them over and let them cook for another six to seven minutes on the other side.
Place them on a plate lined with kitchen paper or frying paper to drain the excess oil, then serve immediately, hot, your pumpkin cutlets.
Notes
Don’t miss the collection The Best Pumpkin Recipes with lots of easy and tasty ideas: you can find it by clicking HERE.
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