The PUMPKIN SCHIACCIATA is one of those simple recipes that smell like home, a working oven and autumn. Golden and crunchy on the outside, soft and gently sweet inside, this schiacciata wins you over for its perfect balance between simplicity and flavor.
The pumpkin, queen of the season, is transformed into a soft and fragrant batter, enriched with a drizzle of extra virgin olive oil and a sprinkle of rosemary and sage that give it a rustic, aromatic touch.
During baking, the surface becomes crisp and golden, while the inside remains tender and enveloping, with all the natural sweetness of the vegetable.
Perfect as an appetizer, aperitif or side dish, the pumpkin schiacciata is best enjoyed hot, just out of the oven, but it is also delicious at room temperature.
It pairs very well with cured meats and cheeses, but it is so tasty that it disappears quickly even on its own.
A genuine and creative idea to bring pumpkin to the table in a different way, with that crunchiness that wins you over from the first bite.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 1/4 cups (about 1.21 lb) Mantovana pumpkin (weight after cleaning)
- 1 1/4 cups water
- 1 2/3 cups (about 7 oz) all-purpose flour
- 1/4 cup (about 1.4 oz) cornmeal
- 1.4 oz (about 3/8 cup) grated Parmesan
- 1 1/2 tsp sweet paprika
- 4 tbsp extra virgin olive oil
- 3/4 tsp salt
- to taste black pepper
- 2 tsp aromatic herbs (rosemary and sage, dried or fresh)
For the pumpkin schiacciata you will need
- 1 Bowl
- 1 Grater
- 1 Baking pan 15 x 11 in
- 1 Hand whisk
- 1 Spoon
- Parchment paper
Preparation of the pumpkin schiacciata
Peel the pumpkin and remove the seeds. Then grate it into thin strips and set aside.
In a large bowl place the water, flour, cornmeal, Parmesan, chopped aromatic herbs, paprika, salt, pepper and oil. Mix everything with a whisk until you obtain a smooth batter.
Squeeze the pumpkin to remove excess liquid, add it to the batter and fold it in with a spoon.
Line a 15 x 11 in baking pan with parchment paper and grease it. Pour in the batter, level it with a spoon and add a drizzle of oil.
Bake the pumpkin schiacciata in a preheated fan-assisted oven at 392°F for 40-45 minutes, or until the surface is golden and crispy.
Remove from the oven, let it cool for a few minutes and serve cut into squares or wedges.
Storage
At room temperature for 1-2 days, covered with a cotton cloth or parchment paper to prevent it from drying out too much.
Avoid sealing it in airtight containers while it is still hot: the steam would make it damp, causing the crispiness to be lost.
In the refrigerator for 3 days. Before serving, warm it for a few minutes in a hot oven (356°F) or in an air fryer to restore the crispy crust.
