Flatbread with Pumpkin, Mushrooms, and Scamorza: A Tasty Appetizer or a Casual Dinner
When it comes to preparing a tasty appetizer or a casual informal dinner with friends, few things beat the versatility and taste of flatbreads.
The recipe I propose today combines the autumn flavors of pumpkin, mushrooms, and scamorza for a culinary experience that satisfies the palate and warms the heart. These flatbreads are perfect for those who want to bring something special to the table without spending hours in the kitchen.
Preparing everything in advance will allow you to enjoy your guests’ company without stress.
The sweetness of the pumpkin, combined with the earthy taste of mushrooms and the melt-in-your-mouth quality of scamorza, creates a balance of flavors that captivates everyone, young and old. This dish can be served as an appetizer during a buffet or as a main dish for a light yet tasty dinner. The preparation is simple: the pumpkin is cooked until tender, the mushrooms are sautéed to enhance their flavor, and the scamorza is added for a touch of gooey goodness.
Once the flatbreads are assembled, you can keep them in the fridge until it’s time to cook them in the pan, allowing you to organize everything in advance and focus on the most important aspect: spending quality time with your friends. Whether you decide to serve them as an appetizer or as a main dish, these flatbreads will bring a touch of autumn to every bite, turning a simple meal into a special occasion.
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- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 15 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 4 flatbreads
- 3 1/3 cups pumpkin (your preferred variety)
- 10 1/2 oz mushrooms (a mix if you prefer)
- 7 oz scamorza (smoked if preferred)
- 1 onion (small)
- 2 cloves garlic
- 4 tbsps extra virgin olive oil
- 2 pinches salt
- to taste black pepper
- 1 sprig rosemary
Preparation of Flatbread with Pumpkin, Mushrooms, and Scamorza
To prepare the Flatbreads with Pumpkin and Mushrooms, first clean the pumpkin by removing the skin, internal strings, and seeds.
Cut it into small cubes, finely chop the onion.
In a pan, heat a drizzle of extra virgin olive oil and add the finely chopped onion.
Sauté until it starts to become transparent, then add the pumpkin cubes.Season with salt, pepper, and a sprig of rosemary and cook over medium heat until the pumpkin is tender, about 15-20 minutes.
Meanwhile, while the pumpkin cooks, focus on cleaning the mushrooms by removing the roots and dirt with a damp cloth.
Cut them into slices or pieces.
In another pan, heat a drizzle of extra virgin olive oil and add the crushed garlic cloves along with the mushrooms and cook over medium-high heat until they are soft, about 10 minutes.
Season with salt and pepper at the end of cooking.Take one flatbread at a time and distribute the pumpkin evenly over half of the flatbread.
Add a layer of mushrooms on top of the pumpkin and sprinkle everything with grated or thinly sliced melting cheese folding the flatbread in half to form a half-moon.Preheat a non-stick pan and cook over medium-low heat for about
3-4 minutes per side until the cheese is completely melted and the flatbread is golden and crispy.If you prepare them well in advance, you can keep them filled without passing them in the pan in the refrigerator and then heat them before serving.
In this case, however, keep in mind that the filling will also be cold, so cook them over medium-low heat and with the lid on.
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