GialloZafferano's recipe of the day: savory pumpkin and mozzarella pie
For Monday, October 19, bring a savory pumpkin and mozzarella pie to the table, an easy, budget-friendly recipe starring one of the season’s favorite ingredients. Golden puff pastry holds a baked pumpkin and melty mozzarella filling finished with Parmigiano Reggiano.
Monday, October 19
For this Monday, October 19, bring a savory pumpkin and mozzarella pie to the table, an easy and budget-friendly recipe that makes the most of one of the star ingredients of this season.
Golden puff pastry holds a filling of baked pumpkin and melty mozzarella, with a sprinkling of Parmigiano to finish everything off. A vegetarian idea to serve as an appetizer, a main dish, or to prepare ahead for a tasty dinner.
INGREDIENTS
- Delica pumpkin 1 kg
- Mozzarella 300 g
- Round puff pastry 1 roll
- Parmigiano Reggiano PDO to taste
- Cornmeal to taste
- Fine salt to taste
- Extra virgin olive oil to taste
PREPARATION
- Cut the pumpkin in half, remove the seeds inside, and cut it into thick slices. Remove the peel with a knife.
- Arrange the pumpkin slices on a baking sheet lined with parchment paper and bake in a preheated convection oven at 200° for about 15 minutes, until soft. Remove from the oven and let cool.
- Meanwhile, cut the mozzarella into slices and arrange it on a tray lined with paper towels to absorb the excess liquid.
- Unroll the puff pastry in a flared cake pan measuring 22 cm at the base and 26 cm at the top. Prick the bottom with a fork and dust it with cornmeal.
- Arrange a first layer of pumpkin, add the salt, and place the mozzarella slices on top. Finish with the remaining pumpkin.
- Sprinkle the surface with grated Parmigiano, add a drizzle of oil, and fold the edges of the pastry inward.
- Bake in a preheated convection oven at 180° for 20-30 minutes, until the pastry is nicely golden. Let the savory pie cool slightly before unmolding and serving.
EXTRA TIP
The secret to getting a crisp base is to keep the filling from releasing too much moisture: dry the mozzarella well before using it and don’t forget to dust the bottom of the pastry with cornmeal, which will help absorb the liquids during baking. To make the pie even more aromatic, you can add a few thyme leaves or some chopped rosemary to the pumpkin. If you prefer, you can also add strips of speck or pancetta!
