Discover an autumnal recipe that will captivate your palate: pumpkin focaccine (small focaccia bread) filled with Prosciutto di San Daniele and cream of taleggio.
An irresistible recipe, perfect for the first cold days of autumn when the desire for warm and wholesome flavours starts to grow: pumpkin focaccine are a tasty and easy-to-make solution, ideal for bringing all the colour and warmth of this season to the table.
This recipe with pumpkin is the perfect companion for a family lunch or aperitivo amongst friends. The softness of the focaccine perfectly matches the delicate taste of Prosciutto di San Daniele, enriched by the creaminess of the taleggio. The result is a contrast of flavours and consistencies that seduces you from the first bite. Thanks to quality ingredients and ease of preparation, you can transform a simple snack into a gourmet experience.
Pumpkin focaccine are also an excellent idea for those who want to explore new pumpkin recipes without compromising on simplicity. In fact, in just a few steps you can make a sophisticated dish that will make any autumnal occasion special. Perfect when served hot, focaccine are versatile and are just as delicious cold, as a quick and tasty snack.
If you’re looking for an autumnal recipe that enhances seasonal ingredients and is able to surprise, pumpkin focaccine with Prosciutto di San Daniele and taleggio cheese are just what you’re looking for. Don’t miss out on the opportunity to try this delicacy: a tasty and unique recipe, ideal for enhancing your autumnal menu with a touch of originality.
Recipe for pumpkin focaccine with Prosciutto di San Daniele and cream of taleggio:
Ingredients
- 500 g of 00 flour
- 200 g of cooked pumpkin
- 200 ml of water
- 15 g of EVO oil
- 10 g of yeast
- 12 g of salt
- Pumpkin seeds
- 250 g of taleggio cheese
- 200 g of Prosciutto di San Daniele
Instructions
- Start by roasting the pumpkin in foil with rosemary and sage at 200°C, until it has a soft consistency (around an hour). Alternatively, to speed things up, cook it in a pan.
- Once cooked, mash the pumpkin and leave it to cool, then mix it with flour, water, yeast, salt and oil. Knead until you get a soft, smooth mixture and let it rise for 3 hours at room temperature.
- Then, make nine 100 g balls and let it rise in an oiled dough cutter until it has doubled in size (around 2 hours). At this point, brush with oil, press your fingers into the dough and add crunchy pumpkin seeds.
- Put into the bottom of a fan oven and bake for 15-20 minutes at 190°C.
- Once cooked, cut in half and fill with cream of taleggio and some slices of Prosciutto di San Daniele.
