GialloZafferano’s Recipe of the Day: The Pumpkin Bites That Vanish Before the Turkey Hits the Table

Pumpkin, Ricotta, and Speck Bites, a seasonal appetizer made for sharing. Pumpkin and potatoes form the base of the tender filling, while ricotta, pecorino, sage, and golden speck bring layers of flavor. The bites rest in the refrigerator before being breaded and fried, making them a satisfying addition to an autumn buffet.

FOR THE BITES:

• Delica pumpkin 0.6 lb (250 g) - to clean
• Potatoes 8.8 oz (250 g)
• Cow's milk ricotta cheese 2.5 oz (75 g)
• Speck 1.8 oz (50 g)
• Pecorino Romano PDO cheese 1.2 oz (35 g) - to grate
• Sage 3 leaves
• Cinnamon powder ¾ tsp
• Fine salt to taste
• Black pepper to taste

FOR BREADING AND FRYING:

• High-oleic sunflower seed oil 4 ¼ cups (1 l) - for frying
• Eggs 2
• Breadcrumbs to taste

FOR THE SAUCE:

• Greek yogurt to taste
• Lime peel to taste

1. Place the potatoes in a pot of water and cook for about 30-40 minutes from the moment the water boils. Meanwhile, remove the pumpkin seeds and cut the pumpkin into slices about 1/2 inch thick.
2. Place the pumpkin in a steamer over the pot of potatoes and cook for about 20-25 minutes, testing for doneness with a fork. Remove the pumpkin skin, mash the pumpkin and potatoes with a potato masher, and let them cool slightly.
3. Remove any rind from the speck, slice it thinly, and cut it into strips. Sauté in a nonstick pan over high heat until golden, then chop with a knife.
4. Use the potato masher to refine the ricotta in the bowl with the pumpkin and potatoes. Add the chopped speck and grated pecorino.
5. Chop the sage and add it to the bowl with salt, pepper, and ground cinnamon. Knead by hand until the mixture is compact but still a little soft.
6. Moisten your hands and shape the mixture into bites of about 0.5 oz each, making around forty pieces. Place them on a parchment-lined tray and refrigerate for an hour.
7. Heat the oil to 320-340°F. Dip the bites first in beaten eggs and then in breadcrumbs, returning them to the tray as you go.
8. Fry a few bites at a time for 2-3 minutes, until golden outside and soft inside. Drain on absorbent paper and continue frying the remaining bites.
9. Flavor the Greek yogurt with grated lime zest and serve alongside the hot bites.

Use a thermometer to check the oil temperature as you fry. Keeping it in the recommended range helps the coating turn golden without soaking up too much oil. If you don't like cinnamon, you can use nutmeg instead.