Crispy on the outside and soft and gooey on the inside pumpkin cutlets with ham and cheese they are a tasty and easy to make autumn second course.
The preparation time is that necessary for the pumpkin to soften in the oven and release its sweet and enveloping flavour.
For the dish to be authentically tasty, the advice is to prepare this dish in the autumn months, between October and November, in which the pumpkin is the mistress of the earth and is presented in all its forms and variations of flavour.
To give this second a touch more gluttonous ham and stretched curd cheese take care of it: provola, emmenthal or, why not, one fresh cheese or low seasoning.
The dish includes a double cooking: the first part dedicated only to the pumpkin, about 20 minutes, depending on the oven, the second to ensure that the cheese softens to the right point to be stringy and delicate.
Perfect idea for a quick dinner, stringy pumpkin cutlets can also be prepared for Halloween lunchto enrich the table with the typical colors of the season that hosts this monstrous party!
Clean the pumpkin and cut it into slices.
Prepare a breading of Parmesan and breadcrumbs.
Salt the pumpkin slices and pass them in the breading.
Place the breaded pumpkin on a baking sheet lined with parchment paper.
Drizzle with extra virgin olive oil and cook in a preheated oven, static mode at 200°C for about 20 minutes.
When the pumpkin is soft, remove it from the oven and place the cooked ham and a piece of cheese on half the slices.
Close the filling with another slice of pumpkin.
Bake the pumpkin, ham and cheese cutlets for 5-10 minutes to soften the cheese, then serve while still hot and stringy.