A rustic pumpkin bread with a somewhat salty-sweet flavour from pumpkin, amaretti biscuits, pancetta and Parmigiano cheese. Great as an appetiser or cubed then served as an aperitif.
Serve 6, Preparation 30 mins, Cooking approx. 40 to 50 mins
- 300 g. Plain flour / All Purpose Flour, sifted
- 7 g Instant Yeast (rapid rise yeast), sifted – 2 teaspoons
- 150 g. pumpkin, diced
- 100 g. Smoked Pancetta, diced
- Sage, 2-3 leaves
- 3 Amaretti biscuits, crumbled
- 1 peeled garlic clove
- 200 ml whole milk
- 80 ml Sunflower oil
- 1 tablespoon of EVOO – Extra Virgin Olive Oil or Olive Oil
- 70 g. grated Parmigiano cheese
- 2 eggs, whisked
- Salt, to taste
- a pinch of nutmeg
Start by preheat the oven to 180C / 350F / Gas 4, line with baking paper a loaf mould of about 30×14 cm side and 7 cm deep.
Beat the eggs and set aside.
Heat a tablespoon of oil, fry pancetta until crispy, place it in a bowl with its oil.
In the same pan, heat 1 tbsp oil again, add the cubed pumpkin with sage, garlic and a pinch of nutmeg, stir and cook until soft.
Transfer it into a blender with milk, a teaspoon of salt, 2 crumbled amaretti biscuits, sunflower oil, grated Parmigiano, blend until you get a pumpkin puree, then place it into a bowl, add whisked eggs, stir with a wooden spoon, add the crispy pancetta, mix everything together. Add sifted flour and yeast, mix.
Place the mixture in the loaf mould, level with a spatula, sprinkle some grated Parmigiano on top and bake for about 30 minutes in a static oven.
Allow to cool at room temperature before slicing.