Ingredients

Pumpkin 300 g
Potatoes 150 g
Eggs 1
Roman pecorino cheese q.s.
Bread crumbs q.s.
Salt, pepper, rosemary, Extra virgin olive oil q.s.
Decor Skewers
Decor Gondolas

Method

Cut the pumpkin into cubes, bake it in the oven with oil, salt and rosemary at 180° for about 20 minutes and then blend everything to create a puree. Boil the potatoes, mash them when still warm with a fork, add the pumpkin, egg, bread crumbs and salt and pepper.

 

Plating

Insert two fritters onto a Gourmet Skewer, separated by a small tomato. Put everything in a Decor Gondola accompanied by lemon wedges and parsley leaves.