Ingredients

For the croquettes
Raw weighed potatoes 500 g
Grated Parmesan cheese 50 g
Egg 1
Shallot 1
Aromatic herbs (marjoram, thyme and rosemary) q.s.
Various seeds (sesame, poppy, flax) q.s.
Salt and pepper q.s.
Egg whites 2
Frying oil q.s.

For the pumpkin cream
Cooked and pureed pumpkin 250 g
Robiola cheese 40 g
Fresh cream 20 ml
Parmesan cheese 30 g
Extra virgin olive oil 1 tablespoon

Speck 100 g
Raw pumpkin 2 slices
Extra virgin olive oil 1 tablespoon
Flower Skewers
Decor Gondolas

Method

Cut the pumpkin into cubes and boil in water for 15 minutes, blend everything once cooled to obtain a puree. Place the mixture in a saucepan with oil, cream and Parmesan cheese and mix everything at low heat for a few minutes, adding salt and pepper. Add the robiola cheese and mix until a smooth and velvety mixture is obtained. Turn off and set aside.

Boil the potatoes in plenty of water, peel them and mash with a potato masher. Place the mashed potatoes, the grated Parmesan cheese, the egg, the chopped aromatic herbs and shallot, add salt and pepper and mix well.

Now make the croquettes: wet your hands to work the mixture better, creating croquettes as big as a walnut. Beat the egg white in a bowl and place the various seeds in another. In a large pan heat the oil until it reaches the right temperature, place the croquettes in egg white first and then in the seeds until they are completely covered. Now fry all the croquettes, they must remain golden. Drain and place them on a sheet of absorbent paper.

Using a biscuit cutter, obtain star shapes from the slices of raw pumpkin, cooking them in the pan for a few minutes with a tablespoon of oil, salt and pepper.

Plating

Use the Decor Gondolas: put a spoonful of pumpkin cream in the centre, place a potato and speck croquette on top, and insert a Flower Skewer on each. Decorate with some pumpkin stars and aromatic herbs.