Bortolotti with Pumpkin and Bacon

Name: Bortolotti with Pumpkin and Bacon - Ivona H.
Ingredients: For 4 people: 150 g of baked pumpkin flesh 1 shallot (Allium ascalonicum); also known as shallot; eschalot or French onion * 50 g of bacon (smoked bacon; Transylvanian breast) 1 clove of garlic 2 tablespoons of olive oil * you can replace it with a small onion For the dough / piadina: 150 g of flour 30 g of lard 100 ml of water (approximately) a pinch

Meat - Bortolotti with Pumpkin and Bacon by Ivona H. - Recipia

To prepare a delicious piadina filled with pumpkin and bacon, the first step is to prepare the pumpkin. Start by roasting the pumpkin in the oven until it becomes soft, then scoop out the flesh and mash it using a mixer or a sieve, resulting in a fine puree. This will be the base ingredient for the filling. In a pan, add a few tablespoons of oil and sauté a finely chopped onion until it becomes glassy and soft. Then, add a whole garlic clove, which will impart its aroma but can be easily removed at the end. At this point, add cubes of bacon, which will enhance the flavor of the dish. Let the ingredients 'befriend' over low heat for a few minutes, stirring occasionally, until the bacon becomes slightly crispy and the flavors combine harmoniously. If you prefer a vegetarian version, replace the bacon with grated Parmesan and add a pinch of nutmeg for an even more refined taste. Meanwhile, prepare the dough for the piadina. In a bowl, place the flour and add salt to taste. Incorporate the lard, kneading with your fingers until you achieve a crumbly texture. Dissolve the yeast in 1-2 tablespoons of warm water and add it to the flour mixture. Gradually add the remaining water, kneading continuously until you obtain an elastic and smooth dough that does not stick to your hands or the work surface. Once the dough is ready, divide it into pieces the size of a tennis ball. Roll each piece into discs about 2 mm thick. Fill each disc halfway with the pumpkin and bacon filling, then fold it and press the edges to seal well. Cut the edges to obtain a rectangular shape specific to this recipe. Cook the piadine on a griddle or in a pan, preferably cast iron or ceramic, over medium heat. Make sure the pan is well heated before adding the piadine. Cook each piadina for a few minutes on each side until they become golden and slightly crispy. Serve them hot, and each bite will be an explosion of flavors, with the sweetness of the pumpkin balanced by the savory notes of the bacon. This traditional recipe will bring a touch of authenticity to your table!

Ingredients

For 4 people: 150 g of baked pumpkin flesh 1 shallot (Allium ascalonicum)
also known as shallot
eschalot or French onion * 50 g of bacon (smoked bacon
Transylvanian breast) 1 clove of garlic 2 tablespoons of olive oil * you can replace it with a small onion For the dough / piadina: 150 g of flour 30 g of lard 100 ml of water (approximately) a pinch

Bortolotti with Pumpkin and Bacon

Ingredients

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