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Step 1
First, collect the potatoes in a pan filled with cold water and let them cook until they are soft, pricking them with the tines of a fork. In the meantime, halve the pumpkin1.
step 2
Using a spoon, remove the seeds and inner filaments2.
step 3
Cut the pumpkin into fairly even slices3.
Step 4
Place on a baking tray lined with baking paper and bake at 160 °C for about 40 minutes.4.
Step 5
Once the cooking time is up, remove the pumpkin from the oven5.
Step 6
Remove the shell6.
Step 7
Mash the flesh with the tines of a fork7and allow to cool.
Step 8
Once the potatoes are ready, drain them and peel them while they are still hot8.
Step 9
Process into a puree, collect in a bowl and allow to dissolve9.
Step 10
Clean the mushrooms: Remove the root part of the stem10.
Step 11
Dab gently with a damp cloth11.
Step 12
Remove the skin with a knife12.
Step 13
Cut the mushrooms into thin slices13.
Step 14
Heat the oil in a pan, add the mushrooms and fry with a pinch of salt14.
Step 15
Put the now warm pumpkin and potatoes into the bowl15.
Step 16
Add the breadcrumbs16.
Step 17
Add the grated Parmesan cheese17.
Step 18
Stir in the egg18.
Step 19
Season with salt and sprinkle with freshly ground pepper19.
Step 20
Add some grated nutmeg20.
Step 21
It smells of peeled thyme21.
Step 22
Mix the ingredients thoroughly22, cover with cling film and leave to harden in the refrigerator for half an hour.
Step 23
After the resting time, place three quarters of the dough on baking paper23.
Step 24
Use the back of a spoon to make a well in the center of the dough24.
Step 25
Spread half of the sautéed mushrooms on top25.
Step 26
Add the diced scamorza26.
Step 27
Cover with the remaining mushrooms27.
Step 28
Close with the remaining dough28.
Step 29
Compact the meatloaf with your hands29.
Step 30
Roll up with baking paper30.
Step 31
Once you have given the meatloaf its characteristic cylindrical shape, place it with all the baking paper in a 25×11 cm (31) plum cake tin.
Step 32
Press flat with your hands32.
Step 33
Sprinkle the pumpkin meatloaf with grated Parmesan cheese33.
Step 34
Sprinkle with breadcrumbs34.
Step 35
Drizzle with a little extra virgin olive oil35 and bake at 180°C for about 40 minutes. After this time, increase the temperature to 200°C and let it bake until a light crust forms on the surface.
Step 36
After cooking, remove the meatloaf from the oven and let it rest for a few minutes36.
Step 37
Remove the meatloaf from the tin and cut into slices37and serve hot and stringy.
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