In a pan, sauté the garlic cloves with oil and fresh chili pepper.
Add the cleaned pumpkin cut into pieces, a glass of water, and cook covered until tender.
Season with salt and blend most of the pumpkin, leaving some pieces in the pan.
Add the sausage removed from its casing, deglaze with red wine and let the alcohol evaporate.
Combine the cooked rice with the pumpkin cream, mozzarella, sausage, and grated pecorino cheese.
Mix all the ingredients and transfer the mixture to a baking dish.
Sprinkle the surface with parmesan and bake in a preheated static oven at 180° for 20 minutes.
In the last 3-4 minutes, turn on the grill to brown the surface.
Let it cool slightly before serving.
Best consumed immediately after preparation. Store in the refrigerator for a maximum of 1 day.
Perfect for a fall lunch or dinner, this dish is quintessential Italian comfort food.
Italy, Sicilia
| Energy (kcal) | 122.2 |
| Carbohydrates (g) | 6.4 |
| of which Sugars (g) | 1.49 |
| Fat (g) | 6.72 |
| of which Saturates (g) | 2.91 |
| Protein (g) | 5.5 |
| Fiber (g) | 0.42 |
| Sale (g) | 0.2 |
