Crispy on the outside and soft and gooey on the inside, pumpkin sofficini are an ideal fridge clean-out recipe for quick dinners. The pumpkin is cut into crescents, filled with mozzarella (or provola), speck, dipped in batter, breaded, and cooked in the air fryer until golden.
Cut the pumpkin into crescent slices and remove any seeds.
Slice the mozzarella or provola into thin slices.
Fill each crescent of pumpkin with a slice of mozzarella/provola and a slice of speck, then top with another crescent of pumpkin.
Prepare the batter by mixing 1 cup of flour 00 (about 125 g) with 1 cup of water (about 125 mL) and 1 teaspoon of salt until smooth.
Dip the filled crescents first in the batter, then in breadcrumbs mixed with parmesan and dried thyme (or rosemary/sage).
Arrange the sofficini in the air fryer, spraying them with a drizzle of oil or cooking spray.
Cook at 200°C for 18-20 minutes until golden and crispy on the outside.
Serve hot to enjoy the melty filling.
Air fryer
Bowl for batter
Plate or bowl for breadcrumbs
Knife
Tip: use provola if you are worried about the mozzarella releasing too much water. Suitable for 4 people as an appetizer or light main dish.
Italy
| Energy (kcal) | 135.72 |
| Carbohydrates (g) | 14.42 |
| of which Sugars (g) | 4.47 |
| Fat (g) | 5.76 |
| of which Saturates (g) | 2.37 |
| Protein (g) | 6.69 |
| Fiber (g) | 1.63 |
| Sale (g) | 2.5 |
