Pumpkin croquettes with plum sauce
14 ounces (400 gr). pumpkin pulp
7 ounces (200 gr.) potatoes
2 whole eggs
2.03 teaspoons (10 ml.) heavy cream
5.6 tablespoons (80 gr.) grated Reggiano Parmesan
3 tablespoons of bread crumbs
sage and rosemary, fresh
2 tablespoons of olive oil
1 tablespoon (20 gr.) unsalted butter
bread crumbs to coat the pumpkin balls
For the plum sauce
1.87 cup (250 gr.) pitted plums
1 shot glass of apple vinegar
1 glass of wine Pinot Nero
2 teaspoons of sugar
1 spoon tip of cinnamon
1 spoon tip of nutmeg, grind
2 teaspoons of cornstarch
Peel the pumpkin, cut to pieces and steam until it is softened. Peel the potatoes, cut them to pieces and cook in abundant salty water. Put the vegetables in the masher, adding salt and pepper. Add one by one, the eggs, cream, grated cheese, chopped aromatic spices and finally the nutmeg, stirring thoroughly in order to blend all ingredients. Add finally 3 tablespoons of the breadcrumbs to obtain a fairly dry substance. Form with your hands little balls (nut sized) roll them in the bread crumbs and fry them in a pan with the oil and butter. Keep the pot heated.
Prepare the sauce.
Use the mixer to unify the plums and vinegar. Put it now in a little pot and add the wine, sugar and the spices. When starting to boil, remove from the stove, add the melted cornstarch to a little bit of cold water (apart), stir and put again on low heat for a few minutes, until the sauce starts to become thick. Sift the sauce to obtain a smoothly cream. Serve the pumpkin appetizers very hot, accompanied by the plum sauce.