Pumpkin cordon bleu

To make pumpkin cordon bleu, start by peeling the pumpkin 1. Then cut it into slices that are around 0.2 inches thick 2. You should end up with 12 3.

Now beat the eggs in a bowl with salt and pepper 4. Place the breadcrumbs in a baking tray, add the finely chopped rosemary, the parmigiano cheese 5 and the powdered peperoncino 6. Stir with a spoon and leave to one side.

Place half a slice of cooked ham 4 on the first pumpkin slice, then add a slice of mozzarella cheese 5. Top with another pumpkin slice 6. Repeat with the remaining slices.

Hold both pumpkin pieces together and dip the cordon bleu in the egg 10, then in the breadcrumbs and once more in the egg 11 and the breadcrumbs 12. In this way you will create a double breadcrumb coating.

Place on a tray 13 and repeat for all the other pieces. In the meantime, heat the oil to 290°F (145°C). Once heated to the right temperature, use a skimmer to place the first cordon bleu in the oil 14 and cook for around 5 minutes 15,

until nice and golden. Now drain 16 and place it on a tray lined with kitchen paper 17. Continue in the same way. It's best to fry 1-2 pieces at a time to prevent the oil temperature from dropping too much. Add a little salt and serve the pumpkin cordon bleu nice and hot 18.