Crespelle with Pumpkin, Guanciale, and Provolone

For the crespelle:

• 2 medium eggs (about 55g)
• 1 1/4 cups all-purpose flour (160g)
• 1 1/3 cups whole milk (340g)
• 3 tablespoons melted butter (40g)
• Fine salt, to taste

For the filling:

• 1 1/3 lbs pumpkin (600g)
• 7 oz guanciale (200g)
• 6 oz provolone cheese (170g)
• Fresh rosemary, to taste
• Fine salt, to taste

For the cheese sauce:

• 3 oz provolone cheese (80g)
• 2/3 cup heavy cream (160g)

For the gratin:

• 1/3 cup grated Parmigiano Reggiano DOP (40g)
• Chopped fresh rosemary

Prepare the crespelle:

• In a bowl, beat the eggs with a pinch of salt. Gradually add the flour, stirring to avoid lumps.
• Slowly pour in the milk and melted butter, mixing until the batter is smooth. Let rest for at least 30 minutes.

2. Cook the crespelle:

• Heat a non-stick pan and lightly grease with butter. Pour in a ladle of batter, swirling the pan to coat evenly.
• Cook for 1-2 minutes until golden, then flip and cook the other side. Repeat until all the batter is used, stacking the cooked crespelle on a plate.

3. Prepare the filling:

• Clean and dice the pumpkin. Sauté the guanciale strips in a pan until crispy. In another pan, sauté the pumpkin with olive oil and rosemary over medium heat until tender, about 15-20 minutes.
• Remove from heat and let cool, then mix in the crispy guanciale and diced provolone.

4. Make the cheese sauce:

• In a small saucepan, heat the cream. Add the provolone and stir until smooth. Remove from heat and let cool slightly.

5. Assemble the crespelle:

• Preheat the oven to 350°F (180°C).
• Take each crespella and fill with the pumpkin and guanciale mixture. Fold and place in a greased baking dish.
• Pour the cheese sauce over the crespelle, then sprinkle with grated Parmigiano and chopped rosemary.
• Bake for 25-30 minutes, until the top is golden and crispy. Let rest for a few minutes before serving.