Baked Pumpkin and Smoked Scamorza Frittata with Rosemary

La storia di questo piatto

This is autumn in Italy turned into a golden, bubbling pan: sweet pumpkin, smoky scamorza and a whisper of rosemary, bound by eggs in a humble home-kitchen spirit. It is no ancient recipe, but a modern family dish that takes the season's flavours and makes them feel like a hug.

Ingredienti

• 500 g Pumpkin
• 6 unit Eggs
• 150 g Smoked scamorza
• 40 g Grated Parmesan
• 2 sprigs Fresh rosemary
• 3 tablespoons Olive oil
• 5 g Salt
• 1/2 teaspoon Black pepper
• 1 pinch Nutmeg

Preparazione

1. Preheat the oven to 200°C so it reaches temperature while you prepare the pumpkin. Remove the peel and seeds and cut the pumpkin into thin slices about half a centimeter thick. Arrange them on a baking tray lined with parchment paper, season with two tablespoons of olive oil and 1 g of salt (a generous pinch), toss with your hands, and bake in the hot oven until soft and the edges begin to turn golden. When a sweet, warm aroma rises from the kitchen, it is ready to come out.
2. While the pumpkin bakes, take a large bowl and beat the eggs with a fork or whisk together with the Parmesan, 4 g of salt, the black pepper and the nutmeg. Just beat until the mixture is homogeneous: there is no need to whip it, otherwise the frittata will puff up in the oven and then collapse.
3. Take the pumpkin out of the oven and let it cool for a few minutes so it doesn't immediately cook the eggs when combined. Meanwhile, lower the oven to 180°C. Cut the scamorza into small cubes and add it to the bowl along with the pumpkin, folding gently without mashing the pumpkin too much: we want whole pieces and stringy cheese in every spoonful.
4. Grease a baking dish about 24-26 cm in diameter (or a 20x30 cm rectangular one) with a tablespoon of oil, pour in the mixture and smooth the surface well with the back of a spoon. Strip the rosemary needles from the sprigs with your fingers, scatter them over the top and press them lightly into the mixture with the spoon, so they are protected from direct heat and won't burn.
5. Place the dish in the oven already set to 180°C and bake for about 25 minutes: the frittata needs its time to set without drying out. It is ready when the surface is golden, firm when lightly touched, and a toothpick inserted in the center comes out dry; if the rosemary darkens too quickly, cover it with a sheet of foil during the last few minutes.
6. Once out of the oven, let the frittata rest in the dish for 5-10 minutes before cutting so it settles and doesn't fall apart under the knife. Cut the portions and taste a piece after resting, when the flavors have settled: you should taste together the sweet pumpkin, the smoked scamorza and the resinous note of the rosemary.