- 400 g yellow-fleshed potatoes
- 250 g pumpkin
- 160 g spicy gorgonzola
- grated bread
- 3 eggs
- 1 egg yolk
- salt and black pepper
- laurel leaves
Boil the potatoes with skins in salted water while cleaning and cutting roughly the pumpkin. Season with oil and salt, then bake at 200° for about 20 minutes. Beat the eggs. Drain potatoes, peel and mash with a potato masher. Add some nutmeg, salt and black pepper, and combine with the yolk.
Mix well to obtain pear-shaped croquettes, leave a hollow in the middle and stuff with a nut of gorgonzola and baked pumpkin cubes. Reshape the croquettes carefully, roll in the beat eggs before and then in much grated bread. Place in a baking pan lined with greaseproof paper and bake at 170° for about 10 minutes.
Garnish each pear with a clove and a laurel leaf before serving.
Suggested wine: Arneis, Langhe