Pumpkin Croquettes

Preparation:

Preparation: Cut the pumpkin into slices and cook, unpeeled, for 20 minutes in a hot oven resting on the grate. Break the pulp into cubes and pass it to the mixer while still hot. Remove the scamorza peel, cut it into very small pieces and mix them with the pumpkin: its heat will soften the cheese. Finely chop the rosemary leaves and the parsley, add to the mixture together with 1 egg, 3 tablespoons of breadcrumbs, the pecorino cheese, salt and pepper. Work with a spoon and mix. If the dough is too soft, add more breadcrumbs. Model the croquettes with your hands, roll them in the flour, in the remaining beaten egg, and finally in the breadcrumbs that will be left over. Heat the oil and fry the croquettes over high heat. Dry the oil with kitchen paper and serve piping hot.