The recipe of the Pumpkin and Potato Cutlet with Curry
Crispy on the outside, soft and fragrant on the inside: the pumpkin and potato cutlet with curry, created by Chef Maurizio Cambi, is an autumn treat that warms the heart. A plant-based dish with an intense aroma, where the sweetness of pumpkin meets the creaminess of potatoes and the enveloping notes of curry, in a surprisingly balanced harmony.
A genuine comfort food, born from the scents of the garden and the flavours of rustic country cooking, yet enriched with a modern twist and subtle Eastern influences.
The pumpkin and potato cutlet with curry is perfect as a main course or as a vegetarian option to share with friends, especially when paired with a glass of aromatic white wine or a sweet-and-sour sauce that enhances its spices. Preparing it is simple: you only need a few ingredients and to follow the recipe step by step.
Ingredients:
- 1 medium yellow pumpkin
- 3 potatoes
- Extra virgin olive oil
- Salt and black pepper
- Fresh rosemary
- 2 garlic cloves
- Curry powder (to taste)
- Potato flakes (if needed, to thicken)
- Panko (Japanese breadcrumbs)
Preparation:
Start by cutting the pumpkin into slices and placing them on a baking tray. Drizzle with extra-virgin olive oil, season with salt, pepper, and rosemary, and add a few garlic cloves. Roast in the oven until soft and fragrant.
Meanwhile, boil the potatoes in salted water. Once cooked, combine them with the pumpkin and mash them together using a potato masher to create a creamy, velvety mixture.
Now it’s time for the curry: add it gradually until you reach the desired flavour intensity. If the mixture is too soft, you can add a few potato flakes to thicken it.
With lightly oiled hands, form small balls and gently flatten them in the panko to create a crispy, golden coating. Place the cutlets on a baking tray lined with parchment paper, drizzle with a bit of olive oil, and bake at 200 °C until golden brown.
Serve them hot, perhaps with a spicy-sweet sauce that brings out their oriental aromas.
A recipe that combines the warmth of home with the charm of travel: Chef Maurizio Cambi’s pumpkin and potato cutlet with curry embodies Hostaria Terre Rosse's philosophy: simplicity, seasonality, and a passion for authentic flavours.
