Pumpkin Cordon Bleu

Pumpkin Cordon Bleu is a very tasty and original vegetarian variant compared to the classic meat Cordon Bleu. Here’s how to prepare it.

Ingredients

• 1 medium-sized pumpkin (it could be a Delica pumpkin, which is suitable for its consistency and sweet taste)
• 150 g of scamorza, mozzarella, or another melting cheese of your choice
• Flour as needed
• Breadcrumbs as needed
• 2 eggs
• Salt and pepper as needed
• Oil for frying

Preparation

1. Start by washing the pumpkin and cutting it into slices about 1 cm thick. Remember to remove the seeds and the stringy inner parts. You will need two slices for each Cordon Bleu, so cut an even number of slices.

2. Cut the cheese into slices that can fit within the edges of the pumpkin slices, leaving a margin to prevent it from leaking out during cooking.

3. Prepare three containers: one for the flour, one for the beaten eggs with a pinch of salt and pepper, and one for the breadcrumbs.

4. Heat the oil in a large pan.

5. Assemble the Cordon Bleus by placing a slice of cheese between two slices of pumpkin. Dip each “sandwich” first in flour, then in egg, and finally in breadcrumbs, making sure the coating adheres well.

6. Fry the Cordon Bleus in hot oil until they are golden and crunchy on both sides.

7. Drain on paper towels to remove excess oil.

8. Serve hot, perhaps accompanied by a fresh salad or sauce of your choice.

Curiosity

The classic Cordon Bleu is a dish of Swiss origin, but its popularity has spread throughout Europe, especially in France and Italy. The pumpkin version is a modern and vegetarian reinterpretation that retains the core of the dish: the crunchy exterior and the soft and melting heart. This dish can also be an excellent option during the autumn period, when pumpkin is in season and its sweet taste and consistency perfectly match the savory flavor of the melting cheese.