Bread Malfatti with Butter and Pumpkin Cream

Bread Malfatti

• 200 gms – 7 oz. breadcrumbs
• 200 gms – 7 oz. flour
• 50 ml – 1.75 oz. milk to be added little by little (you may need a little bit more or less)
• 2 eggs
• 80 gms – 2.8 oz. Butter softened
• 80 gms – 2.8 oz. lardo or pancetta
• 1 garlic clove
• 40 gms – 1.4 oz. Parmigiano Reggiano thinly grated
• 1 pinch cinnamon
• salt & pepper to taste

Pumpkin cream

• 400 gms – 14 oz. pumpkin cleaned and roughly chopped
• 2 tbsp extra virgin olive oil
• ½ onion chopped
• water
• salt & pepper to taste

Butter Sauce

• 80 gms – 2.8 oz. Butter
• salt & pepper to taste
• Parmigiano Reggiano thinly grated to serve