Bread Malfatti with Butter and Pumpkin Cream

Bread Malfatti

• 200 gms breadcrumbs 7 oz
• 200 gms flour 7 oz
• 50 ml milk to be added little by little (you may need a little bit more or less, 1.75 oz
• 2 egg
• 80 gms butter softened, about 2.8 oz
• 80 gms lardo or pancetta, 2.8 oz
• 1 garlic clove
• 40 gms parmigiano reggiano thinly grated, 1.4 oz
• 1 pinch cinnamon
• salt to taste
• black pepper to taste

Pumpkin cream

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

Butter Sauce

• 80 gms butter about 2.8 oz
• salt to taste
• black pepper to taste
• parmigiano reggiano to serve, thinly grated