Ingredients
- 20 Casoncelli
- Vegetable oil for frying to taste
- 250 g of baked purple pumpkin pulp
- 250 g of fresh cream
- 150 g of Parmigiano Reggiano DOP aged 30 months
- 50 g of burnt hazelnuts, coarsely crushed
- Smoked EVO oil to taste
- Salt, white pepper to taste
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