Cream of pumpkin, crispy bread and guanciale spadellato

Start by cleaning the pumpkin, after which bake it at 180°C until soft. Next, scoop out the pulp.

Meanwhile, heat some Extra Virgin Olive Oil in a saucepan and add the chopped shallot. Then add the pumpkin, adjust salt and pepper, then whisk to obtain a cream.

Cut the bread into thin slices and bake it with a drizzle of Extra Virgin Olive Oil at 140°C until golden brown.

Cut the guanciale into very thin slices and let it cook gently in a frying pan until crispy. Dry it with paper towels.

For the serving, arrange the pumpkin cream on the bottom of the plate.

Add the crispy guanciale. Finally, garnish with the crispy bread and a drizzle of raw Extra Virgin Olive Oil.