Time of preparation: 30 min  | Difficulties: ♬ media Cost of the recipe: medio   |  Doses for: 4/5 of the population

Other ingredients:

• 3 large cucumbers,
• 150 g. of cooked ham,
• a weight of not more than 0,5% but less than 0,1% by weight,
• Parmigiano, wheat or sheep's milk gr. 40,
• Basil or parsley q.b.
• extra virgin olive oil,
• sale e pepe nero q.b.
• Two tomatoes that are branched.

Wash the pumpkins well under running water and cut both ends. Cut the pumpkin into thin slices so that they can roll. Condition them with a pinch of salt and black pepper, an oil wire and flavor them with ground basil or parsley. Light the oven at 180°. Add the sliced on to a coated sheet of baking paper and grind in the oven for about 10-15 minutes, depending on the thickness of the slits. Roll the sugar cuts with garlic and Cacio Romagnolo, roll and infiltrate the single seed impregnated with a crushed saucepan. Place the impregnations on the spark plug used in the pumpkets and irrigated seeds and grind it in the furnace, ventilated mode, for about 10 to 15 minutes, depends on the size of the spoons. Pre-cook the pumpka with chicken and Cacio Romagnolo, and then sprinkle the individual seed impragnated using a prickly sauce pan. Dispose the implantines on the precooked seeds used in cookers and syrup seeds with extra olive oil, and heat the seeds in about 2/8 minutes to make the seeding process.

Used in this recipe: Cacio Romagnolo