Sformatino di Radicchio e Provola

Method

1. Separate the outer leaves of the radicchio, trying to keep them whole.
2. Blanch the radicchio leaves in boiling unsalted water for 30 seconds, then immediately transfer to ice water to stop cooking and set the color. Drain and set aside.
3. Prepare the pumpkin cream: in a pan, sauté finely chopped onion in a drizzle of extra virgin olive oil.
4. Add the diced pumpkin, season with salt, cover with cold water, add a bay leaf, and cook until tender.
5. Remove the bay leaf and blend the pumpkin until smooth. Set aside.
6. Prepare the filling: in a bowl, combine boiled potatoes (mashed or diced), smoked provola (diced), chopped fresh parsley, a drizzle of olive oil, salt, and grated pecorino cheese. Mix well.
7. Brush small disposable molds with olive oil.
8. Line the molds with the blanched radicchio leaves, placing the most attractive side at the bottom (the sformatino will be turned out for serving).
9. Fill the molds completely with the potato-provola mixture, pressing down to eliminate air pockets and fill all the space.
10. Cover with additional radicchio leaves and press down. Repeat for all molds.
11. Bake at 190°C (375°F) for 10-15 minutes, until the cheese is melted and the radicchio leaves are slightly browned and caramelized from the oil.
12. To serve: place a spoonful of pumpkin cream on each plate, unmold a sformatino on top, and garnish with fresh fennel fronds (finocchietto).