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Pumpkin pancakes with Turkey Breast, chestnuts, and radicchio, a recipe created through a collaboration between the chefs of Citterio and food stylist Chiara Pallotti.
From the cooperation between Citterio’s chefs, a historic cured meats company, and food stylist Chiara Pallotti, the Italian-style Thanksgiving arrives on the tricolor tables, a reinterpretation of the classic and heartfelt U.S. celebration.
Thanksgiving Day is a deeply felt national holiday in the USA featuring a traditional menu, where the star is turkey, requiring long hours of preparation along with ingredients like pumpkin, chestnuts, cranberry sauce, sweet potatoes, cornbread, and grilled corn on the cob.
“Turkey breast is the protagonist of a recipe that balances the sweetness of pumpkin with the pleasantly bittersweet note of radicchio to celebrate a Thanksgiving with a typically American flavor, full of taste and lightness”, emphasizes food stylist Chiara Pallotti.
Ingredients
- 160 gr pumpkin purée baked
- 2 nr Eggs
- 50 gr Parmesan
- 80 gr Flour
- 150 ml Milk
- pinch Salt
- pinch Pepper
- 1 teaspoon Savory cake leavening agent
- 1 walnut Butter
- 2 heads Radicchio
- 100 gr Chestnuts boiled
- some needle Rosemary
- 2 packs Turkey breast Citterio slices 80g or equivalent
- q.b. Sour cream
- 1 nr Corn on the cob grilled
Instructions
Pumpkin Pancakes
- Bake the pumpkin for 20 minutes to obtain 80 grams of pumpkin purée. Let it cool completely.
- In a bowl, mix the pumpkin purée with the flour, eggs, Parmesan, milk, and leavening agent. Season with salt and pepper.
- Grease a non-stick pan with a bit of butter, add a few spoonfuls of batter, and cook over medium heat for a few minutes, then flip and finish cooking. Continue until about 10-12 pancakes are made.
- Meanwhile, wash the radicchio and cut into cubes. Sauté with a dash of extra virgin olive oil, season with salt and pepper. Add the chopped chestnuts, flavor with rosemary, and continue cooking for five minutes.
- Add the chopped chestnuts, flavor with rosemary, and cook for five more minutes.
- Plate the pancakes, topping with sautéed radicchio and chestnuts, slices of turkey breast, and serve with sour cream and grilled corn on the cob if desired.
- Serve immediately while still warm.
