4/6 small yellow pumpkins round
4/6 fresh eggs
butter at room temperature and salt to taste
Recommended wine Valdobbiadene Prosecco Superiore D.O.C.G. Spumante Extra Dry
Wash the pumpkin and then cook them in boiling salted water gently for a quarter of an hour (should be softened). Drain and divide in half. Gently dig the center of each pumpkin and put two / three pieces of butter that will heat melting since the pumpkins will be hot. Sprinkle with a little salt and pour an egg yolk inside each pumpkin and then also combine a little egg white mixed with a teaspoon so that it is soft and can surround the yolk and fill the pumpkin’s hole. Put the stuffed pumpkins in a container for steam cooking and cook no more than five minutes. Serve the hot-tepid pumpkins. You can enjoy “digging” with a teaspoon sweet.