Crispy Butternut Squash, Ricotta, and Speck Bocconcini Appetizers

Bocconcini of Butternut Squash, Ricotta, and Speck: A Savory Appetizer Delight

Overview

Bocconcini di zucca, ricotta e speck is an Italian-inspired appetizer that offers a delightful blend of earthy flavors. This savory bite-sized treat features butternut squash paired with creamy ricotta, aromatic sage, and savory speck, all encased in a crisp, golden breadcrumb coating. It’s perfect for gatherings, parties, or as a unique starter to any meal. The combination of textures and tastes will have everyone reaching for more.

Category: Appetizers
Yield: 40 pieces
Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

Ingredient	Quantity
Butternut squash (Delica variety)	250g
Potatoes	250g
Ricotta cheese (cow’s milk)	75g
Speck (smoked cured ham)	50g
Pecorino Romano cheese	35g
Fresh sage leaves	3 leaves
Ground cinnamon	¾ teaspoon
Salt (fine)	To taste
Black pepper	To taste
High oleic sunflower oil	1 liter
Eggs	2
Breadcrumbs	As needed
Greek yogurt	As needed
Lime zest	To taste

Instructions

Prepare the Vegetables:
Start by placing the potatoes in a pot of water. Turn on the heat and bring the water to a boil. Allow the potatoes to cook for about 30-40 minutes, or until they are soft and easily pierced with a fork.
Cook the Squash:
While the potatoes are boiling, prepare the butternut squash. Remove the seeds and slice the squash into thin rounds, about 1 cm thick. Place these slices on top of the pot with the boiling potatoes, allowing the squash to steam for about 20-25 minutes. Once cooked, perform the fork test to ensure the squash is soft.
Prepare the Filling:
Once the squash and potatoes are tender, remove them from the heat. Peel the skin off the squash and let it cool slightly. While cooling, slice the speck into thin 2-mm slices and chop it finely with a knife.
Mash the Vegetables:
Using a potato masher, mash the potatoes and squash together in a bowl. Add the ricotta to the mixture, continuing to mash until smooth. Then, stir in the finely chopped speck, along with chopped fresh sage, ground cinnamon, Pecorino Romano cheese, salt, and black pepper.
Form the Bocconcini:
With slightly dampened hands, take small portions of the mixture (approximately 15 grams each) and roll them into compact balls. Continue until you’ve formed about 40 bocconcini. Place them on a tray lined with parchment paper, then refrigerate for about one hour to help them firm up.
Coat the Bocconcini:
After the bocconcini have chilled, crack the eggs into a bowl and beat them. Place the breadcrumbs in a separate shallow dish. Dip each bocconcino first into the beaten eggs, ensuring it is fully coated, and then roll it in the breadcrumbs until fully covered. Repeat this process until all bocconcini are coated.
Fry the Bocconcini:
Heat the sunflower oil in a deep frying pan or pot to 160-170°C (320-340°F). Fry the bocconcini in small batches, carefully placing them into the hot oil and frying until golden brown and crispy, which should take about 3-4 minutes per batch. Make sure not to overcrowd the pan.
Drain and Serve:
Once fried, use a slotted spoon to remove the bocconcini from the oil and drain them on paper towels. Serve hot with a dollop of Greek yogurt and a sprinkle of lime zest for a fresh finish.

These bocconcini of butternut squash, ricotta, and speck make a perfect appetizer that combines comforting flavors and crunchy textures, making them a hit at any gathering. The subtle sweetness of the squash and the smokiness of the speck, paired with the creamy ricotta and crisp breadcrumbs, will keep your guests coming back for more!