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Air-Fryer Pumpkin and Mozzarella Bake · GialloZafferano.com

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  Speaker 1: Air-Fired Pumpkin and Mozzarella Bake is a layered savory dish
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  Speaker 1: with pumpkin, mozzarella, cooked ham, and Parmigiano-Reggiano cheese. The outside
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  Speaker 1: becomes golden and crisp, while the inside stays soft and
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  Speaker 1: stringy with melted cheese. It works well as a main
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  Speaker 1: course for four people, for a special autumn meal, yet
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  Speaker 1: stays quick enough for a weeknight. You need about 20
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  Speaker 1: minutes for preparation and 40 minutes for cooking, plus 10
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  Speaker 1: minutes resting time before serving. The recipe serves 4 people
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  Speaker 1: and uses a 6-liter, about 6.3 quart, air fryer. For
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  Speaker 1: this recipe, you need these ingredients. 4 1⁄2 cups, 550
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  Speaker 1: grams of Delica pumpkin, to be cleaned. 10.6 ounces, 300
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  Speaker 1: grams of pizza mozzarella cheese. 3.3 1⁄2 ounces, 100 grams
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  Speaker 1: of prosciutto cotto, cooked ham. 2.5 oz. 70 g of
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  Speaker 1: Parmigiano-Reggiano PDO cheese, grated. 1 1⁄2 tbsp. 20 g of
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  Speaker 1: extra virgin olive oil, plus a little extra for greasing
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  Speaker 1: and drizzling. Fine salt as needed. Black pepper as needed.
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  Speaker 1: Fresh thyme as needed. Start by preparing the pumpkin. Cut
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  Speaker 1: the pumpkin in half and remove the seeds and inner
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  Speaker 1: fibers with a spoon. Peel the pumpkin and slice the
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  Speaker 1: flesh into thin slices, about 3 to 4 millimeters thick,
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  Speaker 1: around 1 eighth of an inch. You obtain about 400
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  Speaker 1: grams of cleaned pumpkin, about 14 ounces, around 3 and
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  Speaker 1: 1 half cups sliced. Place the pumpkin slices in a bowl.
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  Speaker 1: Season with part of the olive oil and a pinch
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  Speaker 1: of salt. Add some black pepper and the thyme leaves.
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  Speaker 1: Toss well so that all the slices are evenly coated
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  Speaker 1: with oil and seasoning. Prepare the mozzarella. Cut the mozzarella
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  Speaker 1: into slices and then into cubes. Grate the Parmigiano-Reggiano cheese
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  Speaker 1: if it is not already grated. Take an air-fire safe
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  Speaker 1: baking dish, about 8.7 by 6.3 inches, 22 by 16 centimeters.
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  Speaker 1: Pour a drizzle of olive oil into the bottom of
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  Speaker 1: the dish and spread it. Create the first layer. Arrange
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  Speaker 1: a first layer of seasoned pumpkin slices on the bottom.
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  Speaker 1: Sprinkle with part of the grated Parmigiano-Reggiano cheese. Distribute about
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  Speaker 1: one third of the mozzarella cubes on top. Cover with
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  Speaker 1: about one third of the prosciutto cotto slices. Create the
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  Speaker 1: second layer. Arrange another layer of pumpkin slices. Again, add
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  Speaker 1: some grated Parmigiano-Reggiano cheese. Distribute another third of the mozzarella cubes.
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  Speaker 1: Cover with another third of the prosciutto cotto. Create the
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  Speaker 1: third layer in the same way, ending with pumpkin on top.
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  Speaker 1: While you assemble, make sure you keep a little mozzarella
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  Speaker 1: and a little grated Parmigiano-Reggiano aside for the final gratin
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  Speaker 1: on the surface. When the layers are complete, gently press
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  Speaker 1: the bake with your hands to compact everything. The bake
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  Speaker 1: will shrink during cooking, so pressing helps keep the layers even.
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  Speaker 1: Season the surface with a drizzle of olive oil, a
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  Speaker 1: pinch of salt, and a grind of black pepper. Cover
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  Speaker 1: the baking dish with a sheet of aluminum foil. Press
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  Speaker 1: the foil well along the edges to seal it. Place
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  Speaker 1: the covered baking dish in the basket of the air
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  Speaker 1: fryer with a capacity of 6 liters, about 6.3 quarts.
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  Speaker 1: Cook at 320 degrees Fahrenheit for 30 minutes. After 30 minutes,
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  Speaker 1: open the air fryer and carefully remove the aluminum foil.
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  Speaker 1: Distribute the mozzarella cubes you kept aside over the surface.
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  Speaker 1: Sprinkle the remaining grated Parmigiano-Reggiano cheese on top. Cover the
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  Speaker 1: surface evenly with cheese. Return the uncovered baking dish to
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  Speaker 1: the air fryer. Cook at 338 degrees Fahrenheit for 10
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  Speaker 1: minutes until the surface is golden and well-gratinated. When cooking
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  Speaker 1: is complete, remove the baking dish from the air fryer.
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  Speaker 1: Let the pumpkin and mozzarella bake rest for 10 minutes
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  Speaker 1: before serving so the layers settle and the cheese firms slightly.
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  Speaker 1: If needed, you store any leftovers in the refrigerator for
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  Speaker 1: up to two days. You do not freeze this bake
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  Speaker 1: and you do not use fior di latte mozzarella because
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  Speaker 1: it releases too much water during cooking.