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Pumpkin Crackers · GialloZafferano.com

• 0:00
  Speaker 1: Pumpkin crackers are golden, fragrant, and lightly sweet, with pumpkin
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  Speaker 1: giving them a warm amber color and gentle flavor. They
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  Speaker 1: work well on their own, with creamy cheeses or as
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  Speaker 1: an alternative to bread for an autumn aperitif, a snack,
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  Speaker 1: or a mid-morning break. Extra virgin olive oil keeps them
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  Speaker 1: tender and crumbly, and pumpkin seeds inside the dough give
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  Speaker 1: a crunchy texture to every bite. For about 30 crackers,
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  Speaker 1: enough for 4 servings, and with very easy difficulty, allow
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  Speaker 1: 15 minutes for preparation, 20 minutes for resting in the refrigerator,
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  Speaker 1: and about 35 minutes for cooking. You need these ingredients. Pumpkin,
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  Speaker 1: 2 cups, 500 grams. Type 1 flour, 2 cups, 250 grams.
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  Speaker 1: Extra virgin olive oil, 6 tablespoons, 80 grams. Pumpkin seeds, shelled,
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  Speaker 1: one and a half ounces, 40 grams. Instant yeast for
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  Speaker 1: salted preparations, three and one quarter teaspoons, 10 grams. Fine salt,
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  Speaker 1: one quarter teaspoon, one gram. Type 00 flour, one and
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  Speaker 1: one quarter tablespoons, 10 grams, for dusting. Start with the pumpkin.
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  Speaker 1: Cut the pumpkin in half. Use a spoon and remove
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  Speaker 1: seeds and internal fibers. Cut the cleaned pumpkin into four
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  Speaker 1: pieces and leave the peel on. Place the pieces in
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  Speaker 1: a bowl. Cover the bowl with plastic wrap. Cook in
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  Speaker 1: the microwave at maximum power for 15 minutes. When the
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  Speaker 1: pumpkin is cooked, use a spoon and scoop out the
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  Speaker 1: soft flesh. You must obtain 300 grams of pumpkin pulp,
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  Speaker 1: about 10.6 ounces, or about 1 1⁄4 cups. Transfer this
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  Speaker 1: pulp into a food processor with blades. Blend until the
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  Speaker 1: pumpkin becomes completely smooth. In a large bowl, place the
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  Speaker 1: type 1 semi-wholemeal flour. Add the instant yeast for salted preparations.
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  Speaker 1: Add the fine salt. Mix these dry ingredients briefly. Add
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  Speaker 1: the blended pumpkin pulp to the bowl. Add the extra
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  Speaker 1: virgin olive oil. Mix well until all the ingredients come
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  Speaker 1: together and form a uniform dough. Add the shelled pumpkin seeds.
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  Speaker 1: Mix again so the seeds spread evenly throughout the dough.
• 2:29
  Speaker 1: Lightly flour a work surface with type 00 flour. Transfer
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  Speaker 1: the dough onto this floured surface. Compact the dough with
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  Speaker 1: your hands until it becomes smooth and uniform. Wrap the
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  Speaker 1: dough in plastic wrap. Place it in the refrigerator for
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  Speaker 1: 20 minutes. After 20 minutes, remove the dough from the refrigerator.
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  Speaker 1: Place it between two sheets of parchment paper. Sprinkle a
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  Speaker 1: little type 00 flour if necessary to avoid sticking. Use
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  Speaker 1: a rolling pin and roll out the dough evenly. Continue
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  Speaker 1: until the dough reaches a thickness of three millimeters, about
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  Speaker 1: one eighth of an inch. Remove the top sheet of
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  Speaker 1: parchment paper. With a sharp knife, cut the dough into
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  Speaker 1: vertical strips. Then cut horizontal strips to form squares. Each
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  Speaker 1: square must measure 5 by 5 centimeters, about 2 by
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  Speaker 1: 2 inches. You obtain about 30 crackers. Line a baking
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  Speaker 1: sheet with parchment paper. Place the cracker squares on the
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  Speaker 1: baking sheet. Space them well apart so they do not
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  Speaker 1: touch during baking. Preheat a conventional non-fan oven to 200
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  Speaker 1: degrees Celsius, 392 degrees Fahrenheit. When the oven is at temperature,
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  Speaker 1: place the baking sheet inside. Bake the crackers at 200
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  Speaker 1: degrees Celsius, 392 degrees Fahrenheit for about 20 minutes. When
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  Speaker 1: the crackers are golden and cooked, remove them from the oven.
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  Speaker 1: Transfer them carefully onto a wire rack. Let them cool
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  Speaker 1: for a few minutes so they become nice and crispy.
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  Speaker 1: Serve the pumpkin crackers on their own or next to
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  Speaker 1: a cheese board or as a crunchy snack at any
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  Speaker 1: time of day.