Method

• 1.
  Place pumpkin in a medium saucepan with 2 cups (500ml) water and bring to a simmer. Cover and simmer for 20 minutes. Set aside to cool in pan.
• 2.
  Using a slotted spoon, transfer pumpkin to a food processor (reserving cooking liquid) and whiz until smooth. Transfer to a measuring jug and add enough cooking liquid to make 650ml.
• 3.
  Transfer puree to a large bowl. Add the flour, sugar, eggs, sultanas, rosemary and 1/2 tsp salt flakes and stir until combined (batter will be soft).
• 4.
  Heat 5cm oil in a large saucepan over high heat until 160°C (a cube of bread will turn golden in 3 minutes when the oil is hot enough).
• 5.
  Drop 1 tbs measures of mixture into the oil, scooping mixture off the spoon with your finger. Cook in batches of 8-10 for 3-4 minutes, turning regularly until golden brown all over. Drain on paper towel.
• 6.
  Place on a serving platter. Sprinkle warm sfinci with extra rosemary and salt flakes. Serve immediately with vino cotto generously poured over.