Place the calabaza pulp in a bowl and flatten it well with the tenedor fingers. Add the ingredients, the harina and mix thoroughly with a spoonful of madeira: you will get a consistent consistency, but at the same time smooth and still a little sticky (if necessary, add the flattened bread).

Cover the bowl with cling film and place it in the fridge at least three hours.

Heat 3 tablespoons of extra virgin olive oil with a good handful of sage leaves in a large saucepan. Place a large bowl of salad water.

Remove the mass from the refrigerator and, with the help of the two spoons, a quenelles. Place them directly in the water and cook them until they float.

Sack them with a foam and let them dry on the kitchen absorbent paper, finally place them in the pan with the vinegar and the sage. Skip the quenelles for a minute and serve them individually.

Spread them with the Provolone Valpadana DOP sweet rallado, complete with the avellanas de Piedmont IGP cut by half and a few slices of fresh sage and serve.