Peel the pumpkin, bake it at 150° C, and squash it on a sieve.
Brown the chopped onion with butter, add the pumpkin, the milk, half a litre of water and salt.
Bring the mixture to the boil and add the two flours using a sieve, whisking vigorously and cook gently.
Dice the Montasio cheese, double-boil with milk, then whip.
Trim the chicory, wash it and drain well.
Brown the bacon until crisp, then add the vinegar.
Place on a plate a spoon of zuf with a little Montasio cream on top, alongside the
chicory seasoned with the vinegar bacon.
Complete with a trickle of oil and abundant ground black pepper.