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Parmigiana of pumpkin, zucchini and Asiago cheese with mountain chards
APPETIZERS

Parmigiana of pumpkin, zucchini and Asiago cheese with mountain chards

PAIRED WINE
Ingredients

Pumpkin with rind 1.200 kg
Asiago cheese shavings 100 g
Zucchini 50 g
Grated Parmesan cheese 3 tablespoons
Oil to taste
Salt to taste
Rosemary, thyme and marjoram

Procedure

Wash the pumpkin, remove the rind and cut into half-centimeter slices. Place the slices on a baking tray covered with parchment paper and dress with a little oil, salt and rosemary. Bake in a hot ventilated oven at 250° for about 8 minutes; the pumpkin should not be allowed to split. Mix the Parmesan and Asiago in a bowl. Brush a medium-sized baking dish of about 20x24 cm with very little oil, place a layer of pumpkin, one of zucchini and mountain chards and one with the cheeses; make a total of 3-4 layers and finish with the pumpkin and Asiago shavings. Bake in a hot oven at 200° for about 20 minutes. Serve warm.

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