Pumpkins and potatoes Parmigiana

Pumpkins and potatoes Parmigiana

Vegetarian recipe. #vegetableeasyrecipe

This is an alternative version of the classic “Parmigiana”, perfect if you have mixed leftover cheese in your fridge. Smoked provolone (or other smoked cheese) is perfect.


Serves 5/6
3 large potatoes

Pumpkin about 80 g

Olive oil

Sea salt

Freshly ground black pepper

250 g mixed cheese (you can also use mozzarella, maximum 125 g)

Grated Parmigiano cheese ½ cup

Butter to grease the pan

How to

Boil 1 liter of salted water, then peel potatoes and cut thin slices; put potatoes into the water and wait 2/3 minutes. Drain well. Wash the pumpkin and peel it, then cut thin slices.

Use butter to grease your pan. It is important, since butter and cheese are the only sources of fats and they help you get its delicious, golden and crispy surface.

Preheat oven to 350 degrees (static mode).

Start with a layer of potatoes, add a pumpkin layer, add chopped cheese and Parmesan. Go ahead following this order, until you end with a layer of cheese. Add some small pieces of butter on the surface.

Bake for 40 minutes, then 10 minutes in fan mode, until golden. Important, after about 30 minutes, check it and if you see some liquid at the bottom, take it by using a spoon and pour on the surface.

Background music: “Instant Karma”, by John Lennon

Background music: “Whatever”, by Oasis.

Potographer and author: Mirna


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