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Pumpkin parmigiana potatoes and mortadella

Delicious and quick to prepare

by Ada Parisi
5 min read
Parmigiana di zucca patate e mortadella

Save the recipe because it's super simple and amazing: pumpkin parmigiana potatoes and mortadella. Pumpkin and potatoes Uses crude, without cooking. Pumpkin, potato and mortadella parmigiana is a Delicious side dish but also a substantial Autumn main course. And you will also find the VIDEO RECIPE on my Youtube channel profile.

This Autumn Parmigianaand it is prepared in just a few minutes and is really delicious: the stuffing is mortadella-based Bologna Igp, cheese, Parmigiano Reggiano DOP, pistachios chopped and Rosemary. In practice, The older sister of the PARMIGIANA PUMPKIN and the POTATOES PARMIGIANA. Delicious and light, Why vegetables are not fried, The autumn and winter parmigiana made with pumpkin and potatoes are excellent both warm and cold. And you can safely Prepare them in advance.

Don't forget to grease the baking tin extra virgin olive oil and sprinkle it with a little’ of breadcrumbs that will absorb excess moisture. Yet, The Fundamental Trick is to keep the thinly sliced potatoes soaked in cold water for at least 30 minutes, changing the water three times. In this way they will lose starch and will be crunchy and firm. Both pumpkin and Potatoes should be sliced very thinly, also with mandolin. You can use any pumpkin you want, but in my opinion ordinary red pumpkin is the most suitable.

And now run to try the pumpkin parmigiana potatoes and mortadella and try all my Parmesan OF RECIPES, one for each season, and of course all my RECIPES WITH PUMPKIN. Have a good day!

Parmigiana di zucca patate e mortadella

PARMIGIANA PUMPKIN, POTATOES AND MORTADELLA

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 6 voted )

Ingredients

500 grams of pumpkin Red

2 medium-sized potatoes

300 grams of scamorza or soft cheese

200 grams of Mortadella Bologna Igp

Grated Parmigiano Reggiano PDO

pistachios

Rosemary

salt and pepper

extra virgin olive oil

little breadcrumbs

Procedure

Pumpkin parmigiana potatoes and mortadella

To prepare the pumpkin parmigiana, potatoes and mortadella, you must first slice the very thin potatoes (3-5 mm at the most), also using the mandolin and soak them in cold water for at least 30 minutes. Change the water 2-3 times, In this way the potatoes will lose starch. Then dry them well and salt them with a pinch of salt.

Also cut the pumpkin thinly and salt it lightly. Cut mortadella and cheese into cubes, Chop the rosemary and pistachios. Carefully grease a baking dish with a little extra virgin olive oil and sprinkle with a little breadcrumbs.

Distribute in the baking dish a layer of pumpkin slices alternating with potato slices, as you see in VIDEO RECIPE. Distribute mortadella and cheese, sprinkle with Parmesan cheese and top with chopped pistachios and rosemary. Continue with another layer of pumpkin and potatoes and until the ingredients are exhausted. Complete the last layer with a few flakes of butter or a little extra virgin olive oil and Parmigiano Reggiano Dop. If you like, you can put in each layer even a little fresh ground black pepper.

Preheat the oven to 180 degrees static, Cover the parmigiana with a sheet of aluminum foil and bake in a preheated oven for 25 minutes. Then remove the aluminum and continue cooking for another 15 minutes or until the surface is well au gratin.. To make sure that the parmigiana is cooked, prick up at the bottom with a fork: pumpkin and potatoes must be tender. Serve warm. Bon appétit!

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