Parmigiana pumpkin. No, I have a huge vegetable garden that produces pumpkins, but I love pumpkins in every way: this recipe is then added to the other today tens of pumpkin-based dishes (Also found on the home page special with all the recipes), ready to delight you with its taste and ease of preparation. To prepare the pumpkin parmigiana (I hope not be disappointed those who expected a recipe for Halloween, I hate this feast) I used the same method I used for potatoes parmigiana, that I prepared with raw pumpkin, cut into very thin slices. I put a little bread crumbs on the bottom of the pan, to absorb any excess moisture, and I made the pumpkin parmigiana alternating layers, rolled bacon first browned in the pan, melted scamorza, Dop Parmigiano Reggiano cheese and sage. the result? A plate saporitissimo, with an extremely crisp tasty crust that has almost the taste of the classic parmigiana with tomato. I assure you that I am amazed of the goodness of pumpkin parmigiana, that we all loved, even those in the family (my father all), cordially hates the pumpkin. Of course you can vary the filling putting cooked ham, also smoked, or other types of cheese, but the bacon is a perfect match, because with its salt counteracts the sweetness of the pumpkin. I recommend, prepare it one day in advance, how do the traditional eggplant parmesan. Hurry to try and try all my Parmesan OF RECIPES, one for each season, and not just vegetables. Have a good day!
PARMIGIANA PUMPKIN (easy recipe)Print This
- 1 kg red pumpkin (net weight, seedless and peel)
- 120 grams of rolled Bacon (coppata) thinly sliced
- breadcrumbs, just enough
- Sage, just enough
- salt and pepper, just enough
- 250 grams of smoked cheese or provolone
- Parmigiano Reggiano Pdo, just enough
- butter or extra virgin olive oil, just enough
To prepare the pumpkin parmigiana, thinly slice the pumpkin (3-5 mm at the most). Dice the cheese. Butter a baking dish, or if you prefer grease it with a little extra virgin olive oil and sprinkle with a little’ breadcrumbs.
Fry the bacon in a pan without other fats, until crispy. Do not skip the step of browning the bacon, because it is necessary both to eliminate some’ of excess fat, both to enhance the savory note and tasty bacon, which then in turn will enhance the sweetness of the pumpkin.
Distribute in the pan a layer of slices of pumpkin, no salting, then one of scamorza, a layer of cheese. Add a few leaves of sage and sprinkle with Parmigiano Reggiano DOP. Continue with another layer and pumpkin until all the ingredients. I, usually, I make three layers of parmesan pumpkin. Complete the last layer with some butter (or brush with a little extra virgin olive oil), DOP grated Parmesan cheese and a few leaves of sage. If you like, you can put in each layer a little’ ground black pepper.
Preheat the oven to 180 degrees static, parmigiana cover the pumpkin with a sheet of aluminum foil and bake in preheated oven for 25 minutes. Then remove the aluminum and continue cooking for another 15 minutes or until the surface of the parmigiana pumpkin will not be well gratin. To ensure that the parmigiana pumpkin is cooked, prick up at the bottom with a fork: the squash should be tender. I suggest you prepare parmigiana pumpkin with a day in advance, just as it does for the classic parmigiana: the flavor will amalgamate and your parmigiana pumpkin will be even more tasty. Heat it slightly before serving. Bon appétit!
THE PAIRING: “for I know”, Classical Kalterersee upper Doc (vintage 2017) produced by the Elena Walch winery. A red wine made from grape “Slave”, autochthonous grape of South Tyrol, with large and intense aromas of red fruit and violets, very easy to drink, fresh and slightly spicy tones. A product that, thanks to its acidity, It has the characteristics of aging for a few years.