Pumpkin parmigiana with Speck Alto Adige PGI and provola
Layers of pumpkin, Speck Alto Adige PGI and provola with a golden, crisp topping.
Dish: Main course
Difficulty: Easy
Preparation time: 20 min
Cooking time: 50 min
A recipe by: Sara Sguerri
Ingredients
Serves for
1
baking dish (24 x 28 cm)
Ingredients
- 800 Grams pumpkin, cleaned
- 120 Grams Speck Alto Adige PGI, thinly sliced
- 300 Grams white provola cheese
- 60 Grams grated Parmesan
- type 00 flour to taste
- olive oil to taste
- salt to taste
- pepper to taste
Pumpkin parmigiana with Speck Alto Adige PGI and provola
Total time 70 min
- Wash the pumpkin, cut it into slices no more than ½ cm thick and remove the seeds. Lightly coat the pumpkin slices in flour and arrange them on a baking tray lined with baking paper. Drizzle with olive oil, season with salt and pepper, and bake in a preheated oven at 180°C for 10 minutes. Leave to cool slightly.
- Grease a baking dish with olive oil and arrange a first layer of pumpkin slices over the base. Top with a few slices of Speck Alto Adige PGI, followed by a layer of sliced provola and a generous sprinkling of grated Parmesan. Repeat to make another two layers, alternating the floured pumpkin, Speck Alto Adige PGI, sliced provola and grated Parmesan.
- Finish with a drizzle of olive oil and bake the parmigiana in the preheated oven at 180°C for around 40 minutes. Switch to the grill setting for the final 10 minutes so that the top becomes golden and crisp.
- Leave to cool slightly before cutting into portions and serving.
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