Parmigiana autumn version? With pumpkin! – Italian Cuisine

Parmigiana autumn version? With pumpkin!


If you are fond of this classic of Italian cuisine, there is a way to enjoy it even in autumn, using pumpkin. Start licking your mustaches!

Raise your hand if you have ever eaten there eggplant parmigiana? We all imagine! But if we asked you who has ever tried that based on pumpkin? With a sweet and enveloping taste, the queen ofAutumn it lends itself very well to revisit this great classic of Italian cuisine.

The steps of the preparation are roughly those of the classic parmigiana: below we explain them to you in detail. Recipe of medium difficulty, it does not require much time for preparation, but more for cooking. In our gallery, find some Advice to make it even more delicious.

The pumpkin parmigiana

Ingredients

To prepare the pumpkin parmigiana, you will need: 1 Neapolitan pumpkin, 750 g of tomato puree, 220 of Parmesan, 1 clove of garlic, 00 flour, peanut oil, basil, extra virgin olive oil and salt to taste.

Method

Start by preparing the sauce: heat a drizzle of oil with the garlic clove, then pour the tomato puree, add the basil, a pinch of salt and cook with the lid on low heat for about half Now. Now switch to the pumpkin: peel it and cut it into slices of 1 cm thick. Meanwhile, heat up plenty of peanut oil in a saucepan. Dip the pumpkin slices in flour, then dip them in boiling oil to fry them. Drain and pat dry in absorbent paper. Now get yourself a large baking dish and proceed to the composition: on the bottom put a spoonful of tomato sauce, then a layer of slices of pumpkin, then sauce, then pumpkin, until you almost reach the brim. At this point, sprinkle with a grated Parmesan cheese and two basil leaves. Preheat the static oven to 200 ° and cook the pumpkin parmigiana for about half an hour. Serve hot.

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