Autumn and the first cold days, indeed today in Bologna, even though the sun is shining, the air is very cold and at home, still without heating, penguins and polar bears are roaming around!!!!!!!!
Today I prepared a simple homemade side dish and also a fridge-cleaner because in the breading of the baked breaded pumpkin wafers I used some breadcrumbs and julienned parmesan left from other recipes.
The low-calorie and versatile pumpkin is perfect for many preparations, and we can use it in slices, boiled, and mashed like puree, tender and creamy.
If you love this vegetable, I suggest other recipes already published on the blog such as:
PUMPKIN AND CREAM CHEESE PIE
PUMPKIN RAVIOLI WITH CRISPY BACON
BAKED BREADED PUMPKIN WAFERS
The kitchen of ASI
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- to taste pumpkin
- to taste breadcrumbs
- to taste Parmigiano Reggiano DOP (grated)
- to taste rosemary (finely chopped)
- to taste sage (finely chopped)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- parchment paper
- Baking Tray
- Knife
Recipe Preparation for Baked Breaded Pumpkin Wafers
For this side dish based on pumpkin, first I cut the pumpkin into medium-thick slices, neither too thin nor too thick, and place them on the baking tray lined with parchment paper.
In a bowl, I mix the chosen amount (I used more cheese than breadcrumbs) of breadcrumbs and grana or parmesan cheese.
I finely chop the aromatic herbs, both sage and rosemary, and add them to the previously made breading.
I season with salt and pepper and, using a spoon, I sprinkle a little aromatic breading over each pumpkin slice, covering them.
I drizzle a little EVO oil over the pumpkin and then bake at 375°F for about 25/30 minutes, depending on the characteristics of your oven.
I let them cool slightly after cooking and serve the baked breaded pumpkin wafers on the table!
Enjoy your meal!
Annalisa
