The savory pumpkin parmigiana is a recipe really easy to make because the pumpkin does not need to be precooked or fried as it happens for the more famous parmigiana, but it is cheesy, delicious, and a winter dish.
I like to emphasize that it is a winter dish or generally for the cold seasons because you should always follow the seasonality of products to have more flavor and also spend less.
While today we know that on the fruit and vegetable stalls the vegetables are present all year round, to the detriment however of the two reasons already mentioned, namely the taste and the wallet.
Returning to our savory pumpkin parmigiana, its prerogative is that it is easy and quick to prepare because raw pumpkin is used, a layer of parmesan and mozzarella or dried provolone cheese, speck, and go with the ingredients until exhaustion.
I do not add salt because the speck and parmesan make it savory, but if you feel it is necessary, add a pinch.
If we want to make it richer and also more caloric, we can also add béchamel sauce, but in my opinion, it is not necessary because even so, it becomes soft, cheesy, and tasty.
It is also well suited to being frozen, after cooling well, and when needed just put it in the fridge the night before and then heat it in a bain-marie or microwave.
YOU MAY ALSO LIKE:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 486.66 (Kcal)
- Carbohydrates 22.91 (g) of which sugars 5.37 (g)
- Proteins 27.08 (g)
- Fat 33.54 (g) of which saturated 6.07 (g)of which unsaturated 4.78 (g)
- Fibers 2.60 (g)
- Sodium 577.03 (mg)
Indicative values for a portion of 270 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs pumpkin (weight with skin)
- 7 oz smoked provolone cheese
- 4 oz speck (in slices or cubes)
- flour (to flour the pumpkin slices)
- extra virgin olive oil
- grated parmesan cheese
- 1 tbsp breadcrumbs
- black pepper
Steps
– Remove the skin and seeds from the pumpkin.
– Slice the pumpkin and coat each slice in flour.
– Grease the baking dish and form a layer of floured pumpkin slices; add the speck and provolone cheese.
– Sprinkle with grated parmesan cheese and continue alternating the layers until the ingredients are used up. On the last layer, drizzle with oil and sprinkle a bit of breadcrumbs and a pinch of pepper.
Bake in a preheated oven at 400°F for about 20′ covered with aluminum foil and then another 10′ uncovered. Finish under the grill for a crust
Variations:
– Instead of speck, you can use cooked ham
FAQ (Questions and Answers)
– How do I know if it’s ready since everything is cooked raw?
– After the indicated time, insert the tines of a fork; if it yields easily, it means it’s ready.
