If, like me, you’re a fan of anti-waste and fridge-clearing recipes, you absolutely can’t miss today’s proposal! A unique vegetarian-style dish suitable for a casual dinner or as a starter within an aperitif! And the best part is that the final result will surprise you incredibly! Yes, because to make it, you’ll just need to simply utilize the scraps of vegetables, as I did! In this case, potatoes and pumpkin, the latter strictly smooth-skinned like the Butternut type. But of course, this principle can also apply to other vegetables like carrots or other greens, which should be organic for obvious reasons! Everything at zero cost, saving on household expenses and helping the environment! Don’t you think it’s a smart and practical way to unite the useful with the enjoyable? If you’re skeptical, I invite you to try this dish directly in your kitchens to be astonished by the final result! Made once, you’ll repeat them continuously!

Other anti-waste recipes that might interest you:

Difficulty: Very Easy
Preparation time: 50 Minutes
Portions: 2 cocottes
Cooking methods: Oven
Cuisine: Italian

Ingredients

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it won’t cost you anything extra!

8.8 oz pumpkin peel (Butternut type or any other as long as it's smooth)
3 potato peels (large)
2.47 oz provola (cubed)
1.06 oz Grana Padano PDO (shaved)
1.41 oz Parmigiano Reggiano PDO (grated + 1 tablespoon)
2 eggs
2 tablespoons milk
as needed breadcrumbs
as needed nutmeg
as needed garlic powder
as needed chives
0.35 oz butter (for greasing)
4 tablespoons extra virgin olive oil
as needed salt
as needed black pepper

Tools

1 Knife
1 Saucepan
1 Bowl
1 Peeler
1 Terrine
1 Baking Tray
2 Baking Paper
2 Cocotte

Preparation

Wash and cut the pumpkin peel into chunks, then soak for 30‘ in water and baking soda and rinse thoroughly under running water (fig. 1).
Transfer the peels to a large pot with plenty of lightly salted water and, starting from boiling, cook for 30′ (fig. 2).
In the meantime, rinse your potatoes very well under running water, dry them, and use a peeler to obtain the peels. Season them in a terrine with 2 tablespoons of oil, chives, salt, and pepper to taste (fig. 3).
Distribute them evenly on a baking tray lined with parchment paper and bake in static mode at 356°F for 10′ (fig. 4).
Drain the cooked pumpkin peels, but don’t discard the cooking water, as it can be used for soups and purées. Season them with a pinch of salt and pepper (fig. 5).
Add garlic powder and chives, and finally drizzle with two tablespoons of oil. Mix well (fig. 6).
Add the pumpkin peels to the baking tray with the potatoes. Finish cooking for another 10′ (fig. 7).
Meanwhile, break the eggs into a large terrine and add nutmeg to taste (fig. 8).
Add a few tablespoons of milk, salt, and pepper (fig. 9).
Beat with a fork and finally add the grated Parmesan (fig. 10).
Transfer the cooked peels into the egg mixture (fig. 11).
Mix well, using 2 (fig. 12).
Transfer to the previously buttered cocottes and sprinkle with breadcrumbs (fig. 13).
Create a first layer in both cocottes, then add half of the cubed provola and Grana shavings in the center (fig. 14).
Cover with a second layer, finishing with more provola and Grana, and finally, grated Parmesan and breadcrumbs on top (fig. 15).
Put in a preheated oven at 374°F for 20′, then another 5′ with the grill on or until the cheese has melted and formed a nice crust.
Remove from the oven and let cool before serving.
And voilà…the pumpkin and potato peel cocottes are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!