BAKED PUMPKIN AND SPECK PARMIGIANA, without bechamel, easy and quick, perfect autumn dish for dinner with seasonal vegetables.
Today I prepared a delicious and quick dish, finger-licking good, light, and tasty, the baked pumpkin and speck parmigiana with provola and without bechamel, in white, without pre-cooking the pumpkin.
Slice the pumpkin thinly and prepare a sort of savory layered pie with vegetables, speck, and provola, seasoned only with a drizzle of oil and salt and a sprinkle of breadcrumbs, no bechamel for this pumpkin and speck parmigiana.
Of course, you can enrich the recipe as you like, adding for example bechamel or grated Parmesan.
Join me in the kitchen today for the baked pumpkin and speck parmigiana.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 14 oz pumpkin
- 5 oz speck
- 5 oz provola
- breadcrumbs
Steps
Slice the pumpkin thinly, oil a baking dish, and start with the first layer.
Add speck and provola and another layer of pumpkin, repeat until ingredients are used up.
Oil everything, add a sprinkle of oregano or rosemary, and bake at 356°F, preheated oven, for 25 minutes.
Bon appétit
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BAKED PUMPKIN AND SPECK PARMIGIANA WITHOUT BECHAMEL
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FAQ (Questions and Answers) BAKED PUMPKIN AND SPECK PARMIGIANA
Can I prepare the pumpkin and speck parmigiana in advance?
Of course! You can cook it and store it cold in the fridge, then reheat it when needed.
How can I enrich it?
You can add bechamel or a mix of cold cuts, or you can fry the individual slices and make the classic version like the eggplant one.
How do I substitute speck?
You can use cooked ham, mortadella, or salami; the saltier cold cuts are best in this dish to contrast the sweetness of the vegetable.
Can I cook it in a pan?
Yes, if you prefer not to turn on the oven, you can cook it in a pan or with an air fryer at 340°F for 20 minutes.
