Pumpkin Parmigiana recipe by of 18-10-2015 [Updated on 07-11-2016]
The recipe for pumpkin parmigiana dates back to this summer. Although the pumpkin is associated with autumn, here in Campania we use it all year round, since we grow a type of long pumpkin that is properly summer and whose name is proper, Neapolitan pumpkin;) The recipe is very simple but the result is really delicious, if you have never tasted it and you are a lover of the genre, you must try this pumpkin parmigiana and then let me know what you think. Girls yesterday was a very fun day, the choice of the winner for the cake contest here in Castellabate was tough, the girls were all very good but in the end we chose to reward a 3-tier cake whose subjects were all products food and the typical preparations of Cilento, Elisa also served as a jury and had a lot of fun being a "little judge";) In these days I met a lot of new people including the very nice Carmela who organized the event together with his staff, Linda and Veronica, two misyane docs, and all the girls, sugar paste artists. It was a really good experience :)
How to make pumpkin parmigiana
Remove the skin from the pumpkin and cut the pulp into slices half a centimeter thick.
Then pass the slices in the flour with salt and pepper.
Brown the pumpkin slices in a pan with a drizzle of oil until golden on both sides.
Let the pumpkin dry on kitchen paper so that it loses all excess oil.
Cut the provolone into thin slices.
Grease the bottom of a baking sheet with a little oil and start composing the Parmesan by placing a layer of pumpkin slices on the bottom, then provolone and grated Parmesan.
Continue until you finish all the ingredients, forming a last layer with the pumpkin.
Cover the parmesan with grated parmesan and a sprinkle of pepper.
Bake everything in a preheated convection oven at 200 ° C and for about 20 minutes until browning.
Let the pumpkin parmigiana cool before cutting it into slices and serving.