How to cook raw pumpkin parmigiana
We shot a detailed video of the parmigiana recipe, click play and watch the detailed process!
Pumpkin parmigiana
Cucina Geek’s grandmother’s pumpkin parmigiana is all raw with mozzarella and cooked ham. One of the easiest and tastiest recipes with pumpkin.
- 800 gr pumpkin clear
- 100 gr baked ham
- 250 gr mozzarella cheese
- 60 gr parmesan
- 100 gr Flour
- sprig of rosemary
- sage
- 20 gr bread crumbs grated often
- 5 spoons of extra virgin olive oil
- salt
- pepper
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Cut the pumpkin in half, remove the zest using a potato peeler and cut the pumpkin into slices
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Chop the rosemary and sage leaves
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Place the pepper, chopped sage and rosemary in the parmesan
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Place a drizzle of oil in a 20×30 pan
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Cut the mozzarella into slices
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Preheat the oven to 200 degrees static
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Flour the pumpkin slices and place them in the pan
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Create 3 layers with the seasoned parmesan inside, the slices of ham and mozzarella, a pinch of salt and half a spoonful of oil
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On the fourth surface layer, place salt, breadcrumbs and the seasoned parmesan to form the crust. Add a couple of tablespoons of oil
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Bake the pan covered with wet baking paper at 200 degrees static for 20 minutes and then remove the paper and cook for another 20 minutes for a total of 40 minutes of cooking
Cooking Geek grandma in autumn cooks a particular parmigiana, obviously a reinterpretation of the classic aubergine parmigiana, both because pumpkin is used instead of aubergines, and because it is made raw and therefore without frying, grilling or baking the pumpkin a little in the oven first. The consistency of the parmigiana is however perfect: it is not watery, it is stringy and it turns out that way one of the best recipes to make with pumpkin!
INGREDIENTS FOR 4 PEOPLE 20 x 30 pan
- 800 g net of pumpkin
- 100g of cooked ham
- 250g of mozzarella
- 60 g of parmesan
- 100 g of flour
- A sprig of sage and one of rosemary
- 20 g of thick breadcrumbs
- 4-5 tablespoons of extra virgin olive oil
- salt
- pepper
You can prepare it in advance because it is one of those recipes that is even better after a few hours so that it settles. You can freeze it once cooked and defrost it slowly in the refrigerator and then reheat it a little in the oven.
If you liked CUCINA GEEK’s grandmother’s raw pumpkin parmigiana, also try other recipes with pumpkin such as pumpkin and speck pasta, pumpkin risotto, baked pumpkin, baked pasta with pumpkin and a simple pumpkin dessert.
