Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 1 Kg | pumpkin |
| 250 mL | Béchamel Sauce Sterilgarda |
| 100 g | grated Parmesan cheese |
| 100 g | scamorza |
| 100 g | diced speck |
| 20 g | butter |
| 1 rametti | rosemary |
| q.b. | Sage |
| q.b. | extra virgin olive oil |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Peel and remove the seeds from the pumpkin. Cut the pumpkin into thin slices, about half a centimeter thick. Preheat the oven to 200°C.
- Line a large baking sheet with aluminum foil, large enough to hold the freshly sliced pumpkin pieces. Grease it with a little oil. Arrange the pumpkin slices on the baking sheet and season with oil, salt, pepper, and a sprig of rosemary.
- Cover the first layer of pumpkin with another layer of aluminum foil and bake the pumpkin in foil for at least 30 minutes. Once the pumpkin is soft, let it cool.
- Melt the butter in a saucepan with the sage, then add the speck. Cook the speck until golden brown.
- Lower the oven temperature to 180° and butter a baking dish with high edges.
- Proceed by placing a layer of pumpkin slices inside the baking dish, followed by a layer of Sterilgarda Béchamel, Parmesan, Scamorza, and Speck.
- Bake the pumpkin parmigiana for at least 30 minutes. Once ready, remove from the oven and let it rest for at least 5 minutes before serving.
Prepare the meat broth. Remove the excess fat from the beef tenderloin, then wrap it tightly in plastic wrap. Let it rest in the refrigerator for 30 minutes. ...
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