Saturday, September 5, 2015

Oggi Cucino Vegetariano: PARMIGIANA BIANCA

Today we cook vegetarian 
Vegetarian recipes in Italian and Inglese

From Cook in Puglia   Ylenia Smbati
Our Italian Vegetarian Cooing Series brings you:

Parmigiana White
Potatoes and Zucchini 

1 kg di zucchine
4 patate grandi  
200 gr parmigiano grattugiato 
8 fette di formaggio scamorza affumicata 
sale e pepe. Condire
olio d’oliva.
Menta fresca 
Basilico fresco 

Per la besciamella 
60 gr di burro 
1 Lt Latte fresco 
60 gr di farina (Flour 60 g) 
Erbe aromatiche

Affettate e grigliate le zucchini  
Lessate le patate e affettatele
Condite le zucchine grigliate con olio d’oliva e menta fresca    
In una terrina: olio d’oliva, patate, zucchine grigliate, formaggio affumicato, parmigiano, besciamella per tre o 5 strati. Nell’ultimo strato, coprire con parmigiano, pangrattato, basilico, menta, sale e pepe. Condire con olio d’oliva.
Infornare per 40 minuti circa.
Servire tiepido 

Our Inglese Version

1 kg zucchini
4 large potatoes
200g grated Parmesan cheese
8 slices smoked cheese  
Bread crumbs
Extra virgin olive oil
Salt and pepper
Fresh mint
Fresh basil

For the sauce

60 g butter 
1 liter fresh milk 
60 grams of flour

Slice and grill the zucchini 
Boil the potatoes and slice 
Season grilled zucchini with olive oil and fresh mint
In a pan: Layer sliced ​​potatoes, grilled zucchini, smoked cheese, Parmesan, bechamel sauce olive oil, for 3 or 5 layers.
On the very last layer cover with Parmesan cheese and breadcrumbs, basil, mint salt and pepper
Drizzle with olive oil.
Bake for 40 minutes at 350 degrees
Serve warm

A Vegetarian Cooking adventure is possible with

Ylenia Sambati
Healtheatarian Cooking Instructor

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