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Pumpkin and broccoli lasagna

Ingredients :

Ingredients for 4 people

450 g of Sucor frozen broccoli
250 g of pumpkin
80 g of Taleggio cheese
30 Taggiasca olives
1 clove of garlic
salt and pepper

Tips and variations :
This course can be served as an appetizer, first course or a single dish. Taleggio can be replaced by gorgonzola or brie.
Course :
First course
With products :
Preparation :
Remove the peel and pumpkin seeds. Cut into thin slices with a slicer and roll out the slices in a baking sheet lined with parchment paper. Cook at 180° C for 20 minutes, salt and pepper lightly. In a pan put the broccoli with a clove of garlic, a pinch of salt and a cup of water, cook 7/8 minutes turning the broccoli often.
Just grease a baking sheet and make a layer of pumpkin slices, cut the broccoli and make a second layer, sprinkle with a few tufts of taleggio and some olives, continue with other layers until the ingredients finish. Cover with aluminum foil and bake at 180 ° C for 20 minutes. Remove from the oven and serve.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”

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