How to make the best parmesan recipes ever!
published on 22 March, 2019 at 17:18
Pumpkin Parmesan:
INGREDIENTS
500g pumpkin
olive oil
salt
rosemary
500g pumpkin
olive oil
salt
rosemary
ham, as needed
provola cheese, as needed
Parmesan cheese, as needed
provola cheese, as needed
Parmesan cheese, as needed
DIRECTIONS
1. Thinly slice the pumpkin. Season with oil, salt, and rosemary. Bake at 200°C for about 20 minutes.
2. Put together the pumpkin Parmesan by starting with a layer of pumpkin, then ham (optional) and the provola cheese.
3. Top with cheese and bake at 190°C for 25 minutes.
4. Serve warm.
1. Thinly slice the pumpkin. Season with oil, salt, and rosemary. Bake at 200°C for about 20 minutes.
2. Put together the pumpkin Parmesan by starting with a layer of pumpkin, then ham (optional) and the provola cheese.
3. Top with cheese and bake at 190°C for 25 minutes.
4. Serve warm.
------------------------------------
Fennel Parmesan:
INGREDIENTS
2 fennels
bechamel
cheese
ham
DIRECTIONS
1. Boil the fennel in hot water for about 10 minutes.
2. Place the fennel onto a baking sheet alternating them with a layer of bechamel, Parmesan cheese, ham, and cheese.
3. Bake at 190°C for 35 minutes.
4. Let it cool and serve.
2 fennels
bechamel
cheese
ham
DIRECTIONS
1. Boil the fennel in hot water for about 10 minutes.
2. Place the fennel onto a baking sheet alternating them with a layer of bechamel, Parmesan cheese, ham, and cheese.
3. Bake at 190°C for 35 minutes.
4. Let it cool and serve.
------------------------------------
Healthier eggplant Parmesan:
INGREDIENTS
olive oil
garlic
500g tomato puree
salt
oregano
basil
400g grilled eggplant
DIRECTIONS
1. Sauté the garlic in the olive oil. Add the tomato puree.
2. Layer the ingredients in a pan. Alternate a layer of eggplant, Parmesan cheese, provola cheese, and sauce.
3. Cover the top with a generous sprinkling of Parmesan cheese and cook for at least 20 minutes.
olive oil
garlic
500g tomato puree
salt
oregano
basil
400g grilled eggplant
DIRECTIONS
1. Sauté the garlic in the olive oil. Add the tomato puree.
2. Layer the ingredients in a pan. Alternate a layer of eggplant, Parmesan cheese, provola cheese, and sauce.
3. Cover the top with a generous sprinkling of Parmesan cheese and cook for at least 20 minutes.
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