INGREDIENTS
- 500g cauliflower
- 300g pre-cooked beetroots
- 500g fennels
- 400g pumpkin
- Savoy cabbage (leaves) to taste
- Valtellina Casera cheese 300g
- 100g parmesan cheese
- 50g butter
- extra-virgin olive oil to taste
- salt to taste
- black pepper to taste
- some leaves of sage
- rosemary, one small sprig
- 1 garlic clove
PREPARATION
To prepare the mix winter veggies “parmigiana” you will first need to cleanse all veggies. All vegetables will need to be sliced 0,5 cm thick and will bake in the pre-heated oven at 200° for almost half an hour. Start with the pumpkin, after peeling and cleaning it from the seeds, cut it in 0,5 thick slices and bake it with oil, salt and pepper. For the pumpkin you will need 20-25 minutes, but you will need to check it time to time. Now start with fennels, eliminate the bottom and the external leaves, then cut and lay it on the baking tray, topped with some oil, salt and pepper.
Same for the cauliflower, but the baking time may be quite longer.
Lastly bake the beetroot and make sure you use gloves. Eliminate the thin skin, slice it and lay it over the baking tray, with salt, pepper and oil. While all the veggies are baking, cut the cheese in thin slices, using a cheese grater. Lastly, in a small pot let the butter melt and combine with the herbs and the garlic clove, slightly smashed. As soon as the butter browns, filter it and keep it aside. At this point all veggies are ready.
In a 22×22 baking dish start layering the veggies. Make sure all layers are smooth and uniform with all veggies. At every layer, put the cabbage leaves and sprinkle some salt. Eventually, layer the slices of cheese and sprinkle some parmesan. Repeat this way for every layer, until you will use all the veggies. At last, sprinkle the melted butter and some black pepper. Bake in the oven for other 35 minutes at 180°.