A very special parmigiana that combines pumpkin and zucchini with rice with a truly tasty result in its simplicity.
Ingredients (for 4 people)
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Carnaroli rice 250 gr.
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Pumpkin 300 gr.
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Zucchini 300 gr.
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Extra virgin olive oil 50 gr.
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Salt to taste
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Parmesan cheese 50 gr.
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Slices 4
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Basil
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1 medium onion
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Breadcrumbs to taste
Wash and cut the zucchini, pumpkin and onion into slices.
In a 30cm x 40cm baking pan, greased with oil, start covering the bottom with the zucchini. Add a little salt.
Add the onion slices and then continue with the pumpkin layer adding a pinch of salt.
Sprinkle with Parmesan cheese.
Put the rice.
Continue with another layer of zucchini, Parmesan cheese and basil.
Place the slices on the zucchini.
Add the pumpkin slices at the end, a pinch of salt, Parmesan cheese and breadcrumbs.
Pour in the remaining oil. Add 400 ml of water (which will be used for cooking the rice) to a corner of the pan.
Bake at 160C for an hour.
The parmigiana is ready. You can serve and enjoy this truly tasty and light autumn dish.
"Autumn is a second spring where every leaf is a flower." (Albert Camus)