Today we cook vegetarian
Vegetarian recipes in Italian and Inglese
From Cook in Puglia Ylenia Smbati
Our Italian Vegetarian Cooing Series brings you:
Our Italian Vegetarian Cooing Series brings you:
Parmigiana White
Potatoes and Zucchini
Potatoes and Zucchini
PARMIGIANA BIANCA WITH POTATOES AND ZUCCHINI
1 kg di zucchine
4 patate grandi
200 gr parmigiano grattugiato
8 fette di formaggio scamorza affumicata
Pangrattato
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)
Sale
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
Salt
Herbs
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 http://www.yltourpr.com
Ylenia Sambati
Healtheatarian Cooking Instructor www.cookinpuglia.com
Home to Italy: An Italian American returning 'home' 