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Batã pumpkin gratin with funghi
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
5 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Peeled and Seedless Pumpkin700 g
- Funghi sauce (see recipe)850 g
- Half-cured cheese (optional)70 g
- Mozzarella cheese100 g
- Basil sprig1 unit(s)
- Salt1 teaspoon
- Cut the pumpkin into 3mm thick slices and season with salt.
- In a pan (I used the bread), platter, roast, refractory or something similar start with a layer of sauce and cover with a layer of pumpkin slices trying not to leave space between them. Make two layers and then make one half-cured cheese. Go to the end repeating this pattern so that the last one is soaked and covered with the mozzarella.
- Cover with aluminum foil and bake in a medium oven at 180° for 40 minutes. Uncover and return to the oven at 250° for 20 minutes or until golden.
- Wait for the temperature to cool down a bit before cutting. Serve with a little of the broth that forms at the bottom of the pan and a pinch of chopped basil.
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Batã pumpkin gratin with funghi