Ingredients:
– 600 g of yellow flesh potatoes
– 300 g pumpkin
– 1 white onion
– Salt
– 2 spoons extravirgin olive oil
– Black pepper
– 40 g of grated Parmigiano Reggiano
 

 

Preparation:
– Wash the potatoes, peel them and cut them into slices about 3-4 mm.
– Cut the pumpkin into slices (half a centimeter more or less)
– Peel the onion, slice and separate the various rings. Put them on a plate and sprinkle with a pinch of salt.
– Wash the rosemary, select the leaves and chop them finely.
– Cover a mold of 18-20 cm with well-oiled baking sheet and place half of potatoes. Add a pinch of salt, pepper and half of the chopped rosemary.
– Place half of the onions and a little olive oil,
– Place the pumpkin and add a pinch of salt and some pepper.
– Place the remaining onions and extra virgin olive oil.
– Cover with remaining potatoes, a pinch of salt, a sprinkling of pepper, the remaining chopped rosemary, a little olive oil and Parmesan cheese.
– Bake in a preheated oven at 180 ° C for one hour.
– Serve warm.

Barbara Farinelli – www.lospicchiodaglio.it