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Batã pumpkin gratin with funghi

Photo of the Batã pumpkin gratin with funghi – recipe of Batã pumpkin gratin with funghi on DeliRec
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Batã pumpkin gratin with funghi


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Tempo de preparo

2 hour(s)


5 servings

Bruno Gandelman

  • 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
  1. Cut the pumpkin into 3mm thick slices and season with salt.
  2. 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.
  3. 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.
  4. 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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