- Serving: For 4 People
Torta salata di patate zucca provola e besciamella – Pumpkin potatoes provola and bechamel salty pie
Torta salata di patate zucca e besciamella - Pumpkin potatoes provola and bechamel salty pie
Ingredients
Instructions
Pumpkin potatoes and bechamel salty pie
Ingredients:
500 gr of potatoes
250 gr of pumpkin
2 onions
50 gr of provola cheese
bechamel
grated parmesan
olive oil
salt and pepper
Method:
Cut the vegetables and cook them in a pan with oil and onion for about 30 minutes.
In a baking pan put the vegetables cooked with provola, bechamel and parmesan.
Bake for 20 minutes at 200 degrees.
Buon appetito!!
