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Parmesan cheese parsley in bresaola and robiola pan
ingredients
servings
4
Grated Parmesan cheese
to taste
Robiola cheese
100 grams
Bresaola
100 grams
Extra virgin olive oil
to taste
Red onions from Acquaviva delle Fonti
1 unit
Bacon
50 grams
Cherry tomatoes
1000 grams
Courgette
6 unit
single courses from Italy
Parmesan cheese parsley in bresaola and robiola pan
Parmesan cheese parsley in bresaola and robiola pan
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Parmesan grilled zucchini, cooked in pan with bresaola, a very light recipe, as they are not fried zucchini and very convenient to prepare with pan frying.
preparation
step 1
Pour the zucchini, removing the two ends, cut them into thin slices and sprinkle salt. Pass the slices of zucchini on the hot grill and cook for only a few minutes on the side.
step 2
Meanwhile, prepare the sauce with the cherry tomatoes. Cut the red onion thinly and skip it for a few minutes in the casserole with a few drops of oil.
step 3
Add the chopped tomatoes and cut into small pieces, adjust salt, cover and cook for about 30 minutes on moderate heat so that even a small amount of nozzle remains and do not get too dry.
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step 4
Put two tablespoons of tomato sauce on the bottom of the casserole where the parmesan cheese will be cooked and over a layer of zucchini.
step 5
Make a layer of bresaola, some rosewood and a sprinkling of Parmesan cheese. Continue with other layers of zucchini and tomatoes, always adding bresaola and robiola.
step 6
Finish with a layer of tomato sauce and a plentiful sprinkling of Parmesan cheese.
step 7
Place the pot on the cooker, close it with the lid and cook on medium heat for about 35 to 40 minutes.
