Muddy pizza with stuffed edges
10 recipes
Millefoglie of vegetables
ingredients
servings
4
Extra virgin olive oil
to taste
Natural sea salt
to taste
Breadcrumbs
to taste
Smoked scamorza cheese
100 oz
Red tomatoes
1 unit
Red onions from Acquaviva delle Fonti
1 unit
Courgette
2 unit
Potatoes
3 unit
Side Dishes from Italy
Millefoglie of vegetables
Millefoglie of vegetables
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Simple and light contour
preparation
step 1
Wash and dispose of the zucchini of the ends and slice them in the direction of length. Wash and peel the potatoes, and slicing them with washers.
step 2
Peel and cut the onion washers. Wash and sliced tomatoes with washers. Slicing the provola.
step 3
Preheat oven to 200 °. Grease and dust oil on a frying pan. Place in it the vegetables, alternating with provola, a pinch of salt and oil. Finish with tomato and onion.
step 4
Cover with provola, oil spout and grate of grated bread. Add 1/2 liter of water. Bake in oven for 30/40 minutes.
