Burger Tricolor Rosti ...
second courses from Italy
1 hour 10 minutes
translated by Italian with
A seasoned grilled seasoned vegetables, stuffed with pies and parmesan, a colorful and really delicious dish that finds everyone's approval.
Boil the potatoes for about 15 minutes, peel the potatoes and cut into thin slices about 3 mm. Apply the pepper, then remove the skin, and store it on the petiole, seeds and filaments and cut it
Sprinkle the egg yolks and the aubergine and cut them into longitudinal slices of about 3 mm Roast the vegetables on a plate (or in the oven for about 15 minutes) and set aside.
Cover the plumper mold with wet and squeezed oven paper and chop it with a little oil. Make the first layer with potato, thin, parmesan and basil slices.
Spread the zucchini and cover with the basil, parmesan cheese, and the parmesan. Add one of peppers and then one eggplant, add spices, basil and coated with other cheese and Parmesan cheese.
Continue alternating with all the vegetables. Finish it with a layer of potatoes. Swirl the beaten egg with milk and spices, sprinkle with the remaining Parmesan cheese.
Bake the vegetable spoon 180 ° and bake for about 40 minutes.