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savory tart
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
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.
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.
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.
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.
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.
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.
Finish with a layer of tomato sauce and a plentiful sprinkling of Parmesan cheese.
Place the pot on the cooker, close it with the lid and cook on medium heat for about 35 to 40 minutes.