Mid-winter pumpkin & mozzarella bake
A creamy cheesy middle with pumpkin and potato outside, for a sustainable Christmas celebration.
A simple, colorful, delicious, and highly sustainable dish made with in-season high nutritional value vegetables.
Recipe designed by Chef Simone Garelli of Felsinea Ristorazione for the Ducati canteen.
Serves four
- Pumpkin – 400 g
- Potatoes – 400 g
- Mozzarella – 100 g
- Grated Parmesan cheese – 40 g
- Parsley - a few leaves
- Rosemary -1 sprig
- Extra virgin olive oil - 2 tbsp
- Salt to taste
- Pepper to taste
Nutritional information
Per serving: 237 Kcal
Environmental Impact
Per serving:
395 grams CO2 equivalence - carbon footprint
313 litres - water footprint
This recipe’s environmental sustainability level is: High.
To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Dice the potatoes and pumpkin and put them in a sauce pan together with a sprig of rosemary, salt and pepper. Add a little water and cook for about ten minutes.
Mix the pumpkin and potatoes with the oil, mozzarella cut into strips, grated cheese and chopped parsley.
Put the mixture into a greased and floured tart case. Bake in a pre-heated oven at 200° for 20 minutes, changing to grill for the last few minutes to obtain a tasty crust.
The Chef’s Advice
Serve the dish lukewarm when the creamy cheese middle is at its best.
Nutritional Advice
Pumpkin is a good way of exploring the diversity nature has to offer. Both highly nutritious and seasonal, pumpkin and it’s many varieties are a highlight of winter. It is available in many variants: Delica mantovana, butternut squash, Napoletana, Provencal pumpkin. The choice is yours!
Environmental Advice
Moderate the quantity of dairy products.
The environmental impact of cheese, like the other animal proteins such as red meats, cured meats and hams, is generally very high. The best way to consume it is in smaller quantities, and not together with other animal proteins, but with plant-based ingredients which lower the overall impact.
