Because it is pumpkin season, we propose a satiny recipe, to the liking of the whole family.
200 g mozarella
100 g nut
150 g ground nut
50 g butter
70 g cottage cheese
2 tablespoons cream
Method of preparation
Wash the potatoes in salted water, then leave to drain and cool.
Wash the pumpkin, cut the rounds and season with salt. Leave it in a sieve.
Line a tray with butter and breadcrumbs, in which you alternately place the pumpkin and potato rounds. After the tray is filled, add the chopped walnut, the mozzarella and the cream rubbed with ricotta.
Put the musaca on the baking sheet, about 25 minutes, over low heat.
Remove the musca after it is lightly browned, then serve with grated parmesan cheese and oregano leaves.
The type of kitchen
Tags Musaca Dovlecei