Winter Vegetable Parmigiana

To prepare the winter vegetable parmigiana, start by cleaning all the vegetables. They should all be sliced to a thickness of 0.5 cm (1/5 inch) and baked in a preheated static oven at 200°C (390°F) for about half an hour. If you have multiple baking trays, you can cook all the vegetables by switching the trays halfway through cooking, or you can bake them in batches. Begin with the pumpkin. After peeling it 1 and removing the central part, slice it 2 and arrange it on the baking tray, drizzling with olive oil, salt, and pepper. The pumpkin may take about 20-25 minutes, so be sure to keep an eye on the cooking process 3.

Next, move on to the fennel. Remove the base and outer leaves 4, then slice 5 and place them on a baking tray lined with parchment paper, seasoning with olive oil, salt, and pepper 6.

Do the same for the cauliflower (7-8), keeping in mind that the cooking time might be a bit longer. Finally, proceed with the beetroot. It's recommended to wear gloves while handling it to avoid staining. Remove the skin with a peeler 9

and slice it 10. Place it on a baking tray with parchment paper and season with salt, pepper, and olive oil 11. While all the vegetables are cooking, prepare some thin slices of casera cheese using a grater 12.

Finally, prepare the aromatic brown butter. In a saucepan, melt the butter over medium heat, adding the aromatic herbs 13 and the clove of garlic in its skin, lightly crushed 14. As soon as it turns hazelnut brown in color 15,

strain it and set it aside 16. Don't discard the sage; you can chop it and use it later. At this point, the pumpkin 17, fennel 18,

cauliflower 19, and beetroot 20 should be ready. In a 9x9-inches baking dish, start layering the vegetables 21,

creating a uniform layer with all the types 22. Cover with cabbage leaves 23 and season with a pinch of salt. Finally, add some slices of casera cheese and grated cheese 24.

Repeat the various layers until you have used all the ingredients (finish the last layer with casera cheese and grated cheese) (25-26), then drizzle with the brown butter 27.

Sprinkle with chopped fried sage leaves 28 and a pinch of pepper 29. Bake in a preheated oven for another 35 minutes at 180°C (355°F), and you can finally enjoy your winter vegetable parmigiana 30.