Winter Vegetable Parmigiana



Discover the perfect blend of traditional and modern cuisine with our Winter Vegetable Parmigiana Recipe featuring Casera cheese.

Are you a fan of Italian cuisine and looking for a unique twist on a classic dish? Look no further! Our Winter Vegetable Parmigiana with Casera Cheese is a must-try recipe that combines the rich, traditional flavors of Italy's Valtellina region with a modern, healthy approach.

Why Choose Our Winter Vegetable Parmigiana?

  • Authentic Italian Flavors: We use Casera cheese, a staple in Valtellina's famous dishes like Pizzoccheri and Sciatt, offering you an authentic Italian culinary experience.
  • Seasonal Delight: This recipe is perfect for the cold season, bringing warmth and comfort to your dining table.
  • Healthier Alternative: We've created a lighter version of the classic parmigiana, ideal for health-conscious food lovers.
  • Oven-Roasted Goodness: Our recipe includes deliciously roasted winter vegetables, adding a nutritious and flavorful twist.
  • Irresistible Taste: The combination of beurre noisette and rich Casera cheese creates a taste sensation that will have everyone asking for seconds.

Whether you're a lover of traditional Italian cooking or a fan of modern, health-conscious recipes, this dish is sure to delight. Get ready to indulge in layers of flavor with our take on this Italian classic. Try it today and add a touch of Valtellina to your culinary repertoire!

Ingredients for a 9x9 inches baking dish
Cauliflower 17.6 oz (500 g)
Beets 10.6 oz (300 g)
Fennel 17.6 oz (500 g)
Pumpkin 14 oz (400 g)
Verza (savoy cabbage) - whole leaves
Valtellina Casera cheese 10.6 oz (300 g) - alternatively: semi-skimmed dairy cheese or mild Fontina or lightly aged Pecorino
Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - (about 1/2 cup grated)
Butter ¼ cup (50 g) - (1.7 oz)
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
Sage - a few leaves
Rosemary 1 sprig
Garlic 1 clove

How to prepare 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.

How to store

You can store the winter vegetable parmigiana in the refrigerator for a maximum of 2-3 days. You can prepare the vegetables a few hours in advance, but try not to go much beyond this time because they may change in texture and color. We do not recommend freezing because the vegetables may become softened later on, but if you prefer, you can give it a try.


Chioggia beets, celeriac, carrots, onions, and broccoli: the combinations of vegetables to experiment with in this recipe are endless. Mix colors and textures, but don't forget the basics: roast, don't boil, and layer generously with plenty of cheese. If you can't find Casera cheese to make your winter vegetable parmigiana, you can easily substitute it with a semi-skimmed dairy cheese, a mild Fontina, or a lightly aged Pecorino. A delightful crunch can be added by toasting some nuts in a skillet and placing them between the different layers.