INGREDIENTS
600 g Paduan broccoli, 300 g pumpkin, 50 g grated parmesan, sage, rosemary, garlic, 3 tablespoons extra virgin olive oil, 200 g flour, 2 whole eggs, salt.
PROCEDURE
Work the flour with the 2 eggs and a pinch of salt, roll out the thin sheet and obtain two lasagna of the same size. Prepare broccoli as indicated in the basic recipe. Cut the pumpkin into cubes and sauté it in oil with finely chopped sage, rosemary and garlic and salt. On the first lasagna, distribute half of the prepared broccoli then, on top, a few spoonfuls of pumpkin and a little bit of Parmesan cheese. Also place the second lasagna on top and repeat the layers of broccoli, pumpkin and some Parmesan cheese. Roll the dough, carefully closing the filling (as you do for strudel). Wrap in a cotton cloth, tie the ends and the center with twine. Cook in boiling salted water for 30 minutes. Remove the roll from the towel, slice it and place the slices in the baking tray. Season by distributing the remaining pumpkin with pieces of butter and Parmesan cheese. Bake at 170 degrees for 10 minutes.