Parmigiana di zucca e lenticchie - Squash and Lentil Parmigiana

Today I feel like having a vegetarian Sunday lunch: something special but without meat. I prepare a winter Parmigiana, made with squash, lentils and spinach.
I start by cooking my ingredients, separately and in a different way: I bake the squash for 20 minutes, as I want it still crunchy.
I sauté my small brown lentils with onion and carrot and then I braise them in a little tomato passata and vegetable stock for 30 to 40 minutes.
I  sauté my spinach in oil and garlic for 5 minutes.

Uova in Purgatorio - Eggs in Purgatory

The Eggs in Purgatory is a traditional recipe from Naples, where the eggs are poached in a tomato and onion sauce. I like to make the dish a bit more interesting by adding other ingredients, such as olive taggiasche, crumbled goat cheese and plenty of basil. If you make it in summer, you will enjoy the unique sweetness of ripe tomatoes and of fresh red onions.