Clean the potatoes, cut them into 3 mm thick slices and soak them in cold water.

Cut the well-washed and dried courgettes and the red onions, which you have previously peeled and trimmed, in the same way.

Grease a rectangular baking dish with oil and arrange the vegetables in it, grouping them by type and overlapping them slightly: as you proceed, be sure to season everything with salt and pepper and sprinkle with a few needles of rosemary.

Mix the broth and wine and pour it over the vegetables, then cover with aluminum foil, sprinkle with breadcrumbs and bake for 40 minutes at 180°.

Remove the aluminum foil, sprinkle with grated sweet Provolone Valpadana DOP and brown for another 15 minutes.

HOW TO SERVE

Remove from the oven, add the diced sweet Provolone Valpadana DOP and serve.