Parmigiana is the "summer" recipe, but can be prepared all year round. Just don't make the usual mistakes.
Eggplant parmigiana is a typically Sicilian dish, although some claim its origins from Romagna or Campania. It has now been revisited and reinterpreted a little from all the regions and also in the rest of the world and is a real pride for the traditional cuisine of our country.
There are those who prepare it lightly without frying the aubergines, those who actually mix them first, those who do not put cheese, those who make it white with potatoes, some with courgettes and some with mortadella and boiled eggs. In conclusion, everyone has their own recipe so it is difficult to talk about "original", but if you want the basic recipe you can find it here.
Generally when preparing parmesan the same mistakes are almost always made and we have identified the most common.
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The carrots they were used in desserts since the Middle Ages, in fact in this period the sweeteners were expensive and the prerogative of the richest families and carrots and beets very well replaced the classic and very expensive sugar. But the origin of the Carrots pie it is not certain but the popularity of Carrot Cake seems to have been consecrated in Great Britain because, during the Second World War, it was part of the daily rationing.
Whatever its origin, carrot cake is a good dessert, rich in vitamins, which children love so much. However, there are some little precautions to be able to make carrot cake in a workmanlike manner, be careful not to make these mistakes!
Grate the carrots too large
The cooking time of the carrot cake is relatively short (max 45 min) and in any case not enough to cook grated carrots too large. The carrot, despite being the protagonist of the cake, should not feel too much in the texture of the dough, so choose the thinner part of the grater!
Underestimate the power of spices
The original Carrot Cake is basically a spice cake! The aroma given off by the spices during cooking should not be shy but pervade your entire kitchen: two teaspoons of ginger and two cinnamon and the success of the cake is assured
Stop the variations in the dough!
There are those who put sultanas in them, some in the apple, some in the apricots, some even the pineapple. You must resist temptation! The extra ingredients will compromise the structural integrity of your cake and confuse the aroma of spices.
Use too much baking powder
Carrot cake is a sweet made from oil and not butter. The oil keeps it moist and allows storage for several days, but unfortunately this also means losing the leavening power of the butter mounted with the eggs. To overcome this many exaggerate with the powdered yeast risking however to give the cake a more chemical taste. To overcome this, beat the eggs vigorously with the sugar and add the oil flush.
The icing … hot!
The English version of the carrot cake provides for the butter icing (butter and icing sugar). Wait until the cake is completely cold before spreading the butter icing. You can spread it just above or, as in the photo below, even all around, covering it with chopped sugars or hazelnuts. You can even cover the cake cheese icing, using Philadelphia cheese mixed with butter until they become creamy, then adding the icing sugar a little at a time. Otherwise, if you like the warm cake, serve it with a scoop of cream ice cream.