Tag: cuisine

How to make eggplant parmigiana: take part in our challenge – Italian Cuisine

Take part in the challenge #LaRicettaCheUnisce: watch the tutorial step by step to prepare a perfect eggplant parmigiana!

Our challenge #LaRicettaCheUnisce has crossed all of Italy with the most delicious recipes of all: carbonara, pizza, tiramisu and mozzarella in a carriage. Now the time has come to feel closer by cooking another great classic together, the eggplant parmigiana.

#LaRicettaCheUnisce: how to participate

The challenge is to prepare a dish and share it on Instagram with the hashtag #laricettacheunisce tagging @lacucinaitaliana and your friends that you want to involve in this challenge. The aim is to imagine us all sitting at the same long table to eat the same dish together prepared with love, but also with a little spirit of adaptation. Yes to experiments, recovery ingredients and variations. This week it's the turn of the eggplant parmigiana, traditional or innovative, fried or baked: follow our tutorial to find out how to make the classic eggplant parmesan.

How to make eggplant parmigiana: the tutorial

Ingredients

4 long eggplants
800 g fresh tomato sauce
500 g mozzarella
an onion
Parmesan Cheese
basil
flour
peanut oil
extra virgin olive oil
sugar
salt and coarse

Method

For the classic eggplant parmesan recipe, let's start with the tomato sauce: peel the onion, slice it and fry it in a saucepan with a drizzle of extra virgin olive oil for 2-3 minutes, then add the tomato, a pinch of fine salt and sugar . Add a dozen chopped basil leaves and cook over low heat for about 40 minutes.

Once you have sprouted them, cut the aubergines lengthwise into 4-5 mm thick slices. Arrange the slices of aubergine in layers in a colander, salt them with coarse salt and place a weight on them: dishes are also fine. Let them drain for 30 minutes, then dry them on kitchen paper, removing the salt.

Pass the aubergines in the flour and fry them in hot peanut oil for 6-7 minutes, turning them upside down halfway through cooking. Drain the aubergines on kitchen paper and dab them lightly with other paper to remove excess oil.

Brush the bottom of a pan with a little extra virgin olive oil (25 × 20 cm, h 6 cm) and spread the aubergines slightly overlapping each other, then cover them with part of the tomato sauce.

Spread some chopped basil leaves on the sauce, 2-3 shredded mozzarella slices and a generous grated Parmigiano Reggiano. Continue with the layers until the end of the ingredients, then bake at 180 ° C for 35-40 minutes. Remove from the oven and let cool before serving.

Malloreddus recipe alla campidanese, the Sardinian recipe – Italian Cuisine

From Sardinia with love the malloreddus to the Campidanese: originally to prepare them, woven wicker baskets were used, by pressing on the bottom gnocchi of pasta with the thumb, they obtained striped "curls", suitable for collecting the sauce. The most typical, now widespread throughout the island, is that of the Campidano, with sausage and a pinch of saffron

Ingredients FOR MALLOREDDUS

450 g re-milled durum wheat semolina
saffron powder
salt

Ingredients FOR THE SAUSAGE SAUCE

800 g tomatoes (or peeled)
500 g fresh sausage
1 onion
laurel
basil
Sardinian pecorino
saffron powder
White wine
extra virgin olive oil
salt

Duration: 1 h 45 min

Level: Middle

Dose: 4 people

FOR MALLOREDDUS
Knead durum wheat semolina with about 250 g of water, a pinch of salt and one of saffron; work the mixture until it becomes homogeneous. Cover it and let it rest for about 30 minutes.
disconnect small portions of dough and formed loaves, cut them into 1 cm slices and crush them with your thumb on the grooved tablet, rolling them (as shown in the gallery).

FOR THE SAUSAGE SAUCE
Chop the onion and let it dry, cooking for 3-4 minutes on medium-low heat in a saucepan with 2 tablespoons of oil.
Take away skin the sausage, cut it into chunks and add it to the onion with 1 bay leaf. Cook for 10 minutes, then blend with 1/2 glass of wine and 1/2 glass of warm water, in which you will have dissolved a pinch of saffron.
Cut chopped tomatoes (or peeled tomatoes), add them to the sausage, salt and cook for 20 minutes; finally add a sprig of basil and cook again for 10 minutes.
Boil malloreddus, drain them in a large bowl and season with the sauce and plenty of grated pecorino.

Chickpea Meatloaf Recipe – Italian Cuisine – Italian Cuisine

Ingredients

450 g boiled chickpeas
200 g boiled and peeled sweet potato
100 g pitted Taggiasca olives in oil
25 g Parmigiano Reggiano Dop
2 artichokes
2 eggs
1 lemon
fresh thyme
extra virgin olive oil
salt
black pepper

Duration: 2 h

Level: Middle

Dose: 8 people

Peel artichokes, remove the external leaves and the hard part of the stem. Place them in a bowl with water and lemon juice. Then cook them in boiling salted water for 5 minutes, then drain them, let them cool and cut them into chunks.
Cut the sweet potato dice a couple of centimeters.
whisk chickpeas; mix them with the eggs, olives, parmesan, sweet potato and artichokes. Complete with 4-5 sprigs of peeled thyme, salt, pepper.
distributed mix the mixture on a sheet of parchment paper, give it the classic shape of the meatloaf, wrap it in paper, then tie it "salami" with kitchen string.
bake at 180 ° C for 1 hour and 15 minutes. Remove the meatloaf from the oven, let it cool, free it from the wrapping and cut it into thick slices. Serve as desired with mixed salad.