Tag: parmigiana

Eggplant parmigiana rolls with marinara sauce: an explosion of Italian flavours – Italian cuisine reinvented by Gordon Ramsay

Eggplant parmigiana rolls with marinara sauce: an explosion of Italian flavours

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Perhaps the most famous dish of Italian culinary tradition which becomes gourmet, in this variant rich in flavors and aromas. The eggplant parmigiana rolls with marinara sauce they are a delicious and refined option to enrich your menu. Simple and clear steps to know how to prepare these inviting rolls, perfect for conquering the most demanding palates and delighting your guests with aexplosion of taste.



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here is an original way to prepare summer parmigiana – Italian cuisine reinvented by Gordon Ramsay

here is an original way to prepare summer parmigiana

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They are not rolls nor a real one parmesan, but these aubergine tacos know how to make you love them. These are tidbits of eggplant stuffed with the classic seasoning of the most famous dish of Southern Italy: parmigiana.

They are cooked in the oven, for a lighter and more digestible result, and are prepared in just a few minutes.

The aubergine should be cut into slices half a centimeter thick, just enough so that in 10 minutes of cooking they soften and become easily workable.

The filling will be a mix of traditional flavors: seasoned tomato puree, mozzarella and grated parmesan. The toothpick will be used to close the aubergine tacos so that the filling does not come out. Another 15 minutes in the oven is the right time for the summer vegetable to finish cooking and the cheese to melt enough to become incredibly stringy and enveloping.

Before proceeding with the second batch, it will be essential to sprinkle the rolls with grated parmesan so that, in contact with the heat of the oven, a delicious crust forms.

Wash the aubergine, remove the stem and cut into half a cm thick slices.

Wet the bottom of a baking tray (lined with baking paper) with extra virgin olive oil and breadcrumbs, place the aubergine slices on top, add salt and sprinkle with breadcrumbs. Bake in the oven at 200°C for 10 minutes.

Mix the tomato puree with a little oil and a pinch of salt and pepper.

Spread the sauce on the aubergine slices (staying away from the edges), add the mozzarella, the grated parmesan and close them like a book, securing them with a toothpick.

Place the tacos in a baking dish, top with more parmesan and bake for 15 minutes at 200°C. Remove from the oven, remove the toothpicks, add a few basil leaves and serve.

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Parmigiana risotto with Ponti Truffle DolceAgro – Italian Cuisine

Parmigiana risotto with Ponti Truffle DolceAgro

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Ponti's High Density line combines Balsamic Vinegar of Modena IGP HD with the range of premium DolceAgro condiments, all soft and harmonious, to give your recipes a gourmet touch

The Christmas recipes they ask for fine ingredients and that extra aroma that makes even the simplest dishes special. For gourmet occasions, Ponti proposes the High Density line, a range of premium condiments, with a creamy texture and a soft, harmonious and persistent flavor.

High Density Balsamic Vinegar of Modena PGI, with cooked must and fine Ponti wine vinegar, is enhanced by aging in small oak barrels and will make even the fastest recipe unique.
DolceAgro di Mele High Density, based on apple vinegar and 100% Italian apple juice refined with fine wood, is ideal with cheeses and meats and can become the secret ingredient of a pre-dinner cocktail.
DolceAgro di Ciliegie High Density is a condiment made with aromatic musts, precious Ponti apple vinegar and fragrant concentrated cherry juice; delicious with ice cream and panna cotta, it is original on meat.
DolceAgro with High Density Truffle, produced with cooked must and black truffle juice, is sublime with eggs, creamy cheeses and first courses.

Secular wisdom

There High Density line of Bridges was developed thanks to the know-how of a company linked to the production of quality vinegar since 1787. Over nine generations, the Ponti family has gained an unparalleled experience and sensitivity in the selection and processing of the best raw materials: only the most suitable wines begin their journey to become a Ponti vinegar and, to guarantee the seriousness of the company and the protection of consumers, all production is fully traceable: for each bottle of Ponti vinegar it is possible to trace the name of the individual wine supplier.

The recipe: Risotto alla Parmigiana

Ingredients for 4 people
1.5 liters of meat broth
320 g Carnaroli rice
80 g grated Parmigiano Reggiano PDO
50 g butter
35 g DolceAgro with Ponti Truffle (alternatively Ponti High Density Balsamic Vinegar of Modena)
30 g white wine
20 g shallot
salt

Chop the shallot and fry it in a saucepan with a knob of butter for 3 minutes over low heat. Add the rice and toast it for 4 minutes, being careful not to burn the shallot; blend with the white wine at room temperature, let it evaporate and pour in the boiling broth to cover the rice. Season with salt and cook, adding the broth several times and stirring frequently. Remove the risotto from the heat, cover the saucepan with a lid and let it rest for 1 minute, then stir first with the butter and then with the Parmesan, leaving the rice creamy (if necessary, add a small amount of broth to better emulsify the preparation ). Spread the risotto on hot dishes, season with Ponti DolceAgro with Truffle or Ponti High Density Balsamic Vinegar of Modena, garnish with a few small sage leaves and serve.

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