Tag: parmigiana

Parmigiana autumn version? With pumpkin! – Italian Cuisine

If you are fond of this classic of Italian cuisine, there is a way to enjoy it even in autumn, using pumpkin. Start licking your mustaches!

Raise your hand if you have ever eaten there eggplant parmigiana? We all imagine! But if we asked you who has ever tried that based on pumpkin? With a sweet and enveloping taste, the queen ofAutumn it lends itself very well to revisit this great classic of Italian cuisine.

The steps of the preparation are roughly those of the classic parmigiana: below we explain them to you in detail. Recipe of medium difficulty, it does not require much time for preparation, but more for cooking. In our gallery, find some Advice to make it even more delicious.

The pumpkin parmigiana

Ingredients

To prepare the pumpkin parmigiana, you will need: 1 Neapolitan pumpkin, 750 g of tomato puree, 220 of Parmesan, 1 clove of garlic, 00 flour, peanut oil, basil, extra virgin olive oil and salt to taste.

Method

Start by preparing the sauce: heat a drizzle of oil with the garlic clove, then pour the tomato puree, add the basil, a pinch of salt and cook with the lid on low heat for about half Now. Now switch to the pumpkin: peel it and cut it into slices of 1 cm thick. Meanwhile, heat up plenty of peanut oil in a saucepan. Dip the pumpkin slices in flour, then dip them in boiling oil to fry them. Drain and pat dry in absorbent paper. Now get yourself a large baking dish and proceed to the composition: on the bottom put a spoonful of tomato sauce, then a layer of slices of pumpkin, then sauce, then pumpkin, until you almost reach the brim. At this point, sprinkle with a grated Parmesan cheese and two basil leaves. Preheat the static oven to 200 ° and cook the pumpkin parmigiana for about half an hour. Serve hot.

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Parmigiana recipe in risotto – Italian Cuisine – Italian Cuisine

Ingredients

1 L vegetable broth
1 Kg aubergines
450 g copper tomatoes
320 g Carnaroli rice
150 g mozzarella
50 g grated parmesan
an onion
basil
extra virgin olive oil
salt
pepper

Duration: 1 h 15 min

Level: Easy

Doses: 4 people

For the recipe for Parmigiana in risotto, grease the peel of the aubergines with oil and bake them whole at 180 ° C for 1 hour. Peel the onion, chop it and fry it in a large saucepan with a drizzle of oil for a couple of minutes. Add the rice, toast it for 1 ', then cook it, gradually wetting it with the boiling broth. Blanch the tomatoes for 1 ', then drain, peel and cut into cubes.

Blend the mozzarella with 10 basil leaves, a pinch of salt, 2 tablespoons of oil and a ladle of broth. Remove the aubergines from the oven and cut them in half lengthwise. Separate the part of the pulp with the seeds, salt it, oil it and keep it aside, then blend the rest of the pulp and add it to the rice.

Turn off the rice, season with salt and pepper, then add the parmesan, 2 tablespoons of oil and a chopped basil. Serve the risotto with the aubergines kept aside, the tomatoes and the mozzarella smoothie.

Courgette and raw flowers parmigiana – Italian Cuisine

Clean the courgettes and flowers: remove the ends from the courgettes and cut them into thin slices lengthwise; remove the base and pistils from the flowers and open them (so as to spread them in a single sheet).

Grease the pan and start composing your Parmigiana: create a layer of zucchini, salt, then create a layer of flowers, finally add mozzarella and a drizzle of oil.
Keep it up, creating other layers from zucchini.

Finish with a layer of courgettes, season with a drizzle of oil and then with the grated Parmesan, then cook for about 40 minutes in a static preheated oven at 180 ° C.

The raw zucchini and flowers parmigiana is ready: let it rest for at least 10 minutes before serving.