Tag: parmigiana

Parmigiana: the 10 most common mistakes – Italian Cuisine

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.

YOU MAY BE INTERESTED: 10 ERRORS THAT YOU COMMERCE PREPARING THE PIZZA; COOKING THE PASTA: THE 10 MOST COMMON ERRORS

Chocolate eggplant parmigiana – Italian Cuisine

A traditional recipe for an unexpected dessert: here is the sweet eggplant parmigiana

Chocolate eggplant parmigiana. Yes, you heard right: this is a traditional recipe typical of Amalfi Coast. A luscious dessert, which involves the use of a sauce with dark chocolate, candied fruit, almonds is Amaretti biscuits. Eggplants are doubly fried: if you are on a diet, this is not the recipe for you, but we assure you that the combination is explosive!

The origins of eggplant parmigiana with chocolate

There are many legends behind this recipe: some believe it was created by monks of Atrani or Tramonti, who initially combined fried aubergines with a liqueur sauce, later replaced with chocolate. Others argue that it was the Augustinian nuns, already inventors of other typical sweets, such as struffoli and rococo.

Even if it doesn't look like a summer dessert, this dessert is consumed a Maiori just in the period of splendor of the aubergines and, in particular, on the occasion of the feast of Mid-August.

The recipe for eggplant parmigiana with chocolate

Try yourself to surprise everyone with this original and delicious recipe.

Ingredients

For the sauce and the filling

Sugar 400 g
Dark chocolate 250 g
Bitter cocoa powder 100 g
Water 500 ml
Flour 60 g
Flaked almonds 60 g
Amaretti 100 g
Candied fruit 100 g

For aubergines

Eggplant 1 kg
Flour 150 g
Eggs 4
Seed oil

Method

Stuffed

Cut 200 g of dark chocolate into small pieces. Pour 250 ml of water into a saucepan, place it on the stove over low heat and melt 400 g of sugar, stirring. Add the chopped dark chocolate and melt.

Separately, sift the cocoa powder and 60 g of flour, add another 250 ml of cold water and beat with a whisk, until the lumps are eliminated. Pour this mixture into the saucepan and cook, continuing to stir until the cream is thick. Let it cool.

Coarsely chop the macaroons, candied fruit, almonds and the remaining 50 g of dark chocolate.

Eggplant

Pour the remaining flour into a dish and beat the eggs in a bowl.

Cut the aubergines along the length and cover them with coarse salt for an hour, so as to eliminate the water of vegetation. Rinse the aubergines, dry them and fry them for the first time in the oil. Let them drain and fry them a second time, passing them first in the beaten egg and in the flour. You can flavor them to taste once fried, for example by passing them in sugar with cinnamon or grated lemon rind.

Pour a little sauce on the bottom of a baking dish, make a layer of eggplant then cover with more sauce. Sprinkle a little with the filling of macaroons and dried fruit and proceed creating the layers.

Bake at 100 ° C for 15 minutes. Leave to cool and decorate with almonds, crumbled amaretti and, to taste, fresh mint.

The variant

There is also a variant of this dessert that does not include final cooking in the oven. After having fried the aubergines and created the layers, just let the parmigiana rest in the fridge for a few hours and then serve.

Another variation concerns the cream, which can be made even more delicious. It can also be prepared with milk instead of water, melting dark chocolate and bitter cocoa.

Parmigiana? Yes, but not only with aubergines! – Italian Cuisine

Parmigiana is one of the typical dishes of Italian cuisine, but this classic can be revisited with different vegetables. Here are some ideas

The classic is inimitable, but it is not said that there cannot be as many delicious ones done in a different way. What are we talking about? Of the parmigiana!

One of the typical dishes of Italian cuisine, most likely of origin Sicilian (with consequent arrival under Vesuvius) and Parmesan contamination (hence the name) lends itself to many recipes with vegetables different to be the protagonists.

Eggplant parmigiana

Let's start of course from the more one classical, the one that embodies the true Sicilian-Neapolitan spirit of Italian cuisine, a traditional dish that never changes, full of flavor, harmony between ingredients and Mediterranean scents. There recipe provides the exclusive use of mozzarella and not stringy cheese to keep aubergines, a rich tomato sauce to be made at home with sautéed onion or shallot and to be embellished with tomato. Last, but essential, aubergines, which in the classic recipe of Parmesan must be fried, even if there are variations light of this famous dish with vegetables prepared on the grill or al vapor. The flavor will not be as intense as the classic one but the result is always guaranteed.

Zucchini parmigiana

Parmesan does not live alone on aubergines! The recipe can be made by changing the vegetable that is the protagonist of the dish.

The most famous is perhaps that of zucchini, with breaded and fried or just fried vegetables (depending on your taste), baked or pan-fried, and with the bechamel instead of the sauce for a "white" version.

Eggplants and zucchini can also be used together, for a mix in which the tastes of the two vegetables blend together, in this case, from sliced tomatoes. The advice is that of all to grill the vegetables and season them with the mozzarella cheese (always eliminating the water, it is one of the secrets for all the Parmigiane) and the Parmesan before passing them in the oven for about 10 minutes to make them flavor further.

The other Parmesan

On the other hand, those who love experimenting in the kitchen can opt for less classic versions of Parmesan. One of the tastiest is made with the pumpkin. Simple to make and rich in taste, the pumpkin parmigiana provides the possibility of to fry the vegetables after having sliced or breaded and cooked in the oven, depends on the taste you want to give the dish. What should not change compared to the classic version of the recipe is the use of mozzarella, in this case in fact the use of the tomato sauce not recommended. To enrich the taste, it will be abundant to parmesan.

The parmigiana of potatoes it is perhaps the richest variant. It is prepared white with the béchamel and embellished with cooked ham or speck, with the provolone (maybe smoked) to give even more flavor to the dish. It is cooked in oven in less than 50 minutes and the advice is to blanch the potatoes for about 10 minutes before cutting them and placing them in the pan.

There are also high less known versions of parmigiana to be prepared for example with le carrots (to always associate with a very tasty cheese) or with the escarole, in which the vegetables should be seasoned in the sauce already during the preparation and before being baked.

A very light version of parmigiana is the one with i thistles, to be boiled in water for an hour before assembling them in the pan to bake them with bechamel sauce. Side Dishes the Parmigiane di can be delicious or unique dishes artichokes, to be enriched with cooked ham and boiled eggs, that of asparagus, to be boiled before seasoning and put in the oven with the sauce and that of fennel, to prepare with burrata instead of mozzarella.