Parmigiana alla siciliana

The Parmigiana, an historical dish of our gastronomic tradition is subject of a centuries-old dispute.
To claim the origins of this dish are Naples, Parma and Sicily.
Extensive studies make us lean towards the recognition of the Sicilian nature of this dish made with aubergine and Parmesan.

The term "Parmigiana" derives from the Sicilian word "Parmiciana", which is a set of wooden slats that form a shutter: their overlapping partially to one another would remember the arrangement of fried aubergines in the preparation of this extraordinary dish.

Not only that: others even claim that "parmigiana" derives directly from "Petronciana", a Persian origin with which the aubergine was originally indicated on its landing in southern Europe.

Curious to taste the traditional Parmigiana?
We are waiting for you at Maestri della Pasta to make you taste the one prepared following the authentic Italian recipe.

The Parmigiana lends itself to reinterpretations and adaptations on the tastes of those who prepare it, but we want to be true to the traditional recipe, the one that our grandmothers already prepared on Sunday morning with care and patience.

Come to Maestri della Pasta, buy our tomato sauce and Parmigiano Reggiano Malandrone and ask for all the information you need to make the Parmigiana in your home.

INGREDIENTS FOR SIX PEOPLE:

- 700 gr of aubergines
- 250 gr of cow’s milk mozzarella
- 250 grams of tomato paste
- 100 grams of Parmigiano Reggiano ‘Malandrone’

- Flour, extra virgin olive oil, salt, pepper and basil

PREPERATION:

1. Slice the aubergines taking care that they are all the same thickness, salt them and let them drain for 30-40 'in a colander covered by a plate.

2. Dry the surface of the aubergines, flour them one by one and then fry them in boiling oil and leaving them to dry on a sheet of absorbent paper.

3. Begin to prepare your parmigiana, firstly sprinkling the bottom of the pan with the tomato sauce and then alternating layers of aubergine, mozzarella, Parmesan, basil and tomato sauce.

4. Get at least three overlapping layers, cover again with a layer of aubergines and complete your Parmigiana with plenty of mozzarella, a handful of Parmesan and a little pepper.

5. Place the tray in pre-heated oven at 190 ° for about 25 minutes.

E-mail: info@maestridellapasta.com

Maestri Holding S.A. 12C, rue Guillaume J. Kroll L-1882 Luxembourg
Registration N° B217072 - Cap. Soc. € 333.700

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