Parmegiana
Parmegiana, a breaded meat dish covered in tomato sauce and cheese.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Meat Please
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The exact origins of Parmigiana are debated, with claims from both Campania and Sicily. Some theories suggest it evolved from similar dishes in the Middle Ages, possibly influenced by Arabic cuisine. The introduction of eggplant by the Arabs to Southern Italy played a crucial role in its development.
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Parmigiana is a staple of Southern Italian cuisine, often served as a main course or side dish. It is considered comfort food and is frequently made for family gatherings and special occasions. Regional variations exist, reflecting local ingredients and preferences.
Family Tradition
Parmigiana is often passed down through generations, with each family having their own unique recipe and preparation methods.
Regional Variations
Different regions of Italy have their own variations of Parmigiana, such as using different types of cheese, adding meat, or varying the thickness of the eggplant slices.
Symbol of Home Cooking
The dish is strongly associated with home cooking and the traditions of Italian grandmothers (nonnas).
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Parmigiana offers a rich and savory flavor profile, blending the sweetness of ripe tomatoes, the creamy texture of melted cheese, and the slight bitterness of eggplant. Breaded meat is not commonly included in the dish unless specified.
The primary flavors come from the combination of fried eggplant, tomato sauce, and cheese. The eggplant, often soaked in salt water to reduce bitterness, is fried until golden brown and tender. The tomato sauce provides acidity and sweetness, often seasoned with garlic, basil, and oregano. The cheese, typically Parmigiano-Reggiano or mozzarella, adds a salty, milky, and melty dimension. The layering of these components creates a harmonious balance of flavors and textures.
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Eggplant Preparation
Soaking the eggplant slices in salted water for at least 30 minutes helps to remove excess moisture and bitterness.
Frying Technique
Fry the eggplant slices in batches to prevent overcrowding the pan and ensuring even browning. Use a neutral-flavored oil with a high smoke point.
Tomato Sauce Quality
Use high-quality canned tomatoes or fresh tomatoes for the sauce. Simmer the sauce for at least 30 minutes to allow the flavors to meld together.
Cheese Selection
A combination of cheeses, such as mozzarella for its meltiness and Parmigiano-Reggiano for its flavor, can enhance the dish.
Layering Technique
Layer the ingredients in a baking dish, starting with a thin layer of tomato sauce, followed by eggplant, cheese, and repeat. Finish with a generous layer of cheese on top.
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