forum: Food & Drink
- Member since Wed 21 Mar 07
Jamie, parmigiana is a southern, not northern italian recipe!
ask to your gennaro! In Naples there are recipes since 1773. it's similar to grecian mussaka. The reason may be this: southern Italy is not so far from Greece, the grecian civilization of southern italy is before the roman empire rising and there are yet many people speaking a sort of ancient greek. Anyway the italians don't use meat in parmigiana.
RECIPE (Traditional from Campania)
250 gr or 1/2 lb. Mozzarella, sliced
1 small onion, finely sliced
1 clove garlic, crushed
6 tbs. Parmigiano
1/2 cup olive oil
250 gr or 1/2 lb. ripe tomatoes
Wash theaubergines. Remove the stems, and cut length-wise into slices not thicker than 1/4-in. Place the slices on a large platter, slightly on an angle. Sprinkle them with salt, place a weight on top, and let stand for about one hour.
In the meantime, brown the onion and the garlic in oil over a very low flame, and then add the tomatoes and let simmer for about 1/2 hour, stirring frequently. When this is done, pass through a sieve and add a pinch of salt.
Cut the Mozzarella into very thin slices and let them dry on a cloth. Chop the basil and mix it with Parmigiano.
Wash the salt off the aubergines and dry them. Dredge in flour and fry in very hot oil. Turn them to brown and when both side are done, lift them out and drain on a paper towel.
Pre-heat the oven to 190ÂºC. Coat a deep baking dish with olive oil and put in a layer of aubergines. Sprinkle with Parmigiano, pour on a layer of tomato sauce, and cover with slices of Mozzarella. Repeat this layering until all the ingredients have been used, and then cover with tomato sauce, sprinkle with more grated Parmigiano and bake for about 30 mins.
it taste better at the room temperature! You can sobstitute zucchini for aubergines or use togheter.