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Fabulous Aubergine Parmigiana!

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The aubergine parmigiana is the queen of unique dishes! A dish shared and disputed as origins from north to south Italy, with some different ingredients and methods of composition, but all absolutely fabulous! Few ingredients, but a lot of flavor for a dish that symbolizes Mediterranean dishes: tomato, aubergine, basil and cheese. Difficulty: Medium Preparation: 40 minutes Cooking: 100 minutes Portions: 8 people Note: Plus one hour for salted Ingredients: Large aubergine 1,5 kg Tomato passata 1,4 l Mozzarella 500 g Parmesan cheese as needed Onion 1/2 Extra virgin olive oil as needed Basil leaf 3/4 Fine salt as needed Sunflower oil as needed (to fry the aubergines) Coarse salt 35 g (to purge the aubergine) Plain flour as needed Eggs 4/5 Preparation: To prepare the parmigiana, the first thing to start by washing and drying the aubergines. Then with a knife remove the stem and start to cut the aubergine lengthwise, trying to get slices more or less
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How to make tomato sauce!

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The tomato sauce is certainly one of the main condiments for pasta and rice in Italy, this is in fact tasty, healthy and low in calories, it is also very easy to prepare and even the less expert in the kitchen can make in few simple steps a genuine dish. Ingredients for tomato sauce:  Tomato puree 1 l (usually come in a bottle) Onion 1 Fine salt as needed Garlic clove 1 Basil leaf 5 Extra virgin olive oil 4 tablespoons Preparation:  To prepare the baked pasta, start with the sauce: in a large non-stick pan pour the oil, a whole clove of garlic and finely chopped onion. When the oil is hot, pour the tomato sauce, add salt and cook for 30 minutes over low heat and with lid, stirring occasionally.  After cooking the sauce, remove the garlic; season with salt and stir. Cook over a low heat for 15 minutes; then add the basil and continue cooking for another 5 minutes. After these minutes your sauce is ready. Storage:  You can keep it in the f
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Italian Baked Pasta!

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The baked pasta is the first dish on Sunday in Italy. Tasty and rich will really please everyone! The version that I propose is very substantial and involves the use of tomato sauce, ham, beschamel, mozzarella and parmesan cheese, which amalgamating with pasta, will give life to an unforgettable dish! When preparing baked pasta it is very important to pay attention to the cooking of the pasta, which should be drained in the middle al dente, to avoid overcooking due to the prolonged passage in the oven that will give it a really inviting crust on the surface! Difficulty: Low Preparation: 30 minutes Cooking: 80 minutes Portion: 10 people Ingredients for baked pasta: Pasta rigatoni 600 g Mozzarella 300 g Parmesan cheese as needed Slice ham as needed Ingredients for tomato sauce:  Tomato puree 1 L (usually come in a bottle) Onion 1 Fine salt as needed Garlic clove 1 Basil leaf 5 Extra virgin olive oil 4 tablespoons Ingredients for bechamel sauce:
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How to make beschamel sauce!

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The beschamel sauce is  an old basic sauce, the most versatile of the cooing sauces, easy and quick to prepare, will add a touch of flavor to all your baked lasagna dishes. Here you will discover all the secrets to get a creamy bechamel and without lumps!! Ingredients     Fresh whole milk 1 liter Butter 100 g White flour 100 g A tiny pinch of nutmeg to great to taste A pinch of salt Preparation Take a saucepan and warm the milk, but don't let it boil. In meanwhile in a separate pan, melt the butter into a small pieces over low heat. As soon as it is melted, removed from the heat and gradually add the flour. Stir energetically with the whisk, making sure that no lumps form. Place the pan with the butter and flour mixture back on a low heat and add your warm milk, salt and nutmeg. Stir rapidly with the the whisk, let them thicken over a gentle heat, the mixture must be homogeneous and without lumps. Cook it for about 5-6 minutes until it becomes smooth.
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Ostuni, the magic White City!

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Ostuni, a small city in the beautiful Apulia, is the only city in the Valle d'Itria to have access to the sea. A crystalline sea, which for the different awards given, seems to be the cleanest in Italy. It's called the "White City" par excellence, because of its historic center painted in lime, characterized by a labyrinth of small streets and alleys, which you can walk on a 'ape calessino' (a kind of small car with three wheels), which thanks to its small size, can easily slip into each street revealing every hidden corner of the ancient city.  Ostuni is without a shadow of doubt one of the most renowned tourist centers of Puglia: through its streets meet visitors who come from every part of the world and at any time of the year. Many souvenir shops and many restaurant where you can taste delicious meat and vegetable dishes, lie on its splendid hill, in the high plateau covered with olive trees, where green plunges into the blue of its Adriatic se
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Soft biscuits: The Nutellotti!

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Are you looking for a delicious sweets to taste during your breaks or to prepare as a snack for your children? Then the nutellotti are what you are looking for! They are small and soft biscuits prepared with a nutella dough.  The nutellotti are characterized by a creamy heart, wrapped in a soft dough to which it is really difficult to resist: by tasting them, you will be pleasantly surprised by the sweet surprise you will find inside them!  Serve the nutellotti perhaps accompanying a good hot tea or a good coffee and you will see that their goodness will win you over at the first taste! Difficulty: Low Preparation: 40 minutes Cooking: 10 minutes Portions: 25 biscuits Ingredients: Nutella 180 g  Flour 135 g Egg 1 medium To fill up:  Nutella as needed Hazelnut grains or icing sugar as needed  Preparation: To start preparing the nutellotti pour in a bowl 180 g of nutella together with the whole egg and beat everything with the electric whisk for
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Original Spaghetti Carbonara!

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Spaghetti alla Carbonara are a typical dish of Lazio cuisine, especially Roman, prepared quickly by cooking pasta al dente and then moving it into a pan with bacon, eggs, pepper and pecorino. Even today the origin of the carbonara remains very uncertain indeed there are many hypotheses about it.  Now the spaghetti alla carbonara are famous throughout Italy and in the world, thanks above all to its goodness, the result of simple but quality ingredients. One of the basic things to prepare this dish is that the egg must be poured over the dough over a low heat as it should not be cooked but only slightly solidified, creating a sort of cream that will bind to the dough to get a riot of flavor. Difficulty: Low Preparation: 10 minutes Cooking: 15 minutes Portions: 4 people Ingredients:  Spaghetti 400 g Bacon 200 g Yolks 6  Extra virgin olive oil as needed Pecorino or parmesan cheese 50 g  Fine salt as needed Black pepper as needed Preparation:  As a first step
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