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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Pasta "al dente" or well cooked?

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The fundamental of the most appreciated Italian culinary tradition in the world, a true element at gathering on the table, is Pasta.
Simple but traditional, appreciated by young and old people, it comes with numerous toppings, becoming the protagonist of dishes as essential as elaborate.

Not everyone knows that when it comes to cooking pasta there are some fundamental points to make, it can be easy to make mistakes.
The art of cooking pasta begins when choosing the format, type and quality of pasta, long or short, flat or ridged, thin or thick, with eggs or not, affects the success of a good first course.



Pasta "AL DENTE" or WELL COOKED ? Most people prefer it "al dente", but there are those who leave it to cook an extra minute before draining it.
"Al dente" refers to the cooking part in which the dough is tender on the outside but is still slightly raw inside, breaking it you can see a white soul in the central part.



 Cooking pasta is a very simple and fundamental step, the important thing is to follow these few points:


  • The amount of pasta per one person can be 80/100 grams.
  • Fill a large and tall pot with natural water and put a lid on (to make water boil faster).
  • When the water begins to boil, remove the lid and throw in a few sizeable pinches of coarse salt. Let it dissolve before adding your pasta. DO NOT COVER the pot with the lid anymore.
  • Stir frequently your pasta with a long spoon during the first minutes to prevent it from sticking. Then stir it occasionally till the end of the cooking process.
  • When your pasta is ready, drain it into a colander. 
  •  Toss your pasta in a pan with the sauce you like and stir to combine all the ingredients

 







































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