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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The Real Italian Lasagna

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The classic lasagna, that of Sunday lunch, that of all time, which has become a must in every family.
A typical dish of Emilia Romagna, which over time has become one of the symbols of italian cuisine in the world, prepared with meat sauce, mozzarella and. according to taste, with besciamella made exclusively at home.

 Difficulty: Medium
Preparation: 30 minutes  Note: +1 hour of cooking ragù
Cooking: 25 minutes
Portions: 8 people
(Ingredients for a cassarole pan of 20 x 30 cm)

Ingredients for Bolognese sauce:

  • Mince pork meat 350 g 
  • Mince beef 500 g
  • Tomato passata 250 g (usually come in a bottle)
  • Carrots 50 g 
  • Onions 50 g
  • Celery 50 g
  • Extra virgin olive oil 2 tablespoons
  • 1/2 glass of white wine 
  • Black pepper
  • Salt as needed
Ingredients for the Bechamel:

  • 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: How to make Bolognese sauce

To prepare the sauce, start by peeling the onion and the carrot, wash and dry the celery. Then cut the three of them into tiny pieces. Heat the oil in a large pan and add the chopped vegetables, and cook them over a low heat until they are soft while stirring occasionally (roughly 5 minutes).


Turn the heat to medium-high and ad the mince beef and the mince pork. When the meat has browned and the liquid it releases has evaporated, add the white wine and stir. As soon as the wine has evaporated completely, add the tomato passata, salt and pepper. Stir it again to mix all ingredients and let them cook on a low heat for at least an hour.


Preparation: how to make Bechamel (Besciamella)

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.

It is time to put your lasagna layers together! 
Take a baking pan with a size of 30 x 20 cm and pour in a fine layer of bachamel and one of ragù on  the bottom, and grated parmesan. Place your pasta rectangles side-by-side on top the ragù until you have covered it completely. 
Repeat the process in the same order as above until you reach 5 or 6 layers of pasta. Finish with a layer of bechamel and ragù, and a sprinkling of plenty of grated parmesan cheese.

Once finished preparing the pan, bake in a preheated oven at 200° for about 30 minutes: the lasagna will be ready when you can see a golden crust around on the surface.
Remove from the oven and let you gorgeous lasagna rest for a couple of minutes before cutting and serving.

Enjoy your amazing Lasagna Bolognese!!


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