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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Delicate milk chicken breast!

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The chicken breast cooked in milk is a second course very easy and quick to prepare.
In a few minutes you will be able to bring to the table a tasty and genuine dish, which with the addition of milk will give the delicate and creamy taste with which you will be able to conquer everyone and even the little ones.

 Difficulty: Low 
Preparation: 15 minutes 
Cooking: 10 minuti 
Portions: 4 people

Ingredients: 

  • Sliced chicken breast 600 g
  • Butter 40 g
  • Extra virgin olive oil 10 g
  • Latte intero 170 g
  • Flour 00 as needed
  • Fine salt as needed
  • Sage as needed
  • Garlic 1 clove
  • Black pepper as needed
Preparation:

To prepare this delicious dish start by cleaning the meat from pieces of excess fat and cartilage. At this point make some chicken breast slices. 
when this is done, place the butter and the oil in a pan, let it blend and in the meantime flour the chicken slices.

Transfer the slices into the pan, lightly raise the flame and wait about 2 minutes until a crust is created. Then turn the slices and wait again for a couple of minutes and pour the milk into the pan, the sage and the garlic clove.


Add salt, cover with a lid and cook for another 4-5 minutes until you see that the milk has thickened. 
At this point you just have to serve the still warm milk chicken breasts!

Storage: 

The chicken breasts are kept in the fridge for a day at most, closed in a container. 

Advice:

I advise you to flour the chicken slices at the time of cooking and not before!








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