Fabulous Aubergine Parmigiana!

-
Image
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
Post a Comment

How to make beschamel sauce!

-




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.
Storage:

If you do not want to use the beschamel immediately, pour it in a bowl and cover it with the cling film to avoid creating the skin on the surface. One cold, the beschamel can be kept in the fridge, closed in a container, for 2-3 days at most. If necessary to make it smooth and creamy, just work it with electric whips; if necessary, you can add a little milk to make it more fluid when working with whips. 
The bechamal can be frozen for about 1 month.

Comments

Post a Comment

Popular posts from this blog

How to make tomato sauce!

-
Image
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
Read more

The Classic Italian Tiramisù

-
Image
The Tiramisù, the most famous and loved dessert...the Italian dessert par excellence!! In fact, even if its origins are not well know, from which city exactly it comes, it is still a strong point of Italian cuisine prepared both in the North and in the South, and in the rest of the world. Difficulty: low Preparation: 40 minutes (+2 h for resting in the fridge) Portions: 8 people Ingredients: Savoiardi sponge finger 300 g  Sugar 100 g Mascarpone 500 g Cocoa powder as needed Fresh medium eggs 4  Caffè 300 g Milk as needed Preparation: The first ingredients from which you start to prepare the tiramisù are the eggs: then separated into two different bowls (preferably glass bowl), very carefully, the yolks from the whites, remember that to whisk the whites there should be no trace of the yolks. Then whip the yolks with electric whips, pouring only half of the sugar 50 g. As soon as the dough has become clear and frothy, with the whips still in operation, yo
Read more

Delicious small chocolate cake with a melting heart!

-
Image
The small chocolate cake with a melting heart is a perfect dessert to conquer your guests, quick and very easy to prepare: a soft shell in which to dip the spoon to discover the soft and creamy heart. a dessert as good as a meal, which you can also prepare the day before and then be baked at the time of serving, so ad to be sure that the heart is perfect. a real explosion of testa that will hit the heart of the guests who will have the good fortune to taste it. Difficulty: low Preparation: 15 minutes Cooking: 13-15 minutes Portions: 4 people  Ingredients for 4 small cakes with a diameter of 8 cm Dark chocolate 150 g Butter 80 g Flour 00 20 g Cocoa powder 10 g  Medium Eggs 2 Yolks 1 Icing sugar 90 g Vanilla pod seeds 1 To butter and sprinkle the molds:  Butter as needed Cane sugar as needed Preparation:  The first thing you need to do is to cut the dark chocolate into large pieces with a knife, pour it into a bowl and let it melt in the mi
Read more