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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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 about 2 minutes. 
After the two ingredients are well mixed, stop and add the flour, mix everything with a spatula until the dough is smooth and homogeneous. Then create a small loaf, which you will put in a fridge to rest for at least 15-20 minutes covered with cling film.


After the necessary time, remove it from the fridge and with the hands formed of the balls weighing 15 g each, which you will place on a baking sheet with a sheet of baking paper: with these doses you should get 25 balls. 

Then with the fingers flattened the center of each piece, in order to create a cavity; after this, put the nutella in a sac à poche with a star shaped nozzle and stuff the nutellotti, making a small tuft in the center of each. 


Once you have finished filling the biscuits, finish by spreading hazelnut grains. 
Baking in preheated oven at 170°C for about 10 minutes. When they are ready (the biscuits will turn out to be rather soft), put them to cool on a plate; finally you can serve and taste your nutellotti!!

Storage: 

I recommend keeping the nutellotti at room temperature covered for a week at most. Freezing is not recommended. 

Advice: 

Cookies are really delicious and tempting sweets, but be careful to respect the cooking time, otherwise the nutella will risk drying out!
Besides, if you want you can opt for the icing sugar at the end of cooking instead of the hazelnut grains.  

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