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 Classic Italian Tiramisù

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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, you can add the mascarpone, little by little. Amalgamated everything will get a thick and compact cream; put it aside. 


 At this point, clean the whips very well and go to whisk the egg whites pouring the remaining sugar a little at a time. As say, you will have to mount them in firm snow; you will get this result when the bowl will not move if you turn the bowl over. 


 Got this, take a spoonful of whites and pour into the bowl with the yolks and mix energetically with a spatula, so as to dissolve the dough. 
Now you can add the remaining white, little by little mixing very gently from bottom to top.
Once amalgamated, spread generous spoonful of cream on the bottom of a 30 x 20 cm casserole dish.
Pour the coffe in a separate bowl with some milk and start to soak for a few seconds the sponge lady fingers on one side and then the other. 


 Gradually spread the sponge fingers soaked in the cream, all in the same direction, so as to obtain a first layer on which you will roll out a part of the mascarpone cream.
Also in this case you have to spread it homogeneously so as to have a smooth surface; and continue to distribute the soaked sponge fingers, then spread another layer of mascarpone cream.


 Level the surface and sprinkle it with cocoa powder, let it rest and firm in the fridge for a couple of hours and more.
After that your tiramisù will be ready to be enjoyed!
Storage:

 You can keep the tiramisù a couple of days at most well covered in the fridge. If you want you can also freeze it for about 2 weeks in the freezer.

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