Parmigiana arricchita

So last night I cooked up the dish parmigiana arricchita that I mentioned in my last post and it actually turned out well! Although there was a funny moment: pouring passata all over my white slippers! I have to confess, i have an injured neck at the moment and Fabio actually did most of the preparing, I just layered the ingredients in the dish - so the credit goes to him. 

See last post for ingredients. 

Method - 

1. Grill the salted aubergines. 

2. Mix 2 eggs with 4 spoons ( dessert spoon) of passata and some fresh basil. Grate your grana. Slice your mozzarella. 

 3. start layering your ingredients with: the rest of your passata, aubergines, grana, egg mix and mozzarella. Continue until all your ingredients are used and finish with a sprinkling of grana. 

The end result! 

A surprisingly delicious meal- especially  if you are having vegetarian guests. The tomato was creamy with the egg and the grana was crispy on top! Yum. 

Let me know what you think, if you try it! 

Next up - Gnocco Fritto from Emilia region (if I can find the ingredient 'strutto' and if I can decipher the recipe - lots of squiggly italian writing). 

Ci sentiamo! 

Hello strangers.

It's sure been a while since I did my last post. However, today , after reading italian cooking magazine cucina moderna, I feel inspired to write again! 

To be fair, I have been busy since my last post: I have moved to Cheltenham and gained a job as a editorial Assisstant/junior sub-editor on a gardening magazine. So yeah, pretty busy trying to stop living out of suitcases and being surrounded by millions of boxes. 

Fabio is with me now too - the Perfect italian cooking subject! Mwahaha. 

Also, we've made friends with an Italian couple here too; from Novara and Ancona - and they're very enthusiastic about cooking! 

Anywho I'm going to stop my rambling and say that tonight we are cooking Parmigiana arricchita, from the magazine. (I think my Elizabeth David book is packed - if you're wondering what I'm talking about - see earlier posts!) 

This recipe is apparently great for using leftovers of melanzane (Aubergine). 

All you need is: 

2 x uova (egg)

500g di Sugo di pomodoro (tomato purée)

Sale (salt)

750g di melanzana ( aubergine)

100g di grana (grana is a Parmesan)

300g di mozzarella. (I'm sure you all know this one!)

Back later with the method, result and pictures!

A presto!