Parmigiana

As Parmigiana (also ... alla parmigiana, Parma - type ') originally referred to the Neapolitan and Sicilian cuisine, which is particularly widespread in southern Italy, a typical method of preparation.

Preparation

It is a casserole, in which vegetables (eg eggplant, zucchini, asparagus or artichokes) is cooked in layers with parmesan cheese and tomato sauce in a mold in the oven. The most popular variant of the Court is the Parmigiana di melanzane, for the eggplant (Italian melanzane ), basil, mozzarella, egg whisked with tomato sauce and parmesan cheese (Italian parmigiano ) are processed.

The preparation of the court is complicated, since a tomato sauce cooked and the vegetables are pre-cooked (usually baked) must be. Like most vegetable casseroles in Italy Parmigiana is consumed not hot, but lukewarm or room warm, making it a suitable food for picnics. It is valid in the Italian cuisine as, entree ' ( secondo perfectly flat ).

History

According to the dictionary Devoto - Oli, the naming alla Parmigiana on the layered arrangement or the slicing of vegetables in a casserole and not to the addition of Parmesan cheese applies.

The age of the currently known recipe can be narrowed down from dating the introduction of its ingredients: Eggplant was probably introduced by Arab traders in the early Middle Ages from Asia to Europe. As against many Solanaceae initially harbored reservations against this fruit only from the 13th century was its use in the southern European cuisine usual. Something similar happened to the tomato that was introduced in the late 15th century in America, but is busy until the second half of the 17th century in Italy as food. Thus, the time is assumed at the turn of the 18th century as the probable date of origin of the court.

In the famous treatise Il Cuoco Galante by Vincenzo Corrado found on page 161 of the oldest recipe alla parmigiana, the basic recipe is described with zucchini and tomato sauce, mozzarella and basil missing:

" Delle zucche lunghe alla parmigiana Le zucche lunghe Devono essere troppo nè lunghe, né piccole. Prima di cuocerle bisogna raderle d' intorno, e tagliarle in sottili fat rotonde; poi polverate di sale, per qualche tempo, acciocché Mandino fuori un certo cattivo umore, e renda si la loro carne piacevole because usarla in source maniere che si dira, si tra le mani speak mono, o tra due tondi, s'infarinino, e si friggano nello strutto. Si servano in un piatto tramezzate di parmigiano, e butirro, coverte con salsa di di gialli uova, e butirro, Rasso date nel forno. "

" About zucchini on Parma - type The courgettes must be neither too long nor too short. Before cooking, you have it all around peel and cut into thin, round slices; then sprinkle with salt, so that they discard some nasty liquid and their flesh is pleasant to use on as following described manner, pressing it with your hands or between two slices of, mehlt them, and bake them in lard. They serve on a plate, layered with parmesan and Butirro ( pear-shaped, filled with butter buffalo cheese from southern Italy ), covered with sauce of egg yolks, and Butirro, baked in the oven. "

1839 appeared then to the treatise Cucina teorico pratica (, theoretical and practical kitchen ') by Ippolito Cavalcanti an appendix to Cusina casarinola co la lengua napoletana (, housewife kitchen in Neapolitan language ' ), in which the recipe first appeared in writing in its present form:

" Aubergine parmigiana E le ... Farai friggere; e poi le disporrai in una teglia a stratospheric con il formaggio, basilico e brodo di stufato o con salsa di pomodoro; e coperte le Farai stufare. "

" Eggplants Parma style ... And bake them; Then you spread it on a plate layered with cheese, basil and tomato sauce or roast and let them simmer covered. "