Parmesan does not indicate a particular dish but a specific way of cooking. It was born in Southern Italy, particularly in Sicily and Campania, but known today throughout Italy and also in the world as one of our typical dishes.
The most famous parmesan is the one with aubergines and it is with this that we begin our overview of the many variations of this dish.
Let's start by preparing the aubergines, a rather long process if we want them to lose the bitter taste they have. So the day before, we wash and slice our aubergines in discs of about one centimeter and put them in layers in a colander with coarse salt between the layer and the layer. At the top we put a weight so that the aubergines are compressed and lose as much water as possible.
The next day, wash the eggplant discs well under running water to remove all the salt and dry them well. Now they are ready for our recipe.
4 medium-sized fresh aubergines
400 grams of mozzarella
1.5 liters of tomato sauce
130 grams of grated cheese (Parmesan or Grana Padano cheese)
abundant oil to fry
coarse salt 1 kg
salt and pepper to taste just enough
olive oil just a
few tablespoons of flour.
after we have prepared our aubergines as explained above and after having washed and dried them, lightly flour them and fry them in abundant oil of seeds until they become golden brown. Remove them from the oil and place them on absorbent paper to remove excess oil.
Meanwhile, let's prepare the sauce by chopping the very thin shallot and making it brown in olive oil. As soon as it is golden, add the tomato puree, salt and pepper, a few leaves of fresh basil and cook for about ten minutes or until it has thickened.
Meanwhile, slice the mozzarella. Everything is ready now for our parmesan.
Take a baking dish and after pouring a drizzle of oil on the bottom, put a couple of tablespoons of our tomato sauce sauce. Place the aubergines on top until they cover the surface of the pan. Now a nice sprinkling of grated Parmesan and a layer of mozzarella. We continue to add layers in this order to the end of the ingredients. In the last layer put only the tomato puree and a lot of grated cheese over the aubergines. Bake in preheated oven at 180 degrees for about 35/40 minutes. Serve just removed from the oven.
This parmesan is a variant of the most classic eggplant parmesan, but in my opinion lighter and more digestible.
Needed for 4 people:
6/8 medium sized zucchini
400 grams of sliced mozzarella
500/600 grams of tomato sauce
1 egg a
few leaves of basil
grated cheese enough
half a small red onion
salt and pepper
seed oil to fry the zucchini
olive oil for thesauce
parmigiano reggiano as needed
After washing and cutting the ends of the courgettes, cut them into thin strips and fry them in plenty of seed oil.
Once fried, absorb the excess oil with paper.
Now prepare the sauce. Brown the finely chopped half onion in a saucepan with a little olive oil, add the tomato puree, salt, pepper and basil leaves and cook for about ten minutes.
Now prepare the beaten egg with a little salt and pepper.
Cut the mozzarella into thin slices and start to put in a saucepan, on the bottom of which you will have distributed a couple of tablespoons of tomato sauce, the strips of zucchini to cover the surface of the casserole. On top put the slices of mozzarella in layers and a few tablespoons of tomato sauce. Now a couple of tablespoons of beaten egg and a sprinkle of Parmesan on top. Continue making the layers to the end of the ingredients. Meanwhile, heat the oven to 180 degrees and cook the parmesan for about 35/40 minutes.
In this recipe there is also the béchamel, to make it at home I refer you to my recipe of baked lasagna where I explained the procedure. If you don't feel like doing it, you can find it ready in every supermarket.
1 kg of yellow-paste potatoes
500 g of bechamel
150 g of cooked ham
300 g of provola cheese or caciotta
salt, pepper and Parmesan cheese as needed.
Cook the whole potatoes in boiling water for about 10 minutes. Drain the potatoes, remove the peel and cut into fine slices.
In a baking casserole, sprinkle a couple of tablespoons of béchamel and make a layer of potatoes to cover the entire surface, a pinch of salt and pepper. Put a couple of tablespoons of béchamel sauce on top of the potatoes, the ham and the provola cut into slices. Continue to put the ingredients in this order until the ingredients are finished.
At the last layer above the potatoes put a nice layer of béchamel and a nice sprinkling of grated cheese. Bake in preheated oven at 180 degrees for 50/55 minutes. Serve after a few minutes.
This tasty variant of parmesan is a purely autumnal recipe.
1 kg pumpkin pulp
250 grams of ham
250 grams of scamorza or provola
salt, grated cheese as needed
Meanwhile we are going to prepare the pumpkin, which must be cut into slices about a centimeter high. These slices should be cooked in the oven for about 10 minutes in a baking dish with parchment paper and a splash of olive oil.
Now in an oven dish where you have passed a few drops of olive oil, place the pumpkin pieces to cover the entire surface, continue the layers with a slice of cooked ham and slices of provola cheese or scamorza cheese, salt to taste and continue to make the layers as already said until the end of the ingredients. On the last layer put only the provola and the grated Parmesan cheese.
Inform in a preheated oven at 200 degrees for about 20 minutes.
Another variation of the pumpkin parmesan, eliminates the cooked ham and puts in its place a layer of béchamel.
It is more delicate, but also very good.
For this recipe you have to prepare the eggplant the day before. They are cut into slices about 1 centimeter high and layers are formed in a colander of slices of aubergine and coarse salt. Put on a weight so that the aubergines lose all the juice they have and leave at least one night.
The next day wash the aubergines in plenty of running water, trying to remove all the salt, dry them well.
In this recipe the aubergine slices should not be fried but grilled in the oven for a few minutes. The parmesan will be lighter.
4 or 5 long aubergines treated as I wrote above
1 jar of Greek yogurt or gr 150 about
gr 50 of grated Parmesan cheese
300 grams of tomato sauce
1 tablespoon of Parmesan for the cream of yogurt
gr 30 pine nuts
oregano salt and pepper as required
At this point, place a couple of tablespoons of tomato puree in a buttered baking dish and place the aubergines on top until they cover the entire surface, continue with the layers, aubergine, tomato sauce, salt and oregano and a sprinkling of Parmesan cheese until the end of the ingredients.
Now prepare the yogurt cream, mixing the yogurt with two or three tablespoons of Parmesan and a pinch of salt. Pour the cream over the eggplant parmesan that you have already prepared and put everything in a preheated oven at 180 degrees for about twenty minutes. After this time, place the pine nuts on the surface and put them back in the oven using only the grill for another ten minutes.
First we need to clean the artichokes and this is a rather long preparation.
Meanwhile, prepare a bowl with water and lemon in which we are going to wash our artichokes once cut. This is to prevent them from turning black.
Cut the top part of the artichoke at least ⅔ centimeters and eliminate even the hardest outer leaves until you reach the heart of the artichoke. Also cut the stem leaving only 3 or 4 centimeters that you are going to clean to remove the hard parts.
Cut the already cleaned artichoke in two and clean it internally of what is called a beard, remove it with a small knife and throw it away.
Now our artichokes are ready to be cut into strips and then passed into water and lemon and then dried.
8 medium artichokes
300 grams of mozzarella
500 grams of tomato sauce
60 grams of grated Parmesan cheese
1 clove of garlic,
a few leaves of sage and basil
1 sprig of rosemary
oil for frying artichokes
white flour flour the artichokes to fry Artichoke
In abundant boiling oil, fry the artichokes cut into slices after having passed them in the flour. Remove excess oil with absorbent paper. Salt lightly.
Now we prepare the tomato puree. Put a few drops of olive oil in a saucepan and sauté the crushed garlic (which we will remove when it is golden) the sage and rosemary. Cook for a few minutes then add the tomato puree. Cook about thirty minutes by adding a little water at a time if the sauce should shrink too much, a little salt and when the sauce is almost ready add the basil leaves and remove from heat.
Meanwhile, cut the mozzarella into fine slices. Now we can start preparing parmesan. Put a layer of tomato in a buttered baking dish, then one of fried artichokes, then the tomato and the sliced mozzarella. Continue with the layers until all the ingredients are finished. On the last layer a nice sprinkling of grated Parmesan cheese.
Bake in preheated oven at 180 degrees for 30 minutes. Serve hot.
1 kg carrot
500 grams of peeled tomatoes
150 grams of scamorza or caciotta type cheese
80 grams of grated Parmesan cheese
pepper, salt, oregano enough
Wash and peel the carrots, cut them into slices. Meanwhile, prepare the peeled tomatoes into small pieces, adding salt, pepper and oregano. The preparation is very simple. Make layers with carrots, peeled tomatoes and sliced cheese. For the last layer over the carrots put plenty of grated Parmesan cheese. Bake in a preheated oven at 180 degrees for 30 minutes. Allow to cool for 5 minutes before serving.
This parmesan is delicious even cold and consumed the next day.
Recipe that does not include tomatoes, but is flavored with pesto alla genovese (for those wishing to make pesto alla genovese at home, I refer you to the recipe of baked lasagna, where you will find the ingredients and the recipe to make it)
In this case the aubergines should be cut into small disks of about one centimeter and treated as usual, that is the day before put them in a colander with some coarse salt and leave them with a weight over all night so that they lose all the water and that bitter taste .
Once the aubergines have been prepared we go to prepare the parmesan:
100 g of pesto alla genovese
2 mozzarella cheeses cut into thin slices
30 g grated Parmesan cheese
butter just enough
Cook the slices of aubergine in the oven or on a grill for about 20 minutes.Salt slightly.
Put a first layer of eggplant in a buttered baking dish, then a layer of Genoese pesto and one of sliced mozzarella. Here do not use salt as the pesto is already quite tasty.
Make layers until all the ingredients are used and sprinkle plenty of Parmesan on the last layer. Bake in preheated oven at 180 degrees for 15 minutes or until the cheese has melted. Serve hot.