Parmegiana
Breaded beef or chicken cutlet covered in tomato sauce, topped with melted cheese, and often served with rice and fries.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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ALCATEIA
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The origins of Parmigiana are debated, with both Sicily and Campania claiming its invention. Similar dishes existed in both regions, utilizing eggplant, tomato sauce, and cheese. Some culinary historians point to influences from Middle Eastern cuisines, particularly in the use of eggplant.
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Parmigiana is a beloved dish in Italian cuisine, often considered a comforting and hearty family meal. It represents the resourcefulness of Italian cooking, transforming simple ingredients into a satisfying and flavorful dish.
Regional Variations
Parmigiana recipes vary significantly by region. While eggplant parmigiana is more common in Southern Italy, variations with zucchini or artichokes exist. Meat-based parmigiana, using chicken or beef, is also popular in some areas.
Sunday Supper
Parmigiana is often served as part of a traditional Sunday supper in Italian-American households, alongside pasta and other Italian favorites.
Comfort Food
Parmigiana is considered a comforting and satisfying dish, often associated with home-cooked meals and family gatherings. Its rich flavors and hearty texture make it a popular choice for special occasions or simple weeknight dinners.
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Parmigiana offers a savory and rich flavor profile, combining the acidity of tomato sauce with the creamy richness of melted cheese and the hearty taste of fried eggplant or meat.
The predominant flavor is a balance of acidic tomato sauce, often seasoned with garlic, basil, and oregano, complementing the savory and slightly salty taste of the cheese (usually mozzarella, parmesan, or provolone). The eggplant (in eggplant parmigiana) provides a slightly bitter and earthy counterpoint, while the breaded and fried meat (in meat parmigiana) adds a satisfying richness and textural contrast.
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Drain the Eggplant
If making eggplant parmigiana, salting and draining the eggplant slices before frying helps remove excess moisture and reduces bitterness.
Use High-Quality Tomato Sauce
The quality of the tomato sauce is crucial to the overall flavor of the dish. Opt for a good-quality canned tomato sauce or make your own from fresh tomatoes.
Don't Overcrowd the Pan
When frying the eggplant or meat, avoid overcrowding the pan. This will lower the oil temperature and result in soggy, rather than crispy, slices.
Rest Before Serving
Allow the Parmigiana to rest for at least 15-20 minutes after baking. This allows the flavors to meld and the cheese to set slightly, making it easier to serve.
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