{"id":761,"date":"2025-01-14T19:59:04","date_gmt":"2025-01-14T10:59:04","guid":{"rendered":"https:\/\/maufood.com\/STAGE\/?p=761"},"modified":"2025-03-04T22:24:56","modified_gmt":"2025-03-04T13:24:56","slug":"aubergine-parmigiana-%e3%83%8a%e3%82%b9%e3%81%ae%e3%83%91%e3%83%ab%e3%83%9f%e3%82%b8%e3%83%a3%e3%83%bc%e3%83%8a","status":"publish","type":"post","link":"https:\/\/maufood.com\/STAGE\/foods-blog\/aubergine-parmigiana-%e3%83%8a%e3%82%b9%e3%81%ae%e3%83%91%e3%83%ab%e3%83%9f%e3%82%b8%e3%83%a3%e3%83%bc%e3%83%8a\/","title":{"rendered":"Aubergine parmigiana-\u30ca\u30b9\u306e\u30d1\u30eb\u30df\u30b8\u30e3\u30fc\u30ca"},"content":{"rendered":"\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\">LA PARMIGIANA<\/h2>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-center\">The aubergine parmigiana-\u30ca\u30b9\u306e\u30d1\u30eb\u30df\u30b8\u30e3\u30fc\u30ca<\/h4>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-1 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p>Contrariamente a quanto suggerisce la locuzione &#8220;alla parmigiana&#8221;, questa \u00e8 una preparazione tipica della cucina del Sud ed un tempo era piatto tipicamente estivo. \u00c8 vero, ci vuole tanto formaggio grattugiato, ma non \u00e8 detto che debba trattarsi del famosissimo formaggio grana del Parmigiano. Di fatto, in tutta Italia, \u00e8 detta parmigiana una preparazione consistente di vari strati dell&#8217;ingrediente principale (melanzane, zucchine, etc.) alternati con salsa di pomodoro e formaggio che, di solito, ricevono la cottura finale in forno. Tipiche sono le melanzane alla parmigiana, sbucciate, tagliate a fette e salate per far buttare fuori l&#8217;amaro, quindi fritte e poste in teglia a strati, ognuno coperto con sugo di pomodoro e formaggio vecchio grattugiato, cotte in forno. L&#8217;Artusi, nato a Forlimpopoli, la chiama soltanto &#8220;Tortino di Petonciani&#8221; e lui, s\u00ec, adoperava il parmigiano grattugiato.<\/p>\n\n\n\n<p>In alcuni casi, in tempi in cui si faceva la fame un anno intero per mangiare a crepapelle una volta, il piatto \u00e8 diventato una bomba calorica vera e propria. In ossequio alla tradizione e in occasione di solennit\u00e0 popolari, alle melanzane fritte si aggiungono ancora ingredienti come prosciutto cotto, mozzarella, mortadella, polpettine di carne, etc. e si parla sempre di parmigiana, ma \u00e8 raro che venga adoperato grana stravecchio, si adopera invece sempre il pecorino o altro formaggio locale, comprese la scamorza e la provola affettate; spesso anche formaggi freschi.<\/p>\n\n\n\n<p>Si fa parmigiana anche con carciofi, zucche ed altro e con qualsiasi ortaggio si presti durante la stagione estiva o quando, oggi, viene la voglia di farlo.<\/p>\n\n\n\n<p>Si va poi dalle melanzane preparate per la festa di Sant&#8217;Oronzo a Lecce, nel mese d&#8217;agosto, che sono le pi\u00f9 semplici \u201calla parmigiana&#8221;, fino alle ricette che, come abbiamo visto, richiedo- no fette di mortadella, polpettine, uova sode, etc. Il sugo di pomodoro, per\u00f2, non manca mai.<\/p>\n\n\n\n<p>Paradossalmente, le melanzane alla parmigiana che si fanno non contengono Parmigiano Reggiano.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p>Contrary to what the phrase &#8216;alla parmigiana&#8217; suggests, this is a typical preparation of southern cuisine and was once a typical summer dish. True, it takes a lot of grated cheese, but it does not necessarily have to be the famous Parmesan cheese. As a matter of fact, throughout Italy, a preparation consisting of several layers of the main ingredient (aubergines, courgettes, etc.) alternating with tomato sauce and cheese is called parmigiana and usually receives its final cooking in the oven. Typical are aubergines alla parmigiana, peeled, sliced and salted to expel the bitterness, then fried and placed in a baking tin in layers, each covered with tomato sauce and old grated cheese, cooked in the oven. Artusi, who was born in Forlimpopoli, just calls it &#8216;Tortino di Petonciani&#8217; and he, yes, used grated Parmesan cheese.<\/p>\n\n\n\n<p>In some cases, in times when one would starve for a whole year to eat it once, the dish has become a veritable calorie bomb. In deference to tradition and on popular holidays, ingredients such as cooked ham, mozzarella, mortadella, meatballs, etc. are still added to the fried aubergines, and it is always called parmigiana, but it is rare that extra-mature grana cheese is used, instead pecorino or other local cheese is always used, including sliced scamorza and provola; often fresh cheeses are also used.<\/p>\n\n\n\n<p>Parmigiana is also made with artichokes, pumpkins and anything else that lends itself during the summer season or whenever the fancy strikes.<\/p>\n\n\n\n<p>They range from aubergines prepared for the feast of Sant&#8217;Oronzo in Lecce in August, which are the simplest &#8216;alla parmigiana&#8217;, to recipes that, as we have seen, call for slices of mortadella, meatballs, boiled eggs, etc. The tomato sauce, however, is never missing.<\/p>\n\n\n\n<p>Paradoxically, the aubergines alla parmigiana that are made do not contain Parmesan cheese.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow 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PARMIGIANA The aubergine parmigiana-\u30ca\u30b9\u306e\u30d1\u30eb\u30df\u30b8\u30e3\u30fc\u30ca Contrariamente a quanto suggerisce la locuzione &#8220;alla parmigiana&#8221;, questa \u00e8 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-761","post","type-post","status-publish","format-standard","hentry","category-foods-blog"],"_links":{"self":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/761","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/comments?post=761"}],"version-history":[{"count":3,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/761\/revisions"}],"predecessor-version":[{"id":901,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/761\/revisions\/901"}],"wp:attachment":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/media?parent=761"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/categories?post=761"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/tags?post=761"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}