"Kate B" > ha scritto nel messaggio
nk.net...
> Between Pandora's recipes and photographs of Melanzane alla parmigiana and
> Suppli al telefono I have become very nostalgic about my year living in
> Rome. This is where I first tasted these dishes as they should be
> prepared.
> The eggplant parmesan I had tried in the U.S. was always heavy and greasy.
> I made eggplant parmesan last night using Pandora's recipe with a few
> alterations. It was absolutely delicious. On Friday I will make the
> suppli
> using leftover risotto from Thurdays (planned) osso buco with risotto
> Milanese. I've posted my recipe for osso buco (braised veal shanks with
> capers, olives and gremolata) on RFC in the past if any one is interested.
> Of all of the dishes I make it is the most requested recipe.
>
> Here's how my trial of Pandora's recipe went. Basically her recipe
> (converted to American weights and measure) called for
> 2 kg Eggplants (@ 4 lbs or 3 large)
> 750 ml Tomato sauce (3 cups) made with canned Italian tomatoes (I used a
> 28
> ounce can of San Marzano tomatoes, 1 large spanish onion minced, 2 cloves
> fresh garlic minced, minced fresh basil, dried oregano, dried thyme,
> minced
> Italian parsley, EVOO, salt and pepper - Pandora's called for 2 medium
> minced onions sauteed in EVOO, canned tomatoes, oregano and fresh basil)
> Salt
> Pepper
> 250 gr Mozzarella (8 oz but I used more, about 14 ounces of imported
> buffalo mozarella, grated)
> 150 gr Reggiano Parmigiano cheese (a little less than 1/3 lb or 5 oz or 1
> 1/3 cups)
> 50 gr Bread crumb (@ 2 oz)
> 10-15 leaves Basil
> Salt & Pepper
> EVOO
> Seeds oil (Grape seed, canola, or peanut oil)
>
> I started out by washing (as I was not peeling them) then slicing the
> eggplants into 1/4 inch (6 mm) rounds. I debated whether to salt them in
> order to draw out the supposedly bitter juices. The necessity for this
> has
> been questioned by several food writers particularly when dealing with
> young
> ripe eggplants. I salted them anyway both in the interest of duplicating
> Pandora's results and because removing excess juices might make them fry
> up
> crisper. Any way it worked for me. In stead of a colander I placed them
> on
> a rack over a baking sheet sprinkling each round with some kosher salt. I
> let them drain for about two hours. They gave off a fair amount of
> liquid.
>
> While eggplant drained I made the tomato sauce as mentioned above and
> simmered for about 20 minutes. I wiped off the eggplant rounds and let
> them
> rest on paper towels.
>
> I fried the eggplant in batches in a large frying pan filled with about
> two
> inches of a combination of peanut and canola oil over medium heat. I let
> them cook about 4 to 6 minutes per batch or until the were a deep golden
> brown. Drained again on paper towels and sprinkled with a bit of kosher
> salt.
>
> Pre-heated the oven to 350F and assembled the dish in a 9 x 11 inch pan as
> described by Pandora. Basically spooned a thin layer of tomato sauce on
> the
> bottom of the pan. Topped with a not over-lapping layer of the eggplant,
> more tomato sauce, 1/3 of the grated mozzarella, 1/4th of the parmesan and
> some minced fresh basil. The top layer contained no mozzarella or basil,
> just tomato sauce, parmesan and the bread crumbs dotted with tiny pieces
> of
> butter. Baked for about 30 minutes. The top wasn't getting crispy enough
> so I turned on the broiler and finished with about 5 minutes under the
> broiler. I let it rest for about ten minutes before serving. Ambrosia!!
> But this serves a heck of a lot more people than six!
>
> Thanks to Pandora for the inspiration and recipe.
>
> Kate

<Thank you Kate! I 'm happy that you ejoyed this dish! So you lived in Rome!
I know the "Ossi buchi" with cremolata inside, they are very good.
I think you are a very good chef.
Only a thing: I don't know if supplì made with risotto alla milanese, comes
good like the roman supplì. Roman supplì are made with a tomato risotto!
Cheers and thank you again
for having interpreted at your best Parmigiana recipe
Pandora
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