Parmigiana con patate - classic parmigiana with potatoes
Parmigiana con patate - classic parmigiana with potatoes

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, parmigiana con patate - classic parmigiana with potatoes. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Parmigiana con patate - classic parmigiana with potatoes is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Parmigiana con patate - classic parmigiana with potatoes is something which I’ve loved my whole life. They’re fine and they look wonderful.

Great recipe for Parmigiana con patate - classic parmigiana with potatoes. The classic parmigiana with a twist. Really tasty! #italian #vegetarian #dinner #mainmeal Parmigiana con patate - classic parmigiana with potatoes The classic parmigiana with a twist.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook parmigiana con patate - classic parmigiana with potatoes using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Parmigiana con patate - classic parmigiana with potatoes:
  1. Make ready 1 large aubergine
  2. Prepare 2 good sized potatoes par boiled
  3. Take 250 g mozzarella
  4. Make ready 300 ml passata sauce
  5. Get Good amount of Parmesan
  6. Take Olive oil
  7. Take Clove garlic

Add the diced potatoes and a spoon of tomato sauce, which will give a pinkish and inviting colour to the pasta and potatoes. Stir to mix all the flavour, then cover with hot salted water. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Great served with all sorts of roasted meats and with roasted fish as well.

Instructions to make Parmigiana con patate - classic parmigiana with potatoes:
  1. Wash and slice aubergine in half centimeter discs. Dry well on kitchen paper. Pan fry in a little oil until brown on both sides. Set a side
  2. Slice the par boiled potatoes into discs. Fry them for a few mins in the same pan until brown. Set a side
  3. Add clove of garlic to the pan and then the passata sauce, heat for few mins, remove garlic (forgot pic, sorry!)
  4. Heat oven to 180. In rectangular oven proof dish, start to layer. Passata, aubergine, chopped mozzarella
  5. Parmesan, passata, potatoes, mozzarella etc until ingredients used up
  6. Finish with a good amount of Parmesan
  7. Bake for about 35-40 mins. Leave to rest for 10 mins before serving :)

See recipes for Patates tiganites/ Fried Potatoes, Greek-style too. Chicche di patate e melanzane con ragù (Potato and eggplant chicche with pork ragù) Chef Pieto D'Agostino, from La Capinera restaurant in the Sicilian coastal town of Taormina, has a reputation for being one of the island's most exciting chefs, mixing old and new and adding a modern touch to classic dishes. Pasta e Patate con la Provola is a Neapolitan classic, straight out of la cucina povera, or poor man's cooking. I do not feel poor however when I eat it, I feel damned lucky! It is a hearty, scrumptious, and comforting dish normally served in winter.

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