[What do we eat today?] How to make a Parmigiana | Traditional Sicilian Menu скачать в хорошем качестве

[What do we eat today?] How to make a Parmigiana | Traditional Sicilian Menu

[What do we eat today] How to make a Parmigiana | Traditional Sicilian Menu #Sicilianfood #Parmigiana #Italianfood Kotalian's Recipe | 코탈리안의 레시피 It is a Sicilian(Italian) dish that is fried with sliced aubergine and layered with cheese and tomato sauce and baked in an oven. It comes from southern Italy and Sicily. It's one of Kotalian's favourite menus! If you are a big fan of aubergine, highly recommend this menu! It takes a long time to fry aubergines and boil tomato sauce for a long time, but it's a delicious and gourmet food that you would love! In this video, we used about 400-450 grams of aubergines (4 aubergines). Tomato Passata refers to tomato puree. This is the sauce which does not contain the seed and the tomato skins. Using Passata is very convenient because the sauce can be ready pretty quicker (1.5 - 2 hours) than using the peeled tomato cans (2 - 2.5hrs). The tomato pasta sauce which contains herbs or any other seasonings is not recommended. It's better to use tomato sauce which is close to the natural tomato sauce. If you are going to use the peeled tomato cans, gently crush it and boil it for about 2 hours. *Based on 4 aubergines of 400-450g - 6 servings [Tomato Sauce] 4 cans of peeled tomato cans (4 x 500g) or 1,700g of tomato passata 1/2 onion 2 pieces of garlic 5g of salt 20g of sugar or 70g of white wine 5 tsp olive oil [Toppings and Other Materials] Parmigiano or Parmesan Cheese Mozzarella cheese 300ml Vegetable oil