My Italian food
Mid April and spring has not made its mind up yet. Days can be stunning, with blue skies dotted with clouds but it is still cold. Yesterday evening we made a fire.
In shops and at the market one can find spring vegetables (peas, broad beans, artichokes)and winter bitter greens, leeks and fennels. April really is the time of the year when winter and spring shake hands.
Aubergine parmigiana is one of the most famous Italian dishes: layers of fried aubergines, tomato sauce, mozzarella and parmigiano reggiano (in its most basic version). It is not, however, the only parmigiana in town: one can make artichoke, courgette, potato, fennel, celeriac, mushroom parmigiana and even a butternut squash one, which I am sharing with you here. The principle is always the same: the chosen vegetable is first cooked and then layered with tomato sauce and cheese. In richer versions, mortadella and sliced hard-boiled egg are added.
Continue reading “Parmigiana di zucca (Butternut squash parmigiana)”
Italian home cooking 