Ingrediente <\/strong><\/p>\n\n\n\n\u2013 2 vinete medii
\u2013 30 gr f\u0103in\u0103
\u2013 30 ml ulei de m\u0103sline extravirgin
\u2013 500 gr piure de ro\u0219ii proaspete
\u2013 1\/2 ceap\u0103 alb\u0103 mic\u0103
\u2013 1 c\u0103\u021bel de usturoi
\u2013 200 gr mozzarella de bivoli\u021b\u0103
\u2013 80 gr parmezan
\u2013 4 ou\u0103
\u2013 busuioc
\u2013 1\/2 L ulei de arahide
\u2013 sare si piper<\/p>\n\n\n\n
Sfatul buc\u0103tarului<\/strong><\/p>\n\n\n\nBuc\u0103tarul v\u0103 sugereaz\u0103 s\u0103 t\u0103ia\u021bi vinetele \u00een prealabil \u0219i s\u0103 le pune\u021bi \u00een ap\u0103 \u0219i sare cu o greutate deasupra, astfel \u00eenc\u00e2t s\u0103 se scurg\u0103. Le puteti praji apoi la 180 de grade temperatura uleiului, uscandu-le apoi cu hartie absorbanta. Un mic truc care va schimba ceva \u00een re\u021beta obi\u0219nuit\u0103.<\/p>\n\n\n\n
Procedur\u0103<\/strong><\/p>\n\n\n\nLua\u021bi ceapa \u0219i t\u0103ia\u021bi-o \u00een buc\u0103\u021bi mici, apoi \u00eentr-o oal\u0103, pr\u0103ji\u021bi-o \u00een ulei de m\u0103sline extravirgin unde a\u021bi pus un c\u0103\u021bel de usturoi f\u0103r\u0103 miez. Apoi, dup\u0103 ce a\u021bi \u00eendep\u0103rtat usturoiul, ad\u0103uga\u021bi piureul de ro\u0219ii \u0219i tulpinile de busuioc \u0219i g\u0103ti\u021bi aproximativ dou\u0103zeci de minute. Odat\u0103 ce este atins\u0103, condiment\u0103m cu sare \u0219i piper.<\/p>\n\n\n\n
\u00cen acest moment, lua\u021bi vinetele, cur\u0103\u021ba\u021bi-le de coaj\u0103 \u0219i t\u0103ia\u021bi-le felii de aproximativ 4 mm grosime. Acum urmeaz\u0103 sfatul buc\u0103tarului descris mai sus. Acum ad\u0103uga\u021bi frunzele de busuioc, l\u0103s\u00e2nd deoparte 4 v\u00e2rfuri verzi pentru decorul final.<\/p>\n\n\n\n
Publicitate<\/p>\n\n\n\n
Acum lua\u021bi mozzarella de bivoli\u021b\u0103 t\u0103iat\u0103 \u00een buc\u0103\u021bi mici: un alt sfat de la buc\u0103tar este s\u0103 efectua\u021bi aceast\u0103 opera\u021biune \u00een ziua precedent\u0103 inclusiv noaptea, astfel \u00eenc\u00e2t s\u0103 se scurg\u0103 \u0219i s\u0103 se \u00eent\u0103reasc\u0103 \u0219i s\u0103 se usuce, f\u0103c\u00e2nd astfel mai bun\u0103 pentru prepararea parmigianei. Acum ia o tav\u0103 de copt \u0219i acoper\u0103-o cu h\u00e2rtie de copt.<\/p>\n\n\n\n
Continua\u021bi prin a\u0219ezarea ingredientelor \u00een aceast\u0103 ordine: vinete pr\u0103jite, sos de ro\u0219ii, mozzarella, busuioc \u0219i parmezan. Continua\u021bi s\u0103 face\u021bi straturi p\u00e2n\u0103 c\u00e2nd a\u021bi epuizat toate ingredientele. Acum da\u021bi totul la cuptor la 200\u00b0, l\u0103s\u00e2nd s\u0103 se rumeneasc\u0103 deasupra. Acum se decoreaz\u0103 cu frunze de busuioc. Parmigiana ta este acum gata pentru a fi servit\u0103. Bucura-te de masa ta!<\/p>\n","protected":false},"excerpt":{"rendered":"
Parmigiana de vinete: secretul \u0219i re\u021beta lui Antonino Cannavacciuolo Re\u021beta de ast\u0103zi v\u0103 va \u00eenc\u00e2nta palatul deoarece vine direct de la marele buc\u0103tar Antonino Cannavacciuolo, care a vrut s\u0103 dezv\u0103luie […]<\/p>\n","protected":false},"author":1,"featured_media":3142,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-3141","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-retete"],"yoast_head":"\n
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