What I am presenting today is a "parmigiana" made with Zucchini instead of Eggplant. The main ingredient changes but the procedure stays "almost" the same. If you had to stick to very traditional recipe, the vegetable shoud be fried, but I don't like to fry that much thus I grilled my zucchini instead. Here below is the recipe, easy and very tasty.
A while ago I posted about the differences between the Spanish Paella and the Italian Risotto (read my post here) and I promised I would also share my Paella recipe. So here we come to my personal interpretation of this Spanish Flagship food, which is popular all around the globe and appreciated pretty much by all.
As far as food is concerned, there are several similarities in the food tradition of Italy and Spain: we both use olive oil rather than butter, we both make large use of tomato sauce, onions and the aromatic herbs of the mediterranean basin. Some local products are also very smiliar such as the Spanish Jamon (Serrano and Iberico) and the Italian Prosciutto Crudo (Parma and San Daniele being the most popular, although an immense variety is available).
Do you like breadsticks? Those long crispy sticks that are always displayed on the tables of every restaurant of Italy were created in Torino...and there's a nice story behind it which involves the Duke of Savoy Victor Amadeus II, a smart doctor and a local baker.
Have you ever wondered how the sandwich bread was born? I am talking about that squared bread cut into slices that we all use to make sandwiches, everywhere on this planent. Like many recipes, from every culinary tradition, there is a story behind it origin, which in this case is pretty sad but turned out into a product that is now consumed by billions of people, on a daily basis, in 5 continents.
In the whole basin of the Mediterranean sea, rabbit is used in several dishes and in some cases it even represents the flagship recipe of the Country such as for Malta, where rabbit (fenek, in Maltese) is at the base of the local cuisine. Don't forget about the Spanish Paella, whose original recipe, born outside the city of Valencia in the area of the Albufera swamp, is made with rice and rabbit (no fish).
Yesterday I got back at home at 08.00 pm and for the first time in 12 months I was in a rush to prepare dinner. When similar situations happen, I usually resort to some quick but tasty recipe of the Italian tradition because even if I am in a rush I don't give up having a tasty meal.