Aubergine parmigiana with mozzarella
Parmigiana di melanzane is an ancient dish widely enjoyed in Naples in the southern region of Campania. Here, the rich, volcanic soil and warm sea breezes give us beautiful, healthy aubergines and tomatoes, while Parmesan cheese, which was created by medieval monks in Emilia-Romagna, has been used since the late 18th century. Parmigiano Reggiano (Parmesan) is a hard, matured cheese with a rich, nutty flavour and crumbly texture. Cows are farmed in Parma, Reggio Emilia and Modena, and in areas of Bologna and Mantua between the rivers Po and Reno. They feed on grass and hay. Skimmed evening milk is combined with fresh morning milk, whey and calf-rennet in copper cauldrons. The rennet is broken into small granules using a spino, then slow-cooked until the granules sink to the bottom. The mass is extracted, put in a mould and branded. The wheel is immersed in salt water and after that ageing begins. After 12 months, an inspector checks the texture by hammering on the wheel. If approved, the cheese is sold or further matured.
£7.50 per meal
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