The recipe: parmigiana is not originally a local dish but it is widely used. In this area the local products give this dish a unique flavour. A mixed parmigiana, using a variety of local products. Is bet in the spring and summer when the vegetables are at their best.
Ingredients for 4 people: 1/2 Kg. potatoes, 1/2 Kg couregettes, 1/2 Kg aubergines (egg plant), salt, olive oil, 50 gr. stale breadcrumbs, 4 slices provola cheese or mozzarella, 4 slice sopressata or salame, 50 gr. grated ewe’s cheese, 1/2 litre tomato puree, 2 eggs.
Method: fry the vegetables in this order: first the potatoes, cut into rounds, then the cougettes, cut into rounds followed by the sliced aubergines. Hard boil the eggs and dice them and the cheese and the soppressata. cook the tomato puree with oil, 1 glass of water and some salt for 1/2 hour, pour half the tomato sauce into an oven proof dish. Add somer of the breadcrumbs and a sprinkling of grated cheese. Add the fried vegetables in layers. First the potatoes, then the courgettes and finally the aubergines. Repeat the layers until you have used all the vegetables then place the hard-boiled egg on top with the provola and soppressata. Cover with the remaining ewe’s cheese. The breadcrumbs and sauce. Cook in a low oven for 1/2 hour until the top is golden.