SEAFOOD PARMIGIANA
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A deliciously bold parmigiana, but with seafood added to the soft, melt-in-your-mouth layers. This recipe is absolutely drool-worthy and a game changer! The seafood parmigiana is a dish, tasty, light, simple preparation and a modest cost. Excellent choice as a second course in the summer season, which can be prepared in advance, a convenient solution especially when you have guests at home and you want to optimize the time in preparation.
To prepare the seafood parmigiana, start by cleaning the mussels. First of all, make sure that they are all closed: those broken or open will have to be discarded. Then remove the dog's teeth with a small knife and then remove the beard. Finally scrape away the impurities with a new scourer. Continue with the cleaning of the anchovies. Gently detach the head and intestines, then extract the central bone, without dividing them in half but leaving them whole. Place them on a plate or tray and keep them aside. Heat the extra virgin olive oil with a clove of garlic in a very large pot, as soon as the garlic begins to fry throw the mussels and immediately add the black pepper (better to grind the pepper at the moment, you will get a result with a more aromatic and intense taste) and half a glass of white wine. Cover the mussels with a lid and cook over high heat until they are all open. When the mussels are all open, turn off the heat and filter the water released by them into a bowl and separately shell the mussels keeping the pulp aside. Cut the eggplant into slices about half a cm thick, cook them on a grill and put them in a bowl. Now let's dedicate ourselves to the preparation of cherry tomatoes with mussels that will then be a layer of the filling of our parmigiana. In a pan fry a clove of garlic with a little extra virgin olive oil. Add the cherry tomatoes that you have to cut in half before, and add the cooking water of the mussels (only the water do not yet insert the pulp of the mussels.) Cook for about 10 minutes with a lid and if the sauce tends to dry out too much during cooking, add a little water. One minute before the completion of cooking, add the pulp of the mussels and the chopped basil. At this point we just have to cut half of our provolone into cubes and using a baking sheet we begin the composition of the layers of our parmigiana. Place a slice of eggplant on the oven and proceed by placing on them the ingredients prepared previously in the following order:a layer of tomato and musselsauce a layer of anchoviesa few cubes of provolone
Cover everything with a slice of eggplant and repeat the steps above to create an additional layer. Created our two layers at this point we just have to cover the top of our parmigiana with some cubes of provolone and other tomatoes. Do not forget to add a pinch of chopped parsley. We just have to bake our parmigiana in the oven for about 10 minutes at 200 ° C. The oven must already be hot when you insert the baking tray into it. No as soon as the provolone is completely melted, take out of the oven, serve and garnish with a basil leaf. ENJOY YOUR MEAL!
.jpg)
A deliciously bold parmigiana, but with seafood added to the soft, melt-in-your-mouth layers. This recipe is absolutely drool-worthy and a game changer! The seafood parmigiana is a dish, tasty, light, simple preparation and a modest cost. Excellent choice as a second course in the summer season, which can be prepared in advance, a convenient solution especially when you have guests at home and you want to optimize the time in preparation.
To prepare the seafood parmigiana, start by cleaning the mussels. First of all, make sure that they are all closed: those broken or open will have to be discarded. Then remove the dog's teeth with a small knife and then remove the beard. Finally scrape away the impurities with a new scourer. Continue with the cleaning of the anchovies. Gently detach the head and intestines, then extract the central bone, without dividing them in half but leaving them whole. Place them on a plate or tray and keep them aside. Heat the extra virgin olive oil with a clove of garlic in a very large pot, as soon as the garlic begins to fry throw the mussels and immediately add the black pepper (better to grind the pepper at the moment, you will get a result with a more aromatic and intense taste) and half a glass of white wine. Cover the mussels with a lid and cook over high heat until they are all open. When the mussels are all open, turn off the heat and filter the water released by them into a bowl and separately shell the mussels keeping the pulp aside. Cut the eggplant into slices about half a cm thick, cook them on a grill and put them in a bowl. Now let's dedicate ourselves to the preparation of cherry tomatoes with mussels that will then be a layer of the filling of our parmigiana. In a pan fry a clove of garlic with a little extra virgin olive oil. Add the cherry tomatoes that you have to cut in half before, and add the cooking water of the mussels (only the water do not yet insert the pulp of the mussels.) Cook for about 10 minutes with a lid and if the sauce tends to dry out too much during cooking, add a little water. One minute before the completion of cooking, add the pulp of the mussels and the chopped basil. At this point we just have to cut half of our provolone into cubes and using a baking sheet we begin the composition of the layers of our parmigiana. Place a slice of eggplant on the oven and proceed by placing on them the ingredients prepared previously in the following order:
a layer of tomato and mussel
sauce a layer of anchovies
a few cubes of provolone
Cover everything with a slice of eggplant and repeat the steps above to create an additional layer. Created our two layers at this point we just have to cover the top of our parmigiana with some cubes of provolone and other tomatoes. Do not forget to add a pinch of chopped parsley. We just have to bake our parmigiana in the oven for about 10 minutes at 200 ° C. The oven must already be hot when you insert the baking tray into it. No as soon as the provolone is completely melted, take out of the oven, serve and garnish with a basil leaf.
ENJOY YOUR MEAL!
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