Parmegianno Meat
Meat prepared in the traditional Parmegianno style.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The history of Parmigiana is debated, with claims from both Sicily and Campania regions of Italy. Some trace its origins to 'Parmiciana', a term referring to the overlapping wooden slats of window blinds, resembling the layers of eggplant. Others suggest a connection to the city of Parma, though Parmigiano-Reggiano cheese, a key ingredient, is primarily associated with Emilia-Romagna. The dish evolved over time, incorporating readily available ingredients and regional variations.
Parmigiana, regardless of the specific meat used, is often associated with family meals and comforting, home-style cooking in Italy. It's a dish often prepared for special occasions or gatherings, embodying warmth, generosity, and the shared enjoyment of food.
Regional Variations
Different regions of Italy have their own variations of Parmigiana. Some use different types of cheese (e.g., provolone), incorporate additional vegetables, or alter the tomato sauce recipe. The choice of meat also varies regionally.
Sunday Lunch
Parmigiana is a popular dish for Sunday lunch, a significant meal in Italian culture often shared with family. It represents a time for connection and celebration.
Comfort Food
Due to its rich and satisfying flavors, Parmigiana is often considered a comfort food, evoking feelings of nostalgia and warmth.
Parmigiana Meat offers a rich and savory flavor profile, dominated by the tang of tomato sauce, the creamy richness of mozzarella and Parmesan cheese, and the satisfying heartiness of the meat itself. Herbs like basil and oregano add aromatic complexity.
The primary flavors are: savory (from the meat and Parmesan), tangy (from the tomato sauce), creamy (from the mozzarella), and herbaceous (from basil and oregano). The specific meat used influences the overall flavor profile; beef is typically bolder, while chicken or veal offers a milder taste. Parmesan cheese contributes a salty, umami depth, while mozzarella provides a softer, meltier texture and subtle flavor. The tomato sauce, usually made with garlic and olive oil, provides a sweet-acidic counterpoint.
Quality Ingredients
Use high-quality ingredients, especially the tomato sauce and Parmesan cheese. San Marzano tomatoes are preferred for their sweetness and low acidity, while Parmigiano-Reggiano provides the best flavor and texture.
Bread the Meat Properly
Ensure the meat is well-breaded for a crispy crust. Dip the meat in flour, egg, and then breadcrumbs (seasoned with salt, pepper, and herbs). This helps to prevent the meat from becoming soggy during baking.
Layering Technique
Layer the ingredients carefully to ensure even distribution of flavors. Start with a layer of tomato sauce at the bottom of the baking dish, followed by the meat, then mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
Resting Period
Allow the Parmigiana to rest for at least 15-20 minutes after baking before serving. This allows the cheese to set slightly and the flavors to meld together.
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