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https://www.raiplay.it/programmi/esem... - Today Antonio is with his mother Ida and together they are preparing a dish that she taught him and that, since he and his sister were little, they have asked him to make every time they have the chance. It is a parmigiana, a typical dish of Campania origin, but not the classic version, but the white one. So we will find the essential presence of aubergines, but not that of tomatoes. In fact, this parmigiana, in addition to aubergines, sees the presence of provola, cooked ham and béchamel, so that everything is even creamier. If you do not want or cannot use cooked ham or provola in the filling, you could obviously opt for pancetta or mortadella or mozzarella or scamorza. At home, during the autumn season, they also add sautéed mushrooms. Ingredients: 1 kg of aubergines 150 g of corn starch 400 g of provola 200 g of cooked ham 120 g of grated cheese 1 l of sunflower seed oil 4 eggs fresh basil For the béchamel sauce: 500 ml of milk 40 g of corn starch 40 g of butter nutmeg salt and pepper Cooking: 175° for 25-30 minutes