#Melanzane alla Parmigiana

[deathshallbenomore]

mi sto facendo una mini cultura su 41-bis e condizioni carcerarie in senso lato: visitando la scheda di un carcere a caso sul sito del ministero della giustizia scopro che non è consentito portare ai detenuti varie cose (comprensibilmente), tra le quali le melanzane alla parmigiana. okay!

#sì la ratio immagino sia vietare qualsiasi cibo possa contenere o nascondere altro #o rappresentare un pericolo o qualcosa con cui farsi del male e morire o uscire etc etc #ma la cosa che mi fa ridere è che ci sia proprio il nome del piatto #appuntato però queste non sono melanzane alla parmigiana. sono le melanzane a modo mio. come la mettiamo? andiamo davanti al signor giudice?

[emmy-bue]

Every single italian food recipe is made differently depending on the region of Italy it’s being made in and every single region will claim there’s is the only legitimate way to make it. Also some things that are extremely common recipes in some regions basically might as well not exist in other.

This is why you get northern Italians being Very Extremely Normal about Italian American food, which has its roots almost entirely in southern Italian recipes.

#northern Italian food is on the whole not as good either sorry #like melanzane alla parmigiana is so beautiful and all of her Italian American descendants are so so so beautiful!!! #Arancini! cannoli! nothing from the north can compare!

[apropositodime]

Ossitocina

Dove si trova:

- nel cioccolato

- nella pizza

- nella Cacio e pepe

- nel vino buono

- in una birra buona

- nel gelato alla liquirizia

- nel bombolone alla crema

- nella Nutella

- nel pane caldo

- nelle melanzane alla parmigiana.

- al mare

- sopra colli toscani

- davanti ad un tramonto

A volte in un abbraccio!

#Seguitemi per altri consigli #me #Ossitocina

[c3ss4]

e dopo la pizza fatta in casa, il risotto alla zucca e patate e una bella parmigiana di melanzane giusto per rimanere leggeri me ne torno a casa mia adesso pisolino e poi possiamo preoccuparci di cose meno importanti come la tesi 👍🏻👍🏻👍🏻👍🏻

#trashini

[vinylfirst]

Ci sono persone con le quali civetto e amoreggio, e mi piace. Però poi arriva la sera, e le stesse persone con le quali ho civettato e amoreggiato per tutto la mattina e il pomeriggio, si allontanano per preparare la cena.

E va bene, l'assenza genera piacere se giustamente dosata.

Ci sono persone con le quali civetto e amoreggio, ma che poi alla sera vanno a preparare la cena e, puntuali come un orologio rotto all'ora esatta, mi descrivono per filo e per segno (e allegano pure foto) quel che stanno mangiando.

E va bene, il cibo può essere una metafora del piacere sessuale.

Ci sono persone con le quali civetto e amoreggio, ma che poi alla sera mi scrivono "stasera mi sparo una parmigiana di melanzane (beccati sta foto!)"

E questo non va bene.

Invece di perder tempo a raccontarmi cosa ceni, parlami di cosa pensi la notte quanto da sola nel letto ti sfiori.

Ci sono persone con le quali civetto e amoreggio per due giorni, e al terzo già mi sento sazio.

[cicadaemon]

Himeko is really cute! Do you have anything about her youd share?

Thank you!! I have a lot of thoughts about her lol I think out of all my ocs she's probably gone through the less trauma and is the most stable. I'll kind of just list off random stuff!

Her birthday is June 5th, she's a Gemini

She's originally from Tokyo, her family lives in the Kichijoji neighbourhood

An only child. Her dad works in an administrative job for a car company. She's a rich kid

Loooooves Italian food. 'Melanzane alla Parmigiana' or Eggplant Parmesan is her favourite.

She originally got into cycling when she was on bed rest after her amputation. Cliche, but Tour de France footage got her interest and she did a deep dive into it. It seemed the best sport to get into next with only one leg.

She's very strong-willed and butted heads a lot when she first became manager of the club. She likes it when guys argue back with her but doesn't do so in a way to demean her. It's really the only reason why she got along with Arakita at first and why she loves to rib Toudou

Has insane core strength. She used to be a ballerina so it makes sense. Core strength is more important in cycling anyway so it works in her favour.

WILL NOT CYCLE IN FRONT OF THE OTHERS. Everyone is so talented and she feels like she'd look like a clumsy idiot in front of them. She favours the Pinarello brand.

Someone pointed out once her headband is the same colour as Arakita's bike. She snapped the headband in two and immediately threw it out.

(She has a massive crush on him and refuses to admit it until near the end of her second year. Then she was in panic mode cause oh shit he's graduating I gotta confess quick).

When she does graduate, she goes off to school for Interior design

Also please take this rough draft of a comic I never finished. The thing about Queen Margherita is actually the reason I chose green eyes for her....

#yowapeda #yowamushi pedal #arakita yasutomo #original character #himeko akiyama #ask #in case people were curious as to how my actual sketches look this is that #I focus more on shape than proper anatomy and then work off of that #bianchi green is called celeste btw

[catastrofeumana]

Ho voglia di melanzane alla parmigiana

[twice-inamillion]

Can u tell us each of their favorite Italian dishes that they love to have OC cook for them?

Pizza Napoletana

Ribollita

Risotto alla Milanese

Osso Buco alla Milanese

Ragù alla Bolognese

Bistecca Fiorentina

Arancini

Melanzane alla Parmigiana

Cacio e Pepe

[brimstone-cowboy]

Just made an absolutely diabolical parmigiana alla melanzane

#food #criminally good

[thepomegranatewitch]

tu bshvat 5784

Welcome to the new tradition around here, sharing my family's tu bshvat table! Pictures imperfect because we needed to sit and eat!

Image description. Three photos of a table set with a meal, described below. One from overhead, the other two from just over tableheight at two different angles.

The whole table! This is a secondhand dropleaf table that I fixed up a bit with oilcloth, but I'd love to have one of those old country kitchen wooden tables that serve as prep table, dining table, and ad hoc operating table for La Résistance. The kids keep grabbing onto the edge and trying to swing off this, and you can imagine that will one day soon end very poorly.

Since I live an actually not aesthetically cottagecore life, we have nothing but the finest dollar store plain white dishware for us adults, and metal sets for the kids. I haven't finished making all the colour coded napkins, but eagle eyed individuals will notice each blue gingham napkin has a flower embroidered in the corner in each of our colour coding scheme, from top left clockwise that's red, yellow, green, orange. Each setting has a bowl on a plate, a fork and spoon on a blue napkin, and a haggadah with a pomegranate branch on blue circle. Adult settings also have a butter knife and a stemmed port glass, and the kid settings have two small square sticker sheets and a turkish teaglass.

The table has, from top left clockwise, an adult place setting, a fruit plate on glass, a child setting, a red plate with four servings of melanzane alla parmigiana, an adult place setting, a paper packet of parsley seeds, a small glass jar with cardamom pods, a glass bowl of wash water with three star anise floating in it, a gray towel with white stripes, and a child setting. Down the center of the table from left to right is a bowl of fruit and nut studded barley, a bottle of white and a bottle of red wine, a square container with mixed roasted vegetables, a half gallon mason jar with water, a pecan pie with circular pattern, and a plate of homemade thick matzah. Yes, I made matzah because I thought it would be easier than making bread. Yes, my oven hasn't been cleaned in a while and so started smoking. Yes, the smoke alarms went off multiple times. Yes, I did have to stand there facing the street while it rained pumping the side door while all the windows were open to get all the steam and smoke particles out of the air. Holiday adventures with Sahar!

Image description. Four close up shots of foods, described below. All are birds eye except the barley, which is at an angle to show the careful mounding.

the fruit plate! Our minhag is at least twelve tree fruits so we piled most of them on the tasting plate. From the ramekin going clockwise, that's a ramekin of pomegranate arils, a chunk of pomegranate, segmented tangerine slices, dried apricots, almonds, dried figs, golden raisins (the baby calls them 'ravens'), extra-dark chocolate chunks (cacao is a tree fruit, it's what the ancestors would want), a ramekin of pitted kalamata olives, and some dried medjool dates. Bonus: the kids ate the plate remnants as a serve-yourself breakfast the next morning. Always wonderful when a holiday yields some batch cooking and child autonomy.

a pecan pie. We use the King Arthur Flour Old-Fashioned Pecan Pie recipe because corn syrup tastes off to me. The changes we made this time are making a savory not sweet pie crust (my spouse makes it with iced water and vodka), cream instead of milk, toasting the filling nuts just shy of burnt, and cream instead of milk. It worked really well to reduce the sweetness from 'sickening' to 'very.' It's our traditional dessert and we eat it only once a year because it's so sweet. I like laying the pecans flat side up in rings on the top for full coverage and so it looks a little like tree rings.

The washwater bowl. It's just a glass mixing bowl with water, but I dropped in some orange blossom water and floated some star anise to make it pretty, and I liked it. Will have to repeat the anise for pesach, but skip the orange blossom water - the anise completely overpowered it.

The barley. We cooked it plain and then added walnuts, pine nuts, dried cherries, fresh pomegranate, and a lot of olive oil. We didn't salt it, which was fine, because we let the kids salt the eggplant before we roasted it, which was not fine. Together they taste great. For those keeping count, the barley dish rounds out the tree fruits to thirteen, and with the whole-wheat matzah that makes all seven species! Side note on the matzah, keep your eyes peeled around pesach for my recipe. Once I learned how to make it, I'm never going back to store matzah. Mine is delicious and oil rich, and we eat it as a pleasant flatbread, not just the bread of affliction.

Image description. Two photos of amanita mushrooms from overhead angles.

As a final bit, please enjoy these amanita mushrooms from the JCC. The groundskeeper is in a months-long battle with this patch that just keeps coming back. He keeps knocking over all but one so the preschoolers can safely enjoy looking only, and they keep popping up. I'm delighted - I thought these were mythical and didn't realize they grew where I live now!

If you'd like to support my work, you can buy a copy of my tu bshvat haggadah here, and the two tu bshvat stickers here and here.

#witchcraft #jewish magic #jewitch #tu bshvat #tu b’shvat #tu bishevat #jewish #judaism #haggadah #seder #siddur #jumblr #thefifthacre

[sonego]

i was tagged by @maddenrichard to do this, thank you monet!! <3

fave color: blue

song stuck in my head: stay close by bawo

3 favorite foods: melanzane alla parmigiana, lasagne and this roasted chicken with lao gan ma sauce that a chinese restaurant near here makes. to die for

last thing i googled: 'nobody wonder girls' cause i wasn't sure when the song came out

dream trip: can i say one i'm about to actually make? well i will. going to dublin in a few weeks and i am excited !!

anything i want right now: for my back to stop hurting lol

3 ships: an evergreen is chanonpom my adored Absolutely 100% Totally Canon ship from thai drama 'the gifted'. another evergreen is cheleanor from the good place <3 more recent one, shin kitae and lee wan from our dating sim <3333

last movie: the harmonium in my memory (1999) which i actually didn't like much

currently watching: well ........ [350 shows i have started but couldn't get past 3 or 4 eps bc i can't for the life of me watch shows rn stare at me judgementally] let's just go with watching movies, lately

currently working on: some stuff at work ?? also moving out i guess but it's not going too much as planned

comfort food: taralli. also gelato (dark chocolate gelato especially)

tagging @samlammers @lesbian-i-ching @mosalahd if y'all want!!

#tag games #back Hurts need to get off my laptop lol

[semprelibera]

the idiot on that post who doesn't know about cacio e pepe, white pizza, and countless other dishes...

but you know what's funny. they just sound mad europeans managed to also make iconic use of 'their' ingredients. well do better yourself then !

I KNOW like, my point was that what the world considers iconic “Italian” dishes are actually Italian-American or Italian-inspired American (heavy in tomato sauce), while to us Italians, as well as people who are familiar with real Italian cuisine, the dishes which we’d consider iconic are actually older than the Columbian exchange or only use “Old World” ingredients...

I mean, if I had to say what the most iconic (as in the ones that everyone knows and can find outside of their region) dishes which do not contain American ingredients are, I’d say:

Ferratelle, castagnole, focaccia, piadina, arancini/e, Sicilian cassata, Sicilian cannoli, crostoli/frappe/chiacchere/cenci/galani/lattughe*, Neapolitan pastiera, carbonara, gricia, cacio e e pepe, fegato alla veneziana, castagnaccio, panforte, seadas, cornetto, basil pesto, maritozzo, torrone, zeppole, Maraschino cherries, bruschetta, struffoli, granita, gelato, erbazzone, porchetta, cotognata, frutta di Martorana, nacatole, torta della nonna, taralli/tarallini/tarallucci, grissini, savoiardi/pistokkeddos, ciambelline al vino, farinata, fregula, risotto alla milanese, pizza bianca, tortellini in brodo, crostata, babà, baicoli, budino di riso, ciambellone, biscotti del Lagaccio, cantucci, cotoletta alla milanese, biancomangiare, panettone, gubana, canestrelli, brasato al Barolo, brigidini, pasta con le sarde, canederli, ravioli ricotta e spinaci, pere al vino, cannoncino, pane carasau and guttiau, casatiello, gnocchi alla bava, chnéffléné, coda d’aragosta, bomba/bombolone, crema fritta, tigella/crescentina, delizia al limone, frìtołe, gelo di melone, krumiri, mandorlato, malfatti, meringa, necci, saltimbocca alla romana, mostaccioli, pasta di mandorle, ribollita, panelle, pasta e ceci/fagioli/lenticchie/fave, pasticciotto, polenta, risotto alla marinara, torta pasqualina, frisella, focaccia di Recco, agnolotti, gnocco fritto, sbrisolona, zabajone, vitello tonnato, passatelli in brodo, mozzarella in carrozza, amaretti, plenty of pizze including the original Marinara which is way better than the one people call Marinara today...

*No campanilismi here 🇮🇹

While I’d say that the most iconic Italian dishes which do contain American ingredients are:

Gnocchi di patate, graffa, crocchè (potato); pizza Margherita, pizza alla marinara, pappa al pomodoro, lasagne alla bolognese, lasagne alla napoletana, parmigiana di melanzane, insalata caprese, sfincione, timballo, sun-dried tomatoes, caponata (tomato); tortelli di zucca, gnocchi di zucca (pumpkin); ‘nduja, pasta all’arrabbiata (hot chilies); tiramisù, gianduja, baci di dama, salame di cioccolato, cuneesi al rhum, zuppa inglese, setteveli, zuccotto, Modica chocolate (cocoa); corn polenta (maize); pandoro, panna cotta (vanilla); peperonata (bell peppers); zucchine alla scapece, pasta alla nerano (courgettes).

So yes, while the Columbian exchange did influence Italian cuisine, either by leading to the evolution of pre-existing dishes (EG.: pangiallo was invented over 2000 years ago and nowadays it’s not uncommon to see people add dark chocolate to the recipe; the original pizza alla marinara did not contain tomato sauce and was made with anchovies, capers, garlic, black Gaeta olives, oregano and olive oil - all of which are very Mediterranean ingredients) or to the creation of new ones, but claiming that New World ingredients-based dishes are all there is to Italian cuisine, or that its most iconic dishes are made with them is factually wrong and the reason why this stereotype exists in the first place is due to Italian-American culture/US stereotypes of Italy and Italians being passed off as authentic Italian and its spread outside of the US is a direct result of US cultural imperialism.

I also find it ironic how they all conveniently ignore that Asian, African and other European cuisines outside of Italy’s also use American ingredients... I have yet to see someone claim that shahi paneer is not Indian or that paprikás csirke is not Hungarian while I have seen plenty of Americans claim that pizza Margherita (which they believe is the only kind of pizza there is) is actually American just because tomatoes are not native to Italy.

#Ask

[apropositodime]

Il Tè di mezzanotte.

Volendo c'erano anche le melanzane alla parmigiana che mi ha fatto la mia amica Laura.

Ma anche mio figlio Andrea me le ha sconsigliate, vista l'ora😅. Le mangerò domani.

Mi prendo in questo finalmente silenzio, un tè alla vaniglia, io amo tantissimo sia i tè che le gli infusi o tisane.

I miei zii di giù sono stati con mio padre e sua moglie ad Abano Terme una settimana, prima del matrimonio di Gaja.

Mia zia mi ha portato questi deliziosi biscottini, Baci veneziani all'albicocca.

Inauguro la stagione del tè, finalmente la sera si sta bene.🌺

#Sere cosi #me #a proposito di me #Le mie tazze

[askwhatsforlunch]

The Rugby World Cup Table

In France, there is something specific to Rugby we call "la troisième mi-temps" (third half-time), where both winning and losing teams and supporters gather after a game for a bite and a pint! In that spirit, as our home World Cup comes to a close tonight, I am celebrating all the teams that took part and played exciting, enthralling rugby (sometimes breaking our hearts!) all across France this past couple of months, sharing recipes from all the countries represented. I really enjoyed delving into national cuisines I did not know, and perhaps some future travels will be inspired by these delicious discoveries! In the meantime, I'll be happy eating, whether New Zealand or South Africa lifts their fourth Webb Ellis Trophy!

Pool A

Confit Duck (France)

Manuka Honey Glazed Ham (New Zealand)

Melanzane alla Parmigiana (Italy)

Pasta con Salsa Caruso (Uruguay)

Ombidi and Mielie Pap (Namibia)

Pool B

Beer Battered Sausages (Ireland)

Regte Braaibroodjie (South Africa)

Scots Apple Crumble (Scotland)

Ota Ika (Tonga)

Griș cu Lapte (Romania)

Pool C

Haddock Welsh Rarebit (Wales)

Vudi Vakasoso (Fiji)

Aussie Burgers (Australia)

Pastéis de Nata (Portugal)

Abkhazura (Georgia)

Pool D

Chicken Pot Pie (England)

Guiso Carrero (Argentina)

Salmon Chirashi (Japan)

Kopai (Samoa)

Chupe de Camarones (Chile)

#Recipes #Food #The Rugby World Cup Table #The Rugby World Cup Table recipes #The Rugby World Cup Table Recipe List #Rugby World Cup #RWC #Rugby World Cup 2023 #RWC 2023 #France 2023 #French Cuisine #New Zealand Cuisine #Namibian Cuisine #South African Cuisine #Italian Cuisine #British Cuisine #Irish Cuisine #South American Cuisine #Portuguese Cuisine #Romanian Cuisine #Georgian Cuisine #Pasifika Cuisine #Japanese Cuisine #Rugby #Food and Sport

[fedtothenight]

i love you cannoli i love you iris i love you zeppole al miele i love you pasta al nero di seppia i love you pasta alla norma i love you caponata i love you cous cous alla trapanese i love you pistacchio di bronte i love you tavola calda i love you arancini i love you pane e panelle i love you sfinciuna i love you swordfish saltimbocca i love you falsomagro i love you parmigiana di melanzane i love you scacciata i love you raviola alla ricotta i love you panzerotto i love you pasta con le sarde i love you granita con brioche i love all of you fried sicilian food god fucking bless

[labellavitablog]

Cosa mangiano gli italiani sotto l’ombrellone?

LIVELLO B1

Si sa, gli italiani sono buongustai e anche in estate, sotto l’ombrellone, non perdono le buone abitudini. La pausa pranzo diventa un momento di socialità in cui gustare, secondo le proprie preferenze, piatti tipici della cucina mediterranea.

Partiamo da un grande classico dell’Italia meridionale: la Frittata di pasta. Una golosità della cucina napoletana, di solito preparata con avanzi: la pasta della sera prima, uova, un po' di formaggio, quello che si trova in frigorifero e un po’ di fantasia. Una ricetta facile e irresistibile.

Tipici del Sud Italia, in particolare della Sicilia, sono anche gli Arancini chiamati anche Arancine. Gli Arancini sono palle di riso fritte nell’olio bollente con dentro ragù, carne trita al sugo, o mozzarella e prosciutto.

La Parmigiana di melanzane è una celebre ricetta regionale italiana nota anche come Melanzane alla parmigiana. Questo piatto, anche se è molto calorico, è davvero squisito.

Se invece vuoi stare più leggero, puoi scegliere un’insalata fredda di pasta o di riso. La ricetta è molto semplice, bisogna scegliere il tipo di pasta (farfalle, penne, fusilli, paccheri)  o il tipo di riso e condirlo con i tuoi ingredienti preferiti. Solitamente gli italiani condiscono pasta o riso con tonno, pomodorini, olive, capperi, mozzarella. Insomma, a te la scelta!

Se invece non hai voglia di cucinare, le panetterie italiane offrono sempre grandi gioie! Per esempio, focacce e panini. La focaccia è un pane schiacciato e molto morbido e unto. Può essere cotto al forno.

VOCABOLARIO

Buongustai: chi ha buon gusto in fatto di cibi o di bevande; amante della buona tavola. Irresistibile: cui non è possibile resistere.  Carne trita: carne tagliata in piccoli pezzi. Celebre: molto famoso.

#b1 #parmigiana #insalata di pasta #insalata di riso #arancina #arancino