{"id":64007,"date":"2022-06-09T16:22:35","date_gmt":"2022-06-09T14:22:35","guid":{"rendered":"https:\/\/www.visitsicily.info\/ricetta\/parmigiana-de-berenjena\/"},"modified":"2025-11-17T21:52:12","modified_gmt":"2025-11-17T20:52:12","slug":"parmigiana-de-berenjena","status":"publish","type":"ricetta","link":"https:\/\/www.visitsicily.info\/es\/ricetta\/parmigiana-de-berenjena\/","title":{"rendered":"Parmigiana de berenjena"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><h2><strong>La receta<\/strong><\/h2>\n<p>Lavamos y secamos las berenjenas. Luego, con un cuchillo les quitamos el tallo y las cortamos a lo largo para obtener l\u00e1minas de 4-5\u00a0mm de grosor. Colocamos las l\u00e1minas poco a poco en un colador y les espolvoreamos un poco de sal gruesa. Encima de las berenjenas, colocamos un plato con un peso, para que escurran el agua amarga de la planta. Lo dejamos as\u00ed durante al menos 1\u00a0hora.<\/p>\n<p>Mientras tanto, cortamos la mozzarella en cubos y la escurrimos. En una cacerola grande vertemos un chorrito de aceite de oliva virgen extra, a\u00f1adimos la cebolla picada y la doramos un par de minutos. Luego a\u00f1adimos la salsa de tomate y un poco de agua; sazonamos con sal y cocinamos a fuego lento durante unos 40\u00a0minutos. Al final de la cocci\u00f3n, a\u00f1adimos las hojas de albahaca, parti\u00e9ndolas con la mano. Enjuagamos las berenjenas y las secamos con papel absorbente antes de fre\u00edrlas en abundante aceite de semillas hirviendo, sumergiendo las l\u00e1minas poco a poco. Cuando est\u00e9n doradas, las escurrimos sobre papel absorbente. Luego pasamos a montarlas. Untamos una fuente de horno de 20&#215;30\u00a0cm con un poco de la salsa, luego formamos la primera capa colocando las l\u00e1minas de berenjena en horizontal. A\u00f1adimos un poco de pimienta negra, espolvoreamos queso parmesano y agregamos los cubos de mozzarella, distribuy\u00e9ndolos uniformemente.<\/p>\n<p>Por \u00faltimo, vertemos un poco m\u00e1s de la salsa de tomate dejando caer las hojas de albahaca fresca. Repetimos el proceso, esta vez colocando las berenjenas en forma vertical. Continuamos formando las capas, invirtiendo cada vez la direcci\u00f3n de las berenjenas. Sobre la \u00faltima capa vertemos la salsa de tomate restante, las hojas de albahaca, los cubos de mozzarella y el queso parmesano. Por \u00faltimo, metemos la fuente en el horno precalentado a 200\u00b0 durante unos 30\u00a0minutos. Una vez lista, la dejamos reposar unos minutos antes de servir. \u00a1Que aproveche! (ricette.giallozafferano.it)<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"featured_media":61693,"template":"","categories":[2095,1996],"luogo":[],"stagione":[2066,2436,2064,2067,2065,2437],"class_list":["post-64007","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","category-ricette-pagina-principale-es","category-sapori-da-non-perdere-es","stagione-invierno","stagione-automne-es","stagione-otono","stagione-primavera-es","stagione-verano","stagione-ete-es"],"acf":{"galleria":false,"paragrafo_1":"<p>Todo siciliano que se precie sabe reconocer su olor inconfundible incluso antes de verla, reci\u00e9n salida del horno, en el centro de la mesa. Y no se puede describir la explosi\u00f3n de sabores despu\u00e9s de haber hundido el tenedor en la corteza crujiente de parmesano para llegar a las capas de berenjenas fritas, generosamente condimentadas con salsa de tomate, mozzarella o queso caciocavallo. \u00a1Hoy comemos parmigiana! Plato \u00fanico, aperitivo o guarnici\u00f3n. Caliente, templada e incluso fr\u00eda (para disfrutar de los sabores que se han asentado con el paso del tiempo), la parmigiana es uno de los platos m\u00e1s queridos de la tradici\u00f3n siciliana, una receta que toda familia del sur custodia y transmite de generaci\u00f3n en generaci\u00f3n.<\/p>\n<h2><strong>Historia<\/strong><\/h2>\n<p>Y si quisi\u00e9ramos saber m\u00e1s de su historia, nos encontrar\u00edamos con una de las mayores disputas gastron\u00f3micas de nuestro pa\u00eds: su origen se debate entre Sicilia, N\u00e1poles y la ciudad de Parma.<\/p>\n<p>Pero la tesis seg\u00fan la cual la berenjena lleg\u00f3 a Sicilia en el siglo XV, gracias a los \u00e1rabes que la trajeron desde la India, nos convence de que puede ser un plato totalmente siciliano. Adem\u00e1s, seg\u00fan otra hip\u00f3tesis, el t\u00e9rmino \u00abparmigiana\u00bb deriva del vocablo siciliano \u00abparmiciana\u00bb que se usa para describir al conjunto de listones de madera que, superpuestos unos sobre otros, forman una persiana, lo que nos recuerda precisamente a la disposici\u00f3n en capas de las berenjenas y los condimentos que componen este sabroso plato.<br \/>\nPor \u00faltimo, para eliminar cualquier duda sobre el posible origen emiliano, la Accademia della Crusca decreta que no hay ninguna conexi\u00f3n entre el queso parmesano y nuestra parmigiana: la receta antigua original utiliza queso de oveja siciliano.<\/p>\n<p>Al margen de sus or\u00edgenes, este plato se come en todas las regiones de Italia y se puede cocinar en cualquier estaci\u00f3n, gracias a la disponibilidad de su ingrediente principal, que se puede cultivar f\u00e1cilmente en un invernadero.<\/p>\n<p>A continuaci\u00f3n te damos la receta cl\u00e1sica, que la aromatiza con hojas de albahaca y puede enriquecerse, en su variante m\u00e1s sabrosa, a\u00f1adiendo unos huevos.<\/p>\n","titolo_paragrafo_1":"Detalles","difficolta":"Media","ingredienti":[{"nome_ingrediente":"DOSIS PARA","quantita":"8\u00a0personas"},{"nome_ingrediente":"Berenjenas ovaladas negras","quantita":"1,5\u00a0kg"},{"nome_ingrediente":"Parmigiano Reggiano D.\u00a0O.\u00a0P.","quantita":"150\u00a0g"},{"nome_ingrediente":"Salsa de tomate","quantita":"1,4\u00a0l"},{"nome_ingrediente":"Cebolla amarilla","quantita":"1\/2"},{"nome_ingrediente":"Aceite de oliva virgen extra ","quantita":"al gusto"},{"nome_ingrediente":"Pimienta negra","quantita":"al gusto"},{"nome_ingrediente":"Albahaca ","quantita":"unas cuantas hojas"},{"nome_ingrediente":"Sal fina ","quantita":"al gusto"},{"nome_ingrediente":"Aceite de semillas de cacahuete para fre\u00edr","quantita":"al gusto"}],"sottotitolo":"Reina de la mesa siciliana","durata":"","localizzazione":"<div class=\"leaflet-map\" data-height=\"400\" data-map=\"leaflet\" data-map-lng=\"14.1778564\" data-map-lat=\"37.4486966\" data-map-zoom=\"7\" data-map-layers=\"[&quot;CartoDB.Voyager&quot;]\" data-map-markers=\"[]\"><\/div>\n"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Parmigiana de berenjena - Visit Sicily<\/title>\n<meta name=\"description\" content=\"\u00a1Hoy comemos parmigiana! 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