How Traditional Italian Parmigiana is Made | Claudia Romeo
HTML-код
- Опубликовано: 5 июл 2024
- Made with simple ingredients, for us Italians, no dish is associated with sweeter memories than parmigiana. I visited the Parmigianeria in Trani, Puglia, Italy, a restaurant entirely dedicated to parmigiana (and the grandmas whose recipes inspired the chefs). Here chef Francesco showed me how he makes his version of the classic parmigiana with tomato sauce, fried eggplants, and mozzarella cheese.
Subscribe
/ @claudia-romeo
Let’s connect
Instagram: / claudiaromeo
TikTok: / .claudiaromeo
Facebook: / cldromeo
My Amazon recommendations: www.amazon.com/shop/claudiaromeo
Buy me a ☕: www.buymeacoffee.com/claudiar...
Visit
/ parmigianeria
My Equipment - AF
Panasonic LUMIX S5II amzn.to/3NvUeow
Sony ZV-E10 amzn.to/3GJJr7f
Rode Wireless GO II amzn.to/3GGo5ax
Joby Telepod amzn.to/3jREKiL
Joby Compact Tripod amzn.to/3ZaCvqN
Contact
claudia.claudia.romeo@gmail.com
About me
I'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I am the host and producer of Regional Eats on Insider Food and So Expensive Food on Business Insider. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!
How Traditional Italian Parmigiana is Made | Claudia Romeo
#parmigiana #italianfood #claudiaromeo
00:00 Intro
00:40 Making tomato sauce
03:19 Frying the eggplants
08:55 Double batter vs single batter eggplant
10:13 Assembling our parmigiana
14:25 Tasting
He speaks so slowly and clearly he would be a great person to teach Italian
There’s something very authentic about how you make these videos Claudia. It makes the food look more tastier and the stories more interesting. Gonna give this one a try during the festive season.
Thank you so much!
I love that you started your own channel! I just found your videos after searching YT for "insider food claudia" because your videos are always the best. FINALLY can just see your work on your own channel! 🎉
Thank you for your support! Welcome 🥂
Before finding her channel, I didn't even know Puglia existed, and now I know more about its lovely food scene than any other part of Italy!
I didn't even know what Italy was. It's like a place, right?
Fortunately, you at least knew that Italy existed.
Puglia is fabulous. I was lucky enough to live in Martina Franca for a month, and then south of Puglia in Lecce. The stracciatella there is my favorite thing to put on top of pasta with hot spicy tomato sauces or spicy panini. And the focaccia in Bari at El Focacciaro is to die for, like the spaghetti at Urban l’Assassineria. And the frutti di bosco gelato at Salvatore Petriella… OMG.
In Bari (puglia capital ) they say: "If Paris had the ocean, it would be a little Bari"
1im about to offend Italians here but does anyone else not think mozzarella is ABIT tateless it's missing a little punch to it. Great texture thou
absolutely love your style of food video and asking the chef questions about the process - amazing work!!
Thank you!
Could you make a series of great restaurants/cafés in Puglia not to miss (for some reason - atmosphere, tradition, quality, quirky) when visiting! Both coast and inland. Need to go down south in Italy again :-) From Sweden!
Thank you for the suggestion, I’ll keep it in mind!
My brother and I had an Italian style restaurant and pizzeria, I never once thought about making this. It would have been a hit! I don't buy sauce from the store, I only make my own (imported San Marzano tomatoes, olive oil, salt, pepper, simmered for at least two hours, fresh basil added near the end, that's all), and this simple recipe would be fantastic with it.
Claudia, I absolutely love hearing you speak to your experts in Italian. Somehow my heart understands what you are saying and my eyes canconfirm through the subtitles. Also Parmigiana di Melanzane is one of my top favourite Italian dishes and I learned a lot about the process and how to make mine even better. Thank you for presenting to us these deep dives into ingredients and food by letting, like in Italian cuisine, the main ingredient shine, in this case the chef presenting the intricacies of their dish. Best wishes for the new year, tanti auguri! Love from New Zealand!
Thank you! I’m glad you appreciate these videos in Italian, it allows me to go much more in depth with the chefs
@@claudia-romeo I'm learning the language so it's and absolutely amazing resource. Thanks!
Love Parmigiana, so fantastic to have a restaurant dedicated just to Parmigiana! Heavenly!
This is one of my favorite dishes. Thank you for sharing!
Such a great video Claudia. I’m glad you shared this
Such a great video Claudia. I thank you for sharing this informative video
Delicious episode, as always.
*Merry Christmas, Claudia!* 🎄🌠
As an American that has always been in love with Italy and wants to travel and perhaps move there one day, I just want to say thank you for your videos. I love the "on the ground" feeling I get from them, you show us everything and it is great!
what a great surprise video! Merry Christmas!!
I’m addicted to this channel! Fantastic!
I love this one! Thank you!
The colour of your top really compliments you, it feels you're blooming. Love your videos from Insider Food to your own channel. Keep it coming😍
Claudi thank you, this was amazing! The chef was very cut too 🤣🤣🤣! Merry Christmas 🎄
Beautiful love of food! ❤ i can just imagine the smells while cooking!
Merci beaucoup. My Mother made this and it was a favorite. Italian is the most beautiful language in the world, and using it to describe Italian food is a triple pleasure.
Che buono! Quanto me la mangerei volentieri. Buon natale 😊🙋♀️
Classic. Simple recipe.
Merry Christmas, Claudia! I am so glad you made this channel. I have watched you on the other channel for years and your videos were always the best! Now, because of you, I want to visit Puglia, I want to try new things, to see the places and people that make Puglia a special place. If you lead with your heart we will follow you.
Thank you for your continued support! Puglia is a magical region 🏡
Devo cucinare questo piatto. Buon Natale, Claudia!
I will temp to make this,this week thanks
Beautiful food. Beautiful people.
This version has definitely been added to my notes - especially with the long-cooked sauce!
Many people unfortunately do not know that tomato sauce must be cooked for a certain time !
OMG you made me really hungry with this episode!
That looks amazing
Merry Christmas ❤️.
Great recipe by the chef. 👍💪🙏❤️.
👀🤔 Eggplant is an emerging 🌟 in the veggie world.
thats one of my most beloved dishes ever! I always use our own garden grown veggies, mozzarella from our cheese monger in the village and it‘s always a show stopper. Simple but absolute legendary flavours!
When I was younger my Nona would always make this dish with zucchini and eggplant. I used to love eating the fried eggplants/zucchini before she put sauce on them. She would layer them up on paper towels to drain the oil. She used to keep her wooden spoon holstered like a pistol in her apron making sure I wouldn't sneak in and eat it all. Such great memories of this dish. Thanks for sharing.
I'm definitely visiting this restaurant one day!
Grande! Speravo facessi vedere di più sulla bellissima Trani...ma comunque un video moooolto interessante...tanto che, nonostante il periodo di abbuffate, mi ha fatto venire un'aquolina pazzesca! 😅😍🤤
amazing!
same here, and Merry Christmas!!! 🌟
Claudia, in other parts of the world they also use starch for frying - corn starch, rice startch, potato starch. Potato starch is a good pick because it is a familiar taste and slightly crispier, but using a starch batter makes for a very, VERY light batter, yet extremely crispy too. Give it a shot!
And in India/Pakistan chickpea flour is used
The starch turns to sugar, which adds sweetness, so I mix corn starch with the flour, and seasoning. But I soak my eggplant first in salted water because it is always bitter. I can't believe they were saying other varieties were worse. At least, the purple ones we get in the US have plenty of bitter seeds. They also have to be very fresh to be sweet, and cooked as long as possible.
Damn would I love to open a huge Christmas present I found under the tree and when I've finally unwrapped it it's Claudia. Best Christmas ever. LOL.
You deserve more subscribers! Wonderful stories and authentic style. Appreciate the variety, and not centering meat all the time.
thank you! We do love cheese on this channel though 😆
@@claudia-romeo I know, and I love cheese, but it's still notable. Good balance.
Your videos make me want to move to Italy 🇮🇹 ❤😁
I made this. It was delicious. It tasted just like my moms. I never got the recipe from her. And I have to say I love hearing you speak Italian. Sounds like I'm hearing my pop talk to my dad when he didn't want us to understand what he was saying.
Eggplant and Chicken, Veal Parmigiana are on the menu at virtually every Italian restaurant in the USA, including pizza parlors. The chef is intensely handsome.
I doubt my dinner will be as delicious as chef Francesco's, but youve made my very hungry Claudia. 😅
Wow!
Excellent! 🤜🤛
Ahhh I didn’t know you had your own channel! Congrats!!!!
I'll definitely visit Trani next time i go to Italy!
These kinds of food vids are delightful. We get such a story on so many levels. From the ingredients to techniques to the history to the people, it truly is a complete tale of an incredibly tasty looking food. In every delectable image, you can feel the importance and practically taste and smell the glory. Continued excellent food journalism, it’s a privilege to have Claudia doing this.
Thank you so much for your support!
I AM YOUR BIGGEST FAN CLAUDIA !!!! I LOVE YOU !!!
❤ wonderful
Wow... wish i could taste it... looks so good, especially the mozzarella..!
Happy NY Claudia!!!!!!
chef francesco is a babeeeeee
Thank you for an excellent video! I can't wait for next summer's eggplants....
My wife loves making eggplant parmigiana. After the egg wash she dips it into Panko breadcrumbs then into the hot oil. Also she removes the skin and presses the slices overnight to remove any excess water. The result is a firm eggplant dish that’s outstanding. My mother and grandmother made it this way.
Mouth watering
Merry Christmas Claudia. Interesting, in Italy the double batter is flour + flour. In the states our double is breadcrumbs. I do mine both ways, I like the flavor/ lightness of flour only, but if I double it's breadcrumbs to make it super crispy. Great video as always.
The trouble with breadcrumbs is, they soak up so much more oil. I know an Italian nonna who just does flour, then egg. I do starch, egg, then flour.
great as always... I also note the subscriber count increasing.
keep grinding claudia
Let’s go🏎️🏎️🏎️
WONDERFUL
I had no idea you ran your own channel, I am excited to see what you put out there
Thank you! Here’s to a great new year!
Was not expecting this. We have parmigiana here in Brazil, but it's something else. We do have that dish here, but we call it an eggplant lasagne. What we do call parmigianna is breaded beef beneath a layer of prosciutto and cheese and pomodoro sauce which is finished off in the oven.
Interesting! Perhaps it’s a relative of the version with ragù from Campania the chef mentioned here
That’s more like veal parm or even how chicken parm is but with prosciutto is extra
great video Merry Christmas
great job! i thumbed it, i hear u should stack the sliced egg plant, w / lite salt on each slice, ontop of each other to excrete more moisture from them before breading/egging?
claudia claudia claudia!!! thank you for a new video
Okay, I've watched two and liked them both. I guess I am going to subscribe.
Welcome!
In Australia, "chicken parmigiana" is a well known dish. It's a piece of fried chicken schnitzel topped with a tomato sauce and melted cheese, and commonly served with chips +/- salads. No eggplant what so ever. So this video is really educational!
Here in Brazil we also have a steak layered parmigiana. It's delicious too.
Chef Francesco is gorgeous
Same way I make it!
awesome.
so italian frying is like japanese tempura.
thanks , I learned something very important that is to let the tomato sauce cool , the eggplant batter is very delicate, my one question would be what is the minimum resting time before cutting ?.. maybe 30-40 mins
I sense chemistry between them.
Absolutely delissimo
Hello from New Orleans!!
italian foods are the most easy recepis in the worls..you only need market ingredients..any house can do it..
yum
That looks so delicious. By the way, how is your hair so thick?! I'm envious.
9:49 She's directly refuting the chef! And she digs it in deeper by expounding on it, then using it as a prime example of how Italians prefer to fry their eggplant. How did no one else catch this?
Merry Christmas from Boston, Claudia!
Nice 👍
Love her accent.
Claudia, I realize you are Italian, but I liked your coverage of many different cuisines' ingredients when you were on another channel. Could you do that sort of thing with recipes on here? (You did great work w Dutch cheeses and other Northern European foods, among others.) We lived in Northern Italy when I was a child & I have vivid memories of two restaurants. One was an old style banquet restaurant called Il Gran Sasso, and the other I can only describe as a chalet style built into a hill. The main dining toom was the lowwer level front door, but if you walked up outside stairs to the turf covering there was a sort of patio. They served all kinds of pasta, I think at long tables with benches, & my mother had blackbpasta with Octopus & it's ink.
Can you also make a small video on beef stroganoff,I like it ,it's my favorite in capri
my lord 😍 I wish the food can jump out my phone !
One of my favorite dishes, unfortunately my family hates it lmao
Dang, Claudia, you didn’t even chew the Parmigiana! It looks absolutely delicious! I must make some! Is there a recipe from the Chef? Love his Chef finger tattoos! Hugz, Tree
It was pretty neat👌 he didn’t give a recipe unfortunately but I hope this video is helpful
The secret ingredient to your videos-Your sense of humour :B
I had eggplant in Naples and it wasn't with all the breaded garbage like in the US and it was the best I've ever had.
Claudia's gonna make the best nonna ever someday.
Give me some time😂
@@claudia-romeo Think of all the recipes you're collecting! 😁
Aubergine is what we say too in the UK. I only ever say use eggplant when talking about the emoji!🍆🍆
Eggplant it is
😋
Thank you!
So beautiful
My Nona was a Pinto and my people are from Naples. This is almostt exactly how I make Parmigiana
a refreshing palate cleanser before the next Insider Food episode??
13:20 He knows what's up.
🧀🧀🧀
That s healthy
i love you Claudia
I really miss my Mother's eggplant.
Mmmmmm mush