There are few dishes who remind me my
Grandmother one of them is Parmigiana, and just
growing up I understand why my mom don’t make it
many time .
Few excellent ingredient with a very long preparation
time, make this dish my absolutely favourite
vegetarian option.
Cook the parmigiana at 180°C for 25-30 min, depend
on the oven but should boiling on the edge of the tray
and have a gold-brown colour the crust.
Let rest the Parmigiana for around 20-25 min out of
the oven. This will make the parmigiana set and don’t
fall apart. Than you can eat straight, in case u have
some left parmigiana it’s even better day after!
Buon Appetito
Leonardo
LASAGNA
Cook the lasagna at 180°C for 30-35 min, depend
on the oven but should boiling on the edge of the tray
and have a gold-brown colour the crust.
Let rest the lasagna for around 20 min out of the
oven. This will make the lasagna set and don’t fall
apart.
If you prefer more hot put for extra 5 min in 180C
oven, after rest time.
Both dishes have a shelf life of 48hours from purchasing.
Both dishes are suitable for freezing.
Defrost overnight in the fridge before cooking.
Buon Appetito
Leonardo
