So it may not be the season for carciofi or white truffles (which were in season when we were in Rome last year, in November), but it is currently the season for porcini mushrooms and, boy, are they delicious. Yesterday we went to Matricianella for lunch outside, and I had a fantastic plate of simply grilled porcini mushrooms (pictured above).I have also discovered a new obsession, one that has replaced (for the time being) my obsession for chicken wings (probably a good thing). My new food obsession is melanzane alla parmigiana -- or eggplant parmigiana. I am hopelessly in love with this dish, and so ate it at Matricianella:
Melanzane alla parmigiana is different than the typical eggplant parmigiana one might find in the US. In the US, the dish often is comprised of bread-crumb covered pieces of eggplant that are fried, then covered in cheese and tomato sauce. Not so here. Here in Rome, I have discovered that melanzane alla parmigiana is a baked dish of eggplant -- not battered -- with lovely tomato sauce and cheese. It is a far superior and elegant dish than one's typical eggplant parmigiana one might eat at an Italian restaurant in New York. I must confess I think I prefer the melanzane alla parmigiana I had the first night -- but the version at Matricianella was lovely and I ate all of it anyway. I must learn to make this dish myself when I return to New York... perhaps organically.
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