Brought to you by Parmigiano Reggiano


Chilly weather calls for steaming tomato sauce and oozing cheese. We asked chef Clayton Bell of Locanda at Villa47 in Cape Town to share his recipe for Melanzane alla Parmigiano. Warning: Viewing may cause instant hunger.

Here’s that recipe again:

Ingredients:
Sliced aubergine
Buffalo mozzaralla
Basil pesto
Home-made tomato sauce or passata
Parmigiano Reggiano
Fresh basil leaves

Sauté slices of aubergine. Layer with fresh mozzarella, basil pesto and home-made tomato sauce. Sprinkle with Parmigiano Reggiano and place under the grill. Serve topped with fresh basil and more Parmigiano Reggiano.

Brought to you by Parmigiano Reggiano

The perfect partner to any pasta dish, Parmigiano Reggiano cheese, the only Parmesan, is a firm, nutty cheese with a flaky, slightly granular texture. It is still hand-made today by artisans just as it was nine centuries ago. It also undergoes a natural ageing process that lasts a minimum of 12 months. Produced primarily in the Parma, Reggio Emilia and Modena regions of Italy, as well as the Mantua on the right bank of the river Po and Bologna on the left side of the river Reno, its name is protected with a Protected Designation of Origin. Look out for the PDO stamp fire-branded onto the rind of the cheese as well as the Parmigiano Reggiano insignia to confirm its authenticity. Parmigiano Reggiano is sold at Woolworths stores nationwide.