A great winter warmer meal.
The nutty flavour within these wild mushrooms and freshness included in the spinach is just too tasty to miss out on.
This recipe will allow you to unlock the fifth taste (Umami) that is translated from Japanese to 'pleasant savoury taste'.
In Sicily, the Aubergine is found in numerous different forms in local specialties. The Arabs introduced the vegetable onto the large island. This dish’s name comes from a type of Aubergine that grows in Sicily called the Parmicciana.
Parmigiana can be served both hot and cold (I prefer it hot as the cheese melts served with a loaf of bread).