Howie Hart wrote:Gary B's post on Eggplant Parmesan has me thinking in generalities. My impression has always been that the only difference between "Something" (eggplant, chicken, veal, etc.) Parmesan and "Something" Cacciatore is that the Parmesan is baked with a layer of cheese, while the Cacciatore is not. Is this a correct assumption? If I do Chicken Cacciatore, it will be with thighs and/or drumsticks, whereas if I do Chicken Parmesan I will use boneless, skinless breasts. I also tend to add more chunky stuff (mushrooms, peppers, etc.) to the sauce in Cacciatore.
Most usually, the only implication is that there are mushrooms in the dish.
Howie Hart wrote:Gary B's post on Eggplant Parmesan has me thinking in generalities.
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