Nata, cresciuta e pasciuta come ricetta per il riciclo d’avanzi di pasta e salumi è diventata un must della cucina italica.

Frittata di maccheroni. Napoli ne è la patria natia, lo stivale intero la sua tavola. Ovunque voi siate sappiate che vi presentate con una frittata di maccheroni sarete riconoscibili. Sarete certamente identificati come napoletani in gita. Ed è la ricetta della ‘a pizz ‘e maccarun come la chiama il nostro amico procidano Gian Luca, autore della storicetta (ricetta condita dal racconto che ha portato alla sua realizzazione) che pubblichiamo qui di seguito così come ricevuta. Questa, sappiatelo prima è la versione bianca della frittata di maccheroni. Esiste anche la versione rossa, forse la più mangiata, che ha una buona parte anche di salsa che le dona colore interno diverso.

“Ogni volta che si parla di Lei (notare la lettera maiuscola scritta da Gian Luca in segno di rispetto n.d.r.) è facile che tutti siano d’accordo. Lei è quella che non deve mai mancare nelle gite fuori porta, mare o montagna che sia. Per quello che mi riguarda, se solo ne sento l’odore, inconfondibile,  il mio primo pensiero va alle mie nonne.

Ognuna di loro aveva la sua ricetta e il suo segreto ma il risultato era sempre lo stesso. Nà cosa grande assai. Oggi mia figlia me l’ha chiesta. E che ve lo dico a fare, l’ho subitissimo accontentata. La richiesta era però un po’ particolare : “papà me la fai monoporzione?”. Non m’è dispiaciuto. Sono a dieta, meglio così, solo per lei. E poi fare le foto, sarebbe stato più facile.

Ok direte voi, ma allora di cosa stiamo parlando? Che t’ha chiesto di preparargli? Della regina delle gite : ‘a pizz ‘e maccarun e/o frittata di maccheroni o spaghetti come si dice a Napoli. E’ noto che questo piatto ha avuto origine nei quartieri poveri della vecchia Napoli, dove la domenica si cucinava il ragù. Qui il giorno dopo con gli avanzi si preparava la pizza, o frittata di pasta.

Ne esistono però due versioni. Una rossa (con il ragù appunto) e  una bianca, e entrambe però con il salame e formaggio. La  regola comune è che la pizza di spaghetti è rigorosamente un piatto “svuota frigo”!!! Non bisogna fare la spesa per prepararla, aprirete semplicemente il frigorifero di casa vostra e recupererete quei pezzetti di formaggio e salumi troppo piccoli per un panino, ma ancora ottimi per usi altrettanto costruttivi.

Ingredienti per 4 persone:

500 gr di spaghetti
4 uova
Formaggi per un totale tra i 150 e i 200 gr (anche ricotta eventualmente)
Salame dai 50 ai 100 grami
Olio di oliva
Sale e pepe

Preparazione della frittata di maccheroni.

Cuocere la pasta, scolarla e farla raffreddare. Nel mentre, sbattere 4 uova intere e aggiungere a queste, il pepe e del formaggio grattugiato. Amalgamare bene il tutto e versare metà della pasta in una tegame basso antiaderente dove avrete precedentemente messo a riscaldare un filo di olio d’oliva. Aggiungere i  cubetti di formaggio sulla pasta che è già nella pentola a friggere. Ora coprite lo strato di formaggi con l’altra metà della pasta e lasciate che la base della pizza frigga fino a diventare un po’ dorata.

Dopodiché giratela con l’aiuto di un piatto o del coperchio del tegame e fate cuocere l’altro l’alto. Veniamo ai segreti delle nonne. Una aggiungeva dello zucchero anzi ne era talmente golosa che lo metteva anche sopra. L’altra, invece, la profumava  con del basilico freschissimo appena colto e spesso usava farcirla con della ricotta. Che dire… ogni volta preferisco farle entrambe. Per golosità e per affetto.

Buon appetito #cuocodelladomenicagianlucaprocida ”

Se vi è piaciuta questa storicetta della frittata di maccheroni potrebbe piacervi anche questa al link:

http://www.charmenapoli.it/sapori/ricetta-spaghetti-al-pesto-di-limoni-italian-recipe-cuisine/

La nostra pagina Facebook con notizie oltre che di sapori, di storia, arte cultura ed eventi è al link:

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L'articolo (Italiano) Frittata di maccheroni. Prevista per legge per gite fuori porta proviene da Charme.

Casatiello dolce and Procida do it with criscito. And not only is this the characteristic of the Easter album whose salted and Neapolitan cousin is perhaps better known. You will read, in fact, in the historic (a recipe seasoned by history or that led to its preparation) that has sent our friend Gian Luca.Lui signs with #cuocodelladomenica, because apparently on the island is quite quoted as a cook of home. And perhaps because, thanks also to its history, it brings to mind many stories and traditions of one of the three pearls of the Gulf of Naples. We publish quind tel that Casatiello dolce with the criscito.

“Easter is approaching and there are traditions and habits in my house that nothing and nobody will ever change. Then it happens that the “battle” of the pastiera if the grandmothers play with wheat, ricotta, orange blossom or millefiori. And still custard or eggs but more than all its secrets related to the preparation. For my part, the strategy is always the same. Each one says that their meals are the best, being careful when they are together and the topic slips on tastes.

Tactics says to depose them by changing the subject in all ways. One of the ways to change the protagonist of the discussion, when he sets off on a bad road, is to divert the conversation on the sweet Casatiello of Zia Netta. Li, nobody can compete. We can say that Easter. In our family, it starts only when he arrives at home. The tribute of Aunt Netta. Unique because made with the criscito and for the ancient use of only sugar. In particular, in my house, he arrives thanks to a donation of my sweet cognatina, which lacks a good slice of the one given to her.Legally, his aunt is his, but it is defined as such throughout the island. So, this time I followed his recipe that was kindly given to me to try to do it according to tradition. The result I obtained, is certainly appreciable. Certainly never up to that produced by the wise and expert hands of Aunt Netta (which I greet with affection), but holds up to any other comparison.

Now, however, the battle reopens because my wife, who first reads my history, says that one of her friends can fight on an equal footing with the historic casatiello in via Rivoli, the famous street in Procida because her aunt’s residence. Be careful though. The recipe I received is the one with the quantities necessary for the preparation of 10 forms of sweet casatiello. This is because the aunt never prepares one, but many, many, many. And he pays homage to a large part of the island, thus becoming the aunt of all.

Preparation and ingredients of the sweet Casatiello.

Preparation of the first Criscite. It takes at least 36 hours and 1,100 kg of flour, ½ of brewer’s yeast, 6 fresh eggs, 125 grams of step or lard, 6 tablespoons of sugar. Start by kneading ¼ flour with baking powder. Leave to rise for 12 hours. Add another flour (always ¼) and mix it again, leaving it to rise for another 12 hours. Add to the dough obtained after the second leavening the 600 gr of remaining flour, eggs and the step and sugar. Allow it to grow for the last 12 hours.

Preparation of the sweet Casatiello for which you need 2 kg of flour, 1 kg of sugar, 16 fresh eggs, a glass of Strega liqueur, ½ kg of staple (or lard), granulated sugar for decoration to taste.

Divide the egg whites from the yolks. Beat the egg whites until stiff in a bowl. On the other hand, the yolks should be mixed with the sugar in another bowl. Combine the contents of the two terrines together with the criscite obtained with the first processing. Subsequently, at the end of the crisp process, add all the rest of the ingredients. Knead strongly for at least 45 minutes. Spread the mixture into ten round trays with the hole in the center and let rise for at least 24 hours.

The preheated oven is brought to a temperature of 180 degrees. The cooking time is about 30 minutes. For the superior decoration beat other egg whites to taste and distribute them on casatielli and spread over granulated sugar that to make it almost caramelize it will be necessary to bake again for a few minutes. Happy Easter

#cuocodelladomenica   Gian Luca  fromProcida ”

If you liked this recipe of the sweet casatiello of Procida then you may also like the recipe of the lemon chatter at this link: http://www.charmenapoli.it/sapori/ricette/chiacchiere-al-limoncello-di-procida/.
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L'articolo Sweet casatiello with criscito. Here’s how it’s done in Procida proviene da Charme.

Pizza of escarole and the protagonist of this historic recipe (recipe seasoned by the story that led to its preparation) that we publish today and that always comes to us from our friend Gian Luca da Procida. One of the queens of the Campania table served unstructured. As? Read and we are sure that you share the idea of ​​our friend from the island of Postman. We receive and publish tel.

“Today I want to tackle a very thorny subject and I hope I will not disappoint lovers of traditional cuisine. We know that when we cook a traditional, but traditional dish, much as a friend of mine would say, each of us tends to prepare it the way he has always eaten it. Omitting or preferring one ingredient rather than another. Then when you have to prepare the pizza of escarole for more people there is just a tragedy. There are those who want the anchovy, who the walnuts, those who do not want pine nuts and so on. So I thought to do something a little strange but I think nice.

Destructuring everything and serving the ingredients separately, so that everyone can eat the typical dish in the way he thinks appropriate. After cooking a dietary dish, fennel gratin, and also proposed on Charme, I told myself we try this too. Who knows it can not be a nice idea and appreciated by most. As always the tasters were my women and that is for those who do not know the irrepressible Tricchi Tracco Benny and the healthy Marisa wifey. I saw a little ‘disorientated at the beginning but then as the dinner proceeded, also because of a good glass of red wine exclusively for adults, I could see that apart from the anchovy nothing remained in the dishes. One thing is certain, however … certainly I will never prepare it in the holidays commanded, those must be respected … .so because as long as mother and mother-in-law will fight in hot pans, the satisfaction of decreeing the best always bleating shamelessly and therefore satisfying both on every occasion, is priceless.

Ingredients for 4 people for unstructured discarded pizza

For the stuffing

1 smooth escarole

1 curly escarole

100 gr of black olives

100 g between walnuts and pine nuts

Extra virgin olive oil

Anchovies in salt

Butter

Salt and pepper to taste

For pasta

300 gr of flour type 0

Oil

1/2 lemon juice

Lukewarm water about a glass

Making of reciper destructured pizza esacrole

After having washed and boiled the vegetables, drain them under cold water or place them for 5 minutes in a bowl with ice. Then dry them and let them rest on a canvas. Meanwhile prepare the pasta. Pour the flour on the work table and form the classic fountain opening it in the middle. Slowly pour the water at room temperature but not directly on the flour and start working it avoiding the formation of lumps.

Add the juice of ½ lemon and a spoon full of extra virgin olive oil and continue until it is smooth and elastic. After forming the dough, let it rest for about thirty minutes. Roll out the dough and with the help of molds or a nice smooth knife, create discs of pasta alla Giotto. You will have to fry them, in peanut oil if you want, or evo, in a large enough pan. Leave them to dry with oil and cool on food paper. They will be useful for everyone to compose their pizza with their desired ingredients as they please. But let’s return now to the escarole we had until it was only heated and cooled. In a frying pan with an abundant oil and a clove of garlic in a shirt remove the garlic when it is browned. and pour the pitted black olives, the pine nuts and the obviously shelled walnuts.

When all the ingredients are well blended, with the help of a colander separate them from the oil and keep them, each, in a small bowl of steel. With the advanced cooking oil, sauté the well-dried endive in the same pan as before. I like beautiful “tirata tirata” but everyone is free to choose how much time to pass the vegetables in oil. Now all the ingredients are ready. A serving dish with different bowls and pasta discs will then do the rest. Each diner, based on his hunger and his pleasure, will create his own pizza with escarole.

Enjoy your meal at #cuocodelladomenica #gianlucaprocida ”

If you liked this unpolished pizza recipe, then you could also like this always procidana at the link http://www.charmenapoli.it/sapori/ricetta-tipica-tradizione-campana-parmigiana-di-melanzane-alla-procidana/

Our Facebook page with many recipes, but also with lots of news on the history, art, culture and entertainment of Naples and Campania is at this link: https://www.facebook.com/CharmeTuttoilbellod

L'articolo Esacrole pizza. But unstructured proviene da Charme.

Fennel gratin is the historic recipe (recipe seasoned by the story that led to its preparation) that comes to us from our friend Gian Luca da Procida. This time it is one of the most famous vegetables, the fennel. It was prepared because it was in search of a healthy, fresh and tasty dish at the same time. But no more talk, let’s see what happened and how it is cooked in Procida. We receive and publish tel quel.

“Living with a woman who is very, very careful about fitness and therefore healthy eating is not easy. And it is not easy to defend yourself against the accusations of preparing only and favorite dishes for the little daughter (in the family called Tricchi Tracco Benny ed). The need to maintain the perfect physical shape of the wife and a bet made with my personal friends (arriving in summer with an enviable abdominal turtle), was the spark to create something that was good and just as healthy and dietary. Well, yes, I wrote dietetics. I do not believe it myself. This recipe came to my mind thanks to the homage of a friend. Its the gift of one of the products of the “staggione” vegetable garden, it is truly incredible to believe in taste and nutritive properties.

In fact the protagonist of this recipe is fennel, a precious vegetable with purifying and diuretic properties. Characterized by a strong crunchiness that goes very well with one of my favorite cheeses, that is Parmigiano Reggiano. And so, thanks to fennel, on a cold winter day I conquered the palate of my wife and my little plague. She, despite a first reluctance to taste the dish, then literally left me without dinner eating my portion. So I ate a sandwich in fashion (let’s say little diet) and so I also decided to buy a baby turtle, but on the ground, however, and patience if I can not win the bet made with friends.

Preparation and ingredients for 4 people of Procida gratin fennel.

• 3 large fennel
• 100/120 gr of parmesan or grated Parmesan cheese
• breadcrumbs to taste
• half a cup of water
• extra virgin olive oil
• flakes of Parmigiano Reggiano or Parmesan cheese to taste
• salt
• black pepper to be ground
• hot pepper or paprika
• freshly picked mint leaves

Wash the fennel and cut with a knife into thin slices. In a bowl combine the grated freshly picked cheese and the breadcrumbs and mix. Preheat the oven (with the ventilated function) to 190/200 °. Using a non-stick baking pan (especially those made of lava stone, they are fine) place the fennels in a few layers. Sprinkle with grated cheese and breadcrumbs. Put some flakes of Parmesan or Parmesan cheese, a pinch of salt, pepper, paprika and paprika and freshly picked mint leaves. Add half a cup of water and a little oil. Bake in the oven for about 20 minutes, in which in the last 2 minutes, operate the grill. Serve warm by adding at the last moment more freshly picked leaves of fresh mint. You already smell the scent. I felt that scent too. But they did not leave my portion. They have eaten everything.

Enjoy your meal, #gianlucacostagliola #cuocodelladomenica #procida ”

And if you liked this filet of Fennel gratin of Procida, then you might like it too at the link: http://www.charmenapoli.it/sapori/pane-e-pomodoro-procida-colurcio/

Our Facebook page with many recipes, but also with lots of news on the history, art, culture and entertainment of Naples and Campania is at this link: https://www.facebook.com/CharmeTuttoilbellodiNapoli/

L'articolo Fennel gratin from Procida. And it holds another flavor proviene da Charme.

Lasagna di parmigiana procidana this is the dish that this time invites us to cook our friend Gian Luca di Procida. In this new history, a recipe seasoned by the story that brought us to the plate, the #cuocodelladomenicaprocida uses a special pasta format to get to make a really special dish. Especially because the Parmigiana, in Procida, is cooked in a particular, unique way. We receive and publish as always tel. Good recipe to everyone.

“Lasagna my way.

One of the things I love most in the kitchen is to combine different tastes and culinary traditions. Carnival is approaching and therefore it is by constitution that I need to prepare a lasagna. To celebrate it together with those you love. The problem arises when the wife and the daughter, however, have completely different tastes and appetites compared to each other and to you. To be content with both is impossible but to try is necessary for family peace. Then you have to work with imagination and prepare a filling, for the parmigiana, which is both tasty and with meat and light with vegetables. On the presence of the sauce, however, I do not prescind, also because that also pleases me.

So I decide to make one, the Bolognese, but more vegetarian. Increase the dose of celery and shallot carrots and decrease the amount of minced meat. Then, seeing that one of the two ladies of the house, his wife, compromises only with his majesty the “eggplant parmigiana alla procidana” I decide to use it to fill some layers of the carnival dish. I omit to describe the preparation of the parmigiana alla procidana referring to the recipe already present on charmenapoli.it and step directly to bolognese and the assembly of everything (ed at this link the recipe of the parmigiana http://www.charmenapoli.it/sapori/ recipe-typical-tradition-bell-Parmesan-di-eggplant-to-procidan /)

After having just baked the lasagna sheets, preferably fresh pasta, place them in an oven dish. First of all, however, put a state of bolognese in the bottom of the pan otherwise it will stick everything underneath. Then fill the first layer of pasta with the slices of parmigiana sprinkled with plenty of Parmesan cheese and a few slices of smoked provola. Continue with another layer but this time with the Bolognese only and so on the alternation. The choice of the number of floors (which should be seven) and the final ingredient is at will. I, at the top, prefer the slices of parmigiana with a generous amount of parmesan and some fresh basil leaves to be cooked.

For the preparation of the Bolognese I used these ingredients.

Coarse ground beef 500 g
Pork meat minced (quite fat) 250 g
Tomato puree 450 g
1 Celery
1 Golden onion (or 2/3 shallots)
2 Carrots
White wine 1 glass
Extra virgin olive oil as needed
Sugar a pinch
Salt up to qb
Black pepper to taste

Finely chop the carrot, celery and onion. Put the mixture in a pot with a little olive oil and let it fry. Add the minced meat and brown it for a few minutes. Raise the heat and blend with the white wine and let it evaporate the alcohol completely. Pour the tomato sauce, add the sugar and salt to taste. Fill the empty pass bottle with water and pour it into the pot. Cook the bolognese for about two or three hours on low heat.

This carnival I try again and if they are not satisfied, as they say in economics, I have the competitive advantage of appreciating both tastes and therefore to have generous portions to rely on. Always that they do not eat it. But it will not be like that. Success is assured.

Good lasagna of parmigiana procidana by Gian Luca #cuocodelladomenicaprocida ”

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L'articolo Lasagna of parmigiana procidana proviene da Charme.

Chatter with limoncello and sweetness. And it is also generally Carnival. So for the next one to come, or even now without waiting, why do not you prepare them like that? So in Procida, explained in the historic (recipe that tells a story related to the dish) that has sent Gianluca. Our friend from the island of Arturo has been sending us these missives for a long time. And we publish them that way, as we receive them.

“Do you remember photographic memory? In simple words it is our extraordinary and innate ability to remember through images. It is said that this type of memory is typical of childhood and preadolescence. It disappears in adulthood and reappears, in some cases, in old age. Now I do not know at what stage of life I can place myself. Being an adult should have disappeared, so I prefer to imagine myself still preadolescent. This is because lately, every time I see in a showcase or in some pictures the “chatter”, my mind always makes a precise and always the same path. And this is: chatter – typical dessert – carnival – Marisa (my wife). I answer immediately to the question that makes us your wife?

I started my love story with her at carnival. Sometimes I tried to tell her it was all a joke, but she really does not want to believe me. And then we are still happily together. She, in that carnival, was dressed as Cleopatra and was beautiful. I had unpredictable long hair and I was embarrassingly shy. Today, only the hair is different. But thanks to my bike, a constant in my life, I could seem sure of myself and also, in his opinion, interesting. But it was only the motorcycle’s fault. But let’s come to talk, those to eat. After the carnival party at the legendary “Geotenda” we took my yellow and black Honda Mtx together.

We went for a long ride until dawn. Towards dawn, I wanted to take her for breakfast but no bar was open. Then, a stroke of genius, I thought of taking the talk that my grandmother had prepared the day before. So I improvised a breakfast where the carnival cake took the place of the usual hot croissant. The result was unreal, but I do not go into details. Since then, for us the rumors are only those of grandmother. With them instead of a glass of wine or grappa there is a very yellow shot of limoncello procidano.

And now let’s move on to the recipe of chiacchiere al limoncello di Procida. My grandmother’s recipe. Prepare them with your children if you have. For them it will be a fun game and an indelible memory.

Ingredients the talk with limoncello

 500 g of flour
 2 whole eggs plus 1 yolk
 3 tablespoons of oil
 1 teaspoon of baking powder
 granulated sugar 50 gr
 1 pinch of salt
 vanilla pod or a sachet of vanillin
 a glass of homemade limoncello
 oil for frying
 icing sugar q.b.

Sift the flour into a flour on a pastry board and put the yeast, the eggs, the sugar, the salt, the oil, the limoncello, if you like, the vanilla.

Start mixing with the help of a fork and then working the dough with your hands until it forms a smooth and elastic dough.

Wrap the dough in a transparent film and put it to rest in the refrigerator for about 30 minutes.

After this time, divide the dough into portions of about 150 g and start working with the rolling pin each individually. Several times, up to 2 mm thick.

Let the puff pastry rest for a few minutes and in the meantime bring the oil to a temperature of 150-160 °.

With a scalloped cutting wheel proceed by shaping the rectangles of about 5×10 cm and practicing on each two central cuts, parallel to the long side

Put a large amount of oil in a large pan and heat it. When it is hot, fry the chatter two or three at a time, leaving them a few minutes and turning them halfway through, until they are golden.

Remove them and place them gently on absorbent paper to remove excess grease. Then transfer them to a serving dish and sprinkle with powdered sugar.

Good talk to everyone from #cuocodelladomenica Gian Luca ”

If you liked the chiacchiere alla limoncello di Procida, then you may also like the recipe for spaghetti with lemon pesto. It is at the link: www.charmenapoli.it/sapori/ricetta-spaghetti-al-pesto-di-limoni-italian-recipe-cuisine/

If you want to follow also our Facebook page with news of history, art, culture and events you can find it at the link: https://www.facebook.com/CharmeTuttoilbellodiNapoli/

L'articolo Chiacchiere with Procida limoncello proviene da Charme.

 Rice and cabbage is a main dish of the table only during the winter. Although not all, in every home, they are his great supporters. But if, as in the case of the recipe that our friend Gianluca da Procida sends us, there is a secret to making it superlative, then everything changes. And we publish as we then receive this little history (recipes seasoned by a story, from a memory to which it is linked). In the certainty that, at the tasting, there is then a standing ovation of appreciation from everyone. Big and small.

 “There are dishes that can not be eaten as a child. Among those that just did not like me there was a typical winter dish, rice and cabbage. We say “virz and ris”. And as my grandmother pronounced it, more with eyes than with the voice, it was a work of art. When I lived with her, she often welcomed me with that unmistakable scent on the evening when I returned from work. That of boiled cabbage. He already knew that before starting to study it was “obligatory” to have dinner with her. And maybe even try to drink a nice glass of wine to accompany rice and cabbage, to the detriment of course then the university yield.

Rice and cabbage is a poor dish of our tradition both bell and more in the small island. It is cooked especially in autumn and winter. In fact, with the nocturnal frosts and the intense cold, the cabbage becomes crisp and tasty.

As I said before, as a child I just did not want to eat it. But then over the years, I really enjoyed a marriage of flavors. And for this reason that even today I prepare it the same as Grandma Maria did it. What is certain is that she, as a skilled peasant, knew how to choose the best savoy cabbage and the right moment to catch it. The seedlings grew up in our little house garden, the one she took care of herself. Today, however, I am replenished by my trustworthy fruit vendor and I must say that the result is more than appreciable.

Grandma however had a secret ingredient to prepare rice and savoy cabbage. His secret was the “parmesan rind”. Today it is customary to throw the peel of the cheese as well as to buy the parmesan cheese in an already grated bag. My grandmother instead, and in truth even today even my mother, meticulously kept the precious waste. He knew that it was precisely those that made several dishes tastier.

Let’s go to the preparation of rice and cabbage as you did them. For 4 people.

 Ingredients:

1/2 cabbage cabbage

320 grams of rice (Carnaroli)

extra virgin olive oil

1 shallot

1 garlic clove

100 gr. Tight bacon cut into cubes or strips

Salt to taste.

broth of vegetable broth of at least a liter

to taste: pepper, grated parmesan and pepper

We clean the cabbage well by eliminating the core and cutting it eliminating the outer leaves. Pour extra virgin olive oil into a large pan or casserole. Here we also put the finely chopped shallots together with a clove of garlic in a shirt. If you like garlic instead of a shirt, cut this into small pieces too. Also insert the cut bacon. Leave to flavor and then add the roughly chopped cabbage (if the garlic is poached, remove it before this step). Let it cook for 20 minutes, seasoning with a little salt and the previously prepared vegetable broth. It will be important to cover with a lid and let the cooking go slowly so as to create a sort of tasty broth. In the broth that will be created in a saucepan, add the parmesan skins to pieces and, if necessary, add more vegetable stock. Bring to a boil and reduce the rice. Let it cook until cooked. Check the salting. At the end of cooking, when the fire is off, add a pinch of pepper if you want, and the grated Parmesan in the quantity you prefer.

Serve the rice and steamed cabbage with a nice ladle and you will also appreciate its full aroma. “

If you liked this procidana history, you could also like this one at the link http://www.charmenapoli.it/sapori/ricetta-bruschettone-di-nonna-maria-da-procida-passione-di-famiglia-italian- recipe /

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L'articolo Rice And Cabbage. Here is the secret of grandma proviene da Charme.

Fiordilatte on lemon leaves, the protagonists of what we publish today. We receive and report that tel.

“When I was little, in the summer, instead of going to the beach, I preferred to spend a few days in my grandfather’s garden. Li, I was with my cousins. Perhaps the choice I made was dictated by the good fortune of living in an island. I have therefore always had the sea and the beach available all year round. So I could enjoy their beauty even far from the busiest and less hot months. The garden of his grandfather “Puppiniedd ‘Fiorino” was for us a real source of games, traditions and the desire to discover. We were curious to understand how the fruits of the earth were born, which we then saw as protagonists of family tables.

One of the occasions that united us all, but really all, was the harvest. Cousins, uncles, grandparents, friends and parents organized themselves to make sure that those days were hard work, but done in joy. And so everyone gave his contribution.

I remember one year in particular where in addition to the majority of the family there was also a doctor who came from Naples. He was a great friend of his grandfather, and when he could, he participated in the harvest. His goal was to learn how to make wine. He wanted to secure a good supply made with his hands for the whole year, until the next harvest. What was more beautiful for us kids, were the lunches organized in the garden where everyone prepared his specialty. The friend of the grandfather, the doctor, that year I said before, had brought with him a special package. So he wanted all the children around him before opening it. It was the famous superlative Fiordilatte of Agerola. Even the package that held it was fantastic.

Made of wicker and full of straw and leaves to keep it cool during transport. When the grandmother saw the Fiordilatte she immediately invited us to collect lemon leaves. We recommend that it should be the younger ones and keep it though. The older ones, on the other hand, were given the task of lighting an embers with the dried lemon branches. Finally, the mothers prepared some bundles of leaves and fiordilatte closed with string. Once the embers were prepared and waiting for the fire to be low at the right point, each of those present grilled their bundle. Grilled it was immediately passed to the table for a round of oil and a pinch of salt and oregano. The result was fantastic and even today I remember the taste.

During this holiday season, I received a gift from a friend of mine, very similar to that of Fiordilatte. Di Vico Equense for accuracy. And the memory immediately returned to that past day. Now the scene of that experience for the Fiordilatte on lemon leaves, would have been the kitchen of my house. The process at home, and not in the garden is a bit ‘different but the result I assure you is just as fantastic.

So I recovered all the terracotta terrines I had in the house and inside I laid the fresh leaves of the lemon in my garden. I cut the fiordilatte into slices and I flavored it with very little oil and oregano. In the hot oven I made them stay for the time necessary to melt the contents of the leaves and I served them hot. Each seasoned them with a round of extra-virgin olive oil, a pinch of salt and a pinch of black pepper. My friend has not tasted them, but I hope that next year he will repeat his beautiful present. If you accompany it with a nice slice of country bread and beautiful red wine, bingo! ”

If you liked this little filigree of the Fiordilatte on lemon leaves and you want to read another one always procida, we suggest this: www.charmenapoli.it/sapori/ricette/scugnizzi-fritti-pomodorini-rucola/

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L'articolo Fiordilatte on lemon leaves. Bis of special aromas and flavors proviene da Charme.

Scugnizzi fried tomatoes and rocket this time the protagonists. Let’s see what occasion he prepared them and how he cooked them. We report tel that received.

“Many here in Procida know my passion for cooking. So it happens when I’m around the streets of my little island that some friends ask me to organize a dinner. An excuse to be together and try, invent some new recipe. This year, during the Christmas holidays, I had the honor of having a kitchen of a restaurant entirely at my disposal. It happened that while we were having dinner with the owner of the restaurant, the idea was born to celebrate the New Year together. And right in its structure because closed until the following day. And guess who unanimously elected cook of the evening? And yes, just me. It was a fantastic experience. In the years after having cooked on the beach, on a sailing boat and on some private yachts, this one of the restaurant’s cooking was the icing on the cake.

The main dishes were simple and traditional, trying to please everyone’s tastes. But I have lent a special eye to the little ones. I’ll explain how. While I was starting to prepare appetizers, my daughter’s pest with her other friends of the evening came into the kitchen. And he asks me with the cunning face of the best occasions: “Dad, since we are in a pizzeria, how about preparing the rascals?”. At that precise moment a chorus of screams started, and I say screams, support and approval of the little guests incited by the skilful “Masaniella”. And as you understand, I immediately capitulated. They literally melted me, or as my wife says “made stupid”. So, even though I was in the kitchen for a few hours now I have fulfilled the desire of small pests.

I knew that the loaves for the pizzas that would be served at the local for the day dop, or were already ready. Those made with sourdough and slow leavening, as I do at home. So I just had to roll them out and cut them into strips. Then with the professional fryer and everything available, it was a breeze to please the hungry “belvette”. The result, however, was that even the big ones liked it. So much so that I had to go back to the kitchen for a unanimous encore. But this only made me happy. Happy with them, happy too. .

For the preparation of fried sponges with tomatoes and rocket, it’s still very simple. Just prepare a light pizza dough. I do so.

Take 1 kg of flour. If you do not have sourdough, melt a very small piece of yeast (2/4 gr) in a bowl with water at room temperature. Add it to the flour and start kneading. Now add a pinch of salt and half a coffee cup of extra virgin olive oil. Continue to knead until a smooth and homogeneous dough is obtained. Form the dough with a ball and let it rise for about 12/14 hours. Taking care to cover the container with plastic for food or with heavy dishcloths. Once the dough has risen, take the dough and divide it into many sticks or strips of different shapes. About ten centimeters wide. Fry the pizza sticks in a pan with the hot oil (even peanuts if you want). Raise the scugnizzi with a skimmer. Then place them on a plate lined with absorbent paper and salt. Prepare an arugula salad and 4-part cherry tomatoes in another bowl. Season with oil and salt. Cover the fried pizza with this salad. At the end, add flakes of parmesan or pieces of cheese and serve when everything is still hot. This is the savory version, but if you want, try the sweet one, substituting the salad and cheese of the great nutella and veiled sugar.

Greetings from the homegrown cook proclaim Gian Luca. ”

If you liked this historique of fried scugnizzi tomatoes and rocket and you want to read another one always procida, we suggest this: http://www.charmenapoli.it/sapori/ricetta-spaghetti-al-pesto-di-limoni-italian -recipe-cuisine /

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L'articolo Fried scugnizzi tomatoes and rocket. From Procida simple flavors proviene da Charme.

The recipe of spaghetti alla chiummenzana has its roots in Capri where as a land sauce with simple and familiar flavors, has its long history. The origin of the term “chiummenzana” comes from the Italian crew, but a special crew though. Closure, in fact, was that part of the crew that was on the ground waiting for boarding. And the ingredients that make up this particular dish are all terrain and only if you were on the mainland you could get fresh fresh.

So waiting to take the sea, it seems that some of these sailors or fishermen had used the habit of preparing this specialty, the spaghetti at the closure. Translated should be “in the way of fishermen”. Obviously with this sugo there are so many pasta that can be seasoned out of spaghetti like bucatini and in other cases also paccheri and ravioli capresi.

Ingredients for 4 people. 400 gr of spaghetti drawn to the bronze. 400 gr fresh tomatoes preferably from San Marzano. 100 gr of black olives from Gaeta. 1 glass of evo oil. 2 cloves of garlic of mountain. 50 gr of capers. 1 dry chili pepper. 1 tablespoon of oregano. A parsley bundle. Black pepper in grains.

Preparation of spaghetti on chiummenzana.

In a small, low pan, with the bottom full of Evo oil, fry the finely chopped garlic cloves if you want to leave them in the sauce. Alternatively, crush them with the palm of your hand and bruise them, eliminate them. Along with the garlic you will also have the chopped chili pepper. Add garlic immediately to the drizzled olives cut into chunks and dried capers under running water. Take a maximum of one minute to avoid burning the garlic if you have left it in the sauce, and add tom tomatoes tomatoes.

If you bought them in a box, you will sprinkle them with your hands before transferring them to platters. If you bought them fresh instead, cut them before in pieces. Now add the oregano. Do not just dry the sauce, it should not be dense. Cook the dough on the tooth, finish cooking in the saucepan and shortly before finishing, add finely chopped parsley.

A sprinkled black pepper in crushed grains closes the plate if you like the strong. If that is not enough, the chili is already in place.

L'articolo From Capri here is the recipe of spaghetti on chiummenzana proviene da Charme.