<\/p>\n
It’s not really summer without the sea on the table: the smell of clams, a tasty impepata di cozze<\/i>, among dives, swims and suntan, relaxed on a terrace or under the moon. That’s the best recipe to enjoy summer days. So let’s discover the most popular dishes in Campania during July and August!<\/p>\n
We can begin with her majesty the bass, a fish typical of Mediterranean coasts, with tender white meat. It can be cooked on the barbecue, baked in foil, but the best way is all\u2019acqua pazza<\/i> (crazy water). It is said that this tasty recipe has been created in Ponza and then arrived in Capri, where the famous actor Tot\u00f2 made it a legend. Allow the bass to cook for few minutes, and then add a clove of garlic, some piennolo<\/i> tomatoes, chilli, and parsley. Tasty!<\/p>\n
Let’s move toward shellfish, the right ingredient for 1001 satisfying recipes. They give their best with spaghetti, paccheri<\/i> or as horsd’oeuvre<\/i>. Cozze <\/i>(mussels), vongole <\/i>(clams), lupini<\/i>, fasolari<\/i>, cannolicchi <\/i>(razor-clams), maruzzielli<\/i>: they can be eaten fried, boiled, or raw with just a squeeze of lemon. Don’t know where to start from? Oysters, of course! Ancient Romans cultivated them on Campi Flegrei coasts. Today they triumph in many Terra Felix recipes: raw with lemon and pepper, or au gratin<\/i> with anchovies and capers. Oysters are delicious in any way![charme-gallery]<\/p>\n
Then there are vongole <\/i>(clams), a Neapolitan term deriving from vulgar Latin conch\u016dla<\/i> (shell). In Naples these pearls of taste have found their glory: with or without tomato. Indeed, some people prefer vermicelli with a sauce made with vongole<\/i> and fresh tomatoes, others with just olive oil, vongole<\/i>, a clove of garlic, and a little bit of chilli. Their \u201cpoor cousins\u201d are called lupini<\/i>, and they are better prepared saut\u00e9ed in a pan with garlic, olive oil and tomatoes and mixed with spaghetti, scialatielli<\/i> or linguine. What a delicacy!<\/p>\n
Mussels are another stronghold of made in Campania. Cozza<\/i> is the popular name given to mytilus, a bivalve mollusc diffused in the waters of the Gulf. Low-fat and rich in iron, cozza<\/i> needs to be consumed well cooked for hygienic reasons (it filters the water to get nourishment), for example in impepata<\/i>, soups or with pasta.<\/p>\n
Another must of Neapolitan cuisine is cannolicchio<\/i> (razor-clam): try it in horsd’oeuvre<\/i> with garlic, chilli, parsley, and olive oil, otherwise grilled or au gratin<\/i> with a mix of vinegar, parsley, olive oil and breadcrumbs.<\/p>\n
And what about anchovies indorate e fritte <\/i>(golden and fried)? Anchovies are really healthy, thanks to the high values of Omega3. Indorate<\/i>, golden, <\/i>like the colour they assume because they are dipped in egg, then in flour and lastly fried. Simply fabulous. Like colatura di alici<\/i>, a typical produce of Cetara, in the Amalfi Coast: a liquid amber-coloured sauce traditionally produced leaving anchovies in water and salt. A process probably connected to Garum<\/i>, a seasoning used by the ancient Romans. Colatura di alici <\/i>is used to give more flavour to fish or vegetables dishes, spaghetti, linguine and tagliatelle<\/i>. Prepare a well minced mix of parsley, garlic, tomato, and chilli. Add it to cooked unsalted pasta, and use one spoon of colatura di alici <\/i>per person, and a little bit of olive oil: extraordinary.[charme-gallery]<\/p>\n
Another fresh and genuine horsd’oeuvre<\/i> who is worth a try with a piece of freshly baked bread is alici marinate <\/i>(marinated anchovies), left for a couple of hours or more in a mix of vinegar and lemon.<\/p>\n
And then a typical dish of Amalfi Coast: spaghetti with sepia, the black gold used by the chefs to season their masterpieces. A succulent dish with a peculiar aspect, so tasty and delicate. Like gnocchi<\/i> with courgettes and mussels, maccheroni<\/i> with swordfish, mussels omelette, risotto alla pescatora<\/i> (with mixed shellfish, squids and tomatoes), and linguine with lobster, prawns, shellfish, and squids. And what about mixed fried fish, with prawns, tattlers, squids and small fishes? And polipo<\/i> (octopus)? Prepare it all\u2019insalata<\/i>, a light and tasty horsd’oeuvre<\/i>, with olive oil and lemon, or with a spicy sauce for strozzapreti<\/i> and spaghetti.<\/p>\n
Do not forget to accompany fish with white wine, possibly a good Falanghina<\/i> from Campania. With so many options the sea of Naples has no rivals on the table!<\/p>\n
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It’s not really summer without the sea on the table: the smell of clams, a tasty impepata di cozze, among dives, swims and suntan, relaxed on a terrace or under the moon. That’s the best recipe to enjoy summer days. So let’s discover the most popular dishes in Campania during July and August! We can […]<\/p>\n","protected":false},"author":6,"featured_media":14838,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[12],"tags":[4708,4709,1205,4712,4710,1971,4714,4717,4713,4716,4715,4711,4707,1214],"class_list":["post-14827","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sapori","tag-alici-indorate-e-fritte","tag-alici-marinate","tag-cannolicchi","tag-cozze-gratin","tag-frittura-di-pesce","tag-impepata-di-cozze","tag-linguine-frutti-di-mare","tag-nero-di-seppia","tag-ostriche-al-forno","tag-risotto-pescatora","tag-saute","tag-spaghetti-vongole-veraci","tag-spigola-allacqua-pazza","tag-zuppa-di-cozze"],"yoast_head":"\n