{"id":15450,"date":"2016-03-18T10:25:04","date_gmt":"2016-03-18T09:25:04","guid":{"rendered":"http:\/\/www.charmenapoli.it\/?p=15450"},"modified":"2016-03-18T10:31:24","modified_gmt":"2016-03-18T09:31:24","slug":"ricette-cucina-napoletana-bucatini-alla-caporalessa","status":"publish","type":"post","link":"https:\/\/www.charmenapoli.it\/en\/sapori\/ricette-cucina-napoletana-bucatini-alla-caporalessa\/","title":{"rendered":"From Positano with love. Bucatini Caporala"},"content":{"rendered":"

And you. Born near the sea, but without an ingredient of salted water. Are very close to the typical dishes of the Land of Trinacria, but these have a plus with the DOP Campania, mozzarella or provolone. Quick and easy to prepare if you have any invited suddenly. Play it safe. They will ask for an encore.<\/p>\n

Ingredients for 4 people<\/p>\n

400 grams of bucatini; 500 gr cherry tomatoes; 2 medium-sized eggplants; 350 g smoked cheese or mozzarella (preferably Agerola); 150 gr black olives from Gaeta; a handful of capers; 50 g grated Parmesan cheese; basil leaves; breadcrumbs; oil; salt<\/p>\n

Making of recipe<\/p>\n

Cut into pieces two eggplants after being washed and dried thoroughly. Put them to fry in olive oil. Drain and let it dry a little ‘oil. In another pot, with a little ‘oil, prepare the sauce with chopped tomatoes having taken care of first, fry a minute capers and black olives, pitted and cut into small pieces. Fifteen minutes maximum cooking for everyone. Meanwhile, you put cooked pasta. Al dente and add to the sauce by mixing together with eggplant and provolone, cut into cubes. Place in a baking dish sprinkled on the bottom with a little ‘sauce. And off in the oven at 180-200 degrees for about twenty minutes or half an hour with a sprinkling of bread crumbs and Parmesan cheese over. Bon appetite.<\/p>","protected":false},"excerpt":{"rendered":"

And you. Born near the sea, but without an ingredient of salted water. Are very close to the typical dishes of the Land of Trinacria, but these have a plus with the DOP Campania, mozzarella or provolone. Quick and easy to prepare if you have any invited suddenly. Play it safe. They will ask for […]<\/p>\n","protected":false},"author":6,"featured_media":24431,"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":[1867,12],"tags":[5163,5166,5165,5162,5164],"class_list":["post-15450","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-sapori","tag-bucatini-alla-caporalessa","tag-provola-di-agerola","tag-ricetta-bucatini-olive-capperi","tag-ricetta-cucina-napoletana-bucatini","tag-ricetta-positano"],"yoast_head":"\nFrom Positano with love. Bucatini Caporala - Charme<\/title>\n<meta name=\"description\" content=\"[:it]Da Positano con amore. Bucatini alla Caporalessa [:en]From Positano with love. 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