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Region Campania |
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| Sartù rice |
Cooking time: about 2 hours
Ingredients, amounts for 4 people:
broth/stock: 2 pints
butter: 2 ½ oz
ground/minced beef: 7 oz
onion: 1
flour: 1 oz
chicken livers: 3 ½ oz
Parmesan cheese: 3 ½ oz
dried mushrooms: 1 oz
prosciutto fat: 2 oz
milk: 1 pint
soft inside of bread after crust has been removed/breadcrumbs: 6 ½ oz
'mozzarella' cheese: 5 oz
nutmeg:
breadcrumbs: 2 ½ oz
pepper:
ripe tomatoes: 1 lb 12 ½ oz
rice: 12 oz
salt:
sausage: 3 ½ oz
rendered pork fat/lard: 3 oz
eggs: 3 |
| Break up the tomatoes after have skinned them and removed their seeds, and put the pulp into a mixing bowl. Put the crustless white bread to soak in ½ litre (1 pint) of milk. Put the mushrooms into warm water for 15 minutes, wash them and squeeze them out well and then cut into small pieces. Slice the chicken livers. Sauté the finely chopped prosciutto fat and onion in a casserole dish, add the tomato pulp and season with salt and pepper. Cover and cook for 30 minutes. After this time, transfer two thirds of the tomato sauce to a saucepan and bring to the boil. Add the rice, stir, allow to take on flavour for a few seconds and then add ½ litre (1 pint)of broth. Cook for about 15 minutes adding more broth, little by little, as required. Remove the rice from the heat when it is three quarters cooked and stir in 2 beaten eggs diluted in one tablespoon of broth. Sprinkle the rice with grated Parmesan, put it on a serving plate, spread it out and allow it to cool. In a mixing bowl, mix together the minced beef, the well squeezed-out white crustless bread, 1 tablespoon of lard, one pinch of grated nutmeg and season with salt and pepper. Amalgamate all the ingredients. Form the mixture into small balls about the size of hazelnuts, flour them and fry them in the smoking hot lard. Sauté the mushrooms in a little lard in a small saucepan, add the peeled sausage cut into pieces and the sliced chicken livers. Cook for 15 minutes, then put the remaining tomato into a casserole dish, bring to the boil over a low heat and add the chicken livers, mushrooms, the pieces of sausage and the meatballs. Allow to take on flavour for 15 minutes. Grease a mould with the lard, sprinkle with the breadcrumbs, wet with beaten egg so that the bread is soaked, and repeat the operation for a second time. The result should be a fairly thick crust. Pour in the rice, pushing it up against the sides of the mould and leaving an open space in the middle; fill this space with the ragù meat sauce and the sliced mozzarella. Cover with more rice so as to form a kind of lid. Even over the surface and cover it twice with breadcrumbs and melted butter. Put in the oven preheated to 200° C/400° F/Gas Mark 6 for 20 minutes and remove when the surface has browned. Leave to cool for a few minutes and then upturn the mould onto a serving plate. Serve immediately. |
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| Courgettes a scapece style |
Cooking time: 15 minutes
Ingredients, amounts for 4 people:
vinegar:
garlic: 2 cloves
mint leaves:
olive oil:
salt:
courgettes: 6 |
| After having trimmed and washed the courgettes, cut them into slices and dry them in a warm place. Fry the courgettes in hot oil, turning them until they brown. Then drain them and put them into a deep plate. Add the finely chopped mint leaves and the cloves of garlic. Season with salt and plenty of vinegar, almost covering them. Cover the dish with the courgettes and keep in a cool place before serving. |
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| Neapolitan Pastiera |
Cooking time: about 2 and a half hours
Ingredients, amounts for 8 people:
orange-flower water: 1 small bottle
candied orange peel: 2 oz
cinnamon powder:
candied citron peel: 2 oz
flour: 11 oz
wheat: 8 oz
milk: 1 pint
lemon: 1
'ricotta' (type of cottage cheese): 1 lb 2 oz
salt:
rendered pork fat/lard: 5 oz
egg yolk: 9
sugar: 12 oz |
| Soak the wheat in water for four days, then drain it into a casserole dish, cover once again with water and simmer for about one hour. In the meantime, prepare the pastry: on the pastry board, mix together the flour with 150 g (5 oz) of sugar, the lard, three egg yolks and a pinch of salt. Knead the pastry just until it is smooth and evenly mixed and then leave it aside in the fridge for one hour. Prepare the filling: drain the wheat from its cooking water, replace it in the casserole dish, pour the milk over it and add two pieces of lemon zest, a pinch of cinnamon, one tablespoon of sugar and a pinch of salt. Cook over a moderate heat until the milk has been completely reduced. Remove from the heat and allow to cool, taking out the pieces of lemon zest. In a mixing bowl, place the sieved ricotta, 200 g (7 oz) of sugar, the grated rind, the diced candied fruit, a pinch of cinnamon and the orange flower water and mix all together well. Then add, one at a time, the 6 egg yolks, stirring well. Add the wheat and four stiffly whisked egg whites. Roll out the pastry into a sheet a few millimetres thick and cut out a disc of about 30 cm (12”) in diameter with which to line the pie tin which you have previously greased with the lard. Pour in the filling mixture. Roll out the leftover pastry and cut out some strips; arrange them, crossing over each other in a grid-like design, on top of the filling mixture and cook the pastiera in the oven preheated to 180° C/350° F/Gas Mark 4 for about one and a half hours. Allow it to cool and sprinkle with icing sugar. |
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| Fisherman's spaghetti |
Cooking time: 20 minutes
Ingredients, amounts for 4 people:
garlic: 3 cloves
mussels: 14 oz
shrimps: 14 oz
olive oil:
chilli pepper:
baby octopi: 14 oz
ripe tomatoes: 1 lb 2 oz
'spaghetti' (long, thin dried pasta): 14 oz
clams: 14 oz |
| Put the mussels and the clams in a covered pan without water over a high heat so that they open up; remove the shellfish from their shells, leaving a few, though, to use for decoration. Scald the shrimps and the octopuses separately for a few minutes; then peel the shrimps and cut the octopuses into small pieces. Put the cloves of garlic and the broken up chilli pepper into a large frying pan with the oil. When the garlic has coloured a little, add the skinned, chopped and broken up tomatoes and cook for about fifteen minutes; at this point, add the fish, adjust for salt and cook for another five minutes. Cook the spaghetti in plenty of salted water; drain them while still al dente and dress with the prepared sauce, garnishing with the whole shellfish left to one side. Serve immediately. |
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| Neapolitan canapès |
Cooking time: 10 minutes
Ingredients, amounts for 4 people:
butter:
anchovy fillets: 16
'mozzarella' cheese: 2
olive oil:
oregano:
home-made type bread: 8 slices
pepper:
ripe tomatoes: 2
salt: |
| Wash the tomatoes, peel them and cut into strips. Cut the slices of bread in half and spread them with butter. On each buttered slice, place a slice of mozzarella, a little tomato, an anchovy fillet, salt, pepper, a pinch of oregano and a thread of oil. Grease an oven dish with butter, arrange the slices of bread in it and put into the oven preheated to 180° C/350° F/Gas Mark 4 for about 10 minutes. Serve hot. |
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| Spaghetti with clams |
Cooking time: about 25 minutes
Ingredients, amounts for 4 people:
garlic:
olive oil:
pepper:
ripe tomatoes: 1 lb 2 oz
parsley:
salt:
'spaghetti' (long, thin dried pasta): 12 oz
clams: 2 lbs 4 oz |
| Clean the clams under running water and then put them into a frying pan with a ladleful of water. Put the pan over heat, allowing the shells to open up as they warm through: as the shells open up, remove them from the heat and delicately remove the shellfish from its shell. Put these shellfish into a bowl and throw away the shells. Then filter the clams’ cooking water through a fine sieve and keep to one side. Purée the tomatoes. Sauté a clove of garlic in the oil and, when golden, remove it, add the tomato purée and the clams’ cooking water, pouring in slowly. Cook slowly, allowing the sauce to thicken. Boil the spaghetti and drain while still al dente. Shortly before removing the sauce from the heat, add the shellfish and some parsley, cook for 1 minute and then dress the pasta. Season with pepper and serve. |
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| Sautéed clams |
Cooking time: 10 minutes maximum
Ingredients, amounts for 4 people:
garlic: 1 clove
olive oil:
pepper:
parsley: 1 sprig
clams: 3 lbs 6 oz |
| Put the clams into a bowl of slightly salted water and leave for about one hour in order to clean them of any sand. In a large frying pan, sauté the garlic in the oil and when it has taken on a good colour, add the clams and season with pepper. Allow the shells to open up, and throw out any which remain closed. Remove the clams with a slotted spoon and filter the broth through a thin cloth. Replace the broth in the frying pan, add the clams and the finely chopped parsley, stir, cook for a few more minutes and then serve. |
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| Calzone type of pizza |
Cooking time: about 35 minutes
Ingredients, amounts for 4 people:
grated Parmesan cheese:
'mozzarella' cheese: 3 ½ oz
bread dough: 1 lb 5 oz
'ricotta' (type of cottage cheese): 7 oz
salami: 3 ½ oz
salt:
eggs: 1 |
| Pass the ricotta through a sieve and put it into a bowl; add the egg, a pinch of salt, a handful of Parmesan cheese, the diced mozzarella and the salami (or ham) cut into small pieces. Roll out the dough into a round sheet about ½ cm (1/4 inch) thick. Distribute the previously prepared mixture over half of the dough and fold the remaining dough over towards the centre, lining up the edges and pressing them down to prevent the filling from coming out. Put the calzone onto a baking tray and put into the oven heated to 200° C/400° F/Gas Mark 6 for about half an hour. |
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| Lemon cake |
Cooking time: one and a half hours
Ingredients, amounts for 8 people:
water: 1 glass
egg whites: 6
melted butter: 5 oz
flour: 14 oz
milk: 1 glass
baking powder/powdered yeast: 1 or 2 packets
lemon: 1 large
grated lemon peel:
lemon juice: 2 glasses
sugar: 1 lb 5 oz
icing sugar/powdered sugar: |
| In a mixing bowl, mix together the flour, 200 g (7 oz) of sugar, the grated lemon rind, its juice, the melted butter and the milk. Separately, whisk up the egg whites until they form peaks. Add the yeast mixed with a little milk and fold in the whisked egg whites. Pour the mixture into a round cake tin with a hole in the middle (about 35 cm – 14” - in diameter) which has previously been greased with butter and floured. Put into the preheated oven (about 180° C/350° F/Gas Mark 4) for about 45 minutes. In the meantime, prepare the lemon syrup: boil 2 glasses of lemon juice and 1 glass of water for 10 minutes with 400 g (14 oz) of sugar and the grated rind of 1 lemon. After this time, remove from the heat and filter. Remove the boiling hot cake from the oven, take it out of its cake tin, sprinkle it with icing sugar and brush it over with the hot syrup. Allow it cool and serve when the cake has absorbed all of the syrup. |
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| Pork roulades |
Cooking time: about 1 hour and 45 minutes
Ingredients, amounts for 4 people:
salted capers: 2 oz
pork loin: 8 slices
olive oil:
breadcrumbs:
red chilli pepper:
pine-nuts: 1 oz
cured ham: 3 ½ oz
salt:
tomato sauce:
rendered pork fat/lard:
raisins: 2 oz |
| Soak the raisins in warm water to soften them. Beat the slices of meat with the meat pounder to flatten them. Chop finely the prosciutto, the well washed capers, the squeezed raisins and the pine nuts. Put the finely chopped mixture into a bowl, add a tablespoon of breadcrumbs, mix well and distribute the resulting mixture onto the slices of meat; roll up each slice and close with a toothpick. Put a little lard and a little oil into a frying pan and, as soon as they start to fry, add the roulades and allow them to brown all over. Once they are well browned, wet them with a glass of warm water and the diluted tomato sauce, adjust for salt and add the finely chopped chilli pepper. Cook, covered, over low heat for about an hour and a half. If the cooking liquid reduces too much, add a little hot water or broth. Serve the roulades covered in their cooking juices. |
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