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Proposal indecent! |
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Region Campania |
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| Vermicelli pizzaiola style |
Cooking time: about 20 minutes
Ingredients, amounts for 4 people:
garlic: 1 clove
olive oil:
oregano:
pepper:
ripe tomatoes: 15 oz
salt:
very thin spaghetti pasta: 14 oz |
| Sauté the clove of garlic for a moment in a little oil and then add the skinned and broken up tomatoes, salt and pepper. Cook for 20 minutes. In the meantime, cook the vermicelli and drain them while still al dente. Dress them with the sauce and sprinkle with oregano. Mix and serve. |
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| Sirloin steak pizzaiola style |
Cooking time: about 40 minutes
Ingredients, amounts for 4 people:
garlic: 3 cloves
cut of beef ribsteak: 2
olive oil:
oregano:
pepper:
ripe tomatoes: 1 lb 9 oz
salt: |
| Beat the steaks with a meat hammer (they should weigh a total of 900 g (2 lbs)), then season them with salt and pepper. Pour a glass of oil into a large saucepan, put in the meat and cook over high heat, browning it on both sides. Then sprinkle it with finely chopped garlic and with the tomatoes cut into strips and deseeded. Season the meat with oregano, salt and pepper. Cover the saucepan and continue cooking over low heat until the tomatoes have cooked down to a sauce. Arrange the meat on a serving plate and pour the sauce over it. Then serve. |
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| Ischia style Rabbit |
Cooking time: about 1 hour and 15 minutes
Ingredients, amounts for 4 people:
basil: 4 leaves
rabbit: 1
olive oil:
pepper:
ripe tomatoes: 11 oz
rosemary: 1 small branch
salt:
white wine: 1 glass |
| Cut the rabbit into pieces. Pour the oil into a saucepan and brown the pieces of rabbit; when they have taken on a good colour, add the broken up tomatoes, the rosemary, the basil leaves, the wine, salt and pepper. When the wine has evaporated, add a glass of hot water, cover the saucepan and cook over moderate heat for about one hour. Then serve. |
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| Stuffed Crepes |
Cooking time: 40 minutes
Ingredients, amounts for 4 people:
butter:
white flour: 3 oz
milk: 1 glass
'mozzarella' cheese: 1
olive oil:
purée of tomatoes:
pepper:
parsley: 1 sprig
'ricotta' (type of cottage cheese): 4 oz
salt:
eggs: 4 |
| In a mixing bowl, combine the flour with the milk, add the eggs, 2 tablespoons of Parmesan, salt and pepper. Beat the mixture well. Heat the frying pan and only just cover the bottom with oil; pour in about 2 tablespoons of the previously prepared mixture and cook the crepe on both sides, remove it and cook a second, and so on until the mixture is finished. Put the ricotta into a mixing bowl, add the diced mozzarella, one tablespoon of Parmesan and the finely chopped parsley and mix together well. Fill the crepes with this mixture, rolling them into sausage shapes. Grease an oven dish with butter, place the crepes in it and pour over the tomato sauce and a little oil. Season with salt and put into the oven heated to 180° C/350° F/Gas Mark 4 for about twenty minutes and serve as soon as they are ready. |
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| Fusilli pasta Vesuviana style |
Cooking time: 15 minutes
Ingredients, amounts for 4 people:
grated Pecorino cheese:
'fusilli'( spiral shaped pasta): 14 oz
'mozzarella' cheese: 1
olive oil:
oregano:
pepper:
ripe tomatoes: 14 oz
salt: |
| Heat a saucepan of salted water and, when it comes to the boil, throw in the pasta. Pour the oil into a casserole dish, add the skinned and diced tomatoes, the sliced mozzarella, the cheese, the salt and pepper and a sprinkle of oregano and cook until the pasta is ready. Drain the fusilli while still al dente and dress them with the prepared sauce, mix well and transfer all of the pasta into an oven dish; transfer to heat through in the pre-heated oven for five minutes. Serve immediately. |
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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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| 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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| Aubergines in a spicy sauce |
Cooking time: about 20 minutes
Ingredients, amounts for 4 people:
salted anchovies: 2
vinegar:
aubergine: 4
oregano: 1 tablespoon
red chilli pepper: 1
parsley:
salt: |
| Remove the stalk from the aubergines and them cut them sideways into 4 long slices. Then boil them in boiling salted water, drain them when they are ‘al dente’ and immerse them in cold water. Drain them once again and then put them on a cloth to dry. Put the cloves of garlic into the mortar along with the boned and washed anchovies, the finely chopped parsley, the chilli pepper cut into small pieces and the oregano. Crush these ingredients well and then dilute them with enough vinegar to obtain a sauce of normal thickness. Taste, and add salt if necessary. Pour the sauce over the aubergines arranged in a plate and leave them to take on flavour for a few hours 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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| Spaghetti alla puttanesca style |
Cooking time: 15 minutes
Ingredients, amounts for 4 people:
salted anchovies: 4
garlic: 1 clove
capers: 1 tablespoon
olive oil:
black olives: 3 ½ oz
red chilli pepper:
ripe tomatoes: 1 lb 2 oz
salt:
'spaghetti' (long, thin dried pasta): 14 oz |
| Wash and bone the anchovies. Put the oil into a casserole dish with the garlic and the chilli pepper cut into small pieces. Sauté, and when the garlic is golden, add the anchovies and crush them with a fork. Add the skinned and diced tomatoes, the stoned olives and the capers and cook for about ten minutes. In the meantime, cook the spaghetti in boiling, salted water and, when they are cooked al dente, drain them and dress with the prepared sauce. |
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