I peperoni imbottiti alla napoletana (Neapolitan-style stuffed peppers)

“Blessed be the stuffed peppers! what a clever thing they are!…What are they made of? Not much: peppers, bread, a couple of aubergines cooked ‘fungitiello‘ style (i.e. deep fried),  a handful of capers and Gaeta black olives, some anchovies and, let’s not forget, a pinch of oregano and parsley, a clove of garlic and few bits of tomatoes. And from these humble ingredients, a masterpiece is born: one of those dishes that makes your mouth water just thinking about them. Continue reading

Cavolfiori al pomodoro alla napoletana (Cauliflower with tomatoes, from Naples)

 

 

 

 

 

 

 

 

 

A basic and yet rewarding dish from Naples, almost embarrassing in its simplicity. It comes from the splendid La Cucina Napoletana, the book that is considered the bible of Neapolitan cooking, written by Mrs Jeanne Carola Francesconi in 1965 – if you read Italian, you must get it.

I long resisted cooking this, as it always did sound too elementary. Can cauliflower florets cooked with tomatoes  be only few notches way from boring? Continue reading