Crostata di riso di Jeanne Caròla Francesconi (Jeanne Caròla Francesconi’s baked tomato rice with mozzarella – a Neapolitan speciality)

~ stefano arturi ~ 17 Comments

Jeanne Caròla Francesconi (1903-1995) is the doyenne of Neapolitan cookery and the author of the seminal La Cucina Napoletana(1965). Here, an informative article about signora Francesconi. 
From that book, I cooked this excellent rice dish. Plain boiled rice is dressed with a basil tomato sauce, butter and parmesan, then poured in a cake tin, with a mozzarella and extra tomato sauce layer in the middle and baked. The contrast between the deliciously crisp outside and the cheesy soft inside is just wonderful.
Straightforward cooking, delicious eating.

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Tiramisù alle fragole con pistokeddos and alchermes (strawberry tiramisù with Sardinian pistokeddos sponge biscuits and alchermes liqueur)

~ stefano arturi ~ 10 Comments
Strawberry tiramisu

Tiramisù is one of my (and the world’s) favourite desserts. The combination of savoiardi (sponge biscuits), luscious mascarpone cream and bitter coffee and cocoa powder is a winner. It is quick to make and its ingredients are easily available (also outside Italy). What’s not to like?

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Chiacchiere di carnevale – Carnival pastries

~ stefano arturi ~ 12 Comments

chiacchiere
chiacchiere

It is Carnevale right now and most Italians would not pass the opportunity to munch on the delectable seasonal deep fried pastries called chiacchiere (pronounced kiah-kihe-reh). They are crisp, not overly sweet, feather light and shatter as soon as you pop one in your mouth. They are insubstantial and irresistible, at any time of the day.  Continue reading “Chiacchiere di carnevale – Carnival pastries” →

Sugo di pomodoro con alloro e cannella (tomato sauce with bay leaves and cinnamon)

~ stefano arturi ~ 17 Comments

A few days ago, I helped a friend to clear his garden after the previous day’s severe pollarding that followed a storm which had toppled one of the trees. At first, I did not pay much attention to those thick branches that carpeted the grounds; then I picked up one of them, scrunched a couple of leaves and my nostrils were hit by the unmistakable, wonderful perfume of bay: lemony and with hints of nutmeg and pine.

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Hazelnut ragù (ragù di nocciole)

~ stefano arturi ~ 9 Comments
ragu' di nocciole

An unusual recipe where toasted hazelnuts replace minced meat. I discovered this idea online, but there is not much information about it – I suspect this is a relatively modern recipe.
The chopped hazelnuts lose their crunchiness, and, with the support of tomatoes, dried ceps, spices and red wine, become a deeply flavoured sauce, as satisfying as a conventional meat ragu’. 
This really is a sumptuous condiment for pasta and polenta, which happens to be vegan.  

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