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

La mia quasi ricotta (almost ricotta)

 

Ricotta is for me strongly associated with Easter and Spring cooking in general: it plays a crucial roles in beloved seasonal dishes, from Ligurian Torta Pasqualina (when the original, more appropriate Ligurian cheese prescinseua cannot be found outside Liguria – that is always!), to Neapolitan ricotta and wheat tart, called pastiera, spinach or nettle ravioli and the endless sweet or savoury cakes and pies that can be found all over Italy at this time of the year, pizza rustica, fiadone abruzzese, pizza di ricotta.

Artisanal ricotta is one of the ingredients I miss most from Italy. I have never tasted here in the UK a ricotta, either made here or imported, that is as good as the one I can have almost anywhere in Italy. It makes sense: fresh ricotta (that has not undergone any pasteurization) is a fragile beauty and it does not travel well. As a consequence what we get here is generally the long-life stuff; local cheesemakers simply do not have the knowledge or the inclination to learn.

So, for me, homemade ricotta it has to be. Well… almost! Continue reading

Sformato autunnale di tre verdure (layered autumn three vegetable terrine from Piemonte)

Time to change gear: autumn is here and I want to explore more of the wonderful northern Italian repertoire, which I think lends itself better to this time of the year.

This vegetable terrine hails from Piemonte, or, to be precise, from this tremendous book about Piedmeontese cooking: if you read Italian, do get it. This is not your typical recipe driven cookery book but one where the emphasis is on food as culture.
it is a layered affair of cooked chopped vegetables, with each vegetable layer enriched with eggs and béchamel sauce: an excellent example of that Italian bourgeois , Sunday lunch cooking, now almost disappeared. Continue reading