Tag: Neapolitan

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

~ stefano arturi ~ 22 Comments

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

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

~ stefano arturi ~ 13 Comments

 

 

 

 

 

 

 

 

 

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

Peperoni in agrodolce + insalata di rinforzo – sour sweet peppers and a Neapolitan cauliflower salad

~ stefano arturi ~ 5 Comments

I am a sucker for sottolii and sottaceto, i.e. all things (generally vegetarian ) preserved in vinegar or oil :  with a hunk of bread & some cheese  I could easily lunch on them every day.
These sour sweet peppers are amongst my favourites: quick and easy, not too sharp, excellent to eat and beautiful to look at. Continue reading “Peperoni in agrodolce + insalata di rinforzo – sour sweet peppers and a Neapolitan cauliflower salad” →

La pastiera 2017

~ stefano arturi ~ 7 Comments

This year’s pastiera (ricotta and wheat Easter pie). For a change, I made a lard and butter pasta frolla (italian sweet pastry): super crumbly and a nightmare to work with, but it tastes delicious (humbly, he said). Very happy to  have  found the original fialetta,  the extra-tiny glass bottles full of excellent and powerful orange blossom water, from Naples, which gives this splendid cake its haunting perfume.   The recipe is the traditional  one, from Carola Francesconi. Happy Easter everyone.

La genovese (Neapolitan beef and onion braise)

~ stefano arturi ~ 11 Comments
La genovese
La genovese

“La genovese” literally means “The woman/girl from Genoa”. It is in fact a meat dish from  Naples and it has nothing to do with Genova, the capital of Liguria, in North-West Italy. Rather confusing, I agree.

A solid piece of beef is braised for hours in a huge quantity of onions – this is la genovese in a nutshell.  When you taste, smell and savor it, you realize that there is more, much more going on here.  Continue reading “La genovese (Neapolitan beef and onion braise)” →