Pizzelle napoletane – Neapolitan fried small pizzas

 

Pizzelle,  fried small (ish) pizzas,  are iconic and beloved  Neapolitan street food whose strong hold on Italian popular culture has been assured for ever  by being the protagonists of a legendary sketch in the movie L’oro di Napoli (The gold of Naples, 195 )  where a young and voluptuous Sophia Loren plays a flirtatious pizzaiola,  a pizza maker, whose pizzelle as well as her prosperous bosom are legendary in the neighbourhood. As she fries the pizzelle she shouts: “…Scialate…scialate…Mangiate oggi e pagate fra otto giorni…” (Enjoy…enjoy…eat now and pay in 8 days’ time…”).

They are also firmly rooted in local home cooking though. As a kid, I used to spend a couple of weeks every summer in Salerno, not far from Naples and I clearly remember pizzelle being prepared by relatives: what a feast, for a little Milanese kid, whose mother was a reluctant cook and who would never embark in any deep frying. My aunt’s pizzelle were simply dressed with a a little tomato sauce and a sprinkle of parmesan: stuck one on top of the other, they would be kept warm in the oven, ready to be devoured with gusto after an exhausting morning at the beach -they are amongst my strongest food memories.  Continue reading

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

La sfoglia con 40 tuorli – 40 yolk pasta dough (Piedmontese cooking)

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When making fresh egg pasta, the most common ratio is 1 egg for every 100 g flour. However,  the sfoglia (that is the name of the pasta dough in Italian) can be  as rich/lean as the cook wants. I was recently reminded of this whilst browsing a little book about traditional Piedmontese cooking , Ricette di Osterie di Langa,  published by Slowfood few years ago. Continue reading