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Preview: See Naples and then Eat

See Naples and then Eat



An Epicurean Journey in the Heart of the Neapolitan Language, Culture and Life.



Last Build Date: Tue, 26 Sep 2017 00:17:37 +0000

 



Insalata di Pomodori (Tomato Salad)

Sun, 21 Aug 2011 19:07:00 +0000


This easy, fast dish is usually used as a side to a meat or fish dish. It is very versatile and can be used in various ways. For example you can chop the tomatoes into small cubes and use as a topping for bruschetta, you can add fresh mozzarella and make insalata caprese, you can use as a pizza topping for pizza Sofia and make sure you add plenty of grated mozzarella cheese or you can top some pasta and make a nice pasta salad.



For 4-6 people

1 LB Tomatoes (Salad, Plum, Cherry or Grape Tomatoes)
2 cloves of Garlic chopped finely
1 Tsp Oregano (fresh or dry)
4 Fresh Basil leaves (ripped or cut into 1 inch pieces)
1 TBLS Extra Virgin Olive Oil
Salt to taste
2 Basil leaves for garnish (optional)




Mix well. If possible allow to sit for a couple hours in order for the flavors to come together.

Enjoy with some Italian bread or a french baguette. 

Buon Appetito!












Il Caffe'...Coffee a Way of Life

Wed, 26 Jan 2011 23:28:00 +0000

Coffee is the life blood of Naples. You drink it in a cappuccino for breakfast and you drink it black about a dozen times thereafter. While in Italy, I've had coffee as late as 10PM, later if it was a weekend or a holiday. I've had friends that were on their way to work invite me for coffee, knowing perfectly that they'd be late to work if they walked into a bar. By the way, bar in Italy are establishments where you normally consume coffee, snack, pastries and such. They do carry alcohol, but it's not customary for people to binge drink at a bar. That's usually done at the dinner table with a little vino rosso (red wine). Neapolitans prefer their coffee in an espresso machine. Unlike what we are used to here, espresso machines are not electrical or mechanical, as matter of fact they are simple metal devices that use heat to boil water and filter through the coffee. The coffee preferred by Neapolitans is by far caffe' Kimbo, a Brasilian coffee. If you ever have espresso, you will notice that it is creamy, very rich and guaranteed to wake you up!





(Photo courtesy of Bialetti)

You will also find that the only variations of coffee drinks in Naples and Italy for that matter are:
Caffe' doppio: Double shot
Caffe' Coretto: Coffee' with a little extra (usually Baileys of some other form of Whiskey)
Caffe' Latte: Coffee with a splash of milk
Latte e Caffe': Warm milk with a splash of coffee
Caffe' con la Panna: Coffee with a squirt of whipped cream
Cappuccino: Steamed milk with one shot of espresso a lots of milk foam on top

As you can see, all the options we now find in U.S. coffee shop are not the norm in Italy.

Espresso cups are very small, they are the equivalent of shot glasses. As a matter of fact, I've seen shot glasses used as coffee cups on several occasions in Italy. 

Like I mentioned before, coffee is a way of life. The minute you walk out your house, you go out to coffee, especially if you have company. If you are shopping and you stop by a bar, you automatically have to go in and get coffee. Usually, the person whose gets the idea to get coffee buys, unless they are younger than you, like your nephew, son, grandchild, student, etc.  If someone visits you at work or at home, you make them coffee. If you visit someone, they make you coffee and you'd better drink it! I've had people feeling very offended because I wouldn't drink the coffee, I soon obliged. I guess it's a good thing I like it.



Pane Casareccio (Homemade Bread)

Tue, 25 Jan 2011 23:12:00 +0000

So after two years of trial and error, I did it! Homemade bread the way I used to eat it in Naples. There they call it "Pane Cafone" or "Pane Casareccio". This bread is more salty than the bread you are probably used to and has an olive oil base. It goes great with all Italian dishes and is especially good when dipped in sauce. Neapolitans have a tradition called the "scarpetta" (little shoe). When they are done eating the pasta, they dip bread in the left over sauce until the plate is clean.

*Please note that this recipe will result in bread looking and tasting very close to the original. The only way to make original pane casareccio is to have a starter yeast purchased  directly from panificios in Italy. In most cases these starter yeasts are hundreds of years old and are considered trade secrets, so panificio owners don't let go of them easily. I found a website here in the U.S. that sells 2 kinds of original Italian starter yeast for about $20. I am not affiliated with the company so I will not post its information here, but if you are interested you can email me directly for the link.

For this recipe I used my beloved stand mixer and the dough hook attachment. You can make this recipe without the mixer by kneading by hand but it may require a little muscle work.






Ingredients for two small loaves:
3 Cups whole wheat flour
1 cup white flour
1 cup warm water for yeast
2 packets instant or quick rise yeast
2 tsp salt
1 cup water for the mix
1 tsp sugar for proofing

Place yeast, sugar and 1 cup warm water in a cup. Wait ten minutes and if yeast had doubled, then it's active. The correct temperature  for the water is between 105 to 115 degrees Fahrenheit, I like to use water that is warm enough to start to feel uncomfortable but not too hot to where it burns.

Place whole wheat flour, 1/2 cup white flour and salt in the stand mixer mixing bowl and mix at a low setting.

Add the yeast mixture, the olive oil and the rest of the water, mix on level 2 for 2 minutes. Add the rest of the white flour and mix until dough climbs on the  hook and is elastic (usually about 2 to 3 minutes).

Cover the bowl in plastic wrap and place in a dark, warm place for 1 hour.

Remove dough from bowl, divide into to and roll out with a rolling pin. Roll both into loaves and place into two separate greased loaf pans. Cover with  plastic wrap and return to a dark place for one hour.

Preheat oven to 400 F and cook for 30 to 40 minutes until bread a dark gold or brown. Remove loaves from pan and cool down on a cooling rack.

Olive Oil Dip
A good olive oil dip for Italian bread, such as the ones you find in Italian restaurants is this one.

1   Tsp  Italian seasoning
1/2 Tsp Salt 
1/4 Tsp Black Pepper
2 TBSP Olive Oil

Buon Appetitio!



Gnocchi alla Sorrentina

Sat, 29 May 2010 04:33:00 +0000

Growing up in Naples I became accustomed to eating gnocchi almost weekly. It was one of my favorite foods. On Sundays, my dad would walk to the ‘Pastificio’ (Pasta shop) where all sorts of pasta was made daily and he would either pick up a bag of fresh ravioli or gnocchi. It was always a pleasant surprise when he’d bring home the gnocchi. Since moving to the U.S. it has been one of my favorite entertaining dishes, I have yet to find someone who does not like them. I have to say that the processed gnocchi commonly found in the U.S. are very similar to the fresh ones I’d have in Italy. Well, I hope you enjoy them as much as I do!


For 4 People

2 Packages Gnocchi
1 8oz. can of Tomato Sauce
1 6oz. can of Tomato Paste
3 Fresh Basil leaves (or 1 Tbls dry)
Olive Oil
1/4 Diced Onion
1 Cup Shredded Mozzarella


Put about 2 Tablespoons of Olive Oil in a medium saucepan along with the onion. Once the onion is of a golden color ad sauce and paste. Cook on low to medium heat for about 30 minutes, stirring occasionally. In the meantime cook the gnocchi according to package directions, gnocchi are ready once the majority of them are floating, do not overcook! Combine with sauce and basil in a bowl, add mozzarella. Mix well and serve.

Please note that gnocchi are very compacted and can be very filling, only place about a cup to two cups per person per plate.

Buon Appetito!



Cotoletta di Carne

Mon, 17 May 2010 15:13:00 +0000

Cotoletta di carne essentially is fried steak. Italians use the word for meat (carne) to refer to beef. Although this steak is fried, it’s much healthier than conventional fried steaks as it is not deep fried, olive oil is used versus other more fatty and unhealthy oils and the italian bread crumbs include various herbs, including oregano which are chock full of antioxidants.

This very easy to make meat dish is sure to become everyone’s favorite. My children love this dish and so does anyone else who comes over for that matter, permitting they eat meat in the first place! When you cook this meat, your kitchen will be enveloped by a delightful smell that will have everyone grabbing on to their plates. I like to make it with a side of sauteed green beans with garlic and a side of parmesan risotto. It also goes very well with fries or mashed potatoes, or as a great addition to a hoagie.

For 2-4 People

1 Lb Steak thinly sliced (for rouladen)
2 Cups Breadcrumbs (Italian variety)
Salt
Olive Oil


Cut steak slices into smaller pieces, usually cutting the steak in half or thirds works great. Place the bread crumbs inside a locking plastic baggy. Add one piece of meat to the bag, close the bag and shake until meat is completely covered. Repeat until all meat slices are breaded. Put about 1/4 cup of olive oil in a non-stick pan, once oil is hot, place steaks in the pan. You’ll probably have to fry in batches, since all of the meat will not fit in he pan. Serve.



Neapolitan Meat Sauce

Mon, 19 Apr 2010 15:10:00 +0000


Meat sauce is the base for many dishes from pasta with sauce to lasagna. This sauce is very rich in consistency and very flavorful thanks to the beef and vegetables. Give it a try!


 For 6 people

Ingredients:
1 Can Tomato Sauce
1 Can Tomato Paste
3 Fresh Basil Leaves
1/2 LB Ground Beef
1 Carrot (finely diced)
1 Celery Stalk (finely diced)
1/2 cup Onion (diced)
2 Garlic cloves (chopped)
2 TBLS Olive Oil
1 TBLS Italian Seasoning
Dash of Salt

Place oil, garlic and onion in a large pot. Caramelize. Add celery and carrot, cook for about 3-5 minutes. Add beef, break up into smaller pieces while mixing with vegetables. Brown meat. Add sauce and paste, cook for about 30 minutes on low-med setting.

This recipe also works well in slow-cookers or cast iron stoves. Cook on low for 4-6 hours.

When using to top pasta, always add plenty of Parmesan or Romano cheese.



Mediterranean Potato Salad

Thu, 01 Apr 2010 19:34:00 +0000


This salad is a great dish for summer lunches or as a side to your barbecue. It is best served at room temperature or chilled.

For 4-6 People (depending on whether or not the salad is a main dish or side dish)

1/2 Cup Chopped Onion
6 Medium Yukon Gold Potatoes
1 Cup Greek Olives in brine
1 Can of Tuna in oil
1 Cup Cherry Tomatoes
5 Basil Leaves ripped into 1 inch pieces
Salt to taste
1 TBLS Olive Oil
1 TBLS Brine from olives



Peel and chop the potatoes into 2 inch pieces. Place in a saucepan, cover with water and cook until potatoes can be pierced easily with a fork. Strain and add to a large bowl.

Add remaining ingredients. Tomatoes and Olives can either be left whole or chopped into halves. Mix well. Refrigerate for about half an hour. Serve with Italian or French bread.

Buon Appetito!



Chicken Stew and Orzo

Tue, 23 Mar 2010 02:17:00 +0000


1 LB Bonelss Chicken Thighs
4 Medium Yellow Potatoes
6 Cherry Tomatoes
1 Cup chopped Carrots
1 Cup chopped Celery
1 Cup chopped Onion
1 TBLS Italian Seasoning
Dash of Salt
Dash of Pepper
1/4 Tsp Ground Nutmeg
Olive Oil
Water
1 Package Orzo Pasta
Parmesan or Romano Shredded Cheese

For 4-6 People


If possible use a dutch oven for this recipe, alternatively a large saucepan with lid can be used.

Warm some Olive Oil in the Dutch Oven or pan and add onion, cook until golden. Set aside. Peel Potatoes and cut into 2 inch pieces, cut the Chicken thighs with kitchen scissors into 1 inch pieces. Add to pot, along with chopped carrots, chopped celery, chopped onion, Italian Seasoning, Salt, Pepper and Nutmeg.

Cook covered over Medium-Low heat, stirring occasionally. Cook for one hour or until potatoes are soft and chicken is thoroughly cooked. Add 3 cups of water, bring to a boil. Add Orzo pasta and cook uncovered for time specified on package. Place in Soup in bowls and add plenty of Parmesan or Romano Cheese.

Buon Appetito!



Name Day

Thu, 18 Mar 2010 18:55:00 +0000

 It's always been tradition for Italians to celebrate their Name Day (Onomastico). This derives from the fact that most Italians are named after Saints, and each Saint's name is celebrated on a particular day. Those who are not named after a Saint celebrate on All Saints Day (November 1st).

This special day is celebrated much like a Birthday celebration. Family and friends usually gather for Cake and Pastries and bring gifts along with them.

Yesterday, St. Patrick's Day, was my Name Day. I didn't have a party because of course I reside in the U.S., however lots of friends and family from Italy congratulated me (Auguri) and that was good enough!



Spaghetti with Italian Sausage

Tue, 16 Mar 2010 03:39:00 +0000

 Meat Lovers get ready for a dish that's going to blow your sock off! The Italian Sausage juices marry with the Tomato sauce to create a sweet and tangy taste explosion.


1 LB Spaghetti
1 LB Italian Mild Sausage
2 8oz. Cans of Tomato Sauce
1 6 oz can Tomato Paste
Olive Oil
2 Diced Garlic Cloves
3 Leaves Fresh Basil
Parmesan

For 4 people

This is a great meal for a slow cooker, dutch oven or a plain ol’ saucepan. For slow cookers adjust time to 6 hrs on low heat.

Place olive oil in saucepan, add garlic and caramelize. Add Sauce and tomato paste. Fill one of the empty cans of sauce with water and add to pot. Cook for about 30 minutes on low heat. Add Sausage and Basil. Cook for 20 additional minutes on medium heat.

Cook Spaghetti according to package directions.

Check sausage readiness by poking with a fork, juices should be clear.

Place spaghetti in dishes and top with Tomato sauce and one Sausage per person.

Add Parmesan.


Optional: If possible serve with a slice of Italian or French bread for dipping in the sauce.

Buon Appetito!




Pasta and Zucchini

Wed, 10 Mar 2010 04:46:00 +0000

This dish is very delicious and healthy. After testing different types of cheeses as toppings, I have come to the conclusion that Vermont Cheddar is the best. I am aware that this cheese is not used in Italy, so if you'd like to stick to the original recipe try Romano cheese. The Vermont offers a sharpness that contrasts the sweet vegetables beautifully, give it a try!


For 4 People

1 LB Rigatoni
2 Zucchini
1/2 Cup Diced Onion
Olive Oil
Salt
2 Cups Shredded Vermont for topping



Chop the zucchini into thin slices and halve them. Put some olive oil in a non stick pan over medium heat. Add zucchini and onion to the pan, add salt. Cover with a lid and cook for about twenty minutes, stirring occasionally to prevent the zucchini from burning or sticking to the pan. While the zucchini cook, prepare the Rigatoni according to package directions, add about 1/4 cup salt to the boiling water.The zucchini are ready when they can be squished by a fork. Use a potato or meat masher to squish them, they needn't be pureed as they maintain a nice texture. Strain pasta, add zucchini to the pasta and mix well. Serve with plenty of cheese on top.

Buon Appetito!



Fried Spaghetti

Wed, 10 Mar 2010 04:31:00 +0000

I hope you all enjoyed my last few recipes. Last week was really busy, first of all I turned 30! Secondly, I've been working on more meals to add to the blog. Many thanks to my family for all the cooking equipment they gave me for my birthday, which included a pizza stone, a dutch oven, bamboo cutting boards and much more. Imagine the possibilities!

This recipe for Fried Spaghetti is widely used in Naples as a quick lunch, a sack lunch or a portable snack. It is best when eaten at room temperature as the spaghetti absorbs all the flavors.


For 4 People

1 LB Spaghetti
4 Eggs
1 TBL Chopped Parsley
Salt
Pepper
Canola oil for frying

Cook spaghetti according to directions on box, be sure to salt the water  when it comes to a boil. When spaghetti is ready, strain and set aside for about 10 minutes so it can cool. The spaghetti needn't be cold, it just needs to be cool-er so it doesn't cook the egg.

Beat the eggs in a bowl and add parsley, salt and pepper. Place spaghetti in a large bowl and add beaten eggs. Mix Well. Depending on the size of your frying pan, you may be able to make 3 or 4 personal frittatas or  one large one, which you will then slice. Place enough oil in the pan so it covers the whole area. Place the pan on medium heat. When the oil is hot, mix the pasta one more time and add to the pan. Fry for about 10 minutes on each side. You will know it's time to flip the spaghetti when the bottom surface has hardened and it's of a golden color.


When the spaghetti is ready place on a dish to cool for about 20 minutes. This dish also stores well in the fridge.

Buon Appetito!



Buon Giorno/ Buonasera

Fri, 05 Mar 2010 00:22:00 +0000

Language in NaplesThe official language of Italy and consequentially Naples, is Italian. The region of Campania, which Naples is the capital of, has a secondary language or dialect called Neapolitan. It is normal for people to switch back and forth between languages depending on who they are speaking to. Italian is used during business transactions, when meeting new people, in school and when speaking with someone distinguished. In a way it shows respect for the other person. Neapolitan is used amongst people who know each other well. In some instances, especially in smaller towns or amongst older people, Neapolitan is the only language spoken because it is also the only language known. What makes it even more interesting is that every small town has a different version of Neapolitan where the vocabulary and pronunciation is slightly different. Some versions of Neapolitan, such as Puzzulano (Neapolitan spoken in the town of Pozzuoli) or Cappellese (Neapolitan spoken in the small town of Cappella) are so different, they are hard to understand from one town to the next.Common PhrasesGood Morning: Buon Giorno (before 1PM)Good Evening: Buonasera (after 1PM)Good Night: Buona NotteCome Stai? :How are you?Bene :GoodCome Ti Chiami? :What's your nameMi Chiamo... :My name is...Customs and CourtesiesWhen speaking to people they don't know well, Italians use the Second Person Plural title and verbs, called 'dare il lei' . This form of speaking is also used when speaking to older or distinguished people. For Example instead of asking "Come stai?" you would use the Second person  plural "Come state?". The opposite is 'dare il tu', using the second person singular for people you are familiar with or peers. In this case you would ask "Come ti chiami?" instead of "Come vi chiamate?" Singular1st Person Io (I)2nd Person Tu (You)3rd Person Egli (Him)Plural1st Person Noi (Us)2nd Person Voi (You) 3rd Person Loro (Them) [...]



Gatto' Di Patate

Mon, 01 Mar 2010 05:33:00 +0000

A one dish meal featuring potatoes, salame, provolone and herbs
4 to 6 People
Ingredients:
  • 8 Medium Idaho Yellow Potatoes
  • 3 Eggs beaten
  • 1/2 Cup Italian Breadcrumbs
  • 1 Cup diced Mozzarella
  • 1 Cup diced provolone
  • 1 Cup diced cooked Ham
  • 1 Cup dice Hard Salame
  • 1/4 Cup Milk
  • Dash of Salt
  • Dash of Pepper


Peel the potatoes, cut into 1 inch pieces, place in saucepan and cook on medium heat until soft. Place potatoes into a bowl,  mash  and add remaining ingredients. Mix well. Place the mixture in a 13x9 glass pan. Sprinkle a handful of breadcrumbs across the top. Place in oven and cook for 35 minutes at 350 Degrees or until top is golden. Let cool for 15 minutes outside of oven. Serve.



Spaghetti Meatballs

Mon, 01 Mar 2010 05:18:00 +0000

4 to 6 People 
Ingredients:

1 LB Spaghetti
Parmesan to top spaghetti

For the Meatballs:
  • 1 LB Ground Beef
  • 1/2 Cup Grated Parmesan
  • 1/2 Cup Italian Breadcrumbs
  • 3 Eggs beaten
For the Sauce
  • 2 Cans of Tomato Sauce
  • 1/2 Tsp Dry Basil
  • 1 Tbls Olive Oil
  • 1/2 Tsp Dry Onion
  • 1/2 Tsp Garlic Salt
Put olive oil and onion in a large pan, set on medium heat. Add the two cans of tomato sauce, garlic salt, basil and onion.

While the sauce cooks, prepare meatballs by mixing the ground beef, Parmesan, breadcrumbs, and eggs. Mix with hands and knead until everything becomes a large elastic ball. Separate a two inch section at a time and mold into the shape of a ball (about the size of an egg). Place meatballs into the sauce (wait until it's boiling) and simmer for 30-40 minutes stirring occasionally . Before removing from heat cut one meatball in half to check for readiness. The meatballs are ready when no pink is visible.

Cook spaghetti according to package directions.

Strain spaghetti, place into a large  bowl, mix in sauce. Place in individual plates and top with one or two meatballs and Parmesan.



The Basics

Sun, 28 Feb 2010 15:20:00 +0000

Neapolitan Cuisine, you will soon discover, is one of the most basic and easy type of cooking. With time, I hope that you too will learn that with just a handful of ingredients you can create tasty healthy meals.Pantry EssentialsFresh OnionFresh GarlicOlive OilSpaghettiRigatoniCanned Tomato Sauce  Canned Tomato PasteItalian SeasoningOregano ParsleyBasilCooking Utensils  Large Pot with lid (for boiling pasta)Small Saucepan with lidFrying PanStrainerMixing SpoonsMixing Bowls13 x 9 Glass Casserole pan Eating Like NeapolitansBreakfastNeapolitans usually have small breakfasts consisting of either coffee or cappuccino and maybe a breakfast pastry.LunchLunch is  usually the largest meal of the day. A complete lunch consists of:Appetizer: Usually a small salad or food bitesFirst Course: Always some sort of pastaSecond Course: A protein food (meat, fish or chicken) accompanied by vegetablesFruitDessert CoffeeAppetizers, Fruit and Dessert are optional.DinnerDinners consist of: Second Course: A protein food (meat, fish or chicken) accompanied by vegetablesFruitDessert Coffee Fruit and Dessert are optional.[...]



Il Menu' (The List of Dishes featured on this Blog)

Thu, 25 Feb 2010 03:30:00 +0000

Note: This list is not in order of appearance.Menu’SaucesTomato Sauce Base sauce for many Neapolitan DishesNeapolitan Meat SauceGreat on pasta or for dipping breadGenovese SauceA sauce of beef and caramelized sweet onionsPestoA Puree’ of fresh Basil leaves, pine nuts and garlicPastaSpaghetti MeatballsSpaghetti with meat sauce and juicy meatballsPasta and ZucchiniRigatoni with sauteed zucchini and onionMaccheroni au GratinOven baked macaroni in a velvety cream saucePasta con la Panna The original Pasta Alfredo with cream and hamFried Spaghetti A versatile dish that’s great for packed lunches or as a side dishSpaghetti al Pomodoro Spaghetti with Fresh Cherry TomatoesSpaghetti alla PuttanescaSpaghetti with a tangy tomato sauce and pancettaSpaghetti alla CarbonaraSpaghetti with egg sauce and hamSpaghetti Aglio e OlioSpaghetti in olive oil, caramelized pine nuts and garlicCannelloniOven baked Manicotti filled with ricotta cheese and covered in tomato sauce and mozzarellaNew: Pasta e PatateNew: Pasta e Fagioli New: Spaghetti with Italian Sausage PizzaPizza MargheritaThe real Neapolitan Pizza with tomato sauce, mozzarella and basilPizza Quattro Formaggi A delectable four cheese pizzaFried CalzoneA petite snack calzone with ricotta fillingOne Dish MealsGatto' di PatateA one dish meal featuring potatoes, salame, provolone and herbs Pasta al FornoOven baked pasta with petite meatballsOvenbaked RiceA tasty rice dish with meat sauce and peasMeat, Poultry and FishMeat PizzaiolaMeat cooked in tomato sauceOctopus Salad A fresh zesty dish consisting of Octopus in a lemon vinaigretteMullet alla PescatoraMullet in a fresh lemon vinagretteMullet al CartoccioTasty Mullet baked in FoilBracioleThin steak wrapped around garlic, pine nuts and bacon, cooked in meat sauce Salsiccia e Friarelli Sausage with sauteed turnip topsScaloppineThin steak cutlets covered in lemon pasteNew: Chicken Stew and Orzo Side Dishes and SaladsMediterranean Potato SaladA refreshing dish featuring potatoes, olives, tuna-fish, cherry tomatoes and onionSauteed SpinachSpinach sauteed in garlic and olive oilSauteed CauliflowerSpinach sauteed in garlic, olive oil and red pepperSauteed Bell PeppersTri color bell peppers sauteed in onion and olive oilCrocche’ di PatateFried potato croquettes filled with herbs and mozzarella cheeseInsalata Caprese A cool salad dish with fresh mozzarella and tomatoesMelanzane alla ParmigianaOven-baked layered dish of fried eggplant, tomato sauce, Parmesan and mozzarellaZucchini ScapeceFried Zucchini with a variety of herbs and spicesMozzarella in CarrozzaFried MozzarellaInsalata al LimoneRomaine Lettuce in a Lemon Vinaigrette Insalata all’AcetoRomaine in Vinegar VinaigretteTomato SaladCherry Tomatoes with garlic, olive oil and oreganoFried EggplantMozzarella and ham wrapped in eggplant and friedStuffed EggplantEggplant stuffed with garlic, olives and tomatoesCooked CarrotsCarrots steamed with olive oil, garlic and oreganoPeas and HamPeas sauteed with cooked ham and onionSoupsBean SoupBeans cooked with vegetablesLentil SoupLentils cooked with onion and olive oilDessertsBaba’Traditional Neapolitan sponge cakePastieraCheese and grains cake, usually cooked for EasterStruffoliSweet Honey dumplingSanguinaccio Mock blood pudding made of chocolateSalame di CioccolataChocolate dessert made to resemble salameChiacchere di CarnevaleFried Pastry usually made during Carnevale (Mardi Gras)ZabaioneEgg desert mixed with rum and sugarTiramisu’Coffee and cream dessert cakeEverything ElseRustico Napoletano A sweet and salty baked pie, great for entertainingGnocchi a[...]



Ahhh La Bella Napoli!

Thu, 25 Feb 2010 01:31:00 +0000

Ciao a tutti! As the Neapolitans might say, "Hello Everybody!"

Allow me to introduce myself, I am Patricia and I am a genuine Italian-American. My mother is a Sicilian woman from the town of Catania and my father is an all-American man from South Carolina. I spent the first nineteen years of my life in Naples, Italy. During that time I was able to live, breath and eat Naples at it's best. I've been able to taste all facets of Neapolitan dishes, now it's my turn to cook them!



As my resources I have what I have learned from my mother,a lifeline of locals and of course La Internet.

During this journey of I plan to cook numerous dishes found in Neapolitan Cuisine. My goal is to expose people in the U.S. to the simplicity and wondrous flavors of these dishes. I will keep the recipes easy and will use ingredients found in the U.S. yet keeping the flavors as true as possible.

I hope that you will enjoy these dishes as much as me and my Family will. Good Luck and Buon Appetito!