In Naples and its surroundings they are the inevitable conclusion of Sunday lunch. We have revisited them with an extra touch of creativity and greediness. Guaranteed result, proof of grandchildren
The most famous Italian word in the world – and perhaps the most loved dish – is pizza. In second place is pasta, a sign that the cuisine of Campania has made its way into the hearts of many, and not just of us Italians. The merit, however, is not just a matter of taste, but of how the table is part of our culture and our lifestyle: a piece of "Made in Italy" that the whole world envies us and that has to do with family, with sharing, with the value of food.
It is not a stereotype, in fact even if the world goes fast and traditions change, something always remains the same, like the joy of getting together for a family lunch. And if in Milan now many are having brunch, in Naples and Campania on Sundays everyone gets together to savor the home cooking. THE family lunches they are a real party and last a long time and although you eat a lot, you never give up on dessert. Tradition has it that you go to the pastry shop and buy the "pastas", that is sfogliatelle, babà and the inevitable sciù – which are actually a relatively modern tradition.
The hazelnut, chocolate or cream sciù are one of the highlights of the "small" Neapolitan pastry, but despite having actually entered the Campania imagination in all respects, their origins are actually French. In French, “choux” means “cabbage” because they have a shape that is very reminiscent of Brussels sprouts. In Naples they have become “sciù”, naturalized as a local pastry and served in a thousand variations.
To interpret them again they helped us Gennaro and Gennaro, cousins of Cetara and pioneers of anchovy sauce. For more than twenty years they have had a restaurant in the alleys behind the port of this small village on the Amalfi Coast and have begun to revive the typical dishes and fishermen's cuisine, before they were forgotten but long before tourism arrived here. . Today they produce it themselves with the ancient method and strictly only locally caught, and they make everything with it, even cocktails. They cook for passion, they travel the world to let everyone know the gold of Cetara, but Sunday is sacred: you go to eat at mom's house for lunch, bringing pastries. This time, however, they prepared them, baking whipped cream skis with their children and granddaughters. With an even more delicious filling, the one with Nutella®.
Ingredients for 6 people
100 g 00 soft wheat flour
125 ml water
3 large whole eggs
65g butter
salt
150 g cream
10 g sugar
100 g Nutella®
chopped hazelnuts to taste
Preparation
Put the water, butter and salt to boil in a pan. When it comes to a boil, remove from the heat and add the sifted flour. Return the mixture to the heat if necessary and stir to dry until it comes off the walls. Place the mixture in the bowl of the planetary mixer or in a bowl if you proceed by hand and let it cool using the leaf hook or spoon, then add the eggs one by one, always working the dough until the mixture is soft and homogeneous. Put the mixture in a pastry bag and form "spikes" on the parchment paper. Bake at 200 ° for about 15/20 minutes in a static oven.
Once the Sciù has been removed from the oven, let it cool and cut the lid of the Sciù a little above the middle, about 3⁄4. Whip the cream with the sugar and place it in a pastry bag with a nozzle. Then stuff the skis by covering the base with the cream and adding a spike of Nutella® on top.
Finish with a spread of Nutella ® on the lid, place it on the base and finally decorate with a sprinkling of chopped hazelnuts.
Credits:
Protagonists: Gennaro Castiello and Gennaro Marciante
Production house: MIA production
Executive producer: Vanessa Valerio – Luca Caliri
Director: Alberto Cozzutto
Food stylist: Elisa Lanci
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