the Vesuvian version of the pasta – Italian Cuisine

the Vesuvian version of the pasta

A traditional dish that brings together the aroma of tomatoes and the delicacy of mozzarella, for an imaginary journey to the slopes of Vesuvius

A thread of pasta twisted on an iron: this was the most common way that women used to prepare fusilli, one of the most popular formats in the whole Peninsula, from north to south. Their tapered shape allows you to perfectly capture the seasoning, whether based on vegetables or meat, and perhaps it is precisely this characteristic that has made them loved so much. And at the foot of Vesuvius, the volcano that dominates the Sorrento Coast, they are served with two excellences of this magnificent territory: mozzarella and tomato, and become the fusilli alla vesuviana.

How a fusillo is born

Fused with durum wheat semolina and water, the fusilli took shape thanks to the skilled hands of the housewives who twisted small pieces of dough around a square-based underwire, similar to the spindle of the spinners. All this before two Italian emigrants in New York conceived the machine to produce them in the early twentieth century, completely identical to those we know. The bronze drawing then gives a rough and thick consistency to this pasta, and makes it even more suitable for trapping the sauce.

Tomato and mozzarella, two Neapolitan excellence

A long and stringy paste, perfumed with milk and born almost by chance. This is the magic of mozzarella, the cheese that the whole world envies us and that saw the light in the XII century in Capua, in a monastery, when the monks in order to conserve milk created this delight, whose name derives from the verb " cut off, which means cutting into parts. An indispensable ingredient for many traditional dishes, it is the undisputed queen of pizza, together with tomatoes, which in this part of Italy have an unforgettable flavor and aroma. Cherry, datterini, pizzutelli, coppery, there are many varieties grown in this part of Italy, all suitable for the preparation of Vesuvian fusilli. The secret to a full and intact taste? Cook them very little!

And now the recipe for Vesuvian fusilli

Ingredients for 6 people

600 g fusilli, 600 g pizzutelli tomatoes, 200 g mozzarella, extra virgin olive oil, 200 g grated pecorino romano cheese, 70 g oregano, salt, pepper.


Put oil in a pan, add the tomatoes, washed and cut into small pieces, sliced ​​mozzarella, pecorino cheese, salt and pepper. Cover with a lid and let the sauce cook for about 15 minutes. In the meantime, boil the fusilli in plenty of salted water. One minute before the end of cooking, drain them and put them in the pan with the tomatoes and mozzarella, to make them risotto. After a minute, remove the pan from the heat, sprinkle with a pinch of oregano and pour everything into an oven pan. Bake the pasta at 200 ° for 5 minutes and then serve the steaming fusilli alla vesuviana.

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