Tag: Italian

Nerano pasta omelette. Recipe – Italian Cuisine

Two classics of Campania cuisine, spaghetti alla Nerano and pasta frittatine, come together in a new creation. Here is the must-try recipe of the pizza chef Diego Vitagliano

Bucatini instead of classic spaghetti, batter and frying to make street food one of the symbolic dishes of Campania cuisine. Spaghetti alla Nerano they are a summer classic, topped with a generous dose of fried zucchini and Provolone del Monaco. Pasta frittatine instead are a classic pizzeria appetizer and a piece of rotisserie, consisting of bucatini, béchamel, cheese and a thick breading, which becomes crunchy after frying.
Diego Vitagliano in his premises 10DiegoVitagliano of Naples and Pozzuoli serves pastal omelettes in the summer in Nerano. And here is his recipe.

Recipe for 15 omelettes

For the batter
100 g of zucchini
1 clove of garlic
500 g of flour
375 g of water

For the bechamel
1 liter of fresh and whole milk
200 g of flour
100 g of butter
15 g of fine salt

For the omelettes
600 g of bucatini
150 g of fried courgettes in slices
100 g crispy diced bacon
150 g of Provolone del Monaco flakes
the bechamel

For the bechamel
Melt the butter over a slow flame mixing it with the flour, add the milk and finally the salt. Turn everything with a whisk until you get a cream. The bechamel will be ready only when it starts to boil.

For the batter
Cook the zucchini in a pan with a clove of garlic and a little oil until cooked. Salt and pepper lightly and blend everything with a little water with an immersion blender.

For the omelette
Cook the bucatini al dente, mix them with the béchamel, add the courgettes, the provolone del Monaco and the diced crispy bacon. Once the dough is obtained, let it rest in the refrigerator for at least 3 hours. Form balls of about 100g of dough, give them a cylindrical shape, dip them in the batter and fry in high oleic sunflower oil at 180 ° C. Drain on baking paper and serve immediately.

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How to make zucchini cutlets – Italian Cuisine

An idea for those who follow a vegetarian diet or for those who, like children, do not like vegetables

The zucchini cutlets they are a very easy dish to prepare, which gives a lot of satisfaction and which even the little ones like so much, always wary of vegetables. They prepare themselves with round courgettes, in particular with the rounds of Nizza, with light green skin and little streak. This particular zucchini variety is also perfect for being cooked stuffed and is distinguished from the others by the marked sweetness of the pulp.

Zucchini cutlets can be served as starter or as a main course, if accompanied by sautéed vegetables or one fresh salad. They are tasty and are a valid alternative to meat cutlets for those who follow a vegetarian diet. The basic recipe involves the use of very few ingredients, but the interesting side of this dish is that it can change appearance every time, simply by adding a different ingredient.

courgette-cutlets

How to make zucchini cutlets

Ingredients

3 round courgettes, 200 g parmesan, 3 eggs, 300 g grated bread, flour, salt, pepper, oil for frying.

Method

Cut the courgettes into slices not too thin and then pat them with a sheet of absorbent paper. Flour each slice, then pass it in the beaten eggs to which you have added a pinch of salt, and then in the grated bread mixed with the Parmesan. Meanwhile, heat the oil in a pan and fry the zucchini cutlets a little at a time. Once they are golden brown on both sides, drain and leave them on a plate covered with absorbent paper, so that they lose excess oil. Serve hot accompanied by a fresh valerian salad.

Even more delicious zucchini cutlets

If you want to add flavor to your cutlets, you can add a slice of Ham, of provolone or scamorza cheese (or both) on top of that of courgette, pass the cutlet in the flour and then in the egg and finally bread everything with grated bread mixed with parmesan. In this way, the crust will also be tastier.

In the tutorial some tips for a perfect dish

Bruschetta recipe with mixed legumes and creamy eggs – Italian Cuisine

Bruschetta is one of the simplest and tastiest dishes, and you can prepare it as you want. An example? Legumes, creamy eggs and aromatic oil

Ingredients

6 slices of homemade bread
400 g frozen mixed legumes
6 eggs
basil
extra virgin olive oil
fresh cream
butter
dill
salt
pepper

Duration: 30 min

Level: Easy

Doses: 6 people

To prepare bruschetta with mixed legumes and creamy eggs, cook the legumes in a pan with a little extra virgin olive oil for 7-8 minutes. For an aromatic dressing, blend 6 tablespoons of oil with 15-18 basil leaves.
Jumbled up eggs with 5 tablespoons of fresh cream, salt and pepper. Cook them in a pan covered with butter, stirring constantly until they are creamy.
Toasted 6 slices of bread with a drop of oil, complete with creamy eggs, legumes and a drizzle of basil oil.
Decorated to taste with dill and basil.