Tag: Neapolitan

Lemon delights: the Neapolitan recipe – Italian Cuisine

They look like small domes covered with a white cream and are the favorite dessert in Naples on holidays. Do we prepare them at home to eat them all year round?

They are small domes covered with a white glaze and are called Lemon Treats. They are a real specialty typical of Campania, and are found in all the patisseries of Naples and surroundings, precisely because they are made with the juicy lemons of the Amalfi coast. Together with babà and pastiera they are the most typical desserts of this area. A nest of sponge cake stuffed with one lemon custard: preparing them is laborious but will give you great satisfaction!

Organic Lemons

For the preparation of delicacies it is good to choose gods organic lemons, because, having to use both juice and peel, it is good that they have not undergone any treatment. If you do not find them, leave your lemons to soak in water and baking soda for at least an hour before using them.

The recipe for preparing lemon delights

Ingredients

For the lemon cream: 2 egg yolks, 40 g sugar, 40 g butter, the grated rind of 1 lemon, 40 g lemon juice.
For the sponge cake: 5 eggs, 150 g sugar, 75 g 00 flour plus a little, 1/2 vanilla bean (optional), a knob of butter.
For water with limoncello: 30 g sugar, 30 g water, 50 g limoncello, the grated 1/2 lemon peel.
For the filling: 200 g custard, 100 g lemon cream, 30 g limoncello, 30 g whipped cream.
For the icing cover: 200 g custard, 100 g lemon cream, 80 g whipped cream, 30 g milk.

Method

First of all pour the dough for sponge cake in 8 pre-greased and floured aluminum molds. Fill them up to one finger from the edge, put them in the oven and cook them at 170 degrees for 15 minutes. Once cooked, remove them from the molds and let them cool.

Make the lemon cream now. Grate the lemon rind into a bowl, add the juice and leave to infuse for about ten minutes.

Meanwhile, whisk the sugar with the egg yolks until they are very frothy. Transfer whipped egg yolks and lemon juice into a saucepan and heat up, without boiling. Then remove from the heat, add the butter and stir. Let it cool in the fridge.

Now think of limoncello water: in another saucepan, add the water, sugar and grated 1/2 lemon peel. Warm up and then remove from heat. Add the limoncello and let it cool.

Now take the forms of sponge cake, turn them upside down and dig them a little with a small knife, to stuff them with cream. In a bowl mix a little custard, a little lemon cream and whipped cream and then stuff the sponge cake with this mix, close it and turn it upside down. Prick them with a toothpick and then brush them with limoncello water. Let them rest in a cool place while preparing the icing.

In a bowl mix together the remaining custard and lemon cream, 80 g of whipped cream and 30 g of milk. Then pour a spoon on each small dome of sponge cake, put in the fridge and leave to rest for 7 hours.

Before serving garnish with a dollop of whipped cream or some lemon zest. Accompany the delights with a small glass of Limoncello, you will have all the scents and flavors of the coast at home.

In the tutorial some more tips for perfect lemon delights

Neapolitan Ragù Recipe – Italian Cuisine – Italian Cuisine

Ingredients

500 g Beef pulp
150 g Tomato purée
70 g Tomato conserve
50 g Lard in one piece
50 g Lard
Onion
Basil
Red wine
salt

Duration: 3 h

Level: Middle

Dose: 6 people

Larded the meat (a piece of shoulder fesone, or under-foil or beef spinach) with the lard reduced to strips. Melt the lard in a pot, preferably in an earthenware pot (you can substitute half the lard with the same amount of oil, but don't use only oil).

Add a few leaves of basil and the meat. Add salt, then pour in a glass of water, place on the heat, bring to the boil and cover. Check often and, when the water has been absorbed, wet the meat with half a glass of red wine. Heat the tomato purée separately with the preserve, all diluted with two glasses of water.

When the wine has evaporated, cover the meat with part of this sauce and the chopped onion; salt, then continue cooking over low heat, adding more sauce, until you have consumed it all.

Overall, the slow cooking of the meat sauce must last at least 3 hours. Season with the sauce of the large macaroni or zite and serve the meat separately.

True Neapolitan pizza, the disciplinary changes – Italian Cuisine

The innovations concern above all the flour, the yeast and the maturation processes of the dough, respecting the tradition, but with an eye towards the habits and needs of contemporary consumers

The true Neapolitan pizza is only the one made to the rule of art. And, that is, according to the International Disciplinary of the True Neapolitan Pizza Association, which has codified the rules to prepare it and recognize it from the "imitations". But in these days, at Neapolitan True Pizza Olympics, the update of the Disciplinary was announced, which presents some news that concern above all flour, yeast and dough maturation processes.

Nothing revolutionary, precisely because the true Neapolitan pizza must remain that of tradition. «With a movement from the center to the outside and with the pressure of the fingers of both hands on the dough, which is turned over several times, the pizza maker forms a disk of dough so that in the center the thickness is not more than 0.25 centimeters, with a tolerance allowed equal to ± 10% ". This is always the starting point, to obtain a dough that must have a fermentation temperature of 25 ° C, the final PH of 5.87 and the total titratable acidity of 0.14.

The ingredients for the filling continue to be strictly "made in Campania" and the oven remains wood-fired, with some exceptions for the use of the gas oven or "alternative energies", provided they have been approved by the True Neapolitan Pizza Association and in the presence of documentation certifying the impossibility of using the wood-burning oven.

The new rules

The novelties concern first of all the flour: type 0 and a percentage of type 1 are included which varies from 5 to 20%, to satisfy the growing nutritional needs that require a greater presence of fibers and mineral salts. Also, in addition to fresh brewer's yeast, they have been mother yeast and dry yeast are also accepted, as long as it is free of additives, sugars or added food improvers.

With the aim of improving digestibility, leavening remains strictly at room temperature, but instead of lasting 6-8 hours, it can range from 8 to 24.

«We naturally started from the indispensable and unchangeable dogmas in the Neapolitan technique, such as the dough, which must be direct, that is with all the four ingredients put together, starting from the water, and must be left to ferment and mature for the necessary time to optimally suit the temperature, humidity and time of use of the dough itself , explains Massimo Di Porzio, vice president of the association. «The manual skill in the preparation of pizza, or the centrality of the artisan work, therefore with hands and palms, which are an ancient Bourbon unit of measure; cooking, perfect with the wood-burning oven, since it simultaneously respects both tradition and technical specifications, guaranteeing the three modes of heat propagation. From all this came an important update, which took into account several factors, including clearly the habits and needs of contemporary consumers.