Tag: Neapolitan

Neapolitan suffritto, how to prepare and where to eat – Italian Cuisine

Chimatelo soffritto or strong soup, the meaning does not change. In Naples the marenna (the snack) of the poor is still a typical city dish. That is prepared as (or is, already ready) in gastronomy or on pizza

Neapolitan fried, or strong soup, is an ancient one typical dish of the Campania tradition. The recipe was codified in the eighteenth century, but its origin is probably earlier. It dates back to the time when, among the aristocrats, the offal of noble animals was much appreciated, while those of pork were discarded. Gold for the plebeian women. That's how he was born 'Or suffritt, which was sold at the corners of the streets by the "zendraglie" (those who cooked the giblets), in exchange for some change, served on slices of homemade bread. It was' a marenna (the snack) of the poor. Of those who had a strong stomach or who were struggling a lot, since it is beautiful substantial. The main ingredients are, in fact, the entrails of the pig – spleen, heart, lung, trachea and liver – because of this animal has never thrown away anything. Indeed, a Naples, they turned it into a delicacy, which today you eat in winter, you buy now only from the butcher is you cook less and less at home, given the long process and the abundance of saturated fats.

Neapolitan suffritto, the original recipe

TO to pat the Neapolitan fried recipe apparently it was such an Annarella, owner of a tavern in Porta Capuana, where the lawyers of the area used to take refuge. From one of these he would have put it on record: "Take it a pig's lung, cut it into small pieces and put it in a casserole a fry with a lie (suet) abundant, and if you like a sense of garlic and some laurel (laurel). Add a couple of when you are well fried tablespoons of peparoli preserve (sweet red peppers), to give them a beautiful color, and cerasielli (chillies) in powder as you want, to give them the strong, adding a competent amount of water with salt or broth, and continue to cook everything on a low heat . If at first you have not placed the laurel skirts and you want to give them flavor, put us at this point a bunch of aromatic herbs, ie rosemary, sage, laurel, majorana and peperna. When you want to serve it, remove the herbs and spread it smoking in the dishes, over bread crusts ". The most recent reformulation of this dish is found there Neapolitan cuisine, a sort of "bible" of the Neapolitan gastronomy, written by Jeanne Carola Francesconi in 1965.

The Neapolitan fried rice according to Antonio Tubelli

Antonio Tubelli, considered one of the last Neapolitan monzù for its kitchen of memory (in the eighteenth and nineteenth centuries the chiefs of the aristocratic houses) and today chef of Baroq Art Bistro, rarely prepares it (but when it is a party), usually in the home, sometimes in an unpublished version with cannellini beans. This is his recipe:

Ingredients

A kilo and a half of pork entrails, preserves of sweet pepper, which can be replaced by tomato sauce, preserves of spicy pepper, essential since it gives the "strong" flavor. Extra virgin olive oil, not provided by the original recipe "but makes it more creamy", three tablespoons of suet, four cloves of garlic, bay leaf, salt and a glass of Aglianico (optional).

Method

Cut off the innards in not very big touches. Leave them to soak overnight in cold water, in order to bleed the blood. After rinsing them, brown the garlic, remove it and add the pork offal. Add salt to drain the water. Remove them and put aside the liquid, redo the sauté with a bay leaf and add them again. When they start to darken, add a glass of Aglianico. When the wine shrinks pour the preserves of both sweet and spicy peppers, until you find the right balance of flavor. If it dries too much, correct with previously drained water. Leave on the stove until all is well amalgamated it takes the unmistakable red brick color. At this point, the sauté is ready and you can either eat immediately or put in the trays and to make it solidify.

Where to eat strong soup in Naples

Today the Neapolitan fried meat is found in butcheries, not in all, in some taverns, in some pizzerias and in those few tripperie that still resist the advance of the times. Among these there are certainly, in the area Arenaccia, theAncient Tripperia 'or Russ', one of those places where pork is a cult and, at Pignasecca, Zendraglie. Local small and Spartan, where you eat a kitchen and at affordable prices. All 'Osteria La Chitarraon the other hand, the sauté puts it in the casatiello instead of hard-boiled eggs. A recipe from the grandmother of Peppe Maiorano, the owner. At the Trattoria del Buongustaio, in a small street in front of the Faculty of Literature and Philosophy of the University Federico II, we go for spaghetti with sautéed. In addition to being a condiment for pasta, some people thought of using it as a pizza topping. Such as Gaetano Genovesi which, in its premises in via Manzoni, makes it with San Marzano tomato, provola di Agerola, fried pork, Parmesan and basil. At Forcella there are those who dares even more. At the Pizzeria De 'Figliole, ancient local since 1860, the fried (strictly homemade) use it as a filling for fried pizza along with provola! To buy it in purity, just go in one of the butcher shops in the alleys of the historic center.

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Neapolitan Carnival Lasagna – Italian Cuisine – Italian Cuisine

During the festival of overthrowing the conventions par excellence, the popular cuisine elaborated this complex and rich dish of meat. Just like that of the tables of the "lords". The secret? Ragù, meatballs, brains and …

There paternity of the lasagna, like that of ragout, is a centuries-old battleground between Naples is Bologna. Although in both cases it is very different recipes, on which, however, seems to glimpse, as a historicity, the primacy of Neapolitan recipes. This is even more true for the lasagna, which in Naples also have a period of election: the Carnival. Here then are the Neapolitan carnival lasagne. A type of lasagna even richer, in which the popular cuisine he tried to overthrow hierarchies and stereotypes, as in any self-respecting Carnival: the recipe elaborate and rich in meatwe can do it for once.

When the metropolis were not there

In this dish it seems to breathe the authentic spirit of this city that, as noted by the journalist and gastronomist Luciano Pignataro, for centuries it has had a unique role in Europe: metropolis when other cities did not exist (until the eighteenth century Naples was the largest city in Europe, in the Middle Ages it was Palermo), city from the soul popular when the rest of Italy dominates the middle class, Naples has always been the city of excesses. Misery and nobility, simplicity and baroque tastes: everything is so mixed that the carnival outburst, typical of the most hierarchical societies (Rome and Venice, just to stay in Italy) where, for one day, everything is reversed, in Naples it was not rooted as elsewhere. Except for the Carnival lasagna, in fact.

In the only pork sauce

For the preparation of the Carnival lasagna we need some egg pasta sheets, possibly come on curled outlines. For what concern ragout, we resort to the classic Neapolitan recipe, but generally with the use of only meat from pig, also considering the time of year (the slaughtering of pigs, traditionally, took place at Christmas to last until the first half of January). So based on Neapolitan chops, "tracchiulelle" and rind. And above all with the presence of the cervellatine, le sausages long and thin Neapolitans worked with a knife tip. Beef is used for the preparation of another ingredient, i.e. meatballs: these, once prepared (with breadcrumbs, pecorino cheese, garlic, salt, pepper and parsley) should be fried and then left to soften in the meat sauce. The quadror ricotta of sheep, mozzarella (fiordilatte), hard-boiled eggs, parmesan and caciocavallo. Although there are no shortage of versions in which the salami. Neapolitan, of course.

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In a baking dish greased with extra virgin olive oil, the first is inserted layer of dough which then covers with the sauce, being careful in carefully arranging the pieces of meatballs and brains. Then it will be the turn of ricotta, other cheeses and hard-boiled eggs. And so on, layer by layer, until the ingredients run out. The distribution of ingredients can be performed in a way uniform on each layer, or you can use "areas", Always different on each sheet. Each family then has its own recipe. On which, even at Carnival, do not mess around.

Neapolitan pasta and beans: the recipe – Italian Cuisine

The characteristic of this dish cooked in Naples is the mixed pasta: all the leftovers of the various formats, short pasta together with the long pasta, not to waste anything

Pasta and beans it is a traditional Italian dish, but a Naples becomes the "Minuzzaglia ammescata cu '' e fasule", practically many formats of pasta cooked together with beans, because nothing is wasted, as was usual in the farming world. Yams of tagliatelle together with maccheroncini, spaghetti with fingers, all cooked in the same pot with beans, for a dish as tasty as possible. This soup can be more or less liquid, depending on how you prefer it: just dose the cooking water of the beans and you will have a more dense or more watery dish.

Beans: borlotti or cannellini, all soaked

There Neapolitan pasta and beans prepare with beans borlotti or cannellini, as you prefer. The important thing is that these come soak for at least 8 hours before using them. Once they are soaked they will be softer to cook and will have a softer consistency, which will serve to give more body to the recipe. To prevent them from hardening during cooking, remember to salt them only at the end.

How to cook beans

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The recipe of Neapolitan pasta and beans

Ingredients: 250 g of dried borlotti beans, 350 g of mixed pasta, 100 g of tomato sauce, 1 tablespoon of tomato paste, 1 clove of garlic, 1 onion, 1 stalk of celery, 100 g of pork rinds, salt, 1 bay leaf, extra virgin olive oil, chilli pepper

Method: soak the beans for at least 8 hours in cold water, then rinse and place in a pot with 3 liters of water and a bay leaf. Cook for 2 hours. Meanwhile, clean and slice the onion and celery and place them with the garlic clove in a pan with a drizzle of extra virgin olive oil. Brown the vegetables and when they are golden, add the pork cut into small pieces. Cook 5 minutes then add the tomato sauce, concentrate and cook for another 10 minutes. Then add the beans with a little of their cooking water and immediately after the pasta. Finish cooking, add salt, add the chili and serve. If you want, add a grated black pepper and a round of extra virgin olive oil.

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