Tag: Neapolitan

Neapolitan Tortano | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

The tortano it is a typical Easter recipe from Campania which is made by kneading the flour with yeast and rolling out the dough obtained on a pastry board to fill it with a filling of cheese, eggs and chopped salami, it is then wrapped around itself and cooked in the oven. Here are the steps for the torteno recipe.

Neapolitan pastiera | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

A typical Easter dessert: la Neapolitan pastiera! Originally from Campania, but now widespread throughout Italy and beyond! It’s a fairly simple cake to make, but there are some precautions to follow if you want to prepare it to perfection!

Let’s start with the dough! It is indeed a cake based on cooked corn: if you really want to get a homemade dessert, don’t buy the one already made, but cook it at home. All you need to do is prepare it a little in advance, maybe two days before, when you have a little time.

Orange blossom, cinnamon And vanilla! You can choose which aromas to use, all or just two, but always use them sparingly: it is a traditional cake from Campania, which in any case always remains very delicate; therefore, she doesn’t need too many flavors.

When you do the shortcrust pastry, don’t knead it for too long because you risk ruining the dough: the butter will melt in any case thanks to the heat of your hands; therefore, this step does not require extremely long times.

What pan to use? You need a specific one for this type of cake, different from that of tartin aluminum it’s a lot high. So look for it to be light and with a diameter of about 25 cm.

Soft Neapolitan Casatiello: the recipe – Italian cuisine reinvented by Gordon Ramsay

The casatiello it is a typical dish of the Neapolitan tradition and is usually prepared for Easter lunch or for an Easter Monday picnic. It’s a delicious savory pie full of ingredients and requires a few hours of preparation, so start early!

It can be said that in a certain sense it is the traditional Neapolitan Easter meal, a bit like the turkey is for Thanksgiving in the USA, but with a more curious name: it derives from “cacio”, cheese, the main element of the casatiello .

The recipe includes a fundamental leavening phase: it must rest four hours! We recommend using brewer’s yeast to shorten the time, but you can also use sourdough starterwhich could actually offer a softer consistency, but in a decidedly longer time.

Then be generous with the filling! Mortadellabacon, ham, pecorino cheese…plenty! This is the real secret for a rich and generous Casatiello as per tradition. Also remember to wash the eggs well before adding them to the dough.

This savory donut, as its shape suggests, recalls the crown of Jesus… for this reason it is eaten during the Easter period, to remember and celebrate the Christian holiday that we all celebrate.