Tag: Neapolitan

Genoese Pasta Recipe, the Neapolitan recipe – Italian Cuisine

A classic of Neapolitan cuisine, performed according to tradition. But with one more idea: the succulent "sandwich of the day after" is an alternative way to eat the remaining ragù

Ingredients

1 kg golden onions
800 g beef pulp
320 g ziti
100 g dry white wine
60 g celery
60 g carrot
laurel
parsley
PDO Parmesan Cheese or Caciocavallo
extra virgin olive oil
salt
black pepper

Duration: 3 h 30 min

Level: Easy

Dose: 4 people

Cut thin onions, chopped celery and carrot for the sauté, keeping the celery leaves for the aromatic bunch. Cook celery, carrots and onions with 2 tablespoons of oil. After 8 minutes add a pinch of salt and the bunch prepared with celery leaves, a sprig of parsley and 1 bay leaf, tied with string.
Cut the meat into pieces and add it to the vegetables, brown it for 2 minutes and then cook it for 2 hours, the onions will release their water and you will not need to add them. After 2 hours, add the wine and cook for 1 hour. At the end, fray the meat which will be very soft. Use half the meat to season the pasta and the other half for the sandwich.
Break the ziti in three, not too short but not too long, cook the pasta in abundant salted water, drain and pour it in a pan with the onion sauce. Mix well and distribute the pasta on the plates, then complete with the frayed meat, grated cheese and pepper.

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The rules of the Neapolitan pastiera – Italian Cuisine

This time we will not tell you the mistakes not to be made, but the rules to be respected (from pastry to the pan)

One of the best and most famous Italian desserts in the world is the Neapolitan pastiera.
At first glance it would seem like a simple tart, but the pastiera, if done well, is much more.
As with all traditional dishes there is no single recipe. Everyone has his own, the perfect one that never disappoints and which is obviously better than all the others.
Despite this, however, we can say that basic the process and ingredients are always the same and at least this is not discussed!

The recipe of the pastiera and the rules for preparing it

If you want to try your hand at preparing the pastiera, remember to follow these simple rules and then, if you don't already have your family recipe, use ours and let us know how it went.

How to make Neapolitan pizza with sourdough: the chef's recipe – Italian Cuisine

Light and soft pizza even at home: here are the recommendations of La Scuola de La Cucina Italiana to prepare it as in a pizzeria, with mother yeast

How do you prepare an excellent Neapolitan pizza with sourdough even at home? Davide Negri, chef of The Italian Cuisine School he told us the secrets to prepare it in the home kitchen and obtain a result very similar to that of the pizzeria.

The pizza recipe depends first of all on the way we knead. knead by hand or with the help of one machine they require different quantities of water: working in a planetary mixer allows you to add more water and consequently have more hydration is large bubbles greater.

The classic Neapolitan oven pizza, light and with a high cornice, in fact depends on two elements: the first is precisely hydration. The second element is instead the temperature very high in the pizzerias ovens: the high temperature immediately evaporates the water, creating the steam that allows to obtain the honeycomb. How can you solve this problem? Let's find out with the recipe Neapolitan pizza with Davide Negri's mother yeast.

The recipe for Neapolitan pizza with sourdough

Let's see the ingredients and the procedure for preparing Neapolitan pizza with mother yeast at home.

Ingredients
500 g Flour W 260
55 g Mother yeast
350 g water (if kneaded by hand, use 300 g of water)
15 Salt

Method
Add the mother yeast to the warm water in the mixer, letting it dissolve. Leave to rest for 10 minutes. Add the flour and mix: at the beginning the dough will be very soft and stick to the edges. Knead for about 15-20 minutes at medium speed, until the dough detaches from the edges and from the bottom, becoming more elastic.

Add the salt and knead again for 1 minute. Let rise until doubled in volume, in a bowl covered with cling film (it will take about 4-5 hours). Roll out the dough on the baking sheet or divide it to make round pizzas. Let rise for the second time, about an hour. You are ready to cook pizza: look further down to discover the chef's trick.

The chef's secret for cooking pizza

In a pizzeria, the wood oven allows you to cook for very high temperatures, up to 450 ° C. How do you get a result similar to Neapolitan pizza with mother yeast made in pizzerias? Davide Negri's trick can be replicated easily at home!

Once the pizza dough is ready, after rolling out the dough with your hands, cook the pizza first in a cooking pan non-stick on the fire, until the base is well cooked underneath. At this point you can season the pizza with the ingredients you have chosen and put it in the highest part of the oven, under the grill, with the temperature at maximum.

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