Tag: Neapolitan

Neapolitan Carnival Lasagna – Italian Cuisine – Italian Cuisine

Neapolitan Carnival Lasagna - 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? Rag├╣, 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.

In the tutorial, discover some more tips to prepare this dish

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