Tag: Neapolitanstyle

Neapolitan-style pasta and chickpeas – Italian cuisine reinvented by Gordon Ramsay

There pasta And chickpeas at the Neapolitan it’s a typical meal from the Kitchen Neapolitan, a first course made with simple ingredients, “poor” but rich in taste. The traditional recipe includes lagane (fresh pasta from Campania which resembles tagliatelle, but a little shorter) but it is also possible to replace them with the so-called “mixed pastaa”, the remainder of the various types of pasta used for other preparations.

Let’s talk about one recipe succulent which, in the area, is known pleasantly as “Lights and thunder” (lightning and thunder), a clear reference to what happens after tasting it: after all, more or less the same happens with the Neapolitan pasta and beans. The fantastic Neapolitan-style pasta and chickpeas begin to be prepared from day Before, when you soak the chickpeas in water for 24 hours. After this period of time they are boiled with oil, salt, chopped tomatoes and a clove of garlic.

Tasty and creamy, economical and appreciated by adults and children, Neapolitan pasta and chickpeas is defined as “spot on” precisely because, once the dish is completed, the ingredients I am entangled between them in a sort of vice. A real treat that is literally impossible to give up…!

Speaking of preparation, it is worth highlighting theimportance from the cooking: whatever the type of pasta, it must be cooked directly in the legumes, as if we were talking about a soup or soup. Only in this way, in fact, does the pasta retain the starches and then release them into the pan during cooking. Do you want to bring pasta to the table and chickpeas soft and enveloping Neapolitan style? Let’s find out together how to prepare it respecting tradition!

Neapolitan-style baked candles – Italian cuisine reinvented by Gordon Ramsay

The Neapolitan-style baked candles they are the Sunday dish par excellence, the delicacy prepared by mothers and grandmothers on the most important occasions. A dish rich in flavor and ingredients, certainly substantial, genuine and loved by all. And if you love tradition, write down the recipe for the classic baked pasta with ragù and bechamel.

How to make Neapolitan-style baked candles

The exquisite ones Neapolitan-style baked candles They are prepared by sautéing the onion, carrot and celery for a few minutes in a pan with oil, adding the minced meat and leaving to cook over a high heat for 5 minutes. After allowing the wine to evaporate, add tomato pulp, salt and pepper and cook over a low heat for an hour. After boiling the candles in the pot for 5 minutes, prepare the layers of baked pasta on a baking tray, leaving minced meat and grated parmesan on top. After 10 minutes at 200 degrees in the oven, the dish is ready. Here are all the steps.

Neapolitan-style onion soup: the tastiest recipe – Italian Cuisine

The onion soup is a dish of the poor tradition ideal for warming up in the coldest periods of the year. Here's how to make it truly rustic and genuine

Legend has it that one night the particularly hungry king of France Louis XV went to the kitchen and put together the first ingredients he found at hand: butter, onions and champagne. Thus was born the onion soup, a cult dish of French cuisine, yet profoundly widespread also throughout our country, where it thrives on infinite regional versions that differ from the typical soup à l'oignon.

Each family has its own recipe for onion soup, a very popular dish also in Campania, although there is no real official version of the Neapolitan-style onion soup. After all, Naples is the homeland of another dish that sees the onions as protagonists, or pasta alla Genovese.

The identity of the Neapolitan onion soup is to be found above all in the use of local ingredients, such as Copper Onion of Montoro, produced between the provinces of Avellino and Salerno. A variety with a sweet and aromatic taste, rich in precious organoleptic properties and suitable for any type of preparation, from raw consumption to soups and broths.

Neapolitan-style onion soup

Preparing the Neapolitan-style onion soup is very easy: if you feel like it, just do it like King Louis XV and look in the pantry for those few and simple ingredients you need. It is also a great method for recycle stale bread, which will absorb all the flavor of the soup and become soft and tasty.

Of course, in every home there are different tastes and preferences: this is why it is a recipe that everyone can modify in their own way. Let's start from the base!

Neapolitan-style onion soup

Ingredients for 4 people

500 ml vegetable broth
350 g Montoro coppery onions
5-6 cherry tomatoes (preferably Piennolo)
stale bread
Grated Parmesan cheese
extra virgin olive oil
dry white wine
pepper
salt

Method

Prepare a classic vegetable broth.

Cut the onions in half and slice them thinly. In a saucepan, heat a drizzle of extra virgin olive oil, add the onions and brown them for a few minutes, until they are wilted. Add a little wine and let it evaporate.

Add most of the hot broth, the cherry tomatoes and season with salt and pepper. Simmer for about 30 minutes, until the broth reduces and obtain a thicker consistency. Gradually add more broth if necessary.

Arrange the slices of stale bread on a deep plate, sprinkle with a drizzle of oil. Pour in the hot soup and season to taste with pepper, grated cheese and a little more oil.

Variants

Usually, to enrich the Neapolitan onion soup, the egg: just break them in the last minutes of cooking directly into the boiling soup, cooking them as if they were poached.
As a condiment you can also use other types of stringy cheeses and perfume the soup with aromatic herbs to taste.

Another very common custom is to sauté the jowls. The result will be even tastier and more inviting!