Tag: Sunday

Sunday sciù, with Nutella® – Italian Cuisine

In Naples and its surroundings they are the inevitable conclusion of Sunday lunch. We have revisited them with an extra touch of creativity and greediness. Guaranteed result, proof of grandchildren

The most famous Italian word in the world – and perhaps the most loved dish – is pizza. In second place is pasta, a sign that the cuisine of Campania has made its way into the hearts of many, and not just of us Italians. The merit, however, is not just a matter of taste, but of how the table is part of our culture and our lifestyle: a piece of "Made in Italy" that the whole world envies us and that has to do with family, with sharing, with the value of food.

It is not a stereotype, in fact even if the world goes fast and traditions change, something always remains the same, like the joy of getting together for a family lunch. And if in Milan now many are having brunch, in Naples and Campania on Sundays everyone gets together to savor the home cooking. THE family lunches they are a real party and last a long time and although you eat a lot, you never give up on dessert. Tradition has it that you go to the pastry shop and buy the "pastas", that is sfogliatelle, babà and the inevitable sciù – which are actually a relatively modern tradition.

The hazelnut, chocolate or cream sciù are one of the highlights of the "small" Neapolitan pastry, but despite having actually entered the Campania imagination in all respects, their origins are actually French. In French, “choux” means “cabbage” because they have a shape that is very reminiscent of Brussels sprouts. In Naples they have become “sciù”, naturalized as a local pastry and served in a thousand variations.

To interpret them again they helped us Gennaro and Gennaro, cousins of Cetara and pioneers of anchovy sauce. For more than twenty years they have had a restaurant in the alleys behind the port of this small village on the Amalfi Coast and have begun to revive the typical dishes and fishermen's cuisine, before they were forgotten but long before tourism arrived here. . Today they produce it themselves with the ancient method and strictly only locally caught, and they make everything with it, even cocktails. They cook for passion, they travel the world to let everyone know the gold of Cetara, but Sunday is sacred: you go to eat at mom's house for lunch, bringing pastries. This time, however, they prepared them, baking whipped cream skis with their children and granddaughters. With an even more delicious filling, the one with Nutella®.

Ingredients for 6 people
100 g 00 soft wheat flour
125 ml water
3 large whole eggs
65g butter
salt
150 g cream
10 g sugar
100 g Nutella®
chopped hazelnuts to taste

Preparation
Put the water, butter and salt to boil in a pan. When it comes to a boil, remove from the heat and add the sifted flour. Return the mixture to the heat if necessary and stir to dry until it comes off the walls. Place the mixture in the bowl of the planetary mixer or in a bowl if you proceed by hand and let it cool using the leaf hook or spoon, then add the eggs one by one, always working the dough until the mixture is soft and homogeneous. Put the mixture in a pastry bag and form "spikes" on the parchment paper. Bake at 200 ° for about 15/20 minutes in a static oven.

Once the Sciù has been removed from the oven, let it cool and cut the lid of the Sciù a little above the middle, about 3⁄4. Whip the cream with the sugar and place it in a pastry bag with a nozzle. Then stuff the skis by covering the base with the cream and adding a spike of Nutella® on top.

Finish with a spread of Nutella ® on the lid, place it on the base and finally decorate with a sprinkling of chopped hazelnuts.

Credits:
Protagonists: Gennaro Castiello and Gennaro Marciante
Production house: MIA production
Executive producer: Vanessa Valerio – Luca Caliri
Director: Alberto Cozzutto
Food stylist: Elisa Lanci

Purpetti and brascioli: the Apulian Sunday dish – Italian Cuisine

It means "meatballs and chops" which are cooked in the sauce. A single dish, a main course, but also a sauce for pasta

Purpetti and brascioli, that is meatballs and chops, in the Apulian dialect, is one of the typical dishes of culinary tradition regional that sets the tables and cheers, fills them with taste and perfume Sundays with family and friends.

It's about a typical recipe, Made of simple ingredients and preparations within everyone's reach. What must never be missing to prepare purpetti and brascioli, however, it is – according to the Apulian tradition – the meat of horse, with a strong flavor and perfect for preparing chops and enriching the taste sauce that ends the dish.

Purpetti and brascioli: the recipe

Here's how to prepare the purpetti and brascioli dish.

Ingredients

For the chops you will need: 8 slices of horse meat, 150 g of grated pecorino, parsley, garlic, salt and pepper. For the meatballs: 400 g of minced meat, 2 eggs, 200 g of grated pecorino, breadcrumbs, extra virgin olive oil, parsley, garlic, salt and pepper. For the tomato sauce: 1 liter tomato puree, 1 onion, red wine, extra virgin olive oil, salt and pepper.

Method

To prepare purpetti and brascioli you start with meatballs. In a large container, then, mix the minced meat by adding the eggs, pecorino, breadcrumbs, garlic (optional), chopped parsley, salt and pepper, mixing the mixture perfectly until it becomes homogeneous. Then prepare some meatballs with a diameter of about 4 cm and fry them in plenty of olive oil (or seeds).

Then go on to prepare the chops. Prepare a mixture with pecorino, garlic and chopped parsley, seasoning it with salt and pepper. Then arrange on a cutting board the slices of horse meat and stuff them with the filling you just made. Close the slices of meat on themselves and stop them with toothpicks. So do them brown in a very large pan with some oil and onion and add a glass of Red wine to blend them. When the wine has dried it's time for the tomato puree, to be added to the pan and cooked with the chops to about two hours very low heat. The gravy must cook very slowly to take on the flavor of the meat. When there are about 15 minutes left to prepare, add to the pan also the meatballs and finish cooking all the ingredients together.

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the recipe for Sunday lunch – Italian Cuisine

The ragù lucano is a typical recipe of the culinary tradition of Basilicata and is prepared with pork, bacon, ripe tomatoes, cinnamon and parsley

The strozzapreti with ragù lucano are a recipe of the traditional cuisine of the Basilicata from rich flavor and decided
It starts from a important sauce which includes an unusual ingredient such as cinnamon.
According to tradition, to keep company with the Lucan ragù there are strozzapreti: an ancient format of short pasta similar to fusilli, but much larger and less rolled up. They are so called to make fun of the priests of the past – notoriously greedy – who would have had difficulty eating them given their size particularly bulky.

strozzapreti fresh pasta from Basilicata

In potentino dialect this dish is called 'ndruppeche, or strozzapreti with ragu snag and prepares in the period of Carnival, confirming how it is a extremely tasty recipe and suitable for Shrove Tuesday, but also for all Sunday lunches that crowd the tables of southern Italy.

Lucanian ragout: the recipe

Ingredients

To prepare the traditional Lucanian ragù you will need: 600 g of pork (preferably the pulp), 150 g of sliced bacon, 350 g of ripe tomatoes, 100 g of pecorino cheese, cinnamon powder, 3 cloves of garlic, red wine, salt, pepper, parsley and extra virgin olive oil.

Method

The first thing to do to prepare the Lucanian ragù is flatten with a rolling pin pork and season with minced garlic, parsley and grated pecorino cheese. Then add the finely chopped bacon and a sprinkling of cinnamon. The meat should then be rolled up and tied with del kitchen wire before putting it to cook in a pan with oil and garlic. The pork meat must brown for about five minutes, then half is added glass of good red wine and you have to cook for another 10 minutes.

Only at this point must i be added tomatoes in the pot. The Lucanian ragù must cook a slow fire for about 45 minutes, adjusting salt and pepper if necessary.

The advice is to serve hot on the strozzapreti to allow it to bind perfectly to the plate.

How to prepare strozzapreti instead?

Anyone wishing to try their hand at preparing strozzapreti at home must know that this type of fresh pasta – like many preparations of the first courses of southern Italy – does not require eggs.

Ingredients

500 g of 00 flour, 250 ml of warm water, salt.

Method

To prepare the fresh pasta that will accompany the Lucanian ragù we start flattening the flour on a shelf with a hole in the center, the lukewarm water is slowly poured and the dough is kneaded with the hands, as tradition dictates. When the compound is homogeneous and without lumps it should be given the shape of a ball and go covered with a cloth to let it rest for about 30 minutes.

At this point, the dough should be rolled out with a thickness of about 2.5 mm and 2 cm wide strips must be cut out. The strips are then rolled up on themselves and, rubbing them in your hands, pieces sizes of about 5 centimeters. Place the strozzapreti on one baking tray with flour and cook them in boiling salted water. Once afloat the pasta will be ready for the "marriage" with the ragù.

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