Tag: unique

Flour and creativity: your ingredient to create unique dishes – Italian Cuisine

Rum baba

The classic rum babà, one of the typical Neapolitan desserts, appreciated for the soft but spongy dough that is soaked in the delicious liqueur syrup! Rum baba

Casatiello Napoletano

He cooks the Neapolitan casatiello together with Roberto Di Pinto, it is the leavened product of the Neapolitan tradition to be served and shared during the Easter period. Casatiello Napoletano

Amalfi tart

The Amalfi tart is an aromatic and fragrant dessert: a soft pastry embraces the lemon custard and delicious black cherries. Amalfi tart

Sponge cake

Sponge cake is the most famous basic pastry preparation: eggs, sugar, flour and starch are transformed into a soft cake to fill! Sponge cake

Neapolitan panuozzo

The Neapolitan panuozzo, typical of Gragnano, is a ciabatta-shaped pizza bread that you can easily make at home and fill as you prefer! Neapolitan panuozzo

Neapolitan panuozzo

The Neapolitan panuozzo, typical of Gragnano, is a ciabatta-shaped pizza bread that you can easily make at home and fill as you prefer! Neapolitan panuozzo

Chocolate pastiera

The chocolate pastiera is a delicious variant of the Neapolitan Easter recipe. An irresistible dessert, come and discover our version! Chocolate pastiera

Neapolitan rustic chiena pizza

The Neapolitan rustic chiena pizza is a very famous and typical savory pie of the Easter period, with a rich filling! Discover the recipe! Neapolitan rustic chiena pizza

Pizza in a deep, soft pan

The pizza in a deep and soft pan is a truly amazing homemade leavened product. Topped with tomato and mozzarella, everyone will surely like it. Pizza in a deep, soft pan

Pizza margherita

Among pizzas, the margherita pizza is the simplest and most loved; a fragrant homemade pizza with tomato, mozzarella, oil and basil. Pizza margherita

Struffoli

Struffoli are a fried dessert typical of the Neapolitan tradition and represent one of the most characteristic recipes of the Christmas period. Struffoli

A long history with a unique flavor – Italian Cuisine

It was already the Celts more than two millennia ago, before the Romans, who spread the processing and maturing of pigs in the Friulian valleys.
It was immediately clear that the air of the Alps, the favorable climate of the Tagliamento river and a natural view towards the sea would have given rise to unique cured meats. In this border region towards the heart of Europe, salt was used to preserve and smoking to protect, and the two methods are still the hallmark of the territory today.

The tradition of unique cured meats

Morgante for over a century and for four generations has handed down this tradition by renewing it in its Prosciutto di San Daniele, with a Riserva del Fondatore aged over 20 months.
In Romans d’Isonzo, on the other hand, cooked hams and speck are produced with a light smoke that emphasizes the taste without ever hiding it; hand-tied roasts; salami, pancetta and frankfurters. Indeed “Vienna sausages”, as they were called in the sixties, when they were among the first to produce them in Italy.

The modern recipe

Is everything different today? Not their recipe.

Morgante has a mission: to promote authenticity, seek taste and balance, protect health and well-being in a modern diet and thus ensure a constant evolution of the quality of our agri-food heritage … and when we talk about cured meats, heritage ( we know well) is national in character.

Cilento anchovies: stuffed and fried for a unique taste – Italian Cuisine

You will no longer be able to resist anchovies prepared in this way: with a tasty filling and crispy frying they can be enjoyed from the aperitif to the table

The anchovies are among the more versatile fish to cook, in fact, lend themselves to many preparations and the result is always very tasty. If there is one recipe, however, that enhances the taste and makes them practically "unforgettable" is that of the "mbuttunate" anchovies, typical of Cilento.

Campania is known to be rich in dishes from intense flavor and the anchovies stuffed with Cilento fully respect this culinary tradition. Prepared like this, stuffed with mozzarella and fried, they are perfect for a starter, for a second or for an aperitif.

The recipe of anchovies alla cilentana

Ingredients

To prepare the stuffed anchovies alla cilentana at home you will need: 600 g of anchovies, 3 eggs, 200 g of grated pecorino cheese, breadcrumbs, parsley, minced garlic, extra virgin olive oil, salt and pepper.

The preparation

The first thing to do to prepare the anchovies alla cilentana is clean the fish in depth, removing the head and all the bones, and then opening them in the classic shape of book.

anchovies ready to be fried

Get ready now the stuffing: with a kitchen whisk or fork beat the eggs, add salt, pepper, pecorino cheese, parsley, garlic then add the breadcrumbs and mix well until the mixture is well blended and soft.

Fill the anchovies with the filling and close them. Then pass them in the flour and fry them in the oil until they are golden brown. Before serving, let them dry on absorbent paper sheets to remove excess oil and bring them to the table even more fragrant.