Frittata Di Maccheroni

 

La frittata di maccheroni is a neapolitain dish made with leftover pasta. It is delicious and it is normally made for packed lunches.

My best memories are of eating a nice frittata di maccheroni on the beach after a lovely swim in the sea.

It is a very simple dish and as for many typical neapolitain dish it was born in an attempt not to waste any leftover food. Everything is recycled and made into a even more tasty grab.

Ingredienti

600 gr pasta (any sauce)

150 gr parmesan

2 eggs

salt

pepper

Beat the egss with salt, pepper, and parmesan. Add the pasta to it and mix.

Put a little olive oil in a pan and when really hot add the pasta into it.

Cover with a lid and let cook with a very slow flame. half way through turn it and keep cooking until golden and crunchy.

Lovely!

Multi seed bread

I love making bread. It is time consuming but there is nothing more satisfying than bake your own bread.
I also like to know that I can eat something made with natural ingredients rather than the bread sold in most shops or supermarket, stuffed with chemicals such as flour agents and whatsnot..you name it.
So whenever I have time and feel energetic I always attempt to make my own bread.

Ingredients

 (2 loafs)
200gr strong white flour
200 gr strong wholemeal flour
180 gr multi-seed flour
10gr salt
380 ml water
20gr fresh yeast

Mix flour and yeast then add all the other ingredient and work the dough until nice and smooth..
leave it to raise for an hour in a warm place (such as a cupboard) then shape it into loaf in buttered tins leave it to prove for another hour then put in preheated oven (250c) for about 15-20 minutes).
Take it out of the oven and place it on a rack to cool down.

Torta alla frutta

Torta alla frutta (fruit cake) is a classic cake that is made with crema pasticciera, pan di spagna, cream and fruit. It is a classic cake used for Birthdays celebrations. Also known with its french name "Gateau". Make a sponge as for the cassata recipe below then crema pasticceria.
Cut the sponge in half put then spread cream and fruit in the middle cover with the other half sponge and decorate with whipped cream and fruit.
Many version of this cake can be made, for example with chocolate cream or coffe cream or lemon cream.

Crema Pasticciera

Crema pasticciera is what the English call "Custard cream" and the French "Creme Anglaise" is a basic of many neapolitain desserts.
It is very easy to make and I can't understand why in England people buy the one already made or make it with custard powder. Not nice!

Ingredients

3 yolks
80 gr flour
80 gr sugar
1/2 litre milk
lemon skin
vanilla

Mix yolks and sugar then add flour.
Boil the milk and gently add it to the mix on a very slow flame stirring constantly until thick enough to coat the wooden spoon.

Strangolapreti (also known as gnocchi)

According to a legend the name Strangolapreti, which litteraly means  "Priest Strangler", was given to this particular potato dumpling dish when one day a priest ate so many of them and so greedily that he suffocated to death.
Strangolapreti, also know as Gnocchi, is an antique neapolitain dish that was made with flour and water until the potato was introduced and utilized in the Italian cuisine in the 700's.
Here is a recipe with potatoes, flour, egg and water.
Although I have to say I do prefer my mum's recipe made with only flour and water.

Ingredients

1200 kg potatoes
600 gr flour ("oo")
1 egg
salt

Boil the potatoes in salted water and passed through a sieve while still hot. Let it cool then mix with the flour, egg and a pinch of salt.
Then roll the pasta like little sticks and cut it in small pieces (about 2cm).
Roll each little piece with the finger to shape it into little caved dumplings.

Boil the gnocchi in salted water and remove as soon as they raise on surface and put in a bowl.
Add tomato sauce, mozzarella, basil and parmesan.

Tagliatelle all'uovo (handmade pasta)

Ingredients

4 eggs (1 per person)
500gr flour type "00"
salt

First of all it is very important to use flour type"00" (doppio zero)
This flour is made with coarsely ground durum wheat so that it holds shape better when cooked.
Place flour on table and make a well in the centre.
Add eggs to the well.
Mix slowly with the fork then with your hands until not too sticky.
Knead the dough until smooth.
Add flour on surface so it does not stick to it.
If you use a pasta machine roll it as per instruction. (see attached images).
You can also roll it by hand with a rolling pin . It just takes a bit longer.
Pasta machines normally have a choice of tagliolini or tagliatelle shapes.
Again you can do it by hand,  just roll the pasta and cut in strips.
Cook in boiling water for 5 minutes (It is ready when pasta start floating on surface)
The perfect sauce for this pasta is the Bolognese Sauce. But it is delicious also served with simple tomato sauce, basil and parmesan.

Coffe Maker traditional napolitain

Here are the classic napolitain coffee makers my mum gave me. They are a bit bashed up but it adds to their charm and flavour. The coffee made with these coffee maker it is much flavoursome and does not have the slightly burnt taste than the Espresso coffee maker. This is beacuse the coffee results by filtering down rather than steamed up by boiling water.

See Eduardo De Filippo in the "Questi fantasmi" comedy video for the poetry of coffee making..

 

 Toto` e Peppino

               Eduardo De Filippo in "Questi Fantasmi"

                                                                                                           

My favourite: Caffe` Kimbo

  

Na Tazzullella e` cafe` - Lyrics 

Pino Daniele

(check utube: http://www.youtube.com/watch?v=98XpQXQr5LA)

Na tazzulella e` cafe` e mai niente ce' fanne sape`

Nui ce' puzzammo e' famme, o' sanne tutte quante

e invece e c'aiuta` c'abboffano e' cafe.
Na Tazzullella e`' cafe` ca sigaretta n'coppa pu nun vere`.
Ca` stanno chine e'  sbaglie, fanno sule e' mbruoglie
S'allisciano se' vattene se' pigliano o cafe`.
E nui passamme e guaie, nui nun putimme fatica`.
E chiste invece e ra' na mano,
s'allisciano se vattono se magnano a citta`.
Na tazzullella e' cafe`.
Acconcia a vocca a chi nun vo sape`.
E nui tiramma annanzo ca dulore e' panze
e invece e' c'aiuta` c'abboffano e' cafe`
Na tazzulella e' cafe` ca sigaretta ngoppo pe nun vere`.
S'aizano e' palazze fanno cose e' pazze
Ce girano, c'avotano ce riempieno e' tasse.

...A cup of coffee, we are starving, everyone knows that..
..and instead of helping us they stuff us with coffee...
...and instead of helping us they rob, they fight they stuff themselves with coffee...


BAR ITALIA

Best coffee in London: Bar Italia- Soho

Cornetti

Ingredients

500 gr white strong flour
1 egg
200gr butter
10 gr fresh yeast
salt
50 gr sugar
100gr milk
100 water
Dark chocolate

Mix flour, egg, yeast, water, milk salt thenlet it rest for about 10 hours in the fridge covered with a plastic food bag.  Roll up the butter and place it over the rolled pastry. Fold the 4 corners of the pastry over the butter. Roll it up in a rectangle and fold it in 3. Leave to rest in the fridge for 20 minutes. Repeat this 2 more times.
Roll the pastry and cut in triangle for the cornetti and rectangles for the chocolate croissants.
Leave it to prove for 2 hours. Brush with whisked egg and put in preheated oven (220degree) and cook for about 20 minutes.

Crocchette Di Patate

Ingredients

Potatoes
Eggs
Parmesan
Butter
Salt
Pepper
Mozzarella
Chopped parsley

Boil the potatoes and pass them through a sieve.
Add 2 yolks, grated parmesan, butter, salt and pepper.

Then makes little crocchette and fill with mozzarella and parsley.
Coat in flour then whisked egg white and finally bread crumbs.
Fry and eat hot. lovely!