One of the most tasty and Mediterranean kitchens in Italy. Many are the typical recipes of every province of Campania, which is difficult to make a choice. However, we begin with the most famous antipasto, the Mussel Impepata. It is a recipe that is really easy to prepare and very effective.
1 kg of mussels
black pepper as much as necessary
chopped parsley just enough sauce
lemon slices as required
The mussels used for this recipe must be very fresh. They must be washed very well under running water, throwing away those already opened or broken, in which the mollusc is dead. All incrustations must be removed with a toothbrush. When they are cleaned put them in a pot with a lid on the fire and cook until the valves are all open.
Serve hot with a sprinkling of finely chopped parsley, freshly ground black pepper and a slice of lemon that will serve to wet the mussels of its juice.
We can't talk about Campania and its typical dishes without talking about pizza. A true delicacy known throughout the world. The pizza was invented in Naples when a pizza maker made this in honor of Queen Margherita of Savoy, combining the 3 colors of the Italian flag, white red and green. Mozzarella white, tomato red and basil green. The recipe pleased the queen so much that since then this pizza is called pizza Margherita. The recipe is very simple and the ingredients are genuine. It should be cooked in a wood-fired oven, but it is also good in the home oven.
250 grams of flour
grams 1 of fresh brewer's yeast of
sea salt just enough
300 grams of tomato sauce
300 grams of buffalo mozzarella
some basil leaves
olive oil how much enough
oregano as needed
Mix the flour with the salt and the fresh yeast, add water until a firm and elastic dough is formed. This procedure will take about 10 minutes because the dough must be worked a lot, kneading with your hands. When it is ready, cover it with a damp cloth and put it in a closed and not cold place for about 2 hours. At this point the dough is doubled in volume, then work it again with your hands and form a ball that will still have to be left to rise covered with a damp cloth for about 6 hours.
The original recipe does not include the use of a rolling pin to roll out the pizza, but it must be pulled by hand, that is, it must be rotated and spread slowly with your hands until you get a pizza with a diameter of about 30 centimeters, in which the central part should have about half a centimeter thick while the edges at least 1 centimeter.
Now we prepare the tomato. Put the tomato puree in a bowl, season with a pinch of salt a couple of teaspoons of olive oil. Put the pass on the pizza disk and spread it out evenly. Add the chopped buffalo mozzarella, a few leaves of basil, a drizzle of oil spiraled over the whole pizza and a pinch of oregano.
Bake in a very hot oven for 4 - 5 minutes, checking the degree of cooking often. This is about the classic oven of our kitchen. If instead we have a wood oven available, the oven temperature should be much higher, around 450 - 480 degrees and then the pizza is cooked very quickly, a minute and a half maximum two minutes.
This is one of the first dishes preferred by Campania, a recipe that combines the taste of the sea with that of the earth, creating a very special combination and an intense taste.
500 grams of beans cannellini
kilograms 1,800 of mussels
grams 300 of peeled tomatoes in pieces
2 cloves of garlic
1 onion small
olive oil, chopped parsley, chilli pepper and salt as
needed 500 grams of short pasta
First, if you use dried cannellini beans, they should be soaked in plenty of water and left for at least 12 hours. After this period, they should be cooked in plenty of water for about 1 hour. Do not throw away the cooking water from the beans that will be used to prepare the recipe.
Meanwhile, we prepare the mussels that must be cleaned very well and placed in a very large pot with a lid and on the stove until the shells have all been opened. Remove from heat, let them cool and throw the shells. The water that remains in the pot where the mussels were cooked is then used to flavor the beans during cooking.
In a large pot we put a drizzle of olive oil and after having finely chopped the onion we add it to the oil together with the 2 peeled garlic cloves. The garlic is left whole because it is removed at the bottom of the cooking. At this point add the peeled tomatoes into pieces, adjust the salt and pepper and cook with the lid for about ten minutes. Now add the beans and a ladle of the cooking water and let them cook for about half an hour, gradually adding the cooking water to prevent the sauce from drying too much. After this time add the mussels and the mussel cooking water.
Meanwhile cook the pasta al dente. Once the water has been removed and drained, put the pasta in the pot where the beans and mussels are cooked. Leave to flavor for a couple of minutes, stirring well and often. Add a pinch of chopped parsley and remove from heat. Tradition would have it that this pasta should be consumed the next day, putting a couple of minutes on the fire in a pan, but not letting it heat up too much.
A particular recipe that tradition has created created by humble fishermen from the suburb of Santa Lucia in Naples. It is a rather long recipe for cooking, but on the other hand the octopus cooking sauce can be used to season pasta, so the Luciana octopus is considered an excellent single dish.
grams of octopus or meatballs
half a glass of white wine
1 clove of garlic
130 grams of black olives
400 grams of peeled tomatoes in pieces
1 tablespoon of capers a
few leaves of chopped parsley
chili pepper, olive oil, black pepper and salt as required
Clean the octopus or meatballs very well, which can be left whole. In a large saucepan put a few tablespoons of olive oil and the whole clove of garlic to fry. When the clove becomes golden it is removed. Remove the clove of garlic, add the chilli, black olives and capers and after the ingredients are mixed put the octopus and cook turning it often until it turns red. At this point add the white wine and let it evaporate completely. Put the peeled tomatoes into small pieces and cook everything for about an hour with the lid. Check that everything does not get too dry, which should not be done as the octopus releases a lot of water during cooking. When it is cooked, place chopped parsley on the table before bringing it to the table. Serve hot.
Let's move on to desserts now. The most famous and known throughout the world is the Neapolitan pastiera, a sweet that is not easy to make, but whose result is a real delight. But there are other sweets very well known for their goodness, such as sfogliatelle, rum babas and others.
for shortcrust pastry:
350 grams of flour 00
grams 150 of butter
130 grams of sugar
grated rind of a lemon
1 packet of baking powder
for the filling:
300 grams of sheep ricotta
300 grams of precooked grain
220 grams of sugar
200 grams of milk
the peel of 1 lemon and an orange
1 tablespoon of milfoil
a pinch of cinnamon
First we prepare the short pastry working the butter with the sugar, the eggs , the peel of a grated lemon. Slowly add the flour and the baking powder sachet until the mixture is firm and elastic. Let's put it aside and prepare the wheat. Precooked wheat is already ready in all supermarkets. It is more difficult to find whole wheat to prepare, also because then the preparation time is very long, so I recommend the one already prepared.
Then put the pre-cooked wheat, milk, a teaspoon of cinnamon and the peel of a lemon in a saucepan. Cook it until the grain has absorbed all the milk, remove the lemon peel and remove from the heat.
Add the ricotta and sugar to the grain, stirring well to mix all the components.
In another bowl divide the 4 egg yolks from the egg whites. The beaten egg yolks should be added to the wheat, the egg whites should be whipped and added to the wheat in turn, stirring gently so as not to remove them.
Now take the shortcrust pastry and after having kneaded it for a couple of minutes, roll out two thirds with a rolling pin until you get a round pastry that we will place in a cake pan with the flared edges to completely cover both the top and the edges. The cake pan should first be buttered and floured. Cut the excess dough coming from the edges with a knife and put the ricotta and wheat filling inside. With the remaining shortcrust pastry after spreading it with a rolling pin, cut many strips that are to be placed on the surface of the tart-type filling.
Bake in a preheated oven for about 50 minutes at 170 degrees and then again at 150 minutes. Remove it from the oven and let it cool completely before serving. Tradition has it that it is done at least one day before eating it.
350 grams of flour
20 grams of sugar
15 grams of brewer's yeast
120 grams of butter (this for the ingredients for the baba
half a liter of water
200 grams of sugar
200 ml of rum
the peel of a lemon (ingredients for the syrup)
In a rather large bowl beat the eggs with the sugar, salt and brewer's yeast and butter and with an electric mixer work everything together a few minutes, slowly add the flour until the dough is smooth and firm and does not stick to the bowl, cover the bowl and let it rise for at least 3
hours.To make babas you need special molds, or a single mold. For the molds they should first be buttered and floured and, taking the mixture that we had left to rise, knead it a little with your hands, make lots of small pieces and put them in the molds filling them for two thirds. molds so filled in a rather high and covered with a transparent film leave them until the mixture has risen out of the mold to form the classic mushroom shape. It will take about an hour after which to put them in a preheated oven at 200 degrees for about 30 minutes. Allow them to cool completely before removing them from the molds.
We are now preparing the bath in which the already cooked babas will be immersed. In a small saucepan, melt the sugar in the water by adding a lemon peel. When the sugar has melted completely add the rum. In this bath dip the babas a couple of times by gently squeezing them to eliminate excess wetting. Finally, the babas should be brushed with apricot jelly and served cold.