Cookbook - Page 7 - Culture and History without Borders: Success in Diversity, Diversity in Success - Project chronicle - Part 2 Ingredients for the dough: Ingredients for topping -250 gr. of flour, type 0; -500 gr. Tomato sauce -250 gr. of flour, type 00; -400 gr. Mozzarella cheese -1 teaspoon of sugar; -Salt to taste; -10 gr. of fresh beer yeast; -Extra virgin olive oil q.b. -10 gr. of salt; -Basil. -300 ml of water; -20 ml of exra virgin olive oil. The procedure: Pour the flour into a large bowl. In another bowl, shake the yeast in lukewarm water together with the sugar, then let it rest for 5 minutes. Now pour some of the yeast dissolved in water into the center of the flour and add oil and salt. Start working the compound, kneading with your hands, adding water as necessary. As soon as the dough becomes smooth, soft and elastic, divide into several balls, place them in a container after having dusted it with the flour. Let leaven for 3 hours. After having oiled two bowls, replace the dough. Take off one part and cover what you do not use. Hold the part you have detached, working it with your hands, until you create a round that has approximately the same diameter as the baking tray. Do the same with the rest of the dough, to spread the second pizza. At this point pour into a bowl the tomato, oil and salt. After mixing them, place them on the pizzas with a spoon. Turn on the oven at 220C , if the oven is ventilated, or at 250 C, if the oven is static. Bake pizzas for 5 - 10 minutes. While the pizza is in the oven, chop up the mozzarella cheese then take the pizza out of the oven and season with the mozzarella, then bake it again for another 6-7 minutes. At the end of the cooking, move the pizza on a serving dish and garnish with the basil leaves, slice and serve hot. Lasagna Napoletana An ancient Parthenopean recipe dominating the fat Tuesday tables. Lasagna is mainly an Emilian dish, modified in the Neapolitan tradition at Carnival and has become the symbol of excellence for the celebration of abundance. The original recipe includes the use of cheese sauce "besciamella" and minced meat, in Campania region the Bolognese sauce is substituted by simple tomatoes sauce and meatballs combined with pasta sheets (usually handmade), boiled eggs, meat sauce, mozzarella cheese and grated cheese. For 8-10 people Ingrdients for the “Bolognese”sauce 300 gr Minced meat 1 medium Onion 1 kg of tinned Tomatoes 2 Carrots A leg of celery 3 tablespoons of Olive oil ½ glass of red wine Salt q.b. Ingredients for the stuffing 100 gr Salami 250 gr Mozzarella ½ Besciamella sauce 34Boiled eggs Preparation Cook the sauce by frying all the chopped vegetables and the minced meat for ten minutes adding some red wine, lastely add the tomatoes and cook for 1 hour on a law heat staring frequently Put in a rectangular tray a layer of sauce and a single layer of pasta sheets and alternating the other ingredients including the Besciamella sauce. Cover the completed dish with an alluminium foil or a cover and Bake in the oven (180 C) for about ½ an hour taking off the foil for the last 10 minutes to brown the surface. Calzoncelli (a typical Christmas sweet from our region) Ingredients For the pastry 500 g of flour 00 50 g of sugar 100 ml of dry white wine 1 egg For the stuffing: 500 g of chestnuts boiled and squashed 200 g of dark chocolate 200 gr sugar Vanillin q.b. Grated peel of 1 orange, 1 tangerine and 1 lemon 2 coffee glasses of expresso 50 ml of liqueur 3 spoons of milk Decoration: Sugar or honey PREPARATION For the leaf: knead all the ingredients until they have a very homogeneous and smooth mixture, adding, if needed, other flour. For the filling: boil the chestnuts then peel and crash them using a masher. Add to the chestnuts pure the melted chocolate , the grated peel of orange, tangerine and lemon, the milk, the expresso, the sugar , the vanillina and the liqueur. Now prepare with the pastry, very thin sheet and cut the minto a lot of disks of about 7cm using a glass In the centre of the round pieces of sheet , add a spoon of filling and cover with another leaf pressing on the extremities. Fry the little suns in very hot oil, then dry with absorbent paper. Serve with honey and icing sugarballs Struffoli Ingrdients for 10 people - 600 gr , flour - 4 eggs + 1 yolk - 2 spoon of sugar - 80 gr butter - 1 small glass of “limoncello” or “rum”liquor - grated lemon peel - a pinch of salt - oil to fry Ingridients for season -400 gr ,honey -coulored sugared little balls Procedure mix the flour with the eggs , butter, sugar , salt, lemon peel and liquer and work hard until you have a homogeneous mixture then form a ball and let it rest for 30 minutes . then take a piece of tough and roll making some stripes of 1 cm of thickness. Cut in to several little chops and put them in a flowered dish . Fry the into abundant and boiling oil .Drip and dry the little balls in absordent paper put them in a tray making a doughnut and season with honey spread with coulored sugared little balls serve Casatiello Napoletano Ingredients: For dough 600 gr of flour 330 gr of water 10 gr fresh beer yeast 150 gr butter 10 gr of salt For the stuffing 200 gr of fresh goat cheese or a selection of available cheeses 50 gr of grated Parmesan 150 gr of salami 50 gr bacon 1 pinch of black pepper 3 -4 eggs 1 spoonful of milk Preparation: 1. Mix the flour with 50 g of butter, add warm water and salt until it has a soft and elastic dough, use 300 ml of liquid, you have to adjust it according to the flour you use. 2. Put the dough in a dish to rise until it triples its original size. 3. When the dough has risen add all the stuffing ingredients (chopped up salami, bacon, cheese,etc) add the grated parmesan, the pepper and the whisked eggs and the milk. 4. Put all the dough in a round tin and leave it to rise further. 5. Bake at 180 C for about 1 hour until ready. Pastiera Pastiera is an Easter cake and, according to tradition, every family in Naples prepares one during Holy week to be eaten on Easter day. The ingredients used in this cake symbolize life and the resurrection. The legend says that seven of the most beautiful girls gave to the beautiful siren, Partenope, flour, ricotta cheese, wheat, eggs, orange flower water, cinnamon and sugar. Partenope offered the gifts to the Gods so, to honour her beauty, the Gods mixed the ingredients together, creating a cake so sweet as the voice of the siren. INGREDIENTS FOR THE PASTRY 800 gr of flour 250 gr of butter 200 grams of sugar 3 whole eggs 2 yolks Strega or Limoncello liquor 1 pinch of salt lemon peel vanillina INGREDIENTS FOR THE FILLER 400 gr of pre-cooked wheat 700 gr ricotta cheese 500 grams of sugar 7 whole eggs 3 yolks Vanilla and cinnamon powder q.b. 1 orange flower essence 150 gr of orange and cedar candied peel. PROCEDURE Pastry Put the flour in a large bowl, centre the fountain and pour 200 grams of sugar, 3 whole eggs, 200 gr of butter, fresh grated lemon peel and a pinch of salt. Mix everything easily with your fingertips but without working too hard until you have a homogeneous mixture, then divide into two equal parts and form two balls that must be wrapped with transparent film and put in the refrigerator to rest for about 1 hour. Pour pre-cooked grain , milk, 30 gr butter, lemon peel and cook on slow fire, stirring for about 10/15 minute, until it becomes a creamy mixture. Take off the flame, cool and remove the lemon peel. Filler Mix the ricotta with 400 grams of sugar, stir well, pour the mixture into a large bowl and combine one egg yolk at a time, ten in total, cinnamon, vanilla, orange and cedar candied peel, cut into small pieces; essence of "millefiori" and "orange blossom" the compound of cold wheat and finally the 7 mounted egg whites . Mix well all the ingredients and put the mixture in the refrigerator to rest for about 15 minutes. Butter and flour two round pastry tins 26 cm Take the pastry out of the refrigerator and with a part of it form a disc with a diameter of about 35 cm. Spread more than half of the prepared filling. The remaing pastry needs to be rolled out flat and cut into strips with the toothed wheel laid diagonally on the pie. Cook the pastry in the bottom of the oven preheated at 170 ° C for about 80 minutes. Then turn off the oven and leave it for another 10 minutes so that the browning of the surface and the baking at the bottom are completed. Scarpariello The ancient recipe created to reutilise leftovers and today has turned into a delicious dish. Here is our recipe for a great dish of penne (or spaghetti) at “scarpariello”.
Cookbook - Page 7
Cookbook - Page 8
viapresse