Risotto con calamari – Risotto with squid

Risotto con calamari – Risotto with squid – Herry Lawford CC BY 2.0

Risotto with squid is a light and fresh first course, perfect for summer.
The preparation of this dish is extremely simple and requires little time to be made; in fact, just a few simple steps will be enough to bring to the table a risotto with fish suitable both for the most important occasions (such as, for example, holidays) and for lunch every day when you do not want to give up the taste.

To obtain a risotto with a more intense and pleasant flavor, it is preferable to use fresh squids, but, if you do not have the opportunity to go to a fishmonger, frozen squids are also fine, if they are of good quality and thawed in the right way.
To defrost squids I suggest you put them out of the freezer the night before and keep them in the refrigerator so that the ice melts slowly and the fish does not undergo thermal shocks that could make it tasteless and too hard.

If you are in a hurry and decide to defrost squids at the last moment, I suggest you defrost them in a pot containing cold water.
The rice suitable for the preparation of the recipe of risotto with squids is Carnaroli, a variant of long-grain rice, quite valuable that has the characteristic of remaining intact and firm during cooking.

Characteristics

Difficulty Medium
Medium Cost
Preparation Time 15 Minutes
Cooking Time 20 Minutes
Serves 4 people
Cooking Method Stove

Ingredients

360 g Carnaroli rice
600 g squids
1/2 white onion
1 garlic clove
750 ml vegetable stock
20 g extra virgin olive oil
1 sprig of parsley
5 g salt
1 g pepper
100 ml dry white wine

How to make Risotto con calamari – Risotto with squid

  1. As mentioned in the introduction, it is essential for the perfect success of this dish, the use of fresh squids. Frozen squids can also be used, as long as they are thawed very slowly, gradually passing from the freezer to the refrigerator and then to room temperature so that the fish does not undergo sudden changes in temperature which would primarily ruin its flavor.
  2. Once you have decided which squid to choose, clean the squid by removing the beak and the entrails and then wash them thoroughly and for a long time under a jet of water at room temperature, or slightly cool.
  3. Dedicate yourself to the preparation of the risotto. Put a drizzle of extra-virgin olive oil in a fairly large saucepan and heat it up.
  1. Sauté the garlic clove cut into 2 or 3 pieces in the oil until it begins to brown, then remove it from the pan as the oil will have already taken on the flavor of the garlic.
  2. Divide the onion into fairly small cubes that you will sauté in the oil until they begin to brown.
  3. At this point, place the rice in the saucepan and toast it for a couple of minutes until it becomes “crispy”, i.e. you will hear the sound of the rice moving around in the saucepan become sharper and drier; this operation is useful so that the outer part of the grains forms a light film that will allow the rice to be cooked perfectly without browning.
  1. Add a small amount of water for the rice to start cooking and also add a little salt. Alternatively, you could also use vegetable broth.
  2. When the rice is about half cooked, that is after 7/8 minutes from the start of cooking, put the squid in the saucepan and add the white wine, allowing the rice and squid to cook in the wine; add a little vegetable stock to continue cooking once the wine has been absorbed by the rice.
  3. Continue adding the vegetable stock every time the rice needs it and take care to stir the risotto with squids very often in order to have an even cooking.
  1. When the rice is almost cooked, add salt and pepper to taste.
  2. Finely chop the parsley and place it in the saucepan when the squid risotto is cooked.
  3. Mix the parsley well with the other ingredients and then you can serve your squid risotto hot on the table.

Risotto alle cozze – Risotto with mussels

Mussels – Kolforn CC BY-SA 4.0

Preparing a good risotto with mussels is easier than it seems. The basic rule is that the mussels must be very fresh to ensure the success of the dish, then, a few other ingredients will allow you to serve a great risotto on the table. Save this recipe; it will come in handy to include in your menus for seafood lunches or dinners for any holiday or special occasion.

Characteristics

Preparation: 15 Minutes
Baking: 18-20 Minutes
Difficulty: Very Easy
Servings: 4
Cost: Inexpensive

Ingredients

1 kg mussels (very fresh)
600 ml fish stock
600 ml of mussel cooking water
350 g Carnaroli rice (or for risotto)
1 glass dry white wine
100 ml extra virgin olive oil
1 chili pepper
5 garlic cloves
1 bunch of parsley (chopped)

How to make Risotto alle cozze – Risotto with mussels

First wash the mussels in running water, remove the byssus (black filament) and any encrustations on the shell, place them in a pan on high heat with oil and crushed poached garlic, chili pepper, and half a glass of dry white wine. Close the lid and let all the shells open.

Let them cool and remove all the shellfish, keep them warm between two plates, filter the liquid from the mussels and keep it in a small pot.

Wash and finely chop the parsley, peel and finely chop the onion, prepare the fish stock with the granulated stock cube or fish stock and pour it into the small pot with the cooking liquid from the mussels.

In a heavy-bottomed, low-sided saucepan, put 5 tablespoons of oil and stew the onion with 1 tablespoon of fish stock over low heat. When the onion is almost done and begins to brown, add the chopped chili pepper, then pour in the rice and let it toast for a few minutes over a high flame while stirring, add the wine and let it evaporate, add half of the chopped parsley and start cooking the risotto while stirring and adding a ladle of boiling broth when the rice tends to dry out and so on until it is cooked.

Add the mussels kept aside and stir gently, add the remaining parsley, salt to taste, sprinkle with chili powder and soft and fragrant the risotto with mussels is ready to serve.

Scagliozzi

Scagliozzi – Fuente CC BY 2.0

Da Wikipedia, l’enciclopedia libera.

Descrizione

Gli scagliozzi (chiamati anche scagliuzz , sgagliozzi o sgagliozze) sono un prodotto da friggitoria, presente nella cucina foggiana, barese, napoletana, messinese e toscana.

Ingredienti

Ricetta base della polenta Ingredienti per 4-6 persone –

  • 6 tazze di acqua o brodo
  • 2 cucchiaini di sale
  • 1 cucchiaio di olio d’oliva
  • 2 tazze di farina di mais

Come preparare gli Scagliozzi

Portare l’acqua ad ebollizione. Aggiungere il sale e aggiungere la polenta poco a poco, mescolando bene per evitare i grumi. La proporzione acqua/polenta è diversa per tutti, io uso più o meno 4 a 1. Ma non è troppo importante, devi solo continuare a mescolare fino ad ottenere un impasto consistente. Ci vorranno dai 10 ai 30 minuti, a seconda dell’acqua e del tipo di polenta che avete a disposizione. Si può usare il brodo invece della sola acqua, o aggiungere qualcos’altro per insaporire. Ho usato il sofrito all’aglio in questa ricetta, anche se molte persone aggiungono il formaggio. Non consiglio la polenta da sola, è troppo insipida.

Polenta fritta Una volta che la polenta di base è fatta, versatela in una grande padella o in diverse piccole padelle. Raccomando che non sia più di un dito di spessore. Il giorno dopo si sarà solidificato in una specie di gelatina dura. Potete tagliarlo a bastoncini, triangoli o qualsiasi forma vi piaccia. Ne lascio una parte in frigo e congelo il resto. Quando state per cucinarla, mettete una padella a scaldare con un po’ d’olio d’oliva e friggete i pezzi di polenta fino a quando non saranno croccanti su tutti i lati. Fate attenzione quando li girate perché quando friggono si ammorbidiscono un po’. Puoi rimuovere l’olio in eccesso con un tovagliolo di carta.

Sono fette di polenta, la quale generalmente viene lasciata a seccare qualche giorno dopo la preparazione per perdere un po’ del suo contenuto d’acqua e poter essere fritta senza sciogliersi nell’olio bollente, tagliate a forma di piccoli triangoli, fritte in abbondante olio bollente e salate. Fanno eccezione le sgagliozze baresi, quasi sempre di forma rettangolare o quadrata.

A Napoli si vendono nelle friggitorie tipiche della città insieme ad altri prodotti caratteristici, quali le pastacresciute, gli sciurilli (frittelle di fiori di zucca), le fette di melanzane fritte in pastella, piccoli arancini rotondi (palle di riso) e crocchè di patate.

A Foggia, la città degli scagliozzi, si vendono tipicamente in friggitoria e costituiscono uno degli alimenti base della dieta tradizionale.

A Bari, la sgagliozza nacque nel Medioevo grazie ai commerci con la Repubblica di Venezia, ed è tradizione trovare questa preparazione in bancarelle allestite nel centro storico, in particolare durante i giorni di festa, (Natale o le due festività dedicate a San Nicola di Bari) assieme ad altri prodotti tipici, quali panzerotto e popizze.

A Messina sono venduti esclusivamente da rivendite ambulanti e costituiscono un tipico cibo da strada locale.

La pietanza si può consumare da sola o accompagnata da pezzi di formaggio fuso, olive o varie salse.

Etimologia

A Bari il termine usato è esclusivamente declinato al femminile come sgagliozze, mentre in tutte le altre città menzionate si usa anche o esclusivamente il maschile. Il termine sgagliozzi rimanda all’etimologia di scaglia, pezzo grossolanamente tagliato; tuttavia, è bene ricordare che nel Sud Italia la parola scagliozza indica anche la moneta, quindi si può mettere anche in relazione con il colore dorato della pietanza.

Crocchè – Crocchette – Neapolitan Croquettes

Crocchè – Crocchette – Flickr.com user “deramaenrama” CC BY 2.0

From Wikibooks, free manuals, and textbooks.
Crocchè (from French croquettes) is a typical dish of Neapolitan cooking made of potatoes and eggs fried after being breaded in breadcrumbs.
It is a specialty also spread in Sicily and Palermo, particularly a city where milk is used instead of eggs and mint is used. It should also be specified that this version is a product of simpler preparation, although equally tasty.
In Naples, they are often called panzarotti, whereas, in Palermo, they are called cazzilli.
They can also be made with mashed potatoes treated in the same way. In Piedmont, this version is called Subric.

Ingredients for the Neapolitan Crocchè

For the dough
potatoes
eggs
grated parmesan cheese
fior of milk
parsley
pepper (abundant)
salt to taste

For the ripasso

Beaten egg white.
Breadcrumbs to taste.

How to make Crocchè – Crocchette – Neapolitan Croquettes

Wash the potatoes and boil them in abundant salted water for about 40 minutes.
Drain them, peel them, pass them through a sieve, add whole eggs (1 or 2 depending on the quantity), grated Parmesan cheese, chopped parsley, salt, and plenty of pepper, then mix well.
Collect with one hand 80/100 gr. of dough and rub it between the hands until obtaining cylinders of about 7/8 cm in length and 3/4 in diameter. With that, make a long niche in the cylinder and place a thin strip of fior di latte, close carefully, and then pass, first in the white of egg then in breadcrumbs.
Fry them immersed (no more than two at a time) in plenty of oil or lard until golden, drain and dry on paper towels/paper towels, serve hot.

ITALIANO

Da Wikibooks, manuali e libri di testo liberi.
I crocchè (dal francese croquettes) sono un piatto tipico della cucina napoletana a base di patate ed uova, che vengono fritte dopo essere impanate in pan grattato.
Si tratta di una specialità diffusa anche in Sicilia ed a Palermo in particolare, città in cui si utilizza il latte anziché le uova ed è presente la mentuccia. Occorre anche specificare che in questa versione si tratta di un prodotto di più semplice preparazione anche se altrettanto gustoso.
A Napoli prendono spesso anche il nome di panzarotti, a Palermo vengono invece chiamate cazzilli.
Possono essere realizzate anche con la purea di patate trattata nello stesso modo. In Piemonte questa versione viene chiamata Subric.

Ingredienti per il Crocchè Napoletano

Per l’impasto:

patate
uova
parmigiano grattugiato
fior di latte
prezzemolo
pepe (abbondante)
sale q.b.

Per il ripasso

Bianco d’uovo sbattuto.
Pangrattato quanto basta.

Preparazione

  1. Lavate le patate e fatele bollire in abbondante acqua salata per circa 40 minuti.
  2. Scolatele, pelatele e passatele al setaccio, unendo uova intere (1 o 2 a seconda delle quantità), parmigiano grattugiato, prezzemolo tritato, sale ed abbondante pepe quindi impastare bene il tutto.
  3. Raccogliere con una mano 80/100 gr. di impasto e sfregarlo tra le mani fino ad ottenere dei cilindri di circa 7/8 cm di lunghezza e 3/4 di diametro, ricavare una nicchia lunga nel cilindro e deporvi una sottile strisciolina di fior di latte, richiudere accuratamente e quindi passare, prima nel bianco d’uovo poi nel pangrattato.
  4. Friggerli immersi (non più di due alla volta) in abbondate olio o strutto fino a doratura, scolare ed asciugare su carta assorbente/cartapaglia, servire caldissimi.

Regional Recipe from Campania, Sicily, and Piedmont

Spaghetti alle vongole – Clams spaghetti

clams spaghetti – —-Ra Boe- CC BY-SA 3.0

Ingredients

  • pasta
  • clams

How to make Spaghetti alle vongole – Clams spaghetti

From Wikipedia, the free encyclopedia.
Spaghetti alle vongole is a Neapolitan dish based on pasta and clams. Like many other traditional Neapolitan dishes, there are many versions of the same dish: red and white. There is even a version without clams, which is nothing else than spaghetti Aglio e olio (garlic and oil), also called alla borbonica or spaghetti cu ‘e vongole fujute.
Pasta can be vermicelli, spaghetti, or linguine, and it must be cooked “al dente” and then stirred in a pan with the sauté of clams, possibly blended with dry white wine. In the red version, with tomatoes’ addition, you can complete the dish with a little bit of finely chopped fresh parsley, most of which must end up in the sauce together with tomatoes. Cherry tomatoes, cooked and a bit wilted, are, however, optional. It is possible to season spaghetti with hot pepper.
Pasta with clams is also ubiquitous in Veneto, especially in the lagoon areas where lagoon clams are used, called caparossoli, or sea clams called bevarasse. Here as well, there is the version in white and the one with cherry tomatoes cultivated in the islands of the lagoon.

Regional Recipe from Campania

Minestra maritata

Minestra maritata – Napoli culturaleCC BY-SA 4.0

Description

  • boiled meat
  • chicory,
  • small escarole (scarulelle),
  • savoy cabbage,
  • borage
  • catalogna (in Neapolitan dialect: puntarelle)
  • pork of lesser quality,
  • tracchie,
  • sausages (typical was the so-called nnoglia or peasant salami)
  • scagliuozzi

How to make Minestra maritata

The minestra maritata (in Neapolitan dialect menesta mmaretata) is a typical dish of Campania’s cuisine. The ingredients of meat and vegetables are “married,” participating together to the dish’s flavor.

It is the Neapolitan reinterpretation of the Spanish olla podrida, and it is boiled meat that became popular during the Hispanic domination of Naples. According to the strictest Neapolitan tradition for Christmas and Easter lunches, today prepared on religious holidays, but in the post-Renaissance period among the most popular in Naples and the surrounding area throughout the year.

Over the years, the recipe has been dramatically altered, eliminating or modifying the ingredients, which are increasingly rare to find on the market. However, during the traditional festivities in Naples’ local markets, it is still possible to buy the typical vegetables used to prepare minestra maritata, which are chicory, small escarole (scarulelle), savoy cabbage, and borage, which gives it a bitterish taste. In some variants, catalogna (in Neapolitan dialect: puntarelle) is also used. The typical meat used is the pork of lesser quality, with tracchie, sausages (typical was the so-called nnoglia or peasant salami), and other cuts.

In the most ancient tradition, instead of toasted bread, scagliuozzi, typical fritters of fried cornflour with a rounded shape, are placed on the bottom of the plate.

The preparation also recurs in the gastronomic tradition of Ciociàra (from Ciociaria, a region of southern Latium), where this recipe is found in cookbooks and is mentioned in the typical cookbooks of the area.

Regional Recipe from Campania

Campania Salami

Fresh Meat (and offal) and their preparations.

The need to use all parts of slaughtered animals, reserving the less expensive cuts for their own consumption, has developed over time a variety of different preparations and imaginative, able to ennoble the poor ingredients, that farmers themselves or the local butcher perform with great skill. Deserve a special mention of certain breeds, such as pig and laticauda sheep Caserta, kept in restricted areas, which are perfectly acclimatized.

The high quality of the meat, which is an intense but delicate flavor, is the result of the extensive system of farming and food products based on natural pasture. Both races, after a long period of decline that has marked almost its disappearance in favor of races more adaptable to the criteria of factory farming, but of less value, have been rediscovered by some farmers today, with passion and competence, offer a few “lucky consumer a high-quality product.

The traditional hog farming, linked to rituals associated with the annual cycle of seasons and vegetation, concentrated slaughter in a particular period of the year, coinciding with the Carnival celebrations followed the slaughter and abundant libations.

The necessity to preserve the meat and use it completely in the absence of modern refrigeration methods has developed a real culture, that of salami. Each area produces a great variety, for the various cuts used and the different modes of manufacture. The finest cuts (rear thigh) are used for hams and soppressata, but also used the rind, offal, and scraps for making sausages that establish the basis for the sauce flavor Sunday.

The meats are kept in cellars, sometimes after a period of natural smoke, the kitchen ceiling, or in lard, in glazed clay pots. This process ensures the softness and freshness of the meat, preventing oxidation and browning without increasing the fat content, for the proofing of lard used natural gut.

Text courtesy of Regione Campania translated by E.M.

Salame Napoli

Pork and veal

Smoked salami flavored with orange zest and garlic steeped in wine; sometimes conserved in olive oil or under ashes.

The salami called “Napoli” is really produced everywhere in Campania, and it has many characteristics similar to Salame di Mugnano del Cardinale, amongst which, that it was historically considered such high-quality merchandise that it was used to pay for professional work and eaten during celebrations.

This use made it a precious good to which many precautions were dedicated to maintaining intact the flavor and genuineness of the meats. These have become with time part of the production, fumigation, and aging techniques that have been passed from father to son.

To prepare this salami only the cuts of meat that come from the shoulder, leg ham, neck, and loin are used. They are cleaned by removing the flabby fat, and the bigger connective parts. The fat used has to be hard fat and bacon. The fat can’t be more than 24% of the whole mixture and the natural intestine must be of the pig.

The transformation and aging are done following traditional methods and the drying and aging have to be done in ventilated places. While drying the salami is also fumigated. The minimum aging time changes according to the size but it is never less than 30 days.

Ammugliatielli

Lamb
It is defined as a “poor” traditional dish that uses only local raw materials, a legacy of peasant culture, which has always used wisely sensed any product, even those that are considered waste elsewhere.

Busecchia

Pork Salami
This is, in fact, breast milk of dairy cows still in production that is cut into pieces of approximately 500 grams and then boiled in salted water.

Capicollo

Pork Salami
The capicollo, or capocollo, is a sausage product using a cut of meat taken from the back of the neck of pork, from which it derives its name.

Capicollo di Ricigliano

Pork Salami
The capicollo of Ricigliano, in the province of Salerno, uses the upper portion of the neck muscles of pork shoulder and part of which, of course, the sausage is called, to which are added salt, spices and dried chili pepper powder.

Cervellatina

Pork Salami
Salami made from lean and fat meat, cut with a knife and spiced with chili.

Cicoli

Pork
Pork scratching are the result of boiling the fat parts of the pig in a big saucepan, the liquid part will form suet once solidified, while the little residual blocks are the pork scratching.

Coniglio di fosso dell’isola d’Ischia

Rabbit
Rabbit is a typical Sunday dish of Ischia tradition. A traditional dish since they started breeding rabbits, the so-called hole rabbits (coniglio di fosso).

Filetto e filettone di Vairano Patenora

Pork Salami
The filetto and filettone Vairano Patenora are produced by cutting pork tenderloin wrapped in natural icing. Whether the filetto for the filettone that substantially differ in size, the traditional method of preparation is very similar.

Fiocco di prosciutto

Pork Salami
Fiocco di prosciutto is derived from the muscle around the tight bone of the back legs of the pig, and it undergoes a long and precise transformation.

Fleppa

Pork Salami
Fatty meat from the pig’s belly, shaped in rectangles or coiled. Essentially it is un-smoked bacon; it is served raw as an antipasto or cooked in numerous dishes.

Mozzariello

Pork Salami

Nnoglia di maiale

Pork Salami
To obtain the nnoglia the big and thick parts of the stomach and the intestine of the pig are used after being pressed, fumigated and aged for 20-30 days.

Nzogna della vescica

Pork Salami
Pig fat, called “nzogna” that is suet, is worked on and then preserved in the vescica of the pig.

Pancetta

Pork Salami
Fatty meat from the pig’s belly, shaped in rectangles or coiled. Essentially it is un-smoked bacon; it is served raw as an antipasto or cooked in numerous dishes.

Prosciutto di Casaletto

Pork Salami
Prosciutto di Casaletto is an exclusive product of Casaletto and surrounding towns, made from the butchering of specific races of pig, in particular the Large White or Landrace that are fed with the so called “giotta”, a feed made form residuals of human food and acorn

Prosciutto di Monte

Pork Salami
Smoked, chili-laced ham from mountain villages in Alto Sannio.

Prosciutto di Pietraroja

Pork Salami
The ancient systems of work, the characteristic climate and fine mountain air, make the Pietraroja ham a unique product balanced with a delicate and unique flavor.

Salame di Mugnano

Pork Salami
The shoulder meat and fiocco di prosciutto are used to make this salami. They are ground and mixed with hard pig fat.

Salsiccia fresca affumicata

Pork Salami
Two lean parts and one fat part are used to prepare it, they are ground and mixed with salt and other aromas.

Salsiccia di Polmone

Pork Salami
Sausage made from pork lights, especially in Apice.

Salsiccia sotto sugna

Pork Salami
To preserve the meats longer and avoid the oxidation of the meats, the traditional method of preservation in suet in ceramic or glass vases is used.

Salsiccia di Vairano sotto sugna

Pork Salami
The most authentic tradition requires the sauciccia to be preserved in suet in varnished terracotta vases.

Samurchio

Pork and cow Salami
A meat obtained from boiled cow blood shaped with cow or pig intestines.

Soppressata cilentana

Pork Salami
Salami from lean pork meat and pork fat (preferably from small black pigs). The meat is cut by knife rather than ground, then spiced, stuffed into casings, and pressed under a weight to obtain its characteristic flattened shape (hence the name).

Soppressata del Sannio

Pork Salami
It is typically produced only during winter, using lean pig first choice meat, hand cut and then seasoned. it’s with the best parts of these pigs, such as the filet and the shoulders, that soppressata of Sannio is produced.

Soppressata di Ricigliano

Pork Salami
In the province of Salerno, in the towns of Ricigliano and San Gregorio Magno, a tasty meat made of pig meat and bacon fat, is produced. It is soppressata of Ricigliano.

Soppressata Irpina

Pork Salami
It is a fumigated meat, very tasty, and its preparation is still based on traditional handmade preparation utilizing various parts of the pig: two parts of lean meat, the ham and the filet, and one of fat.

Bittman’s Pasta with Anchovies and Friarielli

courtesy of Gustiamo.com

When Mark Bittman holds a conversation about pasta with broccoli rabe and anchovies that starts with “trust me”, we have no other choice than just going ahead and giving it a try. Especially when the full tag line isNo cheese. You’ll never miss the sausage. Trust me.”

We adapted the original recipe using Danicoop Friarielli, our favorite alternative to fresh Napoletani broccoli rabe, coming directly from the same fields where San Marzano tomatoes grow in Sarno. And just like Bittman, we did not hold back on the anchovy part. As he says: “I use the salt-cured anchovies from Gustiamo, which are unbelievably good. Yes, you have to clean them, but that is time well-spent.”

Ingredients

Anchovies, at least 4 fillets
1 can of Friarielli
1 clove of garlic, whole
Half bag of Mezzi Canneroni Faella
Extra virgin olive oil
1 spoon of chili peppers
Sea salt

Preparation

  1. Open the can of Friarielli and rinse off the briny water;
  2. Pat dry the greens carefully;
  3. Sauté in hot extra virgin olive oil with garlic and chili peppers. Cook on medium heat until Friarielli get crispy on the edges;
  4. Rinse and fillet the anchovies and add to the Friarielli, reducing the heat to low. The sauce is done when the anchovies start to break up;
  5. Cook the pasta in salted water until very al dente, a couple of minutes less than usual;
  6. Reserve a cup of the cooking water;
  7. When the pasta is done, drain and mix into the sauce over super-low heat, adding the cooking liquid and stirring vigorously for a few minutes to coat the pasta with the sauce;
  8. Serve hot with a drizzle of EVOO.

Regiona Recipe from Campania

Gemelli with Porcini Mushrooms – Twins pasta

Courtesy of Gustiamo.com

We’ve been eating gemelli pasta with porcini mushrooms all winter. This pasta is just the right combination of earthy and creamy. It is the kind of pasta that mushroom lovers dream about. Our porcini mushrooms from Borgo Val di Taro are really the star of this dish.

Ingredients

1 bag of Gemelli Faella
2 packs of dry porcini mushrooms
2 spoonfuls of butter
2 spoonfuls of EVOO
1 chopped white onion
A handful of grated Parmigiano or mild Pecorino
Chopped fresh parsley

Preparation

  1. Coarsely break up the dried porcini with your hands.  Soak them in a bowl with warm water (enough to cover all the mushrooms). Let them rehydrate for approximately 35 minutes, then drain the porcini mushrooms, saving their water*.
  2. Boil a pot of salted water for the pasta.
  3. In a pan, sauté the onions with the melted butter until translucent. Put the porcini in the pan, adding EVOO and some porcini water (approximately 1/2 cup).
  4. Once the pasta is cooked al dente, drain and save some pasta water. Sauté all the ingredients in the pan for few minutes. Add some pasta water, one spoonful at a time. Then add the grated cheese and the chopped parsley. 
  5. Serve immediately grounding some black pepper on the dishes to taste.

*Here’s a tip: the porcini water can be used to enrich anything from the risotto to stews, to soups.

Regional Recipe from Campania

Collecting porcini mushrooms in Borgotaro

Recipe Alici in Tortiera

Ingredients

  • 1 1/2 lbs. anchovies
  • 2 oz. breadcrumbs
  • 1 clove garlic
  • 2 tbs. parsley
  • 2 oz. grated Pecorino
  • salt
  • 1 tbs. oregano
  • 2 oz. olive oil

How to make Alici in Tortiera:

Remove the heads and split the anchovies open. Remove the bones, wash, and pat dry. Prepare a battuto by mixing the breadcrumbs, Pecorino, oregano and parsley, chopped garlic, and salt. Grease a baking dish with oil and sprinkle with the battuto. Place the anchovies in rows, head to tail, leaving no empty spaces. Sprinkle with more of the battuto. Make three layers, the top being the battuto. Drizzle with olive oil. Bake the alici in tortiera in a hot oven at 450°F for half an hour.

Note:
You may also add peeled tomatoes or the juice of half a lemon to the top layer of the alici in tortiera.

Regional recipe of Latium and Campania

books-on-italy.com

books-on-italy.com

books-on-italy.com