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revisited

One of the things that can not miss on the tables Neapolitan Christmas is the cod. It is prepared in various ways with tomatoes and olives, simply fried with onion or heated to salad. We currently have a beautiful and good recipe that is prepared quickly, the day before and that may be new for this Christmas.

INGREDIENTS
500 g salted cod
thirty black olives
a coffee cup of basil pesto
20-25 sun-dried tomatoes in extra virgin olive oil to taste box

salt and pepper lemon



If you buy the more salted cod, let desalinate water for a few days do, in a large pot changing the water often.
Now cut it into pieces big enough and hot water with a little salt and lemon slices. When cold sfogliatelo and place in a baking dish. Divide the dried tomatoes and pitted olives. Place tablespoons of pesto (I used what I did in the summer frozen) on the fish, alternating with pieces pomodrini and pitted olives. Where appropriate, make another layer of salt cod and one of the other ingredients. Finish with freshly ground pepper and plenty of extra virgin olive oil olive oil. Serve cold.

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Cheese-cake with chocolate

After a month, after the storm, back to writing about food. The commitments we unfortunately do not have permission to do so often in the latter period, but we continued to cook and eat, so there are many recipes that we will propose backward in these next days.

let's start with this cheese-chocolate cake, made by an insert and a little sprout 'revisited by us. If you do not like the dark chocolate did not try it, because it is quite bitter.



Ingredients 300 g ricotta 300 g greek yoghurt

150 g
dark chocolate 80 g butter 200 g of dry biscuits

100g sugar 3 eggs

30 g unsweetened cocoa powder


Preparation Chop the biscuits and mix with butter melted in a water bath. Spread this mixture into a springform pan (26 cm in diameter). Pressed and let rest in refrigerator for at least 20 minutes. Meanwhile
merge the chocolate in a bain marie. Separate the yolks from the whites and worked first with the sugar. Beat the egg whites with a pinch of salt. The mixture of egg yolks, add the ricotta, yogurt, melted chocolate, cocoa, and finally the egg whites until stiff.
Pour over the biscuit base of this mixture and bake at 160 ° C for 30 min. When cooked allow to cool and keep in the refrigerator for a couple of hours before serving.

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E 'started in the autumn and then we start with the first recipe for pumpkin!

Ingredients
sheets of pasta for lasagna (the amount depends on the size of the pan)
800 g pumpkin flesh

2 carrots 2 onions 1

smoked cheese 200 g diced pancetta (or sausage )

100 g of grated parmesan cheese extra virgin olive oil salt and pepper


Preparation
Bake for 30 minutes the pumpkin into chunks, carrots and small pieces of onion, thinly sliced steam. At this point in a large skillet, brown the onion in olive oil with the bacon, pour in the pumpkin and carrots steamed with a wooden spoon to crush the pumpkin mash. Should become a thick cream. Season with salt and pepper. Boil the pasta in the traditional way for a few minutes, let cool on a towel. In a baking pan spread a layer of pumpkin juice and switch then pasta, sauce, cheese and chunks of Parmesan cheese, until all the ingredients, ending with Parmesan cheese and chunks of the last layer of pasta. Bake at 180 degrees for 20-30 minutes. Serve hot.

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Our Pumpkin Lasagna first prize!! Panettone

Today Silvia & Vera
we have awarded our first prize. We are very pleased that our blog will like them and we feel very gratified.






overjoyed turned it over to:

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A colonic water

and obviously
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water

Here recipe for a cake top, buonisimo and fluffy ....


INGREDIENTS

7 eggs 400 g sugar 400 g flour

200 ml of sunflower oil (Or peanuts)

200 ml of cold water 2 teaspoons of yeast Jordan

a pinch of salt 2 packets of yeast "bread Angels

Beat the egg whites with the teaspoon of yeast Jordan. Whip the egg yolks with sugar and salt sifted. Add the water first and then the oil always whips into action. When the mixture is smooth, slowly add the flour and then the packets of yeast bread Angels. Now add the egg whites with a spatula, stirring from bottom to top in the same direction.
Place the mixture into a mold of 30 cm in diameter for this type of cake (those drilled in the center) without butter and bake at 170 degrees for 40-50 minutes.

Now bake the cake and place it upside down on the neck of a bottle so that it maintains its height.

The secret of success is they work well and not so much the ingredients and the butter would otherwise fall by the shape of the mold once the bottle upside down.

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We're back ....

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It starts ....

Just to warn you that the blog is on holiday at the moment, we leave for the sea (at last), followed by the desire to discover places and then to suggest recipes.

Hello and happy holidays!
Art & Gep

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Melenzane to boot with maruzzielli

Today traditional recipes, fresh and a good bit 'heavy ....

INGREDIENTS (serves 4)

4 long eggplants

5-6 fresh tomatoes a handful of salted capers 10 black olives from Gaeta

a bit 'of breadcrumbs

extra virgin olive oil salt
to taste basil to taste



Wash and clean the eggplants, cut them in half lengthwise. Empty it and then this pulp into cubes. In plenty of extra virgin olive oil fry the eggplant first and then cut the long end, in the remaining, the pulp-made pieces. Prepare the filling with the fried meat, chopped tomatoes, capers desalted, grated bread and chopped olives. Season with oil, salt and basil. Arrange the eggplants in a baking dish, cover each with a bit 'of the filling and bake for 15 minutes at 180 degrees.

Option: wanting a little 'before you remove the eggplants from the oven, you can chop over small pieces of mozzarella, provolone or smoked cheese.

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my creation! I think .....















Ingredients: Spaghetti

,
maruzzielli (sea snails) ,
tomato sauce
extra virgin olive oil, garlic
,
salt, oregano
,
50 ml of white wine (or Falanghina Fiano)



Preparation In a pan fry for a few seconds a clove of garlic in extra virgin olive oil. Remove the garlic, place in the maruzzielli pan and brown for 5 min . Blend with 50 ml of white wine (or Falanghina Fiano ). At this point the school
maruzzielli , put them in a bowl and let cool.
Now prepare the sauce. We cooked in oil in the maruzzielli pour the tomato sauce, salt and oregano.

While the sauce cooks peel the maruzzielli . When the sauce is almost ready to pour into the pan maruzzielli peeled and cook for 3 min .

Drain the pasta al dente and finish the cooking in the pan with the sauce adding a ladle of pasta cooking water.

Enjoy

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Spaghetti Spaghetti with clams and cockles



This time nothing preambles and now the recipe:

Ingredients (serves 4)
cannolcchi between 750 g and cockles;
4-5 ripe tomatoes;
2 cloves garlic;
1 / 2 tablespoon flour;
1 piece of chili, salt
;
parsley;
320 g of spaghetti.

with a little water in a saucepan set on medium heat, to open clams and razor clams. Strain and keep the remaining water. In a frying pan, sauté garlic, olive oil and pepper and add the chopped tomatoes. After some minutes add the clams with filtered water and flour. Allow to absorb excess water, and only towards the end add the clams. Cook the spaghetti in salted water, drain when al dente and sauté briefly in a pan with the sauce.

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The names of my mother's summer


This is the first appointment with a series of recipes that are made to my home and my mother often gives the names completely invented and inappropriate (because maybe you expect to find something that is lacking as an ingredient). We laugh about this and she always insists that these are the names that the Neapolitan tradition gives these dishes, but I believe little. In reality they are names that come from his family and some of them have a 'true Neapolitan origin, but over time have been crippled, and Italianized changed. However in my house when it comes to potatoes matotella, santé soup, fried remnants, fujute baked potatoes, eggplant parmigiana fujuta (= Fujuto fled to Naples, but here it means that fast) we all know what that means so I think I laugh in spite of all this, I will continue to use the same names. Then I go with the first name entirely inappropriate: glazed chicken. Now you feel when you expect a frosted icing, then sugar, etc., but instead there's nothing like that and do not ask me why she and all my aunts call him so.

GLAZED CHICKEN
Ingredients (for 4 people )
chicken: 8 mixed pieces of chicken (thigh, chest, wings)

tomatoes 2 1 / 2
white onion 1 cup water salt


Put chicken pieces in a saucepan, add onion, thinly sliced, tomatoes, slightly open salt and water. Cover and place over moderate heat. Letting go for chicken cooking time by turning the meat occasionally. Note that deliberately among the ingredients there is no oil, this is because the chicken will release a large amount of fat that will be enough to form a delicious sauce. A tip: if you see that towards the end of cooking the sauce is very liquid uncovered for leave to withdraw few minutes. Finally, do not be afraid, tomato and onion that you will consume almost becoming virtually invisible in the pot.

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Today was one of those very hot nights that you should not eat so as not to even move a muscle. But when I saw those beautiful slices of swordfish in my kitchen, I remembered this recipe simple, easy and very cool:

mint Swordfish (serves 4)
4 slices fish 1 cm thick sword
3 tablespoons lemon juice
2 cloves garlic, big ones
6 tablespoons extra virgin olive oil
a cup of mint leaves
salt

hour Let the slices of swordfish marinated with all the ingredients. Grease a frying pan, place it on fire and when it is hot Put the slices of fish previously drained the marinade. Cook over medium heat 6 minutes on each side by adding the marinade from time to time. Saute a bit 'on each side over high heat, add salt and serve.

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Something We're back .... Rice farmer's

And we know that is all that we do not publish something, but two months were really terrible.

But in the meantime we have collected photos, ideas and advice as you say. Today

a long recipe, but very good and easy. It is not really ideal in this heat, but I like it too, and then eat it even in summer: pasta and chickpeas.

Serves 4

dried chickpeas: 200 grams
Pasta suited to legumes (eg pantacce Tuscany): 200 grams
extra virgin olive oil: 1 deciliter
salt: to taste.
a bunch of rosemary
a clove of garlic

Put the chickpeas to soak overnight. The next day change the water and puts it on fire. When it starts to boil, add the garlic and the sprig of rosemary tied. Cook for 3-4 hours over low heat (cooking time obviously depends on the size of chickpeas). When cooked, remove the sprig of rosemary, add salt and oil. If you add enough water has been directly before the pasta or add water to the pasta. Cook for the cooking time of pasta and serve.

PS Where I come from there is a village famous for its peas and called Cicerale . I invite you to visit and buy his specialty.

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This is important because it is the first post that has a cooked recipe, tested and eaten together. E 'come so during one of our Skype chats with me to the river through Zurich and Art in Pozzuoli. We then made as soon as I got home. I must say that much of enforcement is mine, but the idea as we understand from the trial is wholly Art Someone In fact, storcerà the nose, but I assure you, I also dishes that are not chick from "strange", loved it.
But I warn you: 1uesto is a delicate dish that requires a bit 'of time for preparation.
Here is the recipe.

Ingredients for 4 people

320 g Basmati rice (recommend to other market which can now be found in many supermarkets and of course the World Shops )
2 large white onions
2-3 pears decane

1 carrot 1 celery
1 cup dry white wine
Provolone del Monaco cheese
nuts
oil
butter

sugar salt pepper


With an onion, carrot and celery prepared a vegetable soup. In a frying pan and coarsely chopped onion and sauté the other in a little 'oil and a knob of butter. Add pears, washed and diced with the skin. Sprinkle with a tablespoon of sugar, a pinch of salt and a handful of black pepper and let it caramelize. Set aside. In the same pan, without washing, add the rice and let it toast for a few minutes without sticking. Add the wine and let evaporate. Now proceed with the broth as a normal risotto. A few minutes from the end of cooking rice, add the pears and a few pieces of diced provolone (not too much else the cheese line). Finish cooking, Serve and add the provolone cheese flakes and chopped walnuts.
Bon Appetit!

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Chocolate ... I love you

I never would have said, if you had asked me a few months ago but you prefer the sweet or salty? Without any hesitation I replied, SALTY!
But since I came here, is the lack of affection, will be the falls of chocolate you see every corner of the city have some real attacks abstinence from chocolate. So yesterday I had a little 'time, I remembered this recipe quick and easy, the kind that come to your rescue when you want a sweet but do not want to spend the afternoon in the kitchen or when you suddenly swoop in house guests.
The base is the classic chocolate candy that when you open it hides a warm heart, but you can help by giving them complete freedom to the imagination. I do not know a pear custard with slices of orange peel or even with a nice fresh cream with mascarpone.
Call to talk, here's the recipe for 12 people: 8 eggs



300 g sugar 200 g of cocoa bitter

150 g soft butter 2 packets of vanilla 2 tablespoons flour



Preparation Melt the butter in a bain marie. In a large bowl, add the sugar and butter and work (I use the electric whisk, but you can also use a wooden spoon and lots of elbow grease), until the mixture is homogeneous. Add the eggs one at a time, vanilla and flour (sifted), continuing to work to obtain a cream with no lumps.
Now add the sifted cocoa and stir well. Grease and flour the molds
single-serving (such as pudding) and fill with the mixture almost to the brim.
Cook in the oven (fan) at 180 degrees for about 10 minutes. Remove from the oven and Serve. Serve immediately or the molten chocolate heart rapprenderà. Try

, guaranteed success!

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Marinated salmon


Ingredients:

Salmon,
red onion, parsley
,
extra virgin olive oil,
white wine vinegar, salt
.



The preparation of this dish is quite simple. Fillet the salmon, remove any remaining bones with tweezers, cut into pieces about the size of the palm of your hand, then spread in an ovenproof dish, sprinkle a teaspoon of salt, cover with white wine vinegar and let stand for about three hours. Remove salmon from pan and let it drip in a colander. At this point we are ready for the final phase: apply a layer of oil in the pan add a few pieces of onion and parsley, then apply a layer of salmon fillets (like a lasagna) and then again onion and parsley and olive oil. In order to cover the salmon with a layer of onions and parsley, and then tie with extra virgin olive oil.

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Homesickness

is about to close the carnival and for me that rimmarrò in those days here in Zurich (where I am working now to September) is a cause for sadness. Yes, because even Carnival, a holiday that does not in itself excites me, my family is honored .... at the table. The Sunday of Carnival and Mardi Gras is all a concert Lasagna (strictly Neapolitan), meatballs in gravy, waffles, donuts and pudding. Just this morning I thought that for the first time in 27 years of existence I'll lose it all. Some of you are saying, "that will never ..." and he's right, but I think things are just suffocating and habit of a family that you miss the most when you lose. Old story to say that everyone is in the grip of my attack of homesickness, I decided this morning cook the lasagna, I did not because those require a series of Neapolitan ingredients here in Zurich and I would find it difficult to be honest I still do not venture to make the sauce without the supervision of my mother. Then I launched into this experience of lasagne:

Lasagne (maybe)
Serves 10-12 people

For the sauce
Tomato sauce
150 cl mixture of minced meat (pork and beef) 400 gr all
1 large carrot 1 celery


1 white onion 1 cup white wine salt

oil

For the filling
One box of pasta for lasagna egg

flour 50 cl milk 75 gr butter 50 gr

nutmeg

mozzarella salt 200 grams grated parmesan


First I made a Bolognese sauce in the traditional way: in a large pot I put oil (abundant), onion, celery and carrot finely chopped. When everything started to brown I added the chopped meat by mixing a bit '(with a wooden spoon). When the meat has started to brown I poured a bit 'of white wine waiting for blending and making sure that the meat does not stick to the bottom and I repeated the operation until I finished the wine. I then added the tomato sauce, when he took the letters, I have salt, cover and reduce heat. The sauce should cook for at least two hours. From time to time, I checked and I have mixed.
Then I prepared the sauce: I melted the butter in a saucepan and add the flour mixing with the usual wooden spoon, I added the pre-heated milk, salt, nutmeg, and brought to a boil while stirring. At this point I took away from the fire and put it into a bowl.
Finally, I prepared a sauce by boiling a bit 'of salt water and blanched for 2 min the sheets of lasagna. (I always do it out of habit even though they may be used raw). I put them in water to groups of three cross so that does not attack.
I then proceeded to adjust the lasagna. In a baking dish for 12 I put a spoonful of sauce and I stretched. I then did a layer of pasta, I put this sauce yet (trying to take a lot of meat), the mozzarella into pieces, 2-3 tablespoons of sauce and Parmesan, I covered with a layer of pasta and repeat the operation for a 'another time. Finally I covered the dough, then sauce, then parmesan.
I baked for 20 min at 220 °

The result was excellent, though I'll eat lasagna for the next 20 years, what I've done. This gave me does even more flat-spotted in my solitude: the lasagna is a dish that should be done when you have so many people at the table, you can not make a single portion. Patience .... I will comfort eating and thinking of home ...