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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.