Sorrento Gnocchi (serves 6)
kilo of Potatoes - 200 g. of Flour - 2 Eggs - 1 tablespoonful of Olive
Oil or Butter - a pinch of Salt.
the dough with the boiled potatoes mashed and cooled, flour, eggs, oil
or butter and a pinch of salt, and mix to a stiff dough. Roll out into
sausage lengths about 1 inch thick and cut into small equal pieces,
then press each one down the back of a fork in such a way that the
dough is dented and will eventually absorb more sauce and therefore be
into salty boiling water and when ready they will float to the top.
Once surfaced, skim and place in an oven dish, or small individual dishes, pour over some tomao sauce, sprinkle wih grated Parmisan cheese and small cube size pieces of mozzarella cheese. Place in oven till golden brown and serve wih fresh basil.
Spaghetti with courgettes (serves 6)
500 g. of
Spaghetti - 800 g. of Courgettes - 3 dal. Olive Oil - 50 g. Butter -
100 g. Parmisan Cheese - 100 g. Caciocavallo cheese (or sliced white
cheese) - Salt - Basil.
Fry the courgettes, cut into small pieces, in hot olive oil a little a time until golden brown. Once fried place in layers in a dish and sprinkle wih salt, grated Parmisan cheese and basil.
Flavour with two tablespoons of the fried oil and leave for one hour.
Now boil the spaghetti as to be firm when eaten and put them back onto the ring adding some boiled water with the ladle, then the butter, courgettes and thinly sliced caciocavallo. Flavour with basil. The paste of the Caciocavallo cheese will melt to form a creamy mixture to enhance the spaghetti.
Spaghetti with nuts (serves 6)
g. Spaghetti - Oil of Oil - 1 Garlic clove - 100 g. shelled Nuts - 1
Anchovy - Parsley.
brown a piece of crushed garlic in the frying pan, then remove and
replace with the kernels.
Cook the nuts on a moderate flame for four or five minutes bearing in mind that the oil contained in the kernel keeps toasting the nuts even after the flame has been extinguished.
Lastly add the anchovy which will crumple in the heat. Cook the spaghetti, drain leaving them slightly humid and add to the ingredients in the pan with tomato sauce. Sauté mixing thoroughly and add plenty finely chopped parsley.
Mozzarella in carrozza
Bread - Flour - Milk - Eggs - Mozzarella cheese - Frying oil.
the crusts of bread and cut each slice in two or four parts; dip the
crusts in milk, then in flour, dip in egg beaten with a pinch of salt
and place on a plate.Sandwich the mozzarella cheese between two pieces
in egg again and fry in fairly hot oil until the cheese melts.
Stuffed sorrentine cuttlefish
kG. Cuttlefish - 2 Eggs - 100 g. grated Parmisan Cheese - 100 g.
Mozzarella cheese - 50 g. Sultanas - Salt - Pepper - Olive Oil - 1
clove of Garlic - Hot Peppers - Parsley - 300 g. Tomatoes.
out the impurities contained in the pouch of the cuttlefish. Remove
the cartilage inside and cut the tentacles. Combine all the
ingredients in a basin and mix with a good helping of Parmisan cheese,
eggs so as to obtain a thick creamy dough, add a pinch of salt and
pepper, the mozzarella cheese cut into small cubes, and the sultanas.
Fill the pouch with the mixture and stitch tight with white thread. Put crushed garlic and red peppers in frying pan.Fry slightly until the oil absorbs the fragrance then remove both ingredients and replace with the tentacles. Leave to fry slowly before adding the stuffed cuttlefish and cook on a high flame.Add the crushed tomatoes, salt to taste, lower the flame and cook for aprox. 20 minutes.Before serving remove thread, place on a dish and cover with the sauce, sprinkle with parsley.
g. Flour - 50 g. Sugar - 6 Eggs - Salt - 10 g. of yeast.
For the Punch: 0,500 l. Water - 100 g. Sugar - 1 glass of Rum - 1 Lemon skin
the flour in a basin, take a quarter part and sieve with the yeast
melted in tepid water (half glass). Leave to rise in a place away from
draughts and if necessary first cover with a cloth and then with a
woollen one as well.
When the dough has risen because of the effect of the fermentation produced from the yeast, add the beaten eggs, sugar and melted (not warm) butter, pinch of salt, then slowly sift the flour using a fork. A soft dough will be attained and should be kneeded well, even if using a mixer, before laying into a well greased tin cake which has previously been sprinkled with flour and sugar.
should take up a third of the cake tin. Cover with a woollen cloth and
leave to rise again.
Put in oven until it has reached slightly more than half the height of
the tin; should take about 1 hour and a half. Keep oven heat low until
it thoroughly cooks the babà and allow it to double its bulk. Then
increase heat (from 100° to 200°) to bake perfectly.When the Babà
is cooled, remove from oven. To moisten the Babà, boil half a litre
of water with finely cut lemon skin spiral shaped and sugar. When
almost cold add a glass of rum.
With this punch keep moisturing the Babà until the liquid is absorbed.
Sorrentine cream horns
g. Flour - large spoonful sugar - knob of Lard - pinch of Salt -
sufficient white Wine or Marsala - Peanut oil for frying - Pastry
prepare the dough for the cream horns sift together the flour on a
work top with the lard in the centre, add salt and sugar and
amalgamate with wine, or Marsala, until a soft elastic dough is
out thinly and cut into small squares to be rolled round the shapes:
little tin tubes, in a way that the sides of the dough are laid one
upon the other.
lightly with fingertips to crimp the edges to seal and dip the tubes
covered in dough in abundant hot oil. The cream horns will brown in a
few seconds, remove them and drain well. When lukewarm slip them
delicately off the tube. Fill both ends with desired cream and
sprinkle top with icing sugar.
Press lightly with fingertips to crimp the edges to seal and dip the tubes covered in dough in abundant hot oil. The cream horns will brown in a few seconds, remove them and drain well. When lukewarm slip them delicately off the tube. Fill both ends with desired cream and sprinkle top with icing sugar.
Pastiera "Easter pie"
Sfogliatelle "curly pastry
Ingred. For 6 sfogliatelle