|
» Baccalà alla napoletana:
salt cod with tomato, black olives, raisins, pine nuts, capers, garlic.
» Braciola:
Usually served only on special occasions, in Campania this is a slice of beef that is rolled with chopped prosciutto, grated provolone cheese, eggs, and sultanas. It is tightly tied and cooked in tomatoes.
» Cianfotta:
peppers, eggplants, zucchini, onions and basil stewed in olive oil and served cold.
» Costata alla pizzaiola:
Anything pizzaiola has a sauce of tomatoes, oregano, garlic, and white wine. In this case it is made with veal cutlets.
» Friarielli:
Tender greens that only grow in the province of Salerno. They are cooked with oil, garlic, and peperoncino and are often eaten as a secondo.
» Genovese:
This is a sauce of onions, carrots, and celery that tops many meat dishes and sometimes pasta.
» Gnocchi alla Sorrentina:
Gnocchi baked with tomato sauce, mozzarella, and sometimes eggplant.
» Mozzarella in carrozza:
The cheese (sometimes with filet of anchovy) is pressed between slices of white bread, coated with batter and deep-fried.
» Minestra maritata:
This warming winter dish tastes best with vegetables in season with scarola, chicory, fennel, celery, pecorino cheese, pancetta or bacon.
» Impepata di cozze:
mussels cooked in their juice with lemon, parsley and black pepper.
» Parmigiana di melanzane:
eggplant fried and then baked with onions, tomato, basil, mozzarella, topped with grated Parmigiano Reggiano.
» Pasta:
Campania is the heartland of dried pasta. It has given the world spaghetti, maccheroni, vermicelli, ziti, and many other shapes. It is topped with sauces such as pummarola, an incomparable sauce made of San Marzano tomatoes, a bit of garlic, and a pinch of oregano.
» Pasta al forno:
Baked pasta comes in several guises in Campania. It can be lasagna or cylindrical pastas such as maccheroni or ziti. They are combined with tomato sauce, mozzarella, and such varied ingredients as boiled eggs, tiny meatballs, sausage, assorted vegetables, and other cheese.
» Pasta e fagioli:
Some of the best pasta-and-bean soup is made in Campania.
» Pastiera Napoletana:
A special Easter cake made with flour (sometimes barley flour), ricotta, eggs, orange flavor, and candied orange or lemon peel and cinnamon.
» Peperoni imbottiti:
red and yellow bell peppers stuffed with anchovies, black olives, capers, garlic, breadcrumbs.
» Polpi affogati:
baby octopus in boiling salt water, with olive oil, tomatoes and hot peppers.
» Polpi alla luciana:
A Neapolitan favorite, made with baby octopus, tomatoes, garlic, and olive oil.
» Ragù napoletano:
this festive ragout of beef (or pork) braised to tenderness in an earthenware pot with onions, tomatoes, basil, olive oil and red wine is often served with maccheroni.
» Pastiera napoletana:
Easter pie with a filling based on ricotta flavored with candied fruit, lemon and cinnamon.
» Sfogliatelle ricce:
Crunchy pastry shells, often eaten for breakfast, filled either with ricotta or pastry cream and perhaps a cherry.
» Spaghetti alla puttanesca:
“strumpet style” with tomato sauce, black olives, capers, anchovies, garlic, chili pepper.
» Struffoli:
sweet fried dumplings massed into a cone held together with honey and flavored with candied fruit.
» Zeppole di San Giuseppe:
puffy pastry fritters sometimes with a creamy filling.
» Ziti ripieni:
large pasta tubes stuffed with chopped pork and salame, onion, raw eggs and caciocavallo cheese.
» Zuppa di cozze:
mussels in a soup of tomatoes, white wine, parsley and hot peppers.
|
