'O 'rrau'
Ingredients:
1 Kg. of first-quality meat, (preferable steer) 40gr. of lard,
250gr. of cipolla,30gr. of lard, 50 grs. of raw ham,
50gr. of bacon, 200gr. of assembled tomato
100gr. of tomato (preserve), 1 glass of red wine,
aromas you launch.
Mixing mincing lard, garlic, bacon and onions starting in a tegamino browning with lard and oil. To this' you add the meat that you have in tied up and studded precedence with pepper, ham and parsley. After some minutes of fire cooking slow, you add the red wine. When the liquid part will evaporate', you add the assembled tomato and the preserve. You make to cook to middle flame until' it doesn't darken. The operation could ask for some times.
Every now and then, in the following two or three hours, you add some water and courses the all to the ebbollizione. The meat sauce' owes "to think" or "pippiare!"!!
When the meat has reached its time of cooking you/he/she must have removed. This' that he/she remains you/he/she must be still cooked until' it won't become' dark and dense. In total they also employ him 6-7 hours.
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Fusilli 'a napulitana
Ingredients:
400gr. of melted them 50gr. of butter, 250gr. of mozzarella,
250gr. of pomodorini, 100gr. of black olives.
You make to cook the melted them and remove them from the tooth.
Seasoned with parmesan cheese, butter and around the destination' of the pomodorinis cut to bits. You scatter some butter in a saucepan and put us halves the melted them. In the center you put dice of mozzarella and you cover the all with the melted ones you rhymed them. You pour the tomato, the parmesan cheese, the olives neretagliate to pezzettini and the oregano. You make to cook in the oven for about twenty minutes.
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Rise 'a piscatora
Ingredients:
1kg. of rice, 1,5kg. of fish, 500gr. of mussels, 500gr.di clams,
100gr. of oil, 500gr. of bald, 1 bicchierino of wine,
aromas you launch.
After having washed the molluscs and the polipettis, dips him in of the hot oil so that' him aprino. You strain their broth to subsequently use him/it.
You make soffriggere, in a pot apart, oil, wine, garlic and bald tomatoes. Add you the calamarettis, polyps and the other molluscs. Lasting to cooking you add the broth that you had put aside, therefore salt and parsley. You pour the all on the rice just drained and you immediately serve.
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Rise cu 'o niro 'e seccia
Ingredients:
400gr of rice, 1Kg of seppie,1l of broth,
garlic, wine, sauce, alio, salt, parsley.
You cut the cuttlefishes to bits having care to preserve the pouches of the black. You fry the bits in oil and garlic. After some you remove the garlic and you add the rice continuing the cooking for about 15 minutes. Pour you a glass of dry white wine. After and' evaporated, you add the sauce. You slowly pour the broth and mixing. To cooked rice you add the black and mixing. You serve with a handful of minced parsley.
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Pasta e patane
Ingredients:
500 grs of potatoes, 50 grs of lard, 150 grs of onions, 400gr of pasta
celery, carrot, tomato, parmesan cheese, parsley,
salt, pepper, oil.
You brown in the oil: carrot, lard, onions, celery, parsley together with assembled of tomato and bits of potatoes. Around to destination' of the cooking poured seasoned warm water with salt. When it will boil' you add the pasta (what it is able' also to be cooked for destination' apart) and you complete the cooking. Serve sprinkles her/it of parmesan cheese pepper.
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Pasta cu' 'e fave
Ingredients:
400 grs. of dry fave, 300 grs. of mixed pasta,
200 grs. of bald tomatoes, 2 cloves of garlic,
aromas you launch
To put for a night the faves in water and bicarbonate. In forenoon to cook her to slow fire. In a saucepan apart you put the tomatoes with parsley, garlic, oil, celery and pepper. United all to you still cook. United then with the pasta removed from destination' cooking and you cook. You sprinkle of parsley and you serve.
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Vermicielli 'a Vesuviana
Ingredients:
600gr. of vermicelli, 150gr. of green olives, 1kg. of tomatoes,
50gr. of capers, aromas you launch.
You dip the garlic in the oil, add you the tomatoes and to cook for a mezz'oretta.You add the capers, the olives and the peperoncino. You cook for another mezz'ora. You serve with cooked vermicelli to the tooth sprinkled of parsley.
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Cavericiore cu 'a pasta
Ingredients:
700gr of cabbages, 50gr of lard, 350 grs of mixed pasta,
garlic, salt, oil.
Soffriggete in oil the garlic removing him/it not as soon as he will be' gilded. Pour you the bits cabbage and you allow to cook with cover having care to turn every now and then. Apart you make to cook the pasta. Once crush add her/it to the cabbage.
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Zuppa 'e suffritto
Ingredients:
To give him at least 1,5 Kg of interiora of pig: lung, spleen, heart, trachea,
red wine, oil, lard, assembled of tomato, laurel, peperoncino,
rosemary, salt.
You cut to bits the interioras after carefully having her you wash. Then soffriggete with oil and lard and agiungete the red wine, a pair of leaves of laurel, rosemary, salt and a lot of peperoncino. You slowly cook for a couple of hours adding some water. To serve with croutons or spaghetti.
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Těmpano do' Vesuvio
Ingredients:
500gr. of bucatini, 300gr. of mozzarella, meat sauce', 3 firm eggs, 300gr. of sausages,
200gr.carne ground, parmesan cheese, salt, pepper, short pastry
Soffriggete together with the minced meat, the sausages. You season the pasta destination' crush with the meat sauce.' Unite her/it with meat to pezzettini, firm eggs and mozzarella. You prepare in a baking-pan the short pastry in which you will pour the mixture that you will cover with another layer of pastafrolla. Batches and you serve when it will be' cooked.
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Vermicielli 'a caprese
Ingredients:
500gr. of spaghetti, tuna in box, tomatoes, 50 grs. of olives, 50gr. of salty anchovies,
oil, salt, pepper, 100gr. of mozzarella.
With the oil and the tomatoes fairies a sauce together with salt and pepper. Separately you prepare the oil with anchovies, tuna, olives and bits mozzarella. You cook the spaghetti and seasoned them with the sauce of tomato. After having poured all in a tureen, you add the sauce with the anchovies.
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Menestone
Ingredients:
1 bone of ham, 3 fresh sausages,
200 grs. of salamino, 200 grs. of hides of ham,
300 grs. of fresh pig, 1 00 gr. of lard,
strong peperoncino, 1 small bundle for composed broth
from onion, celery, carrot, laurel and parsley,
100 grs. of crusts of dry cheese, 600 grs. of broccoli
difoglia and broccoletti, 700 grs. of chicory and
scarulella, 400 grs. of cappuccia, 300 grs. of sisters.
In a very great pot and put you the meat, the small bundle of odors, the meats well covered of water. When the meat will be cooked, get away from the broth and cut her/it asunder, spolpate the bone mettetendo everything in a casserole with two / three ladles of broth. You cover and put back him/it apart. In the broth remained of cooking lowered all the clean vegetables and washes adding the crusts of cheese and the peperoncino. After mezz'ora, salty and you unite the meat, if you prefer to eat everything, otherwise you are able it serves the meat apart, under to the broth you can put some croutons of bread.
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Perciatelle 'nguacchiate
Ingredients:
600gr. of bucatini, 300gr.di zucchini
200gr. of oil, basil
salt, black pepper, pecorino.
You wash the zucchini and cut you them to thin slices. Fry them in the oil. You season the perciatellis (bucatini) just drained, with the oil of the frying and the zucchini, carefully mixing. You add the basil, pecorino and black pepper.
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Farfalle tunno e pesielle
Ingredients:
400 grs. difarfalle, 1 great pot of tuna sott'olio,
350 grs. of peas, 1 onion,
parsley, oil, salt.
You mince the very elegant onion and do you her imbiondire in the oil, you add the peas, a glass of water and the salt. You cover and you make to cook a two weeks of minutes therefore you unite the tuna to bits and mixing. You drain the pasta to the tooth seasoned her/it with the juice and with parsley minced fresh.
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Vocche ‘e vecchie a ragu'
Ingredients:
600 grs. of cavatelli, 1kg. of loin of calf, 200 grs. of onions,
2 segments d' garlic 50 grs. of lard, 1 coast of carrot
70gr.di lard, 2 dls of wine, 250 grs. of preserve
salt, pepper, parmigano
You prepare a preserve of tomato in this way: halves are cut to the tomatoes St. Marzano, they are salted and they make him cook up to that they are not totally undone. They squeeze thin to eliminate the peels of the seeds. On flat of terracotta he leaves exposed to the sun for many days, up to that you become dark and firm mixing her/it every day. Then you/he/she must be poured in jars with leaves of basil and just veiled of oil, covered with some leaves of fig tree. During the use the necessary quantity will come' diluted with some warm water. Soffriggete, to this point, in a clay pot, a minced of garlic, carrot, onion and lard. Tied up a piece of loin of vitellone with some lard and salt. While the onions take color versed of the wine that will go plain pian evaporating. Versed two spoons of the preserve that you have prepared, turning the meat and allowing to stew still using preserve and warm water. You hold closed the container and you allow to cook. Cooked the meat, cut leaving her/it still on the fire the sauce, adding water according to it requires.' The meat sauce is ready when you/he/she will have purchased a dark and dense aspect. You put again the meat and allow to still boil her/it some, therefore you season the drained cavatellis sprinkling them of pepper and parmesan cheese.
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Maccaruncielle lardiate
Ingredients:
600gr of bucatini, 200gr. of lard
150gr. of pomodorini
parsley, pepper, parmesan cheese
Soffriggete the lard minced in a saucepan. When cominciera' to color him put you the pomodorinis and of the salt; when the lard will be' browned to add some parsley. You pour the sauce on the maccheroncellis with the parmesan cheese and the black pepper.
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Lampe e tuone
Ingredients:
350 grs. of ceci, 1 spoon of bicarbonate
1 clove of garlic, 150 grs. of oil
300 grs. noodles, salt, parsley
For a night in bath hold you the cecis adding you bicarbonate to maintain them tender. To the morning following fairies soffriggere of the garlic in the oil in a clay container, where you will pour the cecis after having rinsed them. You add hot water up to cooking. Versed of the chopped noodles. Before raising from the fire you add salt and parsley.
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Zuppa 'e fasule
Ingredients:
600 grs. of beans, 3 bits of celery,
3 cloves of garlic, 200gr. of oil,
parsley, basil, salt, bread
To very low fire you cook some beans in a full clay container of water. You cut the celery, the garlic, the bits basil and you put all in a casserole with some oil. You cover and you allow to stew. Completed the cooking, you mix the vegetables with the beans, adding so much water so that to get a dense soup. You boil and you add some oregano. Meanwhile prepared of bread's slices toasted on which it will go' poured the soup.
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Paccare a 'o furno
Ingredients:
800 grs. of rigatoni, 200 grs. of minced meat,
70 grs. of ham, 70 grs. of provola,
sauces of tomato, pepper
You boil to half cooking the rigatonis stuffing them with the meat minced mixing with bits of ham and provola, you also add some pepper. You set the layers rigatoni in a tall baking-pan. To every layer you sprinkle the sauce of tomato. You complete the cooking putting in the fire slow oven.
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'A Lasagna
Ingredients:
Meat sauce, 500 grs. of lasagnas, 250 grs. of ground meat,
1 egg, stale bread, parsley, parmesan cheese,
300 grs. of ricotta, 300 grs. of fior of milk, 350 grs. of sausages,
1 glass of white wine, oil, salt, pepper.
And' preferable to prepare the meat sauce' a lot of time before the lasagna since' its realization asks for a lot of time. Prepared of the polpettines mixing the ground meat, the stale bread, the parsley, the egg, the parmesan cheese and the salt and fry her. You brown the sausages with the oil and of the white wine, cut you her to bits and united her to the polpettines and to a ladle of meat sauce. Meanwhile you mix the ricotta with some spoon of meat sauce up to make her/it become a dense cream. In a pot allowed to boil the water with a spoon of oil and boiled you the lasagnas, remove from the tooth leave her to you to dry on a damp cloth, distant the one from the other. You take a baking-pan to rectangular form you set on the fund some spoon of sauce and fairies a first layer of lasagnas. Smear her to you with the prepared ricotta in precedence and you sprinkle with the fior of milk to fettine, the sausages and the polpettines, the meat sauce and parmesan cheese. You continue with the other layers and you finish with the lasagnas. You sprinkle of meat sauce and parmesan cheese and you leave not in the oven for a mezz'ora too much tall.
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Rise ‘a ‘nzalata
Ingredients:
500 grs. of rice, 4 tomatoes for salad,
1 pot of tuna, 50 grs. of green olives, 100 grs. of fontina,
3 firm eggs, oil, salt, basil, lemon.
You cook the rice, add you with a thread of oil and you allow to cool. You cut the bits tomato and seasoned him/it with oil and salt, you cut the eggs and the fontina, you drain the tuna and chop him/it, you beat with oil, lemon and basil and pour him/it all on the rice, add you the other ingredients and mixing more times for insaporire. You put in the refrigerator to serve cold.
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