'O 'rrau'
ingredients:
1 kg of meat of choice (preferably beef), 40gr. of lard,
250gr. onion, 30g. of fat, 50 gr. of ham,
50gr. bacon, 200g. tomato concentrate
100gr. tomato (preserved), 1 glass of red wine,
various herbs.
Stir chop bacon, garlic, bacon and onions in a pan to put lard and fry with oil. At what 'you add the meat that you have previously linked and topped with pepper, ham and parsley. After several minutes of slow cooking, add the red wine. When the liquid will evaporate ', add the tomato paste and preserves. Cook over medium heat until 'it does not darken. This may take several hours.
From time to time, in the next two or three hours, add a little 'of water and bring to all'ebbollizione. The ragu 'must "think" or "pippiare"!
When the meat has reached its cooking time should be removed. What 's left has yet to be cooked until' will not become 'dark and dense. In total we also employ 6-7 hours ..
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Fusilli 'a napulitana
ingredients:
400gr. fusilli, 50gr. of butter, 250g. mozzarella,
250gr. of tomatoes, 100 gr. black olives.
Cook the fusilli until al dente and remove them.
Garnish with Parmesan cheese, butter and about half 'of chopped tomatoes. Spread the butter in a pan and put half of fusilli. In the center put cubes of mozzarella and cover with the remaining melted them. Pour the tomato sauce, parmesan, olives and oregano neretagliate into small pieces. Bake in oven for about twenty minutes.
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Rise 'a piscatora
ingredients:
1kg. rice, 1.5 kg. fish, 500gr. mussels, clams 500gr.di, 100gr. oil, 500gr. of tomatoes, 1 small glass of wine, various herbs.
After washing the octopus and shellfish, you immerse them in boiling oil ORDER 'is aprino. Cast their broth for later use. Fry in a separate pan, oil, wine, garlic and tomatoes. Add to that the squid, octopus and other mollusks. During cooking, add the broth that you had put aside, then salt and parsley. Pour the rice just drained and served immediately.
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Rise cu 'o niro 'e seccia
ingredients: 400 grams of rice, 1 kg of squid, 1l of broth, garlic, wine sauce, alio, salt, parsley.
Cut the squid into pieces, taking care to keep the black bags. Fry the pieces in oil and garlic. After a while, 'remove the garlic and add the rice to continue cooking for about 15 minutes. Pour yourself a glass of dry white wine. After that it 'has evaporated, add the sauce. Pour the broth slowly and stir. To add the cooked rice and black mixed. Serve with a sprinkling of chopped parsley.
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Pasta e patane
ingredients:
500 grams of potatoes, 50 g fat, 150 grams of onions, 400 grams of pasta
celery, carrot, tomato, Parmesan cheese, parsley,
salt, pepper and olive oil.
Lightly fry carrots, bacon, onions, celery, parsley with tomato paste and chopped potatoes. Nearly half 'of cooking pour hot water seasoned with salt. When you boil 'you add the pasta (which can' also be cooked for half 'apart) and finish cooking. Serve sprinkled with Parmesan pepper.
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Pasta cu' 'e fave
ingredients:
400 gr. of dried beans, 300 gr. dough mixed 200 gr. canned tomatoes, 2 cloves of garlic, various spices
Put the beans overnight in water and baking soda. In the morning cook over low heat. In another pan put the tomatoes with parsley, garlic, olive oil, celery and pepper. Combine to cook again. United then removed the dough in half 'cook and bake. Sprinkle with parsley and serve.
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Vermicielli 'a Vesuviana
ingredients:
600gr. vermicelli, 150gr. green olives, 1kg. of tomatoes, 50gr. capers, various herbs.
Soak the garlic in the oil, add the tomatoes and cook for half an hour. Add the capers, olives and chilli. Cook for another half hour. Serve with noodles cooked al dente sprinkled with parsley.
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Cavericiore cu 'a pasta
ingredients:
700 g of cabbage, 50 grams fat, 350 grams of pasta mixed garlic, salt, oil.
Saute garlic in oil will be removing it as soon as the 'golden. Pour the cabbage into small pieces and cook with lid, taking care to twist from time to time. Apart cook the pasta. Once cooked add it to the cabbage.
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Zuppa 'e suffritto
ingredients:
Obtain at least 1.5 kg of pork offal: lung, spleen, heart, trachea, red wine, oil, grease, tomato paste, bay leaves, chili, rosemary, salt.
Chop the innards after being thoroughly washed. Then fry with olive oil and lard and agiungete red wine, a couple of bay leaves, rosemary, salt and much pepper. Cook slowly for a couple of hours, adding a bit 'of water. Serve with croutons or noodles.
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Těmpano do' Vesuvio
ingredients:
500gr. bucatini, 300gr. mozzarella, meat sauce ', 3 hard boiled eggs, 300g. of sausages, 200gr.carne ground, Parmesan, salt, pepper, short pastry
Fry together the minced meat, sausages. Season the pasta half 'baked with ragu'. Join it with meat into small pieces, boiled eggs and mozzarella. Prepared in a baking the pastry in which pour the compound that cover with another layer of pastry. Bake and serve when it will be 'cooked.
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Vermicielli 'a caprese
ingredients:
500gr. of spaghetti, canned tuna, tomatoes, 50 gr. olives, 50g. of salted anchovies,
oil, salt, pepper, 100g. of mozzarella.
With oil and tomatoes make a sauce with salt and pepper. Separately prepared oil with anchovies, tuna, olives and mozzarella into small pieces. Cook the spaghetti and toss with the tomato sauce. After pouring everything into a bowl, add the sauce with anchovies
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Menestone
ingredients:
1 ham bone, 3 fresh sausages, 200 gr. of sausage, 200 gr. the rind of ham, 300 gr. fresh pork, 1 00 gr. of lard, hot pepper, 1 bunch broth made onion, celery, carrot, bay leaves and parsley, 100 gr. crusts of dried cheese, 600 gr. broccoli difoglia and broccoli, 700 g. chicory and scarulella, 400 gr. of Cappuccia, 300 gr. of sisters.
In a large pot and put the meat, the bunch of herbs, the meats well covered with water. When the meat is cooked, remove from broth and cut into pieces, gnawed bone mettetendo all in a saucepan with two / three ladles of broth. Cover and return to the sidelines. In the remaining stock dropped all the cooking and wash clean vegetables, adding the cheese rind and pepper. After half an hour, add salt and add the meat, if you prefer to eat everything, otherwise you need the meat apart, in the broth you can make the croutons.
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Perciatelle 'nguacchiate
ingredients:
600gr. of noodles, zucchini 300gr.di 200gr. of oil, basil salt, black pepper, pecorino.
Wash the zucchini and cut into thin slices. Fry in oil. Season the perciatelli (bucatini) just drained the oil and fry the zucchini, stirring thoroughly. Add the basil, pecorino cheese and black pepper.
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Farfalle tunno e pesielle
ingredients:
400 gr. of butterflies, 1 large jar of tuna in oil, 350 gr. peas, 1 onion, parsley, oil, salt.
Chop the onion very fine and let it fry in oil, add the peas, a cup of water and salt. Cover and cook about fifteen minutes then add the tuna into small pieces and stir. Drain the pasta and toss with the sauce with freshly chopped parsley.
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Vocche ‘e vecchie a ragu'
ingredients:
600 gr. of cavatelli, 1kg. loin of veal, 200 g. of onions, 2 cloves' garlic 50 gr. of lard, 1 stalk of carrot 70gr.di lard, 2 dl of wine, 250 grams. conservation salt, pepper, parmigano
Prepare the tomato sauce in this way: cut in half the San Marzano tomato, they are salted and cook them until they are totally defeated. Squeezed to eliminate the skins of the seeds. On plates of clay left exposed to the sun for several days, until it becomes dark and soda, stirring every day. Then it poured into jars with basil leaves and thinly veiled oil, covered with fig leaves. Just before use, the required amount will be 'diluted with hot water. Fry, at this point, in a clay pot, a minced garlic, carrot, onion and bacon. Tie a piece of sirloin of beef with pork fat and salt. While the onions take color pour the wine that will slowly evaporate. Pour two tablespoons of preserves that you have prepared, turning the meat and let simmer, continuing to use and keeps water hot. Keep the containers closed and cook. Cooked the meat, cut it on the heat leaving the sauce, adding water as needed '. The sauce is ready when it has acquired a dark color and dense. Put the meat and let it boil some more ', then seasoned cavatelli drained, sprinkle with pepper and Parmesan.
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Maccaruncielle lardiate
ingredients:
600g of noodles, 200gr. of lard
150gr. tomatoes
parsley, pepper, parmesan cheese.
Fry the chopped bacon in a pan. When will start 'to color please tomatoes and salt, and when the lard will be' browned, add the parsley. Pour the sauce over maccaroni with parmesan and black pepper.
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Lampe e tuone
ingredients:
350 gr. of chick peas, 1 tablespoon of baking soda 1 clove of garlic, 150 gr. oil 300 gr. noodles, salt, parsley.
For one night to soak the chickpeas by adding bicarbonate to keep to keep them tender. The following morning, fry garlic in oil in a clay container, where you will pour the beans after they are rinsed. Add boiling water until cooked. Pour the chopped noodles. Before removing from heat, add salt and parsley.
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Zuppa 'e fasule
ingredients:
600 gr. of beans, 3 chopped celery,
3 cloves of garlic, 200g. of oil,
parsley, basil, salt, bread.
A very low heat cook the beans in a clay container filled with water. Cut the celery, garlic, basil into small pieces and put everything in a saucepan with oil. Cover and let simmer. Once the cooking, stir the vegetables with the beans, adding enough water so as to obtain a thick soup. Boil and add oregano. Meanwhile, prepare the slices of toasted bread on which the device will 'poured the soup.
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Paccare a 'o furno
ingredients:
800 gr. rigatoni, 200 gr. minced meat, 70 gr. ham, 70 g. provola, tomato sauce, pepper
Boil half cooked rigatoni stuffing them with ground beef mixed with bits of ham and provolone, add a little 'pepper. Put the macaroni in layers in a baking high. For each layer sprinkle the tomato sauce. Finish cooking in the oven at low heat setting.
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'A Lasagna
ingredients:
Meat sauce, 500 gr. lasagna, 250 gr. of ground beef,
1 egg, bread, parsley, Parmesan,
300 gr. of cheese, 300 gr. of mozzarella cheese, 350 gr. of sausages,
1 glass of white wine, olive oil, salt and pepper.
It 'better to prepare the meat sauce' long before the lasagna because 'its realization requires a long time. Prepare meatballs by mixing the ground meat, stale bread, parsley, egg, Parmesan and salt and fry. Brown the sausages with oil and white wine, cut into small pieces and mix them with a spoon meatballs and sauce. Meanwhile, mix the ricotta with a few spoonfuls of sauce until it becomes a thick cream. In a pot boil water with a tablespoon of oil and lessatevi lasagna, remove the tooth to let them dry on a damp cloth, apart from one another. Take a rectangular baking pan put a few tablespoons of sauce on the bottom and take a first layer of lasagna. Spread with the ricotta prepared earlier and sprinkle with mozzarella slices, sausages, meatballs, meat sauce and parmesan cheese. Continue with the other layers and finish with lasagne. Sprinkle with Parmesan cheese and sauce and leave in oven for half an hour is not too high.
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Rise ‘a ‘nzalata
ingredients:
500 gr. of rice, 4 tomatoes, salad 1 jar of tuna, 50 gr. green olives, 100 gr. fontina cheese, 3 hard boiled eggs, oil, salt, basil, lemon.
Cook the rice, add a little olive oil and let cool. Cut the tomatoes into small pieces and season with salt and oil, chopped eggs and the cheese, drained tuna and scatter it, beat it with oil, lemon and basil and pour all the rice, add the remaining ingredients and stir several times to flavor. Refrigerate to serve cold.
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