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Sartù di Riso Napoletano

By at March 25, 2015 | 12:24 pm | 0 Comment

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For years I've kept a handful of bundt pans squirrelled away in the cupboards even though they had long outlived any useful purpose. With a Neapolitan bakery - pasticceria - on every corner, I gave up baking a decade ago. Oh, and aren't those c. 1950s mould style pans a bit outdated anyway??? My poor, neglected bundt pans lived sequestered lives in the

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Pasta Calamarata Napoletana

By at May 28, 2013 | 8:39 am | 1 Comments

Pasta Calamarat

If there are two things the Neapolitan diet is rich in, it's seafood and pasta. And just like peanut butter and chocolate, they were always destined to be a match made in heaven. Be it Spaghetti con le Cozze, Spaghetti alle Vongole or Spaghetti con i Calamari, most of these dishes start with the same basic sauce: aglio e olio, garlic and oil; and freshly chopped

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Tiramisù

By at February 28, 2013 | 6:12 pm | 0 Comment

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Giuseppe's sister Anna stopped by a few weeks ago to whip up her version of the classic Italian dessert, Tiramisù. A creamy concoction made of caffè, eggs, sugar, and mascarpone cheese, its name says it all. It's a "pick-me-up." A rich and and ooh so luxurious dessert, each layered bite-full practically melts in your mouth. A relative newcomer to

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Migliaccio Salato di Carnevale

By at February 12, 2013 | 5:58 pm | 2 Comments

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Taking its name, or so it is said, from the type of flour that was once used to make it, Farina di Miglio, Migliaccio exists in many forms throughout Italy. There are sweet versions and savoury versions, each made according to the traditions of the region. And here in Napoli, they have their own version of each, a savoury and a sweet, both of which are prepared

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Graffe Napoletane

By at January 29, 2013 | 4:45 pm | 0 Comment

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A donut by any other name... Would taste just as sweet! Be it Ciambelle Fritte, Zeppole di Patate or Potato Donuts, no matter what you call them, and here in Napoli they are known simply as Graffe, they will still be every bit as sweet, delectable, and delightful. A staple in pretty much every pasticceria and caffè in Naples, the fatta in casa, the home made

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Fettuccine alla Re Ferdinando II

By at January 15, 2013 | 4:23 pm | 0 Comment

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Creamy ricotta and mozzarella cheeses, sweet tomatoes and basil, and just a hint of savoury prosciutto paired with a long and luxurious pasta. This Neapolitan classic is definitely fit for a king. Ferdinand II that is, the King of the Two Sicilies who reigned from 1830 to 1859 and whom it would seem, had quite the fondness for pasta. He was so fond of pasta in

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Carne alla Pizzaiola

By at December 4, 2012 | 12:26 pm | 0 Comment

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If you go to Da Michele, the Neapolitan pizzeria made famous in Julia Robert's Eat, Pray, Love, you will have a choice between one of two pizzas. The Margherita, considered by many to be the traditional Neapolitan pizza, or its predecessor, the true classic Neapolitan pizza, the Marinara. Topped simply with tomato, garlic, oregano, and extra virgin olive oil, it is a

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Uova in Purgatorio

By at November 16, 2012 | 4:28 pm | 2 Comments

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Fried eggs. Like the second part of Dante's Divine Comedy. Trapped between heaven and hell. Uova in Purgatorio, Ova 'mpriatorio in Neapolitan, or Eggs in Purgatory, this could only be a Neapolitan dish. Taking its inspiration from Il culto delle anime del Purgatorio, the cult of the Souls of Purgatory, this classic "secondo" comes directly from the pages

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Spaghetti alla Puttanesca

By at October 4, 2012 | 5:57 pm | 2 Comments

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Spaghetti alla Puttanesca. A dish by any other name would still taste as spicy, salty, and savoury, with just the tiniest hint of sweet. It is said that the oldest profession in the world was the inspiration for this mid 20th century dish. Used by a puttana, a harlot, prostitute, lady of the evening, or other words I'd prefer to refrain from using, to lure her

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Spaghetti con i Calamari

By at September 20, 2012 | 2:07 pm | 1 Comments

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When cooking squid for a hungry crowd, why make one dish when you can make two. So while big bro Massimo fried up the squid for the Frittura di Calamari plate, Giuseppe went to work on the Spaghetti con i Calamari. Almost as simple as the fried calamari, it uses the same basic sauce as Spaghetti alle Vongole, oil, garlic, peperoncino, and cherry tomatoes. The

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