In this stratified concoction known as Sartù di Riso, we stuffed it with tons of itty, bitty meatballs – le polpettine, mozzarella – aka Fiore di Latte cheese, hard boiled eggs and a plethora of peas.
In this primo piatto of mouthwatering proportions, the seafood gives name to the pasta and the pasta gives name to the dish.
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.
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.
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.
Like peanut butter and chocolate, somewhere along the line, someone decided to marry this marinara sauce with a small bit of meat. And in true Cucina Povera Napoletana fashion, an inexpensive cut of meat and a few tomatoes were transformed.
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.
So pleased was he with his creation, that he incorporated it on his menu. Naming it Spaghetti in the style of, hence the “alla Puttanesca,” the rest as they say is history.
Served with a bit of salt and lemon, Frittura di Calamari is the perfect appetizer, a flavourful main, a quick and easy side dish, or some crunchy, salty goodness for your favourite salad.
You probably know Arancini as a Sicilian delight, but no Neapolitan fried plate worth its salt would be complete without the Neapolitan version.