Neapolitan mixed fritters

Mixed fritters finished dish

Mixed fritters finished dish

Napoli crestPasta cresciuta. From Naples. My local pizzaria here in Bari is Neapolitan and cooks what the locals regard as “thick” pizzas. The Barese go there when they want some foreign food :-) They also cook a few specialities from Naples, such as arancini and this dish. Pasta cresciuta means “grown dough”, because the batter contains yeast. You can cook them without a filling, or with some of the more  traditional ones such as courgette flowers or anchovies. Alternatively experiment with what you have to hand. The batter will make about 60-80 pieces.

Mixed fritters ingredients

Mixed fritters ingredients

  • Sun-dried tomato halves, soaked to soften
  • Courgette (Zucchini) flowers picked over to make sure they don’t contain any insects etc.
  • Large sage leaves
  • Anchovy fillets
  • Oil for deep frying (traditionally olive oil, but sunflower oil is acceptable)

For the batter

  • 1 cube of fresh yeast
  • 320ml lukewarm water
  • 300g oo flour
  • A pinch of salt

First make the batter. Dissolve the yeast in the water. Sift the flour into a bowl and add the salt. Make a well in the centre and add the yeast mixture. Beat it with a whisk until smooth. Cover and leave in a warm place for 1 – 2 hours to rise. It should about double in size.

Mixed fritters batter

Mixed fritters batter

Heat a pan full of oil to a medium heat, about 180°c. If the oil is too hot the fritters will be raw on the inside and burnt on the the outside. If the temperature is too low they will be soggy. A litte experimentation may be needed to get it right.

Mixed fritters cooking

Mixed fritters cooking

To make plain fritters, drop tablespoons of the batter into the hot oil. Cook until they are lightly browned, turning once. You are aiming to keep a reasonably soft texture. Think savory doughnuts. Drain on kitchen paper. Dip the various fillings into the batter and continue as before.

They are best eaten hot, but may also be eaten cold.

Eggs mimosa

Eggs mimosa finished dish

Eggs mimosa finished dish

Hard boiled eggs are of course an important symbol of Easter in Italy. They are often eaten as part of an Easter antipasto. This is one of the simplest, and in my opinion best recipes.

  • 6 hardboiled eggs
  • 6 anchovy fillets or 2 tablespoons anchovy paste
  • 4 tablespoons of olive oil
  • chopped parsley or chives
  • pepper
Eggs mimosa ingredients

Eggs mimosa ingredients

Halve the eggs and put the yolks in a bowl along with the anchovies and pepper to taste. Blend with a blender, adding the olive oil little by little, until you have a smooth paste. Fill the empty halves of the eggs with the mixture, sprinkle with parsley or chives and serve.

Eggs mimosa blending stuffing

Eggs mimosa blending stuffing

Pasta with beans and mussels

Pasta with beans and mussels finished dish

Pasta with beans and mussels finished dish

Napoli crestPasta con fagioli e cozze.  From Naples. This is a variation on the classic Neapolitan dish of pasta and beans. The pasta is cooked in the sauce which makes it very tasty. Serves 4.

  • 700g mussels, cleaned
  • 1 clove of garlic
  • 50 ml white wine
  • 450g cooked cannellini beans (You can use canned if you like)
  • 200g chopped tomatoes
  • 200g short pasta such as ditali, gnochetti sardi etc
  • 100ml vegetable stock
  • 1 tbsp chopped parsley
  • Red chilli to taste, fresh or dried
Pasta with beans and mussels ingredients

Pasta with beans and mussels ingredients

Soften the garlic in a little olive oil. Add the mussels and the wine, cover and cook over a high heat until the mussels have opened. About 5 minutes

Pasta with beans and mussels opening the mussels

Pasta with beans and mussels opening the mussels

Remove the mussels from their shells and strain and reserve the cooking liquid.

Pasta with beans and mussels cooking the pasta

Pasta with beans and mussels cooking the pasta

Heat some olive oil in a pan and add the beans. Stir in the tomatoes, the reserved cooking liquid and the stock and bring to the boil. Add the pasta and cook until it is done (refer to the packet for cooking times).

Remove from the heat, stir in the mussels and sprinkle with the chopped parsley and chilli

“Caviar” Mousse

Lumpfish mousse finished dish

Lumpfish mousse finished dish

Mousse con uova di lompo. This dish doesn’t in fact use real caviar, but red lumpfish roe. Lumpfish mousse doesn’t quite have the same ring to it though :-) If you can only find black roe, feel free to use that, the taste is exactly the same. This is a very easy antipasto, especially if you use tinned beans, but looks quite impressive. The original recipe used smoked trout, but I found it impossible to find both here and in the UK, so I got very good results when I used smoked salmon. It is worth spending a little extra on the smoked salmon though, as the cheaper varieties tend to be very salty. Be careful when seasoning the beans for this reason. Serves 4.

  • 140g smoked salmon
  • 600g plain yoghurt
  • 400g boiled cannellini beans, canned are fine
  • Red lumpfish roe, enough to make a thin layer, 1 jar will probably be enough
  • Lemon juice
  • A sprig of rosemary
  • Olive oil
Lumpfish mousse ingredients

Lumpfish mousse ingredients

  1. Blend the smoked salmon, the yoghurt and a tablespoon of lemon juice in a liquidiser. Keep a little of the smoked salmon aside to use as a garnish.
  2. Blend the drained cannellini beans,  the leaves from the rosemary sprig and 4 tablespoons of olive oil. Season with salt and pepper.
  3. Assemble the mousse in 4 wine glasses, a layer of  cannellini beans, a thin layer of lumpfish roe and a layer of the smoked salmon and yoghurt mixture.
  4. Garnish with a little chopped smoked salmon.
  5. Serve with toast or bread sticks (grissini).

Baked mussels

Cozze ripiene gratinate. This is quite an unusual mussel recipe. Mussels baked on the half shell are a very common antipasto here, but this recipe treats them a bit like the French scallop dish coquilles saint-jacques. They are baked with white sauce, cheese and wine. Serves 4 as a main course, many more as part of an antipasto.

Baked mussels finished dish

Baked mussels finished dish

Baked mussels ingredients

Baked mussels ingredients

Clean the mussels well. Place them in a pan along with half the clove of garlic, a sprig of parsley and the wine. Open the mussels by placing the pan over a high heat. Drain the mussels and filter and reserve the cooking liquid. Remove them from their shells.

Baked mussels opened with cooking liquid

Baked mussels opened with cooking liquid

Mix the mussel meat with 2 tbsp of olive oil, a chopped sprig of parsley, the rest of the garlic, chopped and a tbsp of the cooking liquid. Season with pepper.

Baked mussels removed from their shells

Baked mussels removed from their shells

Place each mussel on a half shell.

Baked mussels on the half shell

Baked mussels on the half shell

Mix together the white sauce, the egg yolk and a couple of tablespoons of the cooking liquid. Top each shell with some of the mixture.

Baked mussels with white sauce

Baked mussels with white sauce

Sprinkle breadcrumbs on the top and bake at 190°c for 15 minutes.

Orecchiette with cime di rape

Orecchiette con cime di rape. This probably the most well known dish from Bari. Cime di rape are known as turnip tops in British English. It’s funny, but I’ve never seen turnips in Italy. It must be a real problem for the ex-pat Scots on Burns’ night. They are known as rapini or broccoli rabe in American English. In fact if you can’t find cime di rape you can use broccoli. The results won’t be the same, but it will be in the same ball park. I have seen recipes that also use cherry tomatoes which are added to the oil after the anchovies have dissolved. You can cook the cime di rape along with the pasta or, as I prefer, cook the cime di rape and then cook the pasta in the same water. Some recipes also don’t use chillies and/or anchovies so the dish can easily be made vegetarian. Serves 4

Orecchiette con cime di rape finished dish

Orecchiette con cime di rape finished dish

  • 400 g orecchiette
  • 800 g cime di rape
  • 4 anchovy fillets
  • 1 tablespoon or more olive oil
  • 1 large clove of garlic
  • 1 dried chilli (optional)
Orecchiette con cime di rape ingredients

Orecchiette con cime di rape ingredients

Wash the cime di rape well. I prefer to discard the larger stalks, but some people leave them in.

Washed cime di rape

Washed cime di rape

Boil the rape in plenty of salted water until it is cooked to your liking. I find 3 or 4 minutes is enough. Drain them saving the water.

Cooked cime di rape

Cooked cime di rape

Cook the orecchiette  until they are al dente in the water you used to cook the cima di rape. Meanwhile fry the anchovies, whole garlic clove and chilli in the olive oil. Stir until the anchovies dissolve. Cook for a few minutes over a medium heat.

Frying the anchovies and chilli

Frying the anchovies and chilli

Remove the garlic clove and add the cime di rape. Mix well. Finally add the oriecchette and serve.

Panzerotti

Panzerotti. From Bari. These are one of the most famous and popular dishes from Bari. They are deep fried pockets of dough stuffed with a variety of fillings. Two of the most common are mozzarella, cherry tomatoes and oregano and ricotta forte (also called skuanda), cherry tomatoes, onion and anchovies. Ricotta forte is a bit of a “Marmite” ingredient. By that I mean it is very strongly flavoured and you either love it or hate it.  I am in the first camp, lovely stuff. Rather than cherry tomatoes, “appesi” are more traditional. These are small tomatoes which are picked when still not completely ripe and hung up for later consumption. As these are hard to find, you can use any type. I went to a party here and a lady was employed just to make panzerotti all evening. The last round was filled with Nutella! The size of the panzerotti varies, but I made 12 with this recipe.

Panzerotti ingredients

Panzerotti ingredients

For the pastry

  • 500 g 00 flour
  • 100 ml tepid milk
  • 1 cube of fresh yeast
  • 2 tablespoons of olive oil
  • 10 g salt

Dissolve the yeast in the milk. Add the milk to the flour, oil and salt along with enough tepid water to make a smooth dough.

Oil the dough, cover with a tea towel and leave to rise for up to 2 hours.

Separate the dough into 12 portions and roll into small balls. Cover with a tea towel and leave to rise for a further half an hour.

Panzerotti balls of dough

Panzerotti balls of dough

Take one ball of dough and roll it into a large disc. Place a large tablespoon of filling in the middle of each one. Fold the dough over to form a half moon shape. Press down well and try to exclude as much air as possible. Either fold over and crimp the edges or cut off the excess pastry with a pasty wheel and seal the edges with a fork.

Panzerotti ready to cook

Panzerotti ready to cook

Deep fry the panzerotti until they are lightly golden. Some people use extra virgin olive oil and some people use regular vegetable oil. You can also bake them in an oven at 200 °C for 15 minutes, but the result is quite different.

Panzerotti finished dish

Panzerotti finished dish

Fillings

  • 200 g mozzarella
  • 300 g cherry tomatoes
  • Oregano
  • Chop and drain the tomatoes. Cube the mozzarella.  Mix together with a generous amount of mozzarella.
  • 50 g ricotta forte
  • 100 g cherry tomatoes
  • 50 g onions
  • An anchovy
  • Salt and pepper.
  • Fry the onion in some oil, bone and chop anchovy. Spread each disc of dough with ricotta forte. Add a piece of tomato, some onion and a piece of anchovy. Salt and pepper to taste.
  • 100 g ricotta forte
  • 20 g grated pecorino romano
  • 2 cherry tomatoes for each panzerotto
  • 1 egg yolk (optional)
  • Mix together the ricotta forte and the pecorino. Some people like to add an egg yolk to the mixture. Place a tablespoon of the filling and 2 chopped tomatoes in each panzerotto.
  • Radicchio and gorgonzola.
  • Fried minced pork mixed with parmsan and mozzarella. This is traditional on shrove Tuesday.

And of course the very untraditional but popular with children young and old:-

  • Nutella :-)
Peppina at the party

Peppina at the party