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A few Campania recipes
MACARONI BAKED PIE
Ingredients: 600 g of penne rigate - 250 g mozzarella - 100 g Neapolitan salami (or 200 g of sautéed sausage) - 40 g butter - 25 g parmesan - 2 eggs
Method: Cook the pasta in salt water, then, in a baking dish mix the pasta with the diced mozzarella, sliced hard-boiled eggs, the butter, grated parmesan and the salami cut in pieces. Bake until a golden crust is formed.
LIMONCELLO OF SORRENTO
Ingredients - 1 litre of 90° alcohol (made for liqueurs) - 12 untreated lemons (only the zest) - 700 grams sugar - 1 litre of water
Directions:
With a sharp knife, slice off the outermost peel of the lemons leaving the white pith behind. Steep the peels in alcohol inside a covered vase, and let them infuse for about 10 days. Prepare a light syrup by boiling the water with the sugar for 5 minutes, and once cooled, add this to the jar with the infusion. Let rest for a week and filter through a fine cloth so that the liqueur comes out clear. Serve cold.
PARMESAN
Ingredients : tomato sauce – grated parmesan – basil – mozzarella or “fior di latte” – aubergines (egg plants)
Method:
In a baking dish, pour a layer of sauce, follow with a layer of aubergines, a layer of mozzarella, sauce, parmesan, basil, and repeat... the last layer should be sauce, parmesan and basil. Bake for about 20 minutes and serve hot or cold.
Ingredients: 600 g of penne rigate - 250 g mozzarella - 100 g Neapolitan salami (or 200 g of sautéed sausage) - 40 g butter - 25 g parmesan - 2 eggs
Method: Cook the pasta in salt water, then, in a baking dish mix the pasta with the diced mozzarella, sliced hard-boiled eggs, the butter, grated parmesan and the salami cut in pieces. Bake until a golden crust is formed.
LIMONCELLO OF SORRENTO
Ingredients - 1 litre of 90° alcohol (made for liqueurs) - 12 untreated lemons (only the zest) - 700 grams sugar - 1 litre of water
Directions:
With a sharp knife, slice off the outermost peel of the lemons leaving the white pith behind. Steep the peels in alcohol inside a covered vase, and let them infuse for about 10 days. Prepare a light syrup by boiling the water with the sugar for 5 minutes, and once cooled, add this to the jar with the infusion. Let rest for a week and filter through a fine cloth so that the liqueur comes out clear. Serve cold.
PARMESAN
Ingredients : tomato sauce – grated parmesan – basil – mozzarella or “fior di latte” – aubergines (egg plants)
Method:
In a baking dish, pour a layer of sauce, follow with a layer of aubergines, a layer of mozzarella, sauce, parmesan, basil, and repeat... the last layer should be sauce, parmesan and basil. Bake for about 20 minutes and serve hot or cold.
