For most of us, pizza means just one thing: a round disk of dough topped with tomato, mozzarella and other goodies and baked in a hot oven. But ‘pizza’ really just means pie, and can refer also to Italian cheesecake, typically made with ricotta and eggs, flavored with sugar and other … Read More
Uova in purgatorio (Eggs in Purgatory)
A perfect light lunch or dinner for those times when you don’t feel like making anything too complicated, these Neapolitan ‘eggs in purgatory‘ take perhaps 25 minutes and practically make themselves. Ingredients For 2 people 4 eggs 1 small (14 oz.) can of tomatoes (or passata di pomodoro) 1/2 onion, … Read More
Chiacchiere (Fried “Ribbons”)
I wasn’t much on sweets even as a kid, but these little sugar-dusted ribbons of fried dough—variously known as chiacchiere, nastrini, stracci, cenci, frappe and a myriad of other names—were my one weakness in the sweets department. They are a traditional treat for Carnival, a time for over-indulgence, culinary and … Read More
Zeppole con le alici (Zeppole with Anchovies)
Zeppole are so easy to make—after all, they are basically just fried pizza dough balls—it is almost embarrassing to post about it, but since it was one of my favorite snack foods that Angelina made, it deserves pride of place on this blog. And, in any event, who doesn’t like … Read More
Purpetielli affogati (Braised Baby Octopus)
Purpetielli affogati, or Braised Baby Octopus is one of Naples’ favorite dishes. Octopus is a popular food all around the Mediterranean basin and yet elsewhere it is often, for some reason, ‘controversial’. Many people who will happily scarf down fried calamari will shudder at the thought of eating its close … Read More
La pizzaiola (“Pizza-Maker’s” Beef)
La pizzaiola is one of the pillars of everyday Neapolitan cuisine. This simple dish is a great solution for times when you want solid sustenance but don’t want to cook anything elaborate. A bit like slapping a piece of meat on the grill, only tastier. The name of the dish, carne … Read More
Parmigiana di melanzane (Eggplant Parmesan)
Being a lover of good food, I find it almost impossible to answer the question ‘what’s your favorite dish?’ But if I had to, my answer would probably be Eggplant Parmesan—parmigiana di melanzane in Italian—the way Angelina used to make it. This is a simple dish to make, but it … Read More
Baccalà alla napoletana (Neapolitan Baccala)
Baccalà, or salted codfish, is bound to make an apparence on the Christmas Eve table of many Italians. And for those who observe Lent, it is a standby for meatless Friday meals. Baccalà marries especially well with tomatoes, and who does tomatoes better than the people of Campania, home to … Read More