Asparagi in casseruola (Cavalcanti’s Sautéed Asparagus)

Frankantipasti, Campania, contorno, secondi piatti45 Comments

Asparagi in cassruola (Cavalcanti's Sautéed Asparagus)

Asparagus generally doesn’t spring to mind when we think about Neapolitan cookery, but here’s an example that challenges our preconceived notions. This recipe for asparagi in casseruola comes to us from Ippolito Cavalcanti, the famed 19th century gourmand whose 1839 masterwork, La cucina teorica-pratica, is one of the Ur-texts of … Read More

Insalata di polpo (Octopus Salad)

Frankantipasti, Campania, Liguria, Sicilia, Veneto31 Comments

Insalata di polpo (Octopus Salad)

Octopus seems to be enjoying something of a boomlet in popularity at the moment. Until very recently I could mostly find fresh octopus only at specialty Spanish or Italian fishmongers, but these days it seems to be everywhere, even making an occasional appearance at the fish counter in my local … Read More

Melanzane a scapece (Marinated Eggplant)

Frankantipasti, Campania, contorno58 Comments

Melanzane a spapece (Marinated Eggplant)

In Neapolitan cookery, the term scapece generally refers to an ancient method for preserving fish or vegetables. The main ingredient is generally fried in olive oil and marinated with garlic, mint and vinegar. We’ve already featured zucchini a scapece, perhaps the best known of this class of dishes. Today’s scapece recipe from Francesconi’s … Read More

Frittelle di pasta cresciuta con zucchine (Zucchini Fritters)

Frankantipasti, Campania, snack42 Comments

Pasta cresciuta con le zucchine (Zucchini Fritters)

Who doesn’t like fried dough? Certainly no Neapolitan I know. Neapolitan cookery is replete with all sorts of frittelle, or fritters, made from dough. World-renowned zeppole are a favorite treat at street fairs, and for good reason. And the lesser known fried pizzelle fritte and calzoncini are just as delicious. Today we’ll look at … Read More

Bucatini alla Caruso

FrankCampania, pasta, primi piatti67 Comments

Bucatini alla Caruso

They say that tenor Enrico Caruso came up with this dish. Caruso, a native of Naples, had a love-hate relationship with his home town. After he was booed at a performance early in his career, he never appeared on stage again in his native city, saying he would return only … Read More

Saltimbocca alla sorrentina

FrankCampania, secondi piatti22 Comments

Saltimbocca alla sorrentina

Chances are, if you know anything about Italian food, you’ve heard of saltimbocca alla romana, veal scallops sautéed in butter with prosciutto and sage, then simmered in white wine. It’s a simple dish, full of robust flavor like much Roman cookery. But not as many people know its southern cousin, saltimbocca … Read More

Fusilli primavera

FrankCampania, pasta, primi piatti42 Comments

Fusilli primavera

I had always thought of “Pasta Primavera” as a modern American invention, probably a product of the rage for “northern Italian” food in the 1970s and 1980s. I remember reading about it years ago in some gourmet magazine and asked Angelina to make me it for me. “What’s that?” she replied … Read More

Pastiera Napoletana

FrankCampania, dessert32 Comments

Pastiera

It wouldn’t be a proper Easter dinner in Naples without a pastiera napoletana for dessert, as essential to the Neapolitan Easter as struffoli are to Christmas. This wheatberry and ricotta pie is wonderfully perfumed with orange blossom water, cinnamon and candied fruits, a kind of ne plus ultra version of the … Read More