Provola affumicata is a typical smoked cheese from the Campania region and it is the classic cheese that we use in the dish pasta e patate (pasta and potatoes). This is very easy to make, stretchy, melty and requires no cooking. It does, however, require soaking. So your active time to make this will be…
gluten free
Neapolitan Classics: Migliaccio
Something different – Neapolitan – to mark Shrove Tuesday (Fat Tuesday/Carnevale/Pancake Day)
Neapolitan Classics: Lightly Stewed Courgette (Zucchini) with Plum Tomatoes
While visiting my sister B. in Napoli, she made this dish for us for dinner. I had forgotten how much I enjoyed courgette cooked in this manner. Upon my return, I made it for Mr. GoodEating, who also very much enjoyed it. This is a traditional Neapolitan dish and it is inherently vegan. It is a…
Neapolitan Classics: Pasta e Patate
This is a very typical Neapolitan dish and almost embodies the essence of cucina povera. In Naples, you will find it at home and in many restaurants and trattorie. It is very easy to prepare and is inexpensive. Yes, this is, in fact, a recipe for pasta and potatoes. Carbohydrates are not bad for you. They…
Adventures in Foraging: Warming Winter Rowan Berry Chutney
The rowan, also known as the mountain-ash tree (specifically, the Sorbus aucuparia, Sorbus torminalis and Sorbus domestica species), produces the most wonderful red berries during September and October. They’re unbelievably red. The tree grows in many places in the cooler climes of the Northern Hemisphere. It’s a favourite of birds and foragers in Britain…
Neapolitan Classics: Pizza di Scarola (Escarole Pie) with a side of History
There’s so much going on in this recipe: cooked lettuce, umami, history, tradition… all my favourite things. Let’s start with what is this. This is a savoury stuffed pie that is typically Neapolitan. In the 19th and early 20th century, this pie would have been eaten on Christmas Eve as a light fare because no…
Spicy Kale, Pineapple and Peanut Stew
This is a very satisfying and fast dish to prepare. In 15 minutes or so, dinner for two with leftovers. I have served it with quinoa or gari (which is fermented cassava root and is also known as fufu in Nigeria) and any grain will work. Consider also serving it with steamed plantains. Ingredients…
