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struffoli ... Most of the Arab Neapolitan cakes!


Fragrances in Morocco for my favorite dessert of the Christmas tradition in Naples.
This is my version, without cocozza (pumpkin candied) and without diavulilli (colored candies), but only with orange blossom honey and candied tangerine!
A simple sweet flavor that brings together two unique cultures seem very distant.



For struffoli:
400g of 00 flour, 4 eggs, salt, a teaspoon of essence of orange blossoms.
Work all the ingredients by hand and let it rest. Divide the dough into pieces and proceed as for the small size of the dumplings.
struffoli Fry in hot oil a few at a time and let them drain on paper towels. When will
struffoli cold water bath to melt 500 grams of orange blossom honey then add the chopped peel of two mandarins and struffoli.
Mix well and pour into a large pot and finished with icing sugar.

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Risotto with pumpkin oil and pumpkin seeds

I love the pumpkin and use it for many dishes both savory and sweet.
The pumpkin goes well with meat and fish but also with other vegetables (fennel and celery root), with spices (turmeric, cumin, Indian saffron, mustard seeds, cloves, cinnamon, ginger, mace , pepper) and cheese (parmigiano, pecorino, ricotta cheese, Taleggio, provolone, gorgonzola)
In my trips I found the pumpkin Taraoudant, in Morocco, as a necessary ingredient for the cous cous vegetarian. In Mexico, I discovered that the seeds of "calabaza" roasted, salted and ground are a key ingredient in Mexican cuisine. In Austria, then, not only eat pumpkin seeds and glazed with sugar but you use a lot of pumpkin seed oil (kürbis kernöl) to dress especially the potato salad.
Wandering on the Internet you can find an infinite number of versions of pumpkin risotto. My recipe is a tribute to one of its derivatives and pumpkin!
There are many varieties of pumpkins. I prefer the pumpkin Neapolitan , elongated green-orange outside and bright orange inside. This pumpkin, compared to the round variety is less sweet, much more humid and a less mealy texture.
It lends itself well to sauces and dressings, but not as a filling for ravioli because it tends to moisten the dough too.


Serves 2 400g of pumpkin Neapolitan to clean

2 cloves garlic 2 tablespoons extra virgin olive oil salt

grain rice 140g (rome - carnaroli)

50g butter 25g parmesan
25 g pecorino romano

onion ½ cup dry white wine 1 finger

0.5 liters of vegetable stock 1 tablespoon of pumpkin seeds roasted and ground coarsely 2 teaspoons
oil pumpkin

clean the pumpkin and cut it into pieces and then let it simmer in a pan with a clove of garlic and 2 tablespoons of oil over a low heat with the lid until it is cooked.
In a risotto pan fry for 10 minutes on low heat in 30g of butter, a chopped mixture of onion and a small clove of garlic.
Add the rice and toast for 2-3 minutes on high heat, trying not to burn anything :-) then blended with white wine and add just a spoonful of broth and half the pumpkin.
Continue cooking for about 15min by adding broth as necessary. When cooked add the rest of the pumpkin and removed from the heat. Season with
20gr butter and cheese then cover and let rest for a couple of minutes. Serve
After 3-4 minutes on each plate and sprinkle the pumpkin seeds, pour a teaspoon of pumpkin oil and ... more cheese if you want! (Preferably sheep)

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Pasta and Potatoes Pasta Primavera

Pasta large mixed 300 g, 500g potatoes cut into half-moon,

1 large onion, 5 / 6 tomatoes large, olive oil, salt

and pepper.

PREPARATION:

In a baking dish alternating a layer of uncooked dough and a raw potato,

ending with potatoes. Sprinkle each layer with sliced \u200b\u200bpotatoes

onion and tomato, olive oil, salt and pepper. Filled the pan so

add water to cover almost the highest layer of pasta.

Bake at sustained temperature (200 ° - 220 ° C) and cook for

20/25 minutes.

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INGREDIENTS for 4:

Mezzanelli 400g, red San Marzano tomatoes 1 / 2 - 1Kg,

olive oil 1 / 2 cup, mozzarella 200 g, basil, Parmesan cheese, salt and pepper.

PREPARATION

Pass the tomatoes after they are blanched in boiling water collecting

sauce in a pan designed to accommodate the pasta is combined with raw

with oil, salt and pepper. Put the pan in hot oven until the

pasta is cooked al dente.Estrarre the pan from the oven and add the

diced mozzarella, basil and parmesan, stir and replace

in the oven for another 5 minutes

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'A Tavernari

SERVES 4

Tomatoes San Marzano 2 kg, 400 g spagettoni

1 large bundle basil washed

grated pecorino romano

black pepper, salt.

PREPARATION:

Wash, cut in pieces the tomatoes and strain through a food processor.

Cook over gentle heat in the past made a pot of

crock, add the salt, cover and stir frequently and add to

little little basil. A thorough cooking, be careful not to use oil,

cream must be very dense and bright red. Cook

spaghetti al dente and drain directly benissimo.Mettere

every large portion sauce, pecorino cheese and black pepper

ground at the moment.

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INGREDIENTS for 4 people

Pasta size small 200g, fresh beans already shelled 300g , 100 g pork rind, ham 50 g, 1 potato, 1 celery, 1 onion, olive oil, a spoonful of chopped parsley, a clove of garlic, pepper, salt.

PREPARATION:

Blanch in boiling water, rind,

scrape and cut into small pieces;

put it in a saucepan with the beans, cover with a quart and a half of cold water and cook a very low flame, adding salt only half cottura.Rosolare ham, onion and celery in a saucepan with a little oil, salt, prepare the sauce and add the beans and whole peeled the potato to be passed through a sieve not cotta.Infine just in the boiling soup to cook the pasta spesso.Completare stirring the soup with parsley and garlic chopped.

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La Certosa di Padula

There are no words to describe the beauty National Park of Cilento and Vallo di Diano .
Last weekend I visited the Certosa di Padula .
Despite being a place beyond all imagination, a breathtaking splendor, there is neither a website nor a small guide that is delivered visitors at the time of admission.
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La Certosa di San Lorenzo, one of the most magnificent monuments in southern Italy, covering an area of \u200b\u200b51,500 m², including the cloisters, the courtyard and the garden was built because of Thomas Sanseverino, count of Marsico in 1306, but construction continued until the early decades of the nineteenth century. The main aspect of the various parts of the building is baroque. The impression one gets from visiting the imposing complex is really great and very impressive.
The monastery was very rich and gave generous hospitality to pilgrims and to strangers. In 1535 there was a guest in the triumphant journey from Reggio to Naples, after the firm's Tunis, Charles V, who dined there: according to tradition, the monks prepared for him and follow a pancake than a thousand eggs.

The monastery was suppressed by the French government, which stayed there 20 thousand soldiers, with the return of the Bourbons returned to the Carthusian monks also, to the suppression of 1866. During the 1915-18 war and from 1940 to 1944 the monastery was converted into a concentration camp.


The Great Cloister, vast rectangle of 15000m ², with two rows of arcades on 84 arches, of 1690.
along the porch opened the districts of the Carthusians, consisting each with 3-4 rooms, the alcove, on a porch, a covered terrace and a garden with a fountain. Next to the entrance of the neighborhood is the window for which you passed food and a hole from which they handed out the light. Inside the Church of the Charterhouse
is decorated with bas-reliefs depicting scenes from the life of San Lorenzo.

The internal structure of the Church from Gothic architecture, with vaulted ceilings, is decorated in the Baroque era.




In the north-west, in an octagonal tower, is the large and elegant elliptical staircase, built in 1761-63 by Gary Beard, who with two ramps leading to the upstairs, where a tunnel running on top of the cloister walk and which served as the monks.



For more information about Padula, its history and what to visit, Nicholas Cestaro indicates www.padula.info