Dimora is Neapolitan food with heart and here I want to share some of my passion for food and recipes from my childhood to the present day.
Wednesday, April 2, 2014
Tuesday, October 15, 2013
Frittata di maccheroni, spaghetti frittata
Frittata di maccheroni
This is a very old Neapolitan recipe, that many centuries ago the local people would prepare and take down to the beach during the summer months.
It's usually prepared with left over spaghetti that are then prepared cold with other ingredients and then cooked as a frittata. I remember getting my grandmother to prepare it for the scampagnata (the day when family and friends head for the country for a pic-nic).
For 4 people
Ingredients:
Left over spaghetti 400 gr.
7 eggs
Grated Parmesan or pecorino cheese
Salt and pepper
4 spoons of olive oil
Peppe
If you can prepare the spaghetti al dente the day before, best is to have a nice tomato sauce to go with it for lunch and cook extra for the next day, when drained separate what you need for the frittata and cool down and store in the fridge.
Then the next day in a large bowl add the eggs and the cheese with a sprinkle of salt and a bit of pepper, then put in the spaghetti cold from the fridge and mix slowly, in a frying pan warm the oil on a medium low heat and add the mixture, cook for three or four minutes on both sides and serve hot or cold.
If you want to make it more fancy you can add tomato sauce or mozzarella cheese, pancetta, salame or what you prefer, better if you add it on the day before and refrigerate!
Hope you enjoy this recipe and use it soon!
This is a very old Neapolitan recipe, that many centuries ago the local people would prepare and take down to the beach during the summer months.
It's usually prepared with left over spaghetti that are then prepared cold with other ingredients and then cooked as a frittata. I remember getting my grandmother to prepare it for the scampagnata (the day when family and friends head for the country for a pic-nic).
For 4 people
Ingredients:
Left over spaghetti 400 gr.
7 eggs
Grated Parmesan or pecorino cheese
Salt and pepper
4 spoons of olive oil
Peppe
If you can prepare the spaghetti al dente the day before, best is to have a nice tomato sauce to go with it for lunch and cook extra for the next day, when drained separate what you need for the frittata and cool down and store in the fridge.
Then the next day in a large bowl add the eggs and the cheese with a sprinkle of salt and a bit of pepper, then put in the spaghetti cold from the fridge and mix slowly, in a frying pan warm the oil on a medium low heat and add the mixture, cook for three or four minutes on both sides and serve hot or cold.
If you want to make it more fancy you can add tomato sauce or mozzarella cheese, pancetta, salame or what you prefer, better if you add it on the day before and refrigerate!
Hope you enjoy this recipe and use it soon!
Tuesday, August 6, 2013
What's Cooking with Peppe: MOZZARELLA IN CARROZZA (Mozzarella served in a ca...
What's Cooking with Peppe: MOZZARELLA IN CARROZZA (Mozzarella served in a ca...: Mozzarella in Carrozza This is a great and simple dish to prepare for a light summer lunch or early evening, great with some fresh tomato,...
MOZZARELLA IN CARROZZA (Mozzarella served in a carriage)
Mozzarella in Carrozza
This is a great and simple dish to prepare for a light summer lunch or early evening, great with some fresh tomato, rocket and red onion salad, or if you fill like going all the way make your self some chips and a cold glass of white wine.
This summer is been great and in over 14 years I lived in Glasgow it certainly is the one to remember, for the heat but also because is lasting so long and really make you enjoy Scotland for all the beautiful scenery.
So as soon as you get the time try this recipe and enjoy a little taste of Campania, and don't forget the wine!!!!!!!!!
For 4 people:
3 eggs
a little milk
400 gr slice white bread (better if stale bread)
450 gr of buffalo mozzarella
plain flour
olive oil for frying
When making this recipe try to find buffalo mozzarella that has more fat content and is going to be less watery, that will help the end result, and if you want an extra flavour from Sorrento grated lemon zest added to the eggs, milk and salt mix will make it even more special.
So start by mixing the eggs with a little milk and salt in a large bowl, then slice the mozzarella, same thickness as the bread slices and make a sandwich, then flour each one and soak in the egg mixture until well covered.
In a large frying pan add enough olive oil (not extra virgin) to cover half of the sandwich, so when golden on one side you can turn it over and finish the other half, or if you have a fryer even better bring it up to 180c and fry one at the time.
Served it with a nice salad or chips as a main course, or cut in half and serve with a little rocket as a starter, and enjoy in a sunny day it will bring you all the way to the Sorrento coast.
Peppe
This is a great and simple dish to prepare for a light summer lunch or early evening, great with some fresh tomato, rocket and red onion salad, or if you fill like going all the way make your self some chips and a cold glass of white wine.
This summer is been great and in over 14 years I lived in Glasgow it certainly is the one to remember, for the heat but also because is lasting so long and really make you enjoy Scotland for all the beautiful scenery.
So as soon as you get the time try this recipe and enjoy a little taste of Campania, and don't forget the wine!!!!!!!!!
For 4 people:
3 eggs
a little milk
400 gr slice white bread (better if stale bread)
450 gr of buffalo mozzarella
plain flour
olive oil for frying
When making this recipe try to find buffalo mozzarella that has more fat content and is going to be less watery, that will help the end result, and if you want an extra flavour from Sorrento grated lemon zest added to the eggs, milk and salt mix will make it even more special.
So start by mixing the eggs with a little milk and salt in a large bowl, then slice the mozzarella, same thickness as the bread slices and make a sandwich, then flour each one and soak in the egg mixture until well covered.
In a large frying pan add enough olive oil (not extra virgin) to cover half of the sandwich, so when golden on one side you can turn it over and finish the other half, or if you have a fryer even better bring it up to 180c and fry one at the time.
Served it with a nice salad or chips as a main course, or cut in half and serve with a little rocket as a starter, and enjoy in a sunny day it will bring you all the way to the Sorrento coast.
Peppe
Monday, July 29, 2013
What's Cooking with Peppe: SEA BASS WITH POTATO AND OLIVES
What's Cooking with Peppe: SEA BASS WITH POTATO AND OLIVES: Filetti di spigola patate e olive Hi, today I have a nice recipe for you that is easy to prepare, and will be perfect for a weekend at hom...
SEA BASS WITH POTATO AND OLIVES
Filetti di spigola patate e olive
Hi, today I have a nice recipe for you that is easy to prepare, and will be perfect for a weekend at home with friends.
I will give you the recipe for fillets of sea bass or sea bream because I know that most people like to have their fish served without bones, but you can make it also on the bone and it will take a bit longer but it also will taste better.
For 4 people:
8 fillets of sea bass (ask your fishmonger to prepare it for you)
2 cloves of garlic
half glass of white wine
300 gr of potatoes
12 cherry tomatoes
8 tbsp of extra virgin olive oil
60 gr of black olive (better if they are large and whole)
20 gr of capers (if you are not very keen you can leave it out)
salt
fresh chili
flat parsley
flour
half glass of water
Start by pealing and slicing the potatoes thinly like small dish of half cm. and boil in salted water until aldente, then drain and keep ready to use. Now put the flour in a large plate and coat the fillets on both sides, then heat a large deep pan and add the oil with the crushed garlic cloves until lithely coloured and then add the fillets skin down putting your fingers or a kitchen pallet over it so that they keep flat and don't curl up.
After half minute add the capers, olives and wine and cook until evaporated, then add the cherry tomatoes halved and the potatoes, then season with salt a pinch of chili and the water, cover for a few minutes and cook on a moderate heat. when it is nearly ready take the lid off sprinkle with chopped flat parsley and reduce the sauce, serve on ceramic plates with a fresh mix leaves salad dressed with olive oil and lemon juice.
Buon appetito
Peppe
Hi, today I have a nice recipe for you that is easy to prepare, and will be perfect for a weekend at home with friends.
I will give you the recipe for fillets of sea bass or sea bream because I know that most people like to have their fish served without bones, but you can make it also on the bone and it will take a bit longer but it also will taste better.
For 4 people:
8 fillets of sea bass (ask your fishmonger to prepare it for you)
2 cloves of garlic
half glass of white wine
300 gr of potatoes
12 cherry tomatoes
8 tbsp of extra virgin olive oil
60 gr of black olive (better if they are large and whole)
20 gr of capers (if you are not very keen you can leave it out)
salt
fresh chili
flat parsley
flour
half glass of water
Start by pealing and slicing the potatoes thinly like small dish of half cm. and boil in salted water until aldente, then drain and keep ready to use. Now put the flour in a large plate and coat the fillets on both sides, then heat a large deep pan and add the oil with the crushed garlic cloves until lithely coloured and then add the fillets skin down putting your fingers or a kitchen pallet over it so that they keep flat and don't curl up.
After half minute add the capers, olives and wine and cook until evaporated, then add the cherry tomatoes halved and the potatoes, then season with salt a pinch of chili and the water, cover for a few minutes and cook on a moderate heat. when it is nearly ready take the lid off sprinkle with chopped flat parsley and reduce the sauce, serve on ceramic plates with a fresh mix leaves salad dressed with olive oil and lemon juice.
Buon appetito
Peppe
Monday, June 17, 2013
Ziti pasta with aubergine, basil, cherry tomatoes and mozzarella
Ziti con Melanzane e Mozzarella
This recipe is going to bring you to the sunny south of Italy, with incredible colours and taste that you can experience when you are on holiday there or by following my instructions.
Many of you probably don't usually like aubergine and are not prepared to taste it or order dishes that are prepared with this beautiful vegetable, but try this recipe and you will change your mind!
For 4 people:
360gr of ziti pasta
2 large aubergines
350gr cherry tomatoes
250gr fresh mozzarella
80gr grated Parmesan cheese
12 basil leaves
6 tbsp e.v.olive oil
salt
(if you don't have a fryer 120ml of olive oil)
To garnish: shaved Parmesan and truffle oil optional
Start by cutting the aubergine into cubes of 2 cm each and sprinkle with salt and leave in a colander for 30 minutes until some of the bitter water will come out; then rinse fast and dry with a tea towel and leave for 5 minutes.
If you have a fryer set it on 180 and fry until golden and soft, if you don't have a fryer heat up a large frying pan until hot, then add the olive oil and then when hot add the aubergine and fry until golden and soft, then drain on kitchen paper and start cooking the pasta in boiling salted water.
The pasta will take around 9 to 10 minutes (if you don't find ziti you can use penne or rigatoni) meanwhile in the frying pan heat up the e.v.olive oil and add the cherry tomatoes cut in half and cook for 1 minute, then add the aubergine and half of the basil. Season with salt and cook for a few minutes on medium heat. Cut the mozzarella in small cubes and drain the pasta still al dente and add to the sauce, mix well and finish by adding the rest of the basil, Parmesan cheese and mozzarella, cook for 1 minute and serve in some nice bowls.
To finish you can sprinkle some shaved Parmesan and a drizzle of truffle oil.
Buon appetito
Peppe
This recipe is going to bring you to the sunny south of Italy, with incredible colours and taste that you can experience when you are on holiday there or by following my instructions.
Many of you probably don't usually like aubergine and are not prepared to taste it or order dishes that are prepared with this beautiful vegetable, but try this recipe and you will change your mind!
For 4 people:
360gr of ziti pasta
2 large aubergines
350gr cherry tomatoes
250gr fresh mozzarella
80gr grated Parmesan cheese
12 basil leaves
6 tbsp e.v.olive oil
salt
(if you don't have a fryer 120ml of olive oil)
To garnish: shaved Parmesan and truffle oil optional
Start by cutting the aubergine into cubes of 2 cm each and sprinkle with salt and leave in a colander for 30 minutes until some of the bitter water will come out; then rinse fast and dry with a tea towel and leave for 5 minutes.
If you have a fryer set it on 180 and fry until golden and soft, if you don't have a fryer heat up a large frying pan until hot, then add the olive oil and then when hot add the aubergine and fry until golden and soft, then drain on kitchen paper and start cooking the pasta in boiling salted water.
The pasta will take around 9 to 10 minutes (if you don't find ziti you can use penne or rigatoni) meanwhile in the frying pan heat up the e.v.olive oil and add the cherry tomatoes cut in half and cook for 1 minute, then add the aubergine and half of the basil. Season with salt and cook for a few minutes on medium heat. Cut the mozzarella in small cubes and drain the pasta still al dente and add to the sauce, mix well and finish by adding the rest of the basil, Parmesan cheese and mozzarella, cook for 1 minute and serve in some nice bowls.
To finish you can sprinkle some shaved Parmesan and a drizzle of truffle oil.
Buon appetito
Peppe
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