Cover and let rest for 15 minutes (this allows the gluten to relax, making stretching easier).Pork reigns supreme as the meat of choice in Campania: when it isn't eaten fresh, it is cured with salt or smoke and turned into a long-keeping staple.
Squid and cuttlefish are boiled and served in salads, stuffed and baked, or fried into crunchy rings, while mussels and clams are cooked with a whisper of wine and tossed with handmade pasta or added to seafood salads. Create a pretty border around the edges.Heat the olive oil in a deep pot until it registers 350°. Serve piping hot, as an appetizer.Arrange the four sandwiches on a platter in a single layer.Lightly oil a bowl, place the dough in it, shape into a ball and wrap.
Using a rolling pin (or your hands for a lighter texture), roll into 10-inch circles; the edges should be slightly higher than the center.Meanwhile, blend the basil, chives, oregano, mint, garlic, the remaining ½ teaspoon of salt, the remaining ¼ teaspoon of pepper, and the olive oil until nearly smooth in a blender.Spoon a little of the Limoncello mousse into each of 4 wine glasses.
Process for 45 seconds.
Makes four 11-inch pizzasPour 1/2 cup of water into a bowl.
Makes four 11-inch pizzasTransfer the pizza directly to the baking stone and bake in the preheated oven for 6 to 7 minutes, or until the crust is crisp and the Mozzarella is bubbling. And while many of Campania's outstanding wines cannot be found on U.S. soil yet, many others (including the prized Aglianico del Taburno, Taurasi, Greco di Tufo, Fiano di Avellino, and Lacryma Cristi) are now imported.Top with one quarter of the Mozzarella and 4 basil leaves.Preheat the oven with a baking stone in it to 550°F.Place 4 slices of bread on the counter.
The oldest Neapolitan cuisine is reported in the books of classic authors, including:Naples has a history that goes back many centuries: the city itself predates many others in that area of the world, including Rome. But the volcanic soil around Mount Vesuvius has also ensured Campania fertile land where some of Italy's tastiest produce is grown, ready to be shipped and enjoyed all over the world.Process for 45 seconds.
Let rise at room temperature until doubled, about 1 hour. Serve hot or at room temperature.
Cover and let rest for 15 minutes (this allows the gluten to relax, making stretching easier). Place 1 circle on a lightly oiled 14-inch pizza pan; spoon in the artichokes, then the olives, tomatoes, Pecorino, smoked Mozzarella, and Prosciutto Cotto.Arrange the baguette slices in a single layer on an 11- x 17-inch baking sheet and top with the artichoke paste.
Continue in the same manner with the remaining ingredients and serve each pizza as it emerges from the oven.
In the nineteenth century, people living in the capital city of Naples were nicknamed Mangia Maccheroni (Maccheroni Eaters); to this day, Neapolitans remain devout pasta eaters, and their pasta is among the best and the most varied in all of Italy. While some cheeses are firm enough for grating, others are soft and tender, aged barely a few days before they reach the market in all their milky splendor.Top with one quarter of the Mozzarella, one quarter of the Ricotta, one quarter of the spinach, and one quarter of the Pancetta.Meanwhile, preheat the oven with a baking stone in it to 550°F.Toss the Pancetta, chili, and pepper in an 8-inch skillet. Let rise at room temperature until doubled, about 1 hour.
We stop the car and hop out, and the fruit vendor immediately slices into one of his brilliant tomatoes, proffering it on a callused, wrinkled hand the color of leather.