2 kg of mussels
2-3 cloves of garlic
1 /2 cup of extra virgin olive oil
Pepper
Parsley

Impepata di cozze

Preparation:

Clean and debeard (1) the mussels. Heat the olive oil in a saucepan with the garlic and add the mussels (2-3).

Cover the pan with a lid (4) and cook the mussels over high heat for a few minutes until they open. Towards the end of cooking, add plenty of black pepper (5) and if you prefer the chopped parsley. Shake the pot with the lid tightly closed to mix togheter the pepper and the sauce of mussels. Take your impepata from the pan and serve hot!

500 gr of clams
Chopped parsley
1 clove of garlic
2 tablespoons of extra virgin olive oil
Pepper
160 gr of spaghetti
Salt

Spaghetti with clams

Preparation:

Wash the clams under running water and put them in a large saucepan. Cook on a high heat, waiting until they open (usually takes 5-7 minutes). Stir occasionally. When they are ready, shell them, leaving some whole for decorating at the end and filter the cooking liquid.

Wash the parsley and chop finely together with the peeled garlic clove. Fry lightly the oil and the mince being careful that the garlic does not burn. Add the clams and mix thoroughly. Add 2 tablespoons of cooking liquid, and let it flavor for a few minutes, add grated pepper, turn off the heat and cover.

Boil pasta in abundant salted water and just before drain it, add half ladle of cooking water into the pan of sauce, then turn on the fire. Pan-fry the strained pasta to high heat for a few minutes, stirring frequently.

Serve immediately with a drop of olive oil as a condiment and garnish with parsley leaves.

400 gr of spaghetti pasta
500 gr of tomato pulp
150 gr of black olives
1 clove of garlic
1 tablespoon of capers
4 desalted anchovy fillets
Extra virgin olive oil
Oregano
Parsley
Chilli pepper
Salt

Spaghetti alla Puttanesca

Preparation:

Fry lightly garlic and chilli. Add tomato pulp, olives cut into small pieces, crushed anchovy fillets and capers (washed and desalted) and salt.

Cook for 25 minutes and before switching off add oregano and chopped parsley.

Boil the spaghetti and flavour with the prepared sauce.

Flour
400 gr of mozzarella
16 slices of sandwich bread or pancarrè
A pinch of salt
100 ml of milk
Extra virgin olive oil
Pepper

Preparation:

Take the slices of bread or pancarrè cutting the dark edges (1). Cut the mozzarella into slices not too thin (up to 1 cm) and place them on 8 slices of bread (2), preventing they escape from the edges, then cover with the other remaining 8 slices (3), and press.

Cut diagonally (4) the sandwich of bread and mozzarella, obtaining from each of these two triangles (5). Put the flour on a plate and beat the 3 eggs into a bowl with milk, salt and ground pepper (6).

Pass the triangles in the flour (7), paying particular attention to cover well also the side edges, and then generously in the egg mixture (8-9). Repeat the process until the ingredients finish.

Heat oil in a pan (or turn a fryer), and when it is hot, dip the sandwiches (10), making them brown evenly on both sides (11). When they are ready, put them to drain on paper towels (12) and then serve them still warm, salted on surface.

Ingredients:

Orange Leaves
Sultanas
Candied Oranges

Mix the sultanas with the candied orange pieces wrapping everything with some orange tree leaves tied with some vegetable raffia forming a roulade. All the leaves should be previously washed in a solution made by water and baking soda and then carefully rinsed.

Put the roulades in the oven for more or less 5 minutes at a moderate temperature.

Then let them stand for some days.

The Sorrento “Folloviello”

For the sponge cake:

5 Eggs
150 gr. of Flour
75 gr. of Sugar

For the confectioner’s custard:

1 Litre of Milk
400 gr. of Sugar
150 gr. of Flour
8 Egg Yolks
1 Vanilla Bean
1 Lemon Peel

For the Topping:

1 Litre of Milk Cream
4 Lemon Peels
Some Candied Cherries

Directions:

To create the sponge cake called Sospiri, separate the egg whites from the yolks and beat them with ½ squeezed lemon until they become smooth and foamy. Add then to the yolks the sugar and beat everything together obtaining a very dense mixture, then add the flour. Now mix together the two mixtures moving your hand from the bottom to the top.

Cover a baking pan with some greaseproof paper. Take a pastry bag  put the mixture into it and form several half spheres.

Making the sponge cakes with the pastry bag

Put then the baking pan into the oven at 160° cooking the spheres for more or less 20 minutes.

To prepare the confectioner’s custard, mix in a saucepan the sugar with the flour homogenize everything together adding a glass of milk and the yolks. Put then the saucepan on a low heat and slowly mix the custard with a wooden spoon until it starts boiling. At this point remove the pan from the heat, add the vanilla bean and stretch it out on a surface and let it cool off. Once it is completely cool, add to the confectioner’s custard ¾ of cream together with the minced peel of 2 lemons and mix everything together.

Deprive the cooked and cool sponge cake spheres from their internal part and fill them with the mixture made up by custard and cream bathing each one of them in a liquid made up by “Strega” liquor, water and sugar. After that put them on a tray.

The cooked and cool sponge cake

The filled sponge cakes

Take the remaining custard adding in it some milk until you obtain a liquid sauce sufficient to cover the Sospiri. Decorate them with the remaining cream putting on their top ½ candied cherry and some lemon peel julienne.

The Lemon Sospiri

1 Spoon of Olive Oil
Some Salt
25 gr. of Butter
Some Oregano
125 gr. of Peeled Tomatoes
Some Parsley
20 gr. of Parma Ham
40 gr. of Mozzarella
Some White Dry Wine
Some Pepper
5 gr. of Parmesan
300 gr. of Veal Thin Slices

Directions:

Beat the veal slices in order to make them even thinner, then put them in a saucepan with a spoon of olive oil and with 20 gr. of butter. Brown both slices sides adding sufficient salt and pepper. Now, put the cooked meat in a dish and add the tomatoes in the same saucepan where you previously browned the veal slices: in this way you will cook the tomatoes in the meat’s cooking sauce adding to them salt, pepper, some oregano and some minced parsley. Put now the veal slices in a buttered baking pan covering each slice with a piece of mozzarella and a slice of Parma ham.

Veal slices covered with the mozzarella and the Parma ham

Dress everything with the tomatoes sauce and the Parmesan. Add some white wine and put the baking pan in the oven at 180° cooking the meat for 5 minutes.

The Saltimbocca alla Sorrentina

 

 

500 gr. of Spaghetti
Olive Oil
1 Garlic Clove
100 gr. of Shelled Walnuts
1 Anchovy
Some Parsley

Directions:

In a saucepan, brown the garlic clove in the olive oil on a medium heat.

The garlic in the olive oil

At this point, you should eliminate the coloured garlic replacing it with the walnuts kernels. Let them cook on a medium heat for 3-4 minutes remembering that even after having doused, the heat of the oil kept in the kernels will go on cooking the walnuts.

Adding the walnuts in the hot olive oil

 Add finally the anchovy that will crumble in the hot mixture.

In the meanwhile, cook the spaghetti al dente in sufficient boiling and salted water. Once they are cooked, you should drain them letting them slightly wet and putting them in the pan containing the sauce.

Pan-frying the Spaghetti

Pan-fry the Spaghetti on a medium heat mixing carefully everything together and adding a lot of parsley. 

The Spaghetti with Walnuts

300 gr. of Paccheri ( a particular type of Italian pasta)
600 gr. of Ripen Tomatoes
1 Garlic Clove
1 Onion
5 spoons of Olive Oil
Some leaves of Basil
1 Hot Pepper
350 gr. of Buffalo Mozzarella
40 gr. of Grated Provolone Cheese
Salt
Pepper

Directions:

Wash the tomatoes and cut them into pieces. Cut the onion and the garlic very thinly and put them in a saucepan with the olive oil on a medium heat. Brown them and add the tomatoes previously prepared. Let everything cook for 4-5 minutes on high heat adding salt and pepper and some
minced basil.

The tomatoes sauce

In the meanwhile, cook the Paccheri in sufficient boiling and salted water, once they are cooked al dente drain them. Now you should dress the pasta with the previously prepared tomatoes sauce adding some minced hot pepper and a drop of olive oil. Let the pasta become cool mixing everything together every now and then.

The Italian pasta called "Paccheri"

The "Paccheri" in the boiling water

Cut the mozzarella into little pieces and add it to the Paccheri. At this point you should put the pasta in a baking pan that you have previously greased with some olive oil.

Cover all the pasta surface with the provolone cheese pieces put everything in the preheated oven at 200° and cook it for more or less 10-15 minutes.

The Paccheri should be served hot with the mozzarella and the provolone still stringy.

The cooked Paccheri alla Sorrentina

1 Litre of Alcohol
13 Wet Walnuts
13 Raw Coffee Beans
13 Roasted Coffee Beans
3 Cloves
3 gr. of Cinnamon
3 Spoons of Sugar
1 Nutmeg

Directions:

Cut the walnuts into four parts and put them in the alcohol together with the raw and roasted coffee beans and with a nutmeg just crushed, the cloves and the minced cinnamon. Put the mixture in a big bottle with a wide mouth that should be hermetically closed and kept outside surrounded by air and by sunlight.

The first step of the Nocino preparation

After 40 days you should filter the alcohol in order to eliminate all the ingredients previously put in it.

How the mixture appears after 40 days

Apart from that, prepare a mixture made up by water (more or less a glass) and three spoons of sugar making it melt on the heat.

Wait for this mixture to become cool and then add it into the alcohol.

The second step of the Nocino preparation

After that, you should let it stand for other additional 40 days.

The Nocino