The Bay of Naples and Vesuvius
An Afternoon in Naples
The Famous Napolitano Pizza Margherita
Click here for updated GALLERY II
Vietri sul Mare
I hope this Google translation works for my Italian friends.
Verso la fine del nostro soggiorno a Salerno, Emanuele ha organizzato una cena speciale per tutti noi a Il Principe e la Civetta di Vietri sul Mare. L'arredamento era elegante, il vino eccellente e il cibo era dal cielo. C'erano anche due ottimi musicisti - un chitarrista e il suo bellissimo compagno fisarmonicista che cantava canzoni napoletane per noi mentre mangiavamo.
2600 hundred-year-old Doric temple in Paestum.
I’m going to southern Italy. I’ll be spending some time on the Amalfi Coast and then inland to the hills of Salerno. My destination is the village of Terranova where my grandmother Nicolina was born in 1878.
I may not have an internet connection and it’s likely that I won’t be posting for at least a couple of weeks. I’ll continue when I get back in October.
I adapted this from I recipe by Rhonda Carano that I saw in a Ferrari-Carano wine ad. It works for me.
In a small pot, heat chicken broth to a boil. Add porcini mushrooms and take it off the stove.
Heat the oil in a large pan over medium heat. Add the onion and fry until translucent. Add the garlic. Remove the casings from the sausages, break them up and cook until lightly browned.
Remove porcini mushrooms from broth and reserve the liquid. Chop mushrooms and add them to skillet with rest of the ingredients. Add the Marsala, stir and deglaze the pan. Add the tomatoes and the reserved chicken/mushroom broth. Add oregano, bay leaf, and salt and pepper to taste. Lower heat and simmer covered for 30 minutes.
Cook the pasta until it’s almost done. Strain it and add it to the pan where the sauce is cooking. Remove bay leaf and turn off the heat. If necessary, add some pasta cooking water to thin the sauce. Add cheese and chopped parsley, blend and serve
Read the ingredients – Niacin, Ferrous Sulfate, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], High Fructose Corn Syrup, Corn Syrup, Vegetable Oil (Soybean And/Or Cottonseed And/Or Corn And/Or Canola Oils.
Sprinkle salt and black pepper on the greens. Then a drizzle of olive oil and red wine vinegar (use balsamic if you like). Use more oil than vinegar. Toss and serve – that’s all.
If you’re from the Cincinnati area you’ll know what this is and if not, you should try it. Goetta (ged-da, silent o, pronounce like feta) is a hearty breakfast side made of oats and meat that’s fried and goes great with eggs. It’s of German origin and I can’t think of anything to compare it to, so taste it and form your own opinion. It may not be Italian but it’s certainly cucina povera in that it started out as a tasty way of preparing a hearty breakfast when there isn’t enough meat to go around.
A couple of points to remember: (1) you must use steel cut oats, not rolled or instant and (2) some people use ground beef with the pork sausage and others use ground pork, it’s up to you.
Add oats, salt, pepper, and bay leaf to the boiling water. Return to a boil, lower heat, stir and simmer until the oats are cooked and thick (1 to 1 ½ hours), stirring occasionally.
Fry the onion in oil until soft and transparent. Remove the sausage skins and discard. Add the sausage meat, chopped meat, and garlic, seasoning with salt and pepper. When it’s done, set aside the meat-onion mixture.
When the oats thicken, remove the bay leaf and add the meat-onion mixture and blend thoroughly. Cook for another ½ hour. If it’s thick enough for the spoon to stand up in, it’s done. If not, continue cooking. If it’s too dry, add a little water.
Let it cool a bit and then pour it into a greased baking pan. It doesn’t matter if the pan is too big too big. Spread it to about a ½ inch thick layer. Cover and refrigerate overnight.
Turn the pan over and cut the goetta into serving sized pieces. I got 12 out of this recipe. Fry and serve as a side with eggs or anything else you’d like. You can freeze any left-over pieces but wrap them separately so they don’t stick together.
And it’s not just for breakfast.
In the past, I’ve done the gladiator diet and the sumo diet. Today it’s the ninja diet. The ninja were pretty much vegans. They avoided meat, fish and dairy. They also avoided foods that have an odor so no one could smell them when they were sneaking around in the dark.
To quench their thirst the had “thirst balls” made of plum pulp, rye ergot and sugar. For hunger, they used hunger balls – carrots, flour, yam and licorice root steeped in sake.Ninja Encyclopedia
All in all, I think it was easier and tastier to eat like a gladiator or sumo wrestler than a ninja.
Boil the potatoes in their skins for 30 to 40 minutes. Drain them and let cool 15 minutes then peel. Mash the potatoes and let them come to room temperature uncovered so they dry out.
Add 2 eggs, the Parmigiano, 5 tbsps. flour and parsley. Taste and season with the salt and pepper. Use an ice cream scoop or a spoon and take some of the potato mixture and form it into a small canoe-shaped roll.
Roll the croquettes in the flour and shake off excess. Then dip the beaten egg. Drip off excess and then roll in the breadcrumbs. Let the breaded croquettes rest 20 minutes before frying.
Heat oil until a bit of the potato dropped into it sizzles. Fry the croquettes turning until they are evenly golden browned on all sides. This should make about 20 to 25 croquettes.
Drain and serve warm.