Pietanze Ischitane

Ingredients (6 persons): - 2 ‘house’ rabbits net weight (max. 1.2 kg); - 10 cherry tomatoes (del Vesuvio or datterini); - fresh marjoram to taste - thyme (or piperna) to taste; - 4 glasses of white wine, possibly Biancolella or Forastera; - 1 generous glass of extra virgin olive oil (half per rabbit); - peanut oil for frying; - salt to taste - parsley to wrap the innards; - 2 fresh chillies; - 3 heads of garlic (Italian); - a used clay pan. Until a few decades ago, on Ischia, the term ‘homegrown’ rabbit meant rabbit reared in pits and fed exclusively on grasses, leaves and stalks of leguminous plants (broad beans above all), and pruning residues from vines and fruit trees. Today, this cultivation technique has been ousted by cage rearing and the use of industrial feed, even though it is the practice in home rearing to try to balance the ‘new’ production system with the animal's traditional diet. The size of the slaughtered animal must not exceed 1200 grams, including liver and entrails. It must be slaughtered at least one day before cooking, hung on a metal hook to allow excess blood to escape, then drained, washed and placed in the fridge to firm up the meat.
Coniglio all'ischitana is a recipe from the Neapolitan cuisine typical of the island of Ischia, which consists of cooking rabbit meat in an earthenware pot (called or tiano) with garlic, olive oil, salt, chilli pepper, DOC Ischia Biancolella white wine, cherry tomatoes and island spices. The resulting sauce is used to season the bucatini, which are served with plenty of grated Parmesan cheese.
On Ischia, rabbits are historically reared in holes, where they are free to burrow and move through the earth; this gives the meat greater flavour and texture

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RAGÙ NAPOLETANO - ORIGINAL NEAPOLITAN MEAT SAUCE Ingredients: 1 kg pieces of veal 2 medium onions 2 litres of tomato paste 1 tbsp tomato starch 200 g olive oil 6 pork ribs 1/4 litre of red wine basil salt Preparation: The ragù should be prepared the day before. Put the olive oil, a finely chopped onion and the meat in a large pan and fry the meat until you see a slightly darker crust. Then add the second finely chopped onion. This should not darken, but should cook slightly. To achieve this result, stand by the hob and keep a close eye on this step. As soon as the sauce is dry, you can stir the meat with a wooden spoon and add the wine. Once the meat has a nice golden colour, add the tomato starch and let it melt in the pan and add the tomato puree. Season to taste with salt and cook over a minimum heat until the sauce bubbles and only then put the lid on the pan, but do not close it completely, leave it open a little. The sauce should now cook for about 3 hours. Stir the sauce from time to time to prevent it from sticking to the bottom and burning. The best way to serve this tasty ragù is with large macaroni. You can then serve the meat after the macaroni with vegetables or simply a mixed salad.

Parmigiana di melanzane Ingredienti per 4-6 persone: 4 melanzane lunghe 250 g di mozzarella 700 g di pomodori pelati 2 spicchi d'aglio 4 foglie di basilico Parmigiano Reggiano Olio d'oliva Olio di semi di girasole Sale Preparazione: Sbucciate le melanzane. Tagliatele a fette non troppo spesse e disponetele crude in una pirofila. Per togliere l'amarognolo dalle melanzane, cospargete ogni fila con un po' di sale e lasciatele riposare per circa 30 minuti. Nel frattempo, preparate il sugo di pomodoro. Scaldate un po' d'olio d'oliva in una casseruola e aggiungete i due spicchi d'aglio. Fate attenzione a non bruciare l'aglio. Aggiungete i pomodori pelati e fate sobbollire per circa 30 minuti. Condite il sugo con il sale. Aggiungete le foglie di basilico e fate sobbollire per altri 10 minuti circa. Nel frattempo, torniamo alle melanzane. Ora aggiungete acqua nella pirofila e sciacquate bene le melanzane. Strizzatele, quindi mettetele in un canovaccio e copritele per asciugarle bene. Nel frattempo, scaldate l'olio di semi di girasole in una padella capiente. Friggete bene le melanzane da entrambi i lati, facendo attenzione a non bruciarle. Preparate della carta assorbente su un piatto grande su cui adagiare le melanzane. Lasciate sgocciolare un po' d'olio dalla carta, altrimenti la parmigiana risulterà troppo unta e dal sapore sgradevole. Ora, tagliate la mozzarella a pezzetti e iniziate ad assemblare. Prendete una pirofila di medie dimensioni e spalmate un po' di salsa di pomodoro sul fondo. Quindi foderate la prima fila di melanzane, aggiungete un po' di mozzarella e un po' di parmigiano e aggiungete altra salsa di pomodoro. Continuate così fino a quando non ci saranno più melanzane. Aggiungete la salsa di pomodoro, la mozzarella e il parmigiano all'ultimo strato della parmigiana. Ora potete terminare la cottura della parmigiana in forno a 180°C per circa 40 minuti. ATTENZIONE! Non aggiungere troppa salsa di pomodoro e mozzarella, altrimenti la casseruola non si asciugherà bene e rimarrà troppo umida. In alternativa, puoi usare anche le zucchine. Tuttavia, non è necessario salarle, perché non sono amare.

Neapolitanische Pastiera – Das Originalrezept, Tricks und Geheimnisse Die neapolitanische Pastiera ist ein für die Osterzeit typisches Dessert der neapolitanischen Tradition, das auf Kurzgebäck, Weizen, Ricotta, Eiern und einem intensiven Aroma von Orangenblüten basiert. 1.911 / 5.000 Neapolitan Pastiera - The Original Recipe, Tricks, and Secrets Neapolitan Pastiera is a traditional Neapolitan dessert typical of Easter, made with shortbread, wheat, ricotta, eggs, and an intense orange blossom aroma. A rich, important, and delicious dessert, it's one Nonna Diana always makes at home. My children especially love her wheat pastiera. The aroma is intense. The firm shortcrust pastry shell and the perfect stripes that don't break during baking... The filling is heavenly... soft, creamy, with a fresh, vibrant orange blossom scent. Her recipe comes from ancient history, passed down from distant relatives, and is the original Neapolitan pastiera. Now that I can't go to Nonna Diana's, I decided to follow her pastiera, her tricks, and secrets, step by step, and the result is what you see! You can find the recipe for the Pastiera Napoletana here! Ingredients: Amount for 1 pastiera with a diameter of 28-30 cm Prepare the outside of the tart / shortcrust pastry for the pastry: – 330 g flour + 6-7 g for the pastry board – 165 g soft butter at room temperature – 130 g granulated sugar – 1 medium egg – 2 small egg yolks – The tip of 1 teaspoon of yeast – 1 teaspoon of orange blossom flavoring if using the diluted version; 2 drops if using the concentrated version – Grated zest of 1 lemon – 1 pinch of salt For the ricotta cream: – 350 g perfectly drained sheep's milk ricotta – 300 g sugar – 3 medium eggs – 2 medium egg yolks – 1/2 teaspoon cinnamon – 4 tablespoons of orange blossom flavoring if using the diluted version; 1 tbsp if using the concentrated version – 70g mixed candied fruit For Cream of Wheat: – 300g cooked wheat per paste – 200g fresh whole milk – Zest of 1 orange – Zest of 1 lemon – 25g butter

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RAGÙ NAPOLETANO - ORIGINAL NEAPOLITAN MEAT SAUCE Ingredients: 1 kg pieces of veal 2 medium onions 2 litres of tomato paste 1 tbsp tomato starch 200 g olive oil 6 pork ribs 1/4 litre of red wine basil salt Preparation: The ragù should be prepared the day before. Put the olive oil, a finely chopped onion and the meat in a large pan and fry the meat until you see a slightly darker crust. Then add the second finely chopped onion. This should not darken, but should cook slightly. To achieve this result, stand by the hob and keep a close eye on this step. As soon as the sauce is dry, you can stir the meat with a wooden spoon and add the wine. Once the meat has a nice golden colour, add the tomato starch and let it melt in the pan and add the tomato puree. Season to taste with salt and cook over a minimum heat until the sauce bubbles and only then put the lid on the pan, but do not close it completely, leave it open a little. The sauce should now cook for about 3 hours. Stir the sauce from time to time to prevent it from sticking to the bottom and burning. The best way to serve this tasty ragù is with large macaroni. You can then serve the meat after the macaroni with vegetables or simply a mixed salad.
Parmigiana di melanzane Ingredienti per 4-6 persone: 4 melanzane lunghe 250 g di mozzarella 700 g di pomodori pelati 2 spicchi d'aglio 4 foglie di basilico Parmigiano Reggiano Olio d'oliva Olio di semi di girasole Sale Preparazione: Sbucciate le melanzane. Tagliatele a fette non troppo spesse e disponetele crude in una pirofila. Per togliere l'amarognolo dalle melanzane, cospargete ogni fila con un po' di sale e lasciatele riposare per circa 30 minuti. Nel frattempo, preparate il sugo di pomodoro. Scaldate un po' d'olio d'oliva in una casseruola e aggiungete i due spicchi d'aglio. Fate attenzione a non bruciare l'aglio. Aggiungete i pomodori pelati e fate sobbollire per circa 30 minuti. Condite il sugo con il sale. Aggiungete le foglie di basilico e fate sobbollire per altri 10 minuti circa. Nel frattempo, torniamo alle melanzane. Ora aggiungete acqua nella pirofila e sciacquate bene le melanzane. Strizzatele, quindi mettetele in un canovaccio e copritele per asciugarle bene. Nel frattempo, scaldate l'olio di semi di girasole in una padella capiente. Friggete bene le melanzane da entrambi i lati, facendo attenzione a non bruciarle. Preparate della carta assorbente su un piatto grande su cui adagiare le melanzane. Lasciate sgocciolare un po' d'olio dalla carta, altrimenti la parmigiana risulterà troppo unta e dal sapore sgradevole. Ora, tagliate la mozzarella a pezzetti e iniziate ad assemblare. Prendete una pirofila di medie dimensioni e spalmate un po' di salsa di pomodoro sul fondo. Quindi foderate la prima fila di melanzane, aggiungete un po' di mozzarella e un po' di parmigiano e aggiungete altra salsa di pomodoro. Continuate così fino a quando non ci saranno più melanzane. Aggiungete la salsa di pomodoro, la mozzarella e il parmigiano all'ultimo strato della parmigiana. Ora potete terminare la cottura della parmigiana in forno a 180°C per circa 40 minuti. ATTENZIONE! Non aggiungere troppa salsa di pomodoro e mozzarella, altrimenti la casseruola non si asciugherà bene e rimarrà troppo umida. In alternativa, puoi usare anche le zucchine. Tuttavia, non è necessario salarle, perché non sono amare.
Neapolitanische Pastiera – Das Originalrezept, Tricks und Geheimnisse Die neapolitanische Pastiera ist ein für die Osterzeit typisches Dessert der neapolitanischen Tradition, das auf Kurzgebäck, Weizen, Ricotta, Eiern und einem intensiven Aroma von Orangenblüten basiert. 1.911 / 5.000 Neapolitan Pastiera - The Original Recipe, Tricks, and Secrets Neapolitan Pastiera is a traditional Neapolitan dessert typical of Easter, made with shortbread, wheat, ricotta, eggs, and an intense orange blossom aroma. A rich, important, and delicious dessert, it's one Nonna Diana always makes at home. My children especially love her wheat pastiera. The aroma is intense. The firm shortcrust pastry shell and the perfect stripes that don't break during baking... The filling is heavenly... soft, creamy, with a fresh, vibrant orange blossom scent. Her recipe comes from ancient history, passed down from distant relatives, and is the original Neapolitan pastiera. Now that I can't go to Nonna Diana's, I decided to follow her pastiera, her tricks, and secrets, step by step, and the result is what you see! You can find the recipe for the Pastiera Napoletana here! Ingredients: Amount for 1 pastiera with a diameter of 28-30 cm Prepare the outside of the tart / shortcrust pastry for the pastry: – 330 g flour + 6-7 g for the pastry board – 165 g soft butter at room temperature – 130 g granulated sugar – 1 medium egg – 2 small egg yolks – The tip of 1 teaspoon of yeast – 1 teaspoon of orange blossom flavoring if using the diluted version; 2 drops if using the concentrated version – Grated zest of 1 lemon – 1 pinch of salt For the ricotta cream: – 350 g perfectly drained sheep's milk ricotta – 300 g sugar – 3 medium eggs – 2 medium egg yolks – 1/2 teaspoon cinnamon – 4 tablespoons of orange blossom flavoring if using the diluted version; 1 tbsp if using the concentrated version – 70g mixed candied fruit For Cream of Wheat: – 300g cooked wheat per paste – 200g fresh whole milk – Zest of 1 orange – Zest of 1 lemon – 25g butter

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