For 4 people:

8-10 slices of veal carpaccio (about 400gr)

4 medium sized cut spring onions

Extra virgin olive oil, salt and pepper

After washing the onions, remove the roots, being careful not to cut off the base, then cut them in half lengthwise.

Wrap the meat around the spring onion.

Heat up a cast iron grill and when it is hot, cook the rolls for a few minutes.

Season with salt and pepper and sprinkle with raw oil.

This news has made me immensely happy because the Mediterranean diet is the basis of my work, my philosophy of life and my way of cooking.

In my own small way I fight, sometimes with difficulty and distrust, so that this food model becomes a customary habit for everyone.

Those who know me well know that I do not deny meat and fish but what I cannot do without are vegetables, legumes and cereals.

I decided to dedicate to this very important goal a dish that, although not of this season, contains in itself the colors, the flavors and the principles of this diet.

Approximate doses for 4 people:

4 large tomatoes
10 cherry tomatoes cut into four parts
2 peppers not too big
2 medium aubergines
15 pitted Gaeta olives
1 tablespoon of capers
4 whole and peeled garlic cloves
Basil
Origan
Marjoram
salt
EVO oil q.b.
breadcrumbs (a little)

First turn on the oven at 150 ° then desalinate the capers in hot water, cut the cap with the large tomatoes, empty them of the pulp then salt them and keep them upside down for thirty minutes so that they lose water.
Place them in a baking dish with a low rim and bake them for 15/20 minutes, then remove the water formed inside and set them aside.
Bring the oven to 200 °, cut the peppers into small pieces, peel the aubergines and cut them like the peppers, then season with salt, oil and whole garlic cloves, then place everything in a pan that contains the vegetables on a single layer and bake for twenty minutes.
After the twenty minutes, turn the vegetables and bake again for ten minutes.
When the vegetables are ready, let them cool, then recover a garlic, remove the peel and mash it with a fork, then mix it with the vegetables and add the cherry tomatoes, olives, capers, basil, oregano and marjoram.
Finally, with this mixture, stuff the tomatoes, sprinkle with the grated bread and bake again for 15-20 minutes.
To taste, you can add grated Parmesan or mozzarella to the stuffing.
Before serving, dress with raw extra virgin olive oil.

Memories of people, flavors, aromas, atmospheres all enclosed in a very simple apple cake with a special flavor that is re-born by chance in a late October afternoon when Claudia arrives in the kitchen with her aunt’s recipe!
In truth I turned that recipe by changing the cut of the apples, adding the walnuts and replacing the cane sugar with the Muscovado that with its smell of tobacco and liquorice simply makes this cake fantastic!

dose for a mold of 26cm:

300gr flour
200gr muscovado
120g butter
3 whole eggs
Rum
1 teaspoon filled with powdered cinnamon
1 packet of yeast
5 apples
the peel of a lemon, grated not too thin
1/2 teaspoon of fine salt
2 tablespoons full of raisins
2 tablespoons full of pine nuts
2 tablespoons of candied orange peel
10 walnuts
Orange blossom honey to taste

Cut the apples into cubes and season them with the juice of a lemon.
In a bowl put to soak in at least half a glass of rum the raisins, pine nuts, walnuts and orange zest.
Beat the whole eggs with the sugar and the salt.
Add the flour, baking powder, butter at room temperature, cinnamon, lemon peel, half of the total raisins, pine nuts, candied orange, marinade rum and half of the apples.
Pour the mixture into a buttered and floured 26cm hinge mold, cover with the rest of the raisins, pine nuts, walnuts and orange and finish with the apples.
Bake at 160 degrees for at least an hour.
After checking the cooking with a wooden toothpick, turn out the cake and sprinkle it with orange blossom honey.
This cake can be enjoyed for breakfast but also as an aperitif, accompanied by a semi-seasoned cheese and a glass of red wine, or as a dessert served with chantilly or sour cream.
If you want to serve the cake accompanied by sour cream, whisk 250ml of milk cream with a whisk, add a jar of whole plain yogurt and finish with honey and fresh mandarin rind.

In a small pan for fried eggs, quickly add two tablespoons of EVO oil and a clove of garlic with the shirt.

As soon as you smell the garlic, add the chard and salt. After two minutes, add the eggs and with the help of a spoon, holding the pan tilted, pour the boiling oil over the red. Add salt and pepper and toast with toast!

In this period I consider the pine nuts an ingredient too expensive and reducing the quantity we would not solve the problem.

So I chose to eliminate them, thinking though of an alternative that had flavor because I truly believe that it makes no sense to make meat-only meatballs.

In general what you put us there, the richer they are, the more tasty they are!

This principle applies to all the meatballs from those of meat to those of fish, from those of eggplant to those of bread only!

So I chose to add two typically winter but very tasty ingredients.

Ingredients for 70-80 meatballs:

750gr of pork and veal

250gr of beef

200g of sponge bread in milk

100g of grated cheese

A nice bunch of chopped parsley

2 tablespoons of extra virgin olive oil

2-3 eggs

6 dried figs in pieces not too small

The chopped peel of 2 mandarins

Half a clove of grated garlic

Breadcrumbs

salt

pepper

Put the breadcrumbs to sponge in the milk and all the other ingredients in a container.

Squeeze the crumb and add it to the dough.

Knead the dough with your hands and make meatballs the size of a walnut.

Pass the meatballs in the breadcrumbs and keep them in the refrigerator until ready to cook them.

(can also be prepared the day before)

For ventilated oven cooking:

Bring the oven to 250 ° place the meatballs on a baking sheet without borders and bake for 7 minutes.

100g of polenta flour

300ml of water

fresh chopped parsley

1 grated garlic clove

2 tablespoons of grated Parmigiano Reggiano

50g of Parmigiano Reggiano flakes

salt

2 tablespoons of extra-virgin olive oil

Boil water with garlic, then pour in the flour and cook.

Season the polenta with the oil, the grated Parmesan, the parsley and let it cool in a rectangular mold.

When it is cold and firm, cut it into rectangles and fry it in peanut oil.

Drain excess oil and make sandwiches alternating slices of polenta with stewed turnips and Parmesan shavings.

For the turnips, heat the oil and garlic over low heat then add the turnips, the chili pepper and the fennel seeds and deglaze with the white wine until cooked.

300g of already cleaned turnip greens

2 tablespoons of extra virgin olive oil

1 clove of garlic with the shirt

½ hot pepper

a handful of fennel seeds

½ glass of wine

The scàmmaro omelette (thin-skinned in Neapolitan dialect) was born as a lean food to eat in the Lenten period. The recipe is by Ippolito Cavalcanti who, at the request of some cardinals of the time, was urged to make dishes suitable for the period of penance.

It is said that this dish was much loved by Eduardo De Filippo who had renamed it … “spaghetti alla saponara”.

Saponaro (in Neapolitan Sapunaro) was an ancient trade present in Naples until the first half of the 20th century.

Soaps passed from house to house collecting old objects that people wanted to get rid of or old furniture, even if in bad condition. In exchange, the saponar did not make money, but pieces of soap, from which the name derives.

200gr of noodles

1 tablespoon of pitted Gaeta olives

1 tablespoon of desalted capers

1 tablespoon of pine nuts

1 tablespoon of raisins

2 tablespoons of EVO Oil

Half a clove of garlic

1 tablespoon of grated bread

4 tablespoons of EVO oil

Boil the noodles while in a pan let the oil go with the pine nuts then when they are golden add the garlic and the breadcrumbs and finally the olives, capers and raisins.

Drain the pasta and toss it in the pan to let it flavor.

At this point you can choose whether to make a big omelette by frying it in a pan or with the help of a steel infusion filter made of balls and fry them in peanut oil.

36 pieces:

1 baguette of 250gr

200gr of fresh chevre or sheep’s milk ricotta

10 needles of fresh rosemary

6 anchovies in oil

1 courgette and ¼ of onion cut into cubes and sautéed

12 sautéed tomatoes

pepper

Origan

Marjoram

thyme

Parsley

Mint

Parmigiano

Balsamic vinegar

The first thing to do is to prepare the vegetables.

Normally I cook more vegetables than what is indicated in the recipe for this, I make them in the oven.

For croutons:

Preheat the oven (ventilated mode) to 225 °

Cut the very thin pieces of bread.

Finely chop the rosemary needles and mix them with the cheese.

Spread the cheese on the slices of bread.

Line the typical black baking pan supplied with all the ovens with parchment paper and brush the surface of the paper with extra virgin olive oil.

Place the croutons on the pan, pour a little oil on each slice, making sure it goes on the cheese and bake four to eight minutes (depending on the oven).

Remove the pan from the oven and season the croutons.

12 croutons with ½ anchovy, pepper and parsley

12 croutons with zucchini, mint and parmesan

12 croutons with cherry tomatoes, oregano, marjoram, thyme and a drop of balsamic vinegar

Excellent hot but good even cold!

1.5 kg of veal stew (neck, tender and slightly gelatinous)

1/2 wine glass of extra virgin olive oil

salt

pepper

Half a stalk of chopped celery

A spoon of chopped parsley

2 teaspoons of small leaves of piperna or alternatively marjoram

(La Piperna or Timo serpillo is a wild plant that grows spontaneously above all, or perhaps only, in the regions of southern Italy and Ischia is used for the preparation of rabbit to the Ischia.

In Naples it is a fundamental element of the bunch for the broth and a secret ingredient of the mythical “Genoese”.

It has an intense but delicate fragrance ranging from thyme to marjoram.

Unfortunately it is not easily found)

200 gr of peeled tomatoes with fingertips (not passed !!!)

1.5 kg of sliced ​​onions

2.5 kg of long pumpkin from Naples to clean

Dried chopped pepper

3 tablespoons of extra virgin olive oil

1 tablespoon of acacia honey

salt

Brown the meat in a large saucepan over medium heat and quickly, taking care not to let it brown.

Add the tomatoes, celery, parsley, piperna, salt, pepper, onions and cover.

When the onions have softened, remove the lid and cook for at least three hours, over low heat, avoiding turning.

Meanwhile, light the oven at 150 ° – 170 °.

Clean the pumpkin and cut it into cubes.

Emulsify honey, oil and chilli.

Season the pumpkin with the emulsion and then place it in a baking pan, non-stick with low edges, which contains it on one layer.

Cook the pumpkin without adding salt and without turning it.

When cooked, add salt.

Serve the meat and the pumpkin in the same dish with plenty of freshly sliced ​​parsley.