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Campania Typical Dishes - Coggle Diagram
Campania Typical Dishes
Casatiello
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Cooking Method:
- Bake at 160º C for approximately 1 1/2 to 2 hours.
- Cover and let rise an hour.
- Grease the Casatiello pan with lard, work the dough into the pan and generously coat the top of the dough with lard.
- Bring the ends together to form a circular shape.
11 .Roll the dough up like a cigar, pinch the edges and coat them
with lard.
- Spread the salumi mixture across the length of the dough starting near the bottom of the dough.
- After the dough has risen one hour, flour the work surface and roll it out into a large rectangular form.
- Meanwhile chop the salumi and cheese Boil and chop the eggs and add them to the salumi mixture
- Cover with a kitchen towel and let rise 1 hr
- Continue working the dough, adding water as needed until the dough is just slightly damp and very elastic
- Add the lard and work it completely into the dough
- Add water a little bit at a time, working it in until a soft dough begins to form
- Add yeast (if you are using active dry yeast you will need to dissolve it in about 1/2 cup warm water first)
- Mix in salt and a very generous amount of pepper
- Pour flour onto a work surface
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Peppered Mussels
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Cooking Method
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- Place the mussels in a pot large enough to hold them all with room to spare. Grind over them generous amounts of black pepper. Cover and turn the heat on high. Let the mussels steam in their own juices, shaking the pot with the cover on from time to time.
- After about five minutes or so, open the pot and check on the mussels. As soon as all the mussels have opened, serve up your Peppered Mussels, either in the same pot they've cooked in or in a warmed serving bowl. Garnish them, if you like with another generous grinding of black pepper, a sprinkling of chopped parsley and lemon wedges on the side.
Neapolitan rum babà
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Ingredients
BABÀ
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600g of strong white flour, plus extra for lining the moulds
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12 medium eggs, cold, lightly beaten
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200g of butter, cubed, at room temperature, plus extra for lining the moulds
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GLAZE
400g of apricot jam, strained
Cooking Method
- Combine the yeast, milk and 30g of flour until you have a smooth ball of dough. Set in a bowl wrapped with cling film and leave to rise in a warm place for about 30 minutes, or until doubled in size
- Place the remaining flour in a stand mixer with the paddle attachment. Add the yeast mixture and run on a medium-low speed. Add the sugar and eggs and let the mixer run for about 20 minutes, until the dough becomes elastic and starts to come away from the side of the bowl
- Switch to the dough hook attachment. Turn the mixer back on and add the salt. Add the butter, one cube at a time, ensuring each cube is fully incorporated before adding the next one. After you add all the butter, keep working the dough for 10 more minutes, until the dough looks soft and is a pale yellow
- Turn off the mixer, remove the bowl and wrap it in cling film. Leave the dough to rise in a warm place for 3 hours
- While the dough rises, make the syrup. Place the water in a pot and add the lemon zest, orange zest and sugar. Place the over a medium heat and bring to a simmer. Once the sugar has dissolved, remove the pan from the heat, allow it to cool slightly, then add the rum. Reserve to one side
- Grease and flour the moulds. Preaheat the oven to 180°C/gas mark 4
- Knock back the dough. Take small portions, approximately 70g each, and place a ball into each mould. Leave them to rise in a warm place, until the dough grows into the mould and forms a dome on top
- Place in the oven and bake for 30–35 minutes, until deeply golden brown. Remove and allow to cool in their moulds for about 10 minutes. Turn the cakes out of the moulds and place them on a rack to cool
- To soak, heat the syrup until just warm. Remove from the heat and use a pair of tongs to dip each babà into the syrup, turning so they are thoroughly soaked on all sides. Gently squeeze out any excess syrup. Transfer the soaked babà to a cooling rack set over a baking sheet, turning occasionally so they soak evenly
- To finish, brush the babà with apricot jam
- To serve, drizzle the babà with a little more syrup. They are delicious with a dollop of whipped cream. The soaked babà can be stored in the fridge for up to a week, just make sure to bring them back to room temperature before serving
PIZZA MARGHERITA
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Preparation
- On a wooden or marble work surface, shape the flour into a well. Place the yeast, salt and warm water in the center. Be careful not to let the salt come in contact with the yeast.
- Knead the dough vigorously with your hands for 15-20 minutes, or in a mixer, until the dough is soft and smooth.
- Once you have the right consistency, adding a bit of water or flour if necessary, shape the dough into a ball. Cover with a plastic bowl so that the dough is protected from the air. Let rise for 3 or 4 hours at room temperature for about an hour in a warm place.
- Once the dough will be doubled in volume, get it 6 loaves, shape them in spherical shapes, cover with a sheet of plastic wrap and let them rise at room temperature for a couple of hours or in a warm place for about 45 minutes.
- As soon as the loaves have doubled in volume, prepare the tomato sauce and place it in a bowl. Add a pinch of salt and 1/3 of the olive oil.
- Knead the dough, then flattening them using your fingers.
- Use a ladle or a spoon to spread a good amount of tomato sauce on the pizza. Then, cover with mozzarella, torn into pieces. Garnish with a couple leaves of basil and bake in a 480° F oven for 5 or 6 minutes.
- Once ready, remove the pizza from the oven. Garnish with more basil and a drizzle of oil. Serve immediately.
