Culinary Tours through Italy: Naples' Cuisine
August 30, 2024 Julia Haberecht
Rezepte | Ratgeber
Rezepte | Ratgeber
More Than Pizza: The Cuisine of Naples
Naples, the vibrant city at the foot of Mount Vesuvius, is known for its rich history, culture, and above all, its extraordinary cuisine. Neapolitan cuisine has brought forth many globally popular dishes that captivate with fresh ingredients and simple yet delicious preparations. In this blog article, we present some of the most famous dishes of Naples and provide you with the recipes so that you can enjoy these authentic flavors at home.
1. Pizza Margherita
Pizza Margherita is perhaps the most famous dish of Naples and a symbol of Italian cuisine. It was created in honor of Queen Margherita of Savoy and impresses with its simplicity and the taste of fresh ingredients.
Ingredients:
- 500 g flour (type 00)
- 325 ml lukewarm water
- 1 tsp salt
- 2 g fresh yeast
- 400 g peeled tomatoes (San Marzano)
- 300 g Mozzarella di Bufala
- Fresh basil leaves
- Extra virgin olive oil
- 325 ml lukewarm water
- 1 tsp salt
- 2 g fresh yeast
- 400 g peeled tomatoes (San Marzano)
- 300 g Mozzarella di Bufala
- Fresh basil leaves
- Extra virgin olive oil
Preparation:
1. Dissolve the yeast in lukewarm water. Place the flour and salt in a bowl, add the yeast water, and knead into a smooth dough. Cover the dough and let it rise in a warm place for about 8 hours.
2. Divide the dough into four portions and form each portion into a ball. Let rise covered for another 2 hours.
3. Roll out the dough thinly on a floured surface and place it on a baking sheet lined with parchment paper.
4. Crush the peeled tomatoes and spread them on the dough. Season with salt and a drizzle of olive oil.
5. Slice the mozzarella and distribute evenly on the pizza.
6. Bake the pizza in a preheated oven at 250°C for about 10-15 minutes, until the crust is crispy and the cheese is melted.
7. Garnish with fresh basil leaves and serve immediately.
2. Divide the dough into four portions and form each portion into a ball. Let rise covered for another 2 hours.
3. Roll out the dough thinly on a floured surface and place it on a baking sheet lined with parchment paper.
4. Crush the peeled tomatoes and spread them on the dough. Season with salt and a drizzle of olive oil.
5. Slice the mozzarella and distribute evenly on the pizza.
6. Bake the pizza in a preheated oven at 250°C for about 10-15 minutes, until the crust is crispy and the cheese is melted.
7. Garnish with fresh basil leaves and serve immediately.
2. Spaghetti alle Vongole
Spaghetti alle Vongole is a classic Neapolitan pasta dish prepared with clams, garlic, white wine, and fresh herbs.
Ingredients:
- 400 g spaghetti
- 1 kg clams
- 3 garlic cloves, chopped
- 1 bunch of fresh parsley, chopped
- 150 ml white wine
- 4 tbsp olive oil
- Salt and pepper
- A pinch of chili flakes (optional)
- 1 kg clams
- 3 garlic cloves, chopped
- 1 bunch of fresh parsley, chopped
- 150 ml white wine
- 4 tbsp olive oil
- Salt and pepper
- A pinch of chili flakes (optional)
Preparation:
1. Wash and clean the clams thoroughly. Discard any open clams that do not close.
2. Heat the olive oil in a large pan and sauté the garlic.
3. Add the clams and white wine, cover, and cook on high heat until the clams open (approx. 5 minutes). Discard any unopened clams.
4. Cook the spaghetti al dente in plenty of salted water.
5. Add the cooked spaghetti to the clams in the pan and mix well. Season with salt, pepper, and chili flakes.
6. Sprinkle with chopped parsley and serve immediately.
2. Heat the olive oil in a large pan and sauté the garlic.
3. Add the clams and white wine, cover, and cook on high heat until the clams open (approx. 5 minutes). Discard any unopened clams.
4. Cook the spaghetti al dente in plenty of salted water.
5. Add the cooked spaghetti to the clams in the pan and mix well. Season with salt, pepper, and chili flakes.
6. Sprinkle with chopped parsley and serve immediately.
3. Parmigiana di Melanzane
Parmigiana di Melanzane is a delicious layered dish made with fried eggplant, tomato sauce, mozzarella, and parmesan, baked in the oven.
Ingredients:
- 2 large eggplants
- 500 ml tomato sauce
- 2 garlic cloves, chopped
- 300 g mozzarella, sliced
- 100 g grated parmesan
- Fresh basil leaves
- Olive oil
- Salt and pepper
- 500 ml tomato sauce
- 2 garlic cloves, chopped
- 300 g mozzarella, sliced
- 100 g grated parmesan
- Fresh basil leaves
- Olive oil
- Salt and pepper
Preparation:
1. Slice the eggplants into about 1 cm thick slices, salt them, and let them rest for 30 minutes. Then, rinse and pat dry.
2. Fry the eggplant slices in olive oil until golden brown and drain on paper towels.
3. Sauté the garlic in a little olive oil, add the tomato sauce, and let simmer for about 10 minutes. Season with salt and pepper.
4. Cover the bottom of a baking dish with some tomato sauce, lay a layer of eggplant on top, sprinkle with mozzarella and parmesan, and top with fresh basil leaves. Repeat until all ingredients are used, finishing with a layer of tomato sauce and cheese.
5. Bake in a preheated oven at 180°C for about 30 minutes, until the cheese is melted and lightly browned.
6. Let cool slightly before serving.
2. Fry the eggplant slices in olive oil until golden brown and drain on paper towels.
3. Sauté the garlic in a little olive oil, add the tomato sauce, and let simmer for about 10 minutes. Season with salt and pepper.
4. Cover the bottom of a baking dish with some tomato sauce, lay a layer of eggplant on top, sprinkle with mozzarella and parmesan, and top with fresh basil leaves. Repeat until all ingredients are used, finishing with a layer of tomato sauce and cheese.
5. Bake in a preheated oven at 180°C for about 30 minutes, until the cheese is melted and lightly browned.
6. Let cool slightly before serving.
4. Sfogliatella
Sfogliatella is a traditional Neapolitan pastry with a crispy shell and a sweet ricotta filling, often flavored with cinnamon and lemon zest.
Ingredients for the dough:
- 250 g flour
- 100 ml water
- 30 g lard
- A pinch of salt
- 100 ml water
- 30 g lard
- A pinch of salt
Ingredients for the filling:
- 300 g ricotta
- 100 g sugar
- 50 g semolina
- 250 ml milk
- 1 egg
- 1 tsp cinnamon
- Zest of one lemon
- Powdered sugar for dusting
- 100 g sugar
- 50 g semolina
- 250 ml milk
- 1 egg
- 1 tsp cinnamon
- Zest of one lemon
- Powdered sugar for dusting
Preparation:
1. Knead flour, water, lard, and salt into a smooth dough and let it rest wrapped in cling film in the refrigerator for about 1 hour.
2. Bring milk to a boil, stir in semolina, and cook while stirring until the mixture thickens. Let cool.
3. Mix ricotta, sugar, egg, cinnamon, and lemon zest with the cooled semolina.
4. Roll out the dough thinly and cut into long strips. Roll these strips into a roll and cut into pieces about 1 cm thick.
5. Flatten the pieces and shape them into small molds. Fill with the ricotta mixture and seal the edges well.
6. Place the sfogliatelle on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for about 20-25 minutes, until golden brown.
7. Dust with powdered sugar and serve warm.
2. Bring milk to a boil, stir in semolina, and cook while stirring until the mixture thickens. Let cool.
3. Mix ricotta, sugar, egg, cinnamon, and lemon zest with the cooled semolina.
4. Roll out the dough thinly and cut into long strips. Roll these strips into a roll and cut into pieces about 1 cm thick.
5. Flatten the pieces and shape them into small molds. Fill with the ricotta mixture and seal the edges well.
6. Place the sfogliatelle on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for about 20-25 minutes, until golden brown.
7. Dust with powdered sugar and serve warm.
Conclusion
Neapolitan cuisine is a celebration of flavors and traditions. From the world-famous Pizza Margherita to the delicious Spaghetti alle Vongole, the hearty Parmigiana di Melanzane, and the sweet Sfogliatella – each of these dishes brings a piece of Naples to your kitchen. Try these recipes and experience the diversity and richness of Neapolitan cuisine!