Naples is about so much more than pizza! It is a city of beautiful, vibrant contrasts, with restaurants full of a variety of tastes, textures, and cooking techniques.
In Food of Naples"Authentic Neapolitan Cuisine, chef Johnny Di Francesco takes you on a personal journey deep into the heart of his childhood Naples and captures the amazing recipes of the city and surrounding areas. His beautifully photographed recipes and easy to follow instructions show you how to recreate the tastes and aromas of authentic Neapolitan cuisine.
This cookbook contains a variety of dishes for lovers of Italian food"with tastes from the sea, and ingredients enhanced from the sun and soil. There's something for every taste; seafood, slow-cooked sauces, succulent meats, simple sweets, and an assortment of delicious pasta dishes.
With this variety of recipes that contain a collaboration of authentic Italian flavours"Food of Naples includes simple and easy as well as some more challenging variations for the more experienced cook.
Food of Naples
New Holland Publishers Australia
Author: Johnny Di Francesco
RRP: $45
Makes 12
Ingredients
Crab filling
100 g (3 ½ oz) crabmeat
350 g (12 oz) ricotta cheese, strained through a drum sieve
10 g ( ¼ oz) grated parmesan cheese
5 g ( 1 ⁄ 8 oz) chopped flat-leaf (Italian) parsley
5 g ( 1 ⁄ 8 oz) breadcrumbs
pinch of salt
½ egg
zest of 1 lemon
500 ml (17 fl oz) vegetable oil
Batter
250 ml (9 fl oz) soda water
60 ml (2 fl oz) rice flour
60 ml (2 fl oz) plain (all-purpose) flour
500 ml (17 fl oz) vegetable oil, for frying
12 zucchini flowers
Method
To make the crab filling, combine all of the ingredients in a large bowl and mix together well. Transfer the mixture to a piping bag.
Clean each zucchini flower and remove the internal stem. Once cleaned, pipe the mixture into each flower (about 45 g/1 ½ oz of filling). Close the top of the flower and set aside.
To make the batter, add the soda water to a bowl and mix in the rice flour and plain flour.
Heat the oil in a deep-fryer or large deep saucepan to 175°C (347°F).
Dip each flower in the batter, one by one. Carefully place each zucchini flower in the fryer. Fry in small batches until evenly golden, turning as needed. Drain on paper towels.
Serves 6
Ingredients
Pescatore Sauce
18 vongole (clams)
18 mussels
60 ml (2 fl oz) extra virgin olive oil
1 garlic clove
1 chilli, finely chopped, to taste
12 large or 16–20 small prawns (shrimp)
12 Canadian scallops
20 ml (¾ fl oz) white wine
150 ml (5 fl oz) fish stock (see page 135)
50 ml (1¾ fl oz) Napoli sauce (see page 123)
10 basil leaves
salt and pepper, to taste
Risotto
50 ml (1¾ fl oz) extra virgin olive oil
1 onion, diced
300 g (10½ oz) Carnaroli rice
150 ml (5 fl oz) white wine
1 l (35 fl oz) fish stock
1 tb unsalted butter
1 handful flat-leaf (Italian) parsley
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