 Pizzeria in Napoli~~~~~ you can see the pizzaiolo preparing pizza. They never use rolling pan to stretch the dough!!
Pizza Primavera to make pizza Primavera( for 1) topping... chop 1 tomato, 2 cooked artichokes harts, mushrooms as desired, 1/2 green pepper, 2 cup cubed mozzarella and few chopped leaves of mint or basil... put it on top of a stretched piece of pizza dough...drizzle with oil olive and bake on pizza pan at 400 F. for 15 min. 
Spaghetti omelet is ideal meal for lunch,picnics and trips. Spaghetti Omelet
♥ to share my Italian recipes
Mix leftover spaghetti with ragu’ sauce, parsley and 3 eggs... Fry at medium temperature in 2 or 3 TBS veg.oil one side firstand then the other (Flipping the omelet in a dish and then putting it back in the pan)
homemade Pizza 
pizza with potatoes using the same pizza dough..stretch in a round baking pan and cover with cooked ans sliced potatoes...bake at 400 for 15/20 min or until golden brown... 
baked bagels for pronto bruschetta can also be used for beans soup or other soups...instead of crackers...for a more earthy meal... 
Batter recipes to make 2+1/2 cups for fried food In a large bowl...in 2 cups of warm water dissolve 1 envelope dry east ...then add the 2+1/2 cups flour and with a woodenspoon mix until smooth batter is obtained. Cover the bowl and let it raise for 1 hour. This batter can be used to fry sliced vegetables like zucchini, zucchini blossom, eggplants, cauliflowers and artichokes. Other "Fritto" are coated with breadcrumbs or flour and then fried. To cook with the Batter....heat vegetable oil in a large skillet...deep the vegetable piece in to the batter and then in the hot oil and let it get golden...for about 30 seconds.
Potatoes Panzarotti and fritters  The Italian "IL FRITTO" fried food
One of the oldest traditions of Italian/Neapolitan cooking is : Il Fritto. What we call in Italy “IL Fritto" are Fried meals and it is such an old and appreciated culinary tradition that in the sixteen century the rich Florentine lady Caterina DE’ Medici which become queen of France brought the art of Italian frying cuisine to the French. In Naples the expression ”frijenno, magnanno”, which means that you should eat these fry foods as soon they are fried tells you how they should be cooked…in hot light oil and then eat…still hot, light and crunchy! InItaly and especially in Naples shops that prepare “Il Fritto” are called “Friggitorie” and they offer a variety of fried food. The most popular are “Panzarotti” little piece of mashed potatoes coated with bread crumbs and then fried. Potato croquette are similar to the panzarotti, but are stuffed usually with mozzarella, that will melt inside during the frying and then in your mouth. Sliced vegetable like zucchini, eggplant , artichoke and cauliflower dipped in batter and then fried are also much requested. “Palle di riso” that is rice balls, small piece of fried dough, fritters covered with sugar, flour coated and fried small fishes are few examples of this delicious side of the Italian/Neapolitan cuisine. In Italy the Friggitorie use to fry these meals in a mixture of corn oil and sunflower oil. I use the lightest vegetable oil I can find when I make fry pizza to the delight of my family that find my pizza so light that the can eatat least 2 or 3! I will post the recipe for the basic batter used to coat some of the fried food… while others are coated with bread crumbs and then pictures as I cook them… Il Fritto not only is a delicious and fun part of the Italian/Neapolitan cuisine is also part of the Italian culture. Neapolitan people especially loveto spend time outside strolling along their beautiful sunny city streets, socialize with friends and stop at the Friggitorie…the Fritters Shops for a hot paper bag of panzarotti and rice balls. I still recall the warm happy feeling that I felt every time that at the end of the school day I stopped at Naples Montesanto Friggitoria and bought a paper bag of panzarotti...by ciaobellacooking
Pizzette fritte 
In Italiano
PIZZA fatta in casa: In una scodella mescolare 3 tazze di acqua tiepida, 3 cucchiai di olio vegetale,un pizzicho di sale e uno di zucchero e 2 cucchiai di lievito. Agiungere 6 tazze di farina(una tazza americana e' 200 gr.) e lavorare il tutto con un cucchiao fino a che la farina assorbe gli ingredienti e forma una palla che poi lavorerete un po con la mano fino a farla diventare soffice e elastica. Non c'e bisogno di versare la pasta su un tavolo! Coprire la scodella co un canovaccio e metterla a crescere in un posto caldo per 1 e 1/2 ora. Cuando la pasta e' cresciuta, coprirla con un poco di olio vegetale, sara piu facile stenderla in 2 ruoti. Lasciate riposare la pasta stesa per una 1/2 ora. Coprire con salsa di pomodoro. Infornare in forno molto caldo per 15 o 20 minuti. Coprire con mozzarella e fate cuocere per altri 5 minuti. Questa pizza e' cosi buona che potete conservarla nel frigo, e poi riscaldarla per 10 min. nel forno. Salsa fatta in casa Fate soffrigere 1 spicchio di aglio in 2 o 3 cucchiai di olio di oliva per pochi min. Aggiungere i pomodori o pelati o pure o freschi e una tazza di acqua, basilico e sale a piacere. Fate bollire e poi lasciate cuocere a fuoco lento. A Napoli si dice che la salsa deve pippiare e cioe ' cuocere dicendo P P P P. Fate cuocere pre 1 o 2 ore se preferite una salsa piu ristretta. Le frittate sono il nostro "lunch" favorito,calde o fredde sono sempre saporite. Che cos'e il " lunch"? Negli USA verso il mezzogiorno nel intervallo che danno al lavoro facciamo un pranzo leggero che e' piu come una colazione. Il pranzo vero e propio si fa cuando si torna a casa dal lavoro verso le 5 pm o le 6 pm. Le frittate di patate o spaghetti sono le piu' semplici e si possono prepare la sera prima per il "lunch del giorno dopo. Frittata di Patate In una scodella sbattere 3 uova,sale,pepe, prezzemolo a piacere... aggiungere le patate gia' fritte. Friggere
il tutto in una padella con poco olio a fuoco moderato da un lato e
poi dall'altro( capovolgendo la frittata con cautela su un piatto e poi rimettendola nella padella di
modo che si cucini in entrambi lati) Frittata di spaghetti In una scodella sbattere 3 uova, sale e pepe a piacere. Aggiungere gli spaghetti gia cotti e mescloare bene. In una padella mettere non molto olio da friggere. ( la frittata non si deve inzuppare di olio) Cuando l'olio e' ben caldo versare gli spaghetti nella padella aggiustandoli con una forchetta. Cuando la frittata e'cotta da un lato mettere un piatto sopra la padella, rovesciare la frittata sul piatto e rimetterla in padella di modo che si cucini anche l'altro lato. Con una forchetta e con cautela verificare se la frittata e' cotta. Fate raffreddare prima di tagliarla e servirla. Pane di campagna  cut leftover bread and bake it for 10 min for bruschette anytime  |
Italian housewife shares her authentic-traditioanl-easy Italian recipes... *** scroll for the following recipes.... Pizza and EASY homemade 5 min. no mess-no fuss pizza dough, pizza sauce, spaghetti omelet, potato omelet,veggies omelet, Mozzarella in carozza, Bruschetta. Pizza Rustica, pizza Primavera, RAPI GREENS for lunch. Fried food. ♥ to share my Italian recipes PIZZA dough recipe no-fuss-no-mess In a bowl mix with a spoon 3 cups of warm water(if u put afinger in, it should not burn ) 3 TBS veg. oil, pinch salt and sugar and 2 TBS yeast... Add 6 cups flour and stir with a spoon until the flour absorbs the wet ingredients ( don't need to make mess on the table). When all ingredients have formed a ball, knead it INSIDE the bowl with your hand adding a little more flour for 2 minutes or until the ball is soft. With this recipe no mess-no fuss is not necessary to knead the dough on a table! Homemade pizza dough step by step 
 Cover with a cotton towel and put the bowl in a warm place for 1 and 1/2 hour. When the pizza dough is ready, drizzle it with 2 TBS veg.oil( it will be easier) to stretch it on the 2 big pizza pans. This recipe is for 8 . Let it rest for 15/20 min. Then cover it with tomato sauce and toppings... Bake at 400 degree for 15 min. Add shredded mozzarella and baked for 3 min. more. This pizza is so good that u can store the leftover in the fridge and warm it for 10 min. days after and taste even better! Of course got to use good flour and home made sauce....
 Make your own special pizza with Ciaobellacooking Italian recipes Notebook....for ciaobellacooking Italian recipes notebook see home page Home made tomato sauce In a pan saute 3 TBS olive oil + 1 garlic clove for 2 min. Add 1 tomato puree can and 1 can of water and a carrot to later discard( that is the secret of a good testing tomato sauce that my mom passed on to me. The water and the carrot will give the sauce a natural sweet taste) Bring to a boil and reduce heat until it reaches a gentle babbling. In Naples we say that the sauce has to say"P P P" Cook for 2 hours or until desired thickness ***We use this sauce for pizza and pasta, sometime we add ( when cooking the sauce) sausages or meatballs that we crumble as toppings for pizza.
With this recipe no mess-no fuss is not necessary to knead the dough on a table...........
***After stretching the pizza dough with your hands...let rest for 15/20 min. before covering with the sauce and baking...it will to puff up again !  Baked homemade pizza with zucchini topping  Pizza RUSTICA ♥ to share my Italian recipes Pizza rustica is more a pie than a pizza ,but this is the way they call in Italy and is made for Easter celebrations. What you need to make it is 1/3 pound of 2 different kind ham like Virginia ham or honey ham or Italian salami and 1/3 pound of 2 different kind cheese like provolone and Swiss or what you like...no 2 pizza rustica are the same and then a mixture of 3 bitten eggs, 1/3cup Parmesan cheese and 1/3cup milk and finally the pie crusts. Place the pie crust in pie dish and the layer the cheese alternately with the ham...then pour the eggs mixture over and close with another pie crust. Brush the upper crust with a little bit of the eggs mixture. Bake at 400 F. for 40 min. or until the crust become golden brown...let it cool before serving. *Our father in Italy used to make more o less this way,but he will make a bigger one and with local ham and cheese...  
Panino with RAPI GREENS Wash and cut the tough parts of rapi off...in a frying pan in 3 o 4TBS of veggie oil or olive oil if you prefer saute -medium to low heat- the rapi for 10 min. or until desired softness...then sprinkle with little bit more of oil olive for flavor and serve them in a panino...mamma mia! 
Pizza with escarole
♥ to share my Italian recipes 
Favorite lunches Potatoes omelet “Frittata di patate” Cut and fry 2 medium potatoes as making French fries. When done, mix them in a bowl with 3 eggs, pinch salt and parsley. Turn the
mixture to the frying pan (reduce the oil) and fry at low-medium heat one
side first and then the other. (Flipping the omelet in a dish and then putting it
back in the pan) 
Versatile…. Stir-fried veggies- omelet Stir fry 2 zucchini, 2 squashes, 1 pepper, 1 carrot all cut in small pieces and a shredded onion. Mix with 3 eggs and fry like the potatoes omelet This stir-fry without the eggs can also be served as side dish or as 1 dish meal mixed with cooked rice and leftover shredded chicken.
Mozzarella “in carrozza” Mozzarella “in carrozza” which means in a carriage, is mozzarella between 2 fried slice of bread… kind of a Neapolitan version of grill cheese sandwich.Soak 2 stale slices of breads in a beaten egg and fry them in veg. oil. Place a slice or 2 of mozzarella between the fried bread and then take it out of the pan.
Homemade Bruschetta Bruschetta in the summer is one of our favorite lunch or snack... covered with fresh tomatoes, mozzarella and drizzled with oil olive or pesto… Recipe How to make 20 whole wheat bruschette: In a bowl mix 2 cups white flour, 3//4 cup whole wheat flour,1/2 cup warm water,1 TBS yeast, I 1tbs oil, pinch sugar and salt(optional a pinch Italian seasoning) Stir all the ingredients with a spoon and then with a little bit more flour with your hand form a soft ball. Cover and let it rise for 1 hour. Divide the dough in 2 pieces and after kneading them put in 2 bread pan and bake it for 15 min at 400 degree F. Let the 2 pieces bread cool and then cut them in 20 slices (10 for piece of bread)...Put the slices in flat baking pan or 2 and bake them for 10 min at 400 degree. Take the pans out of the oven and turn the slices on the other side and bake for another 5 min. Store cooled bruschette in plastic bread bags.
Pronto Bruschetta Separate and bake bagels for 10/15 min. for side at 400 degree F. in a pizza pan…let them cool and save for later use.
Bruschetta made with multi-grain ciabatta sandwich rolls... We divide the sandwich rolls... bake them at 400 for 10/15 min. Then... when you want make the bruschetta... sponge them for few seconds... and drizzle with oil olive... add salt,oregano and mozzarella.  Homemade country bread Mix in a large bowl 3 cups of white flour and 3 cups of all wheat flour,2 Tbs oil, 2 TBS yeast ,1 tsp sugar and 1 of salt... work it (adding flour as necessary) with a spoon until all ingredients form a soft ball...cover...let rise for 1+1/2 hour in a warm place...place it on pizza pan and bake it at 400 for 15/20 min. or until golden brown...let it cool before serving...store in bread plastic bag. 
|
