Tengo Cuore Napolitano- My heart is from Naples

Buon Natale from Ischia, off the coast of Naples

Each time I go to Naples, my love for the city grows. Perhaps it is the air. Located on the sea, it is a port town like San Francisco. I get teary when I take a deep breathe. Maybe Vesuvius, the live volcano, giving off energy like the San Andreas fault in SF. I left my heart in San Francisco, but every time I leave Florence to go to the sea, my heart also stays a little there too!
Naples is like that. Could it be the Pizza or the Baba’ ? Naples is home to the Pizza, but also some great sweets, I did my share of research and loved them all!

One of my favorite area’s of town in the San Gregorio Armena area, famous for the christmas creche artisans. Not only is the creche scene made of the holy family, but also the whole village!

a plate of stuffoli, a local sweet for xmas

chopping block with rack of beef

pancetta

politicians – wise men???

I have some great pieces, and this year added on. It is always fun to see who the “personalities will be, usually taking the places of the “wise men”, of course the local politicians are always included, tongue in cheek, as well as soccer players. The star this year of course is OBAMA!

One of my favorite things to eat is called “saltimbocca”. Yes, I know, Saltimbocca is a veal dish in classic cuisine, but regional specialties follow their own rules.

In Naples, it is a oval bread, sliced open and filled with various fillings. My favorite is a classic: Friarelli, the local broccoli rabe, a bitter green trimmed and cooked in olive oil with garlic, chili pepper and salt. Layer the “friarelli with slices of cooked sausage and cover with sliced smoked provolone cheese and heat until the cheese starts to melt!

Mamma mia!

 

Saltimbocca or Panuozzo

500 grams/ 5 cups Italian flour ( lower in gluten then American all purpose)
1 envelope dry yeast
2 tbs sugar
300 ml/ 1 1/4 cups warm water
3 tbs olive oil
2 tsp salt

Mix all the ingredients together.
Stir until they are all mixed well.

Cover the bowl and let rise until doubles in size.

Flour work table and put dough onto work space.

Lightly knead the dough to form a ball.
Break into 4 pieces.

Roll the dough out into oval shapes and bake at 350 until golden, about 20 minutes.

Let cool.

To serve, slice open the bread.
Place the sauteed greens on the bottom layer, top with sliced cooked sausage. Cover with sliced smoked provolone cheese.

Heat un oven until the cheese starts to melt!

Cover with the top.