É sempre mezzogiorno | Ricetta alici e scarole ripiene di Mauro e Mattia Improta

Naples, with its narrow streets and colorful alleys, hides a culinary treasure known only to true connoisseurs. Mauro and Mattia Improta, two talented chefs from Campania, delight us with a traditional Neapolitan recipe: stuffed anchovies and escarole.

The ingredients are simple yet genuine: 15 anchovies, 100g of provola cheese, 100g of breadcrumbs, 100g of flour, 2 eggs, 300ml of vegetable oil, basil, 2 heads of escarole, 50g of raisins, 50g of pine nuts, 40g of capers, 80g of olives, 80g of pecorino cheese, lemon zest, 1 clove of garlic, 60ml of extra virgin olive oil, salt, and pepper.

The process to prepare the stuffed escarole is straightforward but requires care and attention. After softening the escarole heads in boiling water, they are drained and divided into parts. Each part is seasoned with grated pecorino, raisins, pine nuts, olives, and capers, then rolled to form rolls. These rolls are then sautéed in a pan with oil and garlic, enhancing the flavors with lemon zest.

The stuffed anchovies are equally delicious. After filleting and opening the anchovies, a piece of provola cheese is inserted inside. They are then coated in flour, beaten eggs, and breadcrumbs before being fried in hot oil until golden.

This delightful Neapolitan recipe is a celebration of flavors and aromas that will enchant even the most discerning palates. Mauro and Mattia Improta once again demonstrate that Neapolitan cuisine is an art to be savored and loved.

If you want to discover the secrets of Mauro and Mattia Improta and prepare the stuffed anchovies and escarole following their instructions step by step, don’t miss the recipe videos of “É sempre mezzogiorno” on RaiPlay. A culinary experience that will transport you directly to the heart of Naples, amidst the authentic flavors and aromas of Neapolitan tradition. Enjoy your meal!
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