Delicious Fried Food Specialties in Naples
Indulge in the delightful world of Neapolitan fried food specialties, including Frittata with Macaroni, Pastacresciute, Frittatine of Neapolitan Pasta, and the iconic Cuoppo. Explore the unique flavors and rich culinary heritage of Naples through these mouthwatering dishes.
Download Presentation
Please find below an Image/Link to download the presentation.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author. If you encounter any issues during the download, it is possible that the publisher has removed the file from their server.
You are allowed to download the files provided on this website for personal or commercial use, subject to the condition that they are used lawfully. All files are the property of their respective owners.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author.
E N D
Presentation Transcript
Naples is one of the most of the most famous cities for its Fried food, even though it is not very healthy. There is an incredible variety of dishes, such as:
Frittata with macaroni: Frittata with macaroni is a poor dish of the Neapolitan cuisine. Pasta is mixed with raw scrambled egg and cheese, then pan fried. It can be enriched with different ingredients. It must be cooked on both sides and flipped with the help of a plate. If well cooked, it is compact, and can be cut into slices. It can be eaten during outdoor lunches.
Pastacresciute: If it is true that some foods are good to eat Cold or Hot, others are to be consumed and enjoyed well-warm. It is the case of grown pastas, known in Naples as "zeppole . They are delicious and fragrant fritters spherically shaped ,but rather irregular, fried in hot oil. Their recipe is very simple and provides flour, water and yeast. A salty whim, crisp and golden that everyone likes.
To cook perfect pastacresciute you will To cook perfect pastacresciute you will need: need: 300 g of four 290 g of water 5-8 g of brewer s yeast 6 g of salt oil
Frittatine of Neapolitan pasta: Frittatine of Neapolitan pasta: These little delicacies are part of the Neapolitan culinary heritage and can be eaten anywhere and everywhere. It is in fact possible to find them in every corner of the city: there is no fryer, grill or pizzeria that does not sell them. Why ? Because of their goodness. The recipe comes directly from the famous pizza chef Gino Sorbillo. Few ingredients, simple but genuine, characterize these pasta balls : pasta, minced meat, peas, oil and flour.
Cuoppo One of the features of the Neapolitan street food is the Cuoppo. It is a cone-shaped foil filled with all sorts of fried food. The Cuoppo may contain three different types of fried:
Cuoppo Cuoppo only only meat meat Cuoppo only meat can be composed of many elements: there should always be potato croquettes, rice balls and zeppoline of grown pasta. But there are people who also adds the battered vegetables, like eggplant, zucchini, zucchini flowers stuffed with ricotta and passed into the batter.
Cuoppo Cuoppo only only fish fish The Cuoppo can also be filled with fish-based ingredients. For examples fried anchovies, fried cod, enriched with zeppoline seafood, or with rings of squid and octopus passed in the flour and then pan- fried.
Cuoppo of sweet Cuoppo of sweet Nowadays the sweet version of the Neapolitan Cuoppo is widespread. It basically contains sweet zeppoline, which are sprinkled with sugar or covered with chocolate.
