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Maritata

is also called "Pignato fat" or "Menestò cu 'nu parma and grascia" and is a distant relative of the English "olla Podrida" .

It 's a popular dish, made with simple ingredients, but processed with refined knowledge.

and ancient traditional soup of Campania, the region that each country plays in its own way, claiming paternity.
It 's a dish rich and substantial, in which in which meat and vegetables are "married". Hence the name "married", which derives from the "marriage" between the two ingredients: leafy vegetables and meat. Formerly it was cooked in a pot on the fire.
Island of Ischia is traditionally prepared for the Boxing Day, but in the Naples and Caserta also finds its place in the Easter lunch. The soup recipe
married, over time, has been changed, where some ingredients have been deleted or changed because more and more rare to find in commercio.Ma however, during the traditional festivals in local markets of Naples, yet there is the possibility to buy vegetables to prepare typical: chicory, endive small (scarulelle), cabbage and borage, which gives the latter, a bitter note. In some variant is also used to Catalonia.
The meat is typically pork, with traces (points of pork), sausages and other cuts.
In the older tradition, instead of toast, were used scagliuozzi the typical fried cornmeal fried triangular-shaped, which were lying on the bottom of piatto.Come all traditional recipes, this dish has some variations, the sixteenth century GB provides the Marquis Del Tufo, the mixture of different kinds of sausages, sopressata, bacon, ham, calf's snout, crowbar, dried meat, an ear of salt pork, cheese, fennel and anise. While, in another recipe of 1600, using "a piece of meat fat heifer, a capon stuffed a chicken village, a salsiccione, a slice of the genital part of the sow, 4 pieces of sausage brains, a piece of our national cheese, bones coamings, spices and leaves choices in softer peaks.

Content and photos by: http://guide.supereva.it/mangiar_bene/interventi/2009/05/14648.shtml



NINO IN THE SOUP MARIT Caliendo

Serves 4

Vegetables: 300 gr. broccoli leaf clean - 200 gr. of turnip greens clean - 600 gr. chicory escarole and clean - 400 gr. Cabbage clean - fresh herbs to taste.

Meat : 1 ham bone as desired - 200 gr. of pork rinds and other types of salted meat - 400 gr. of annoglie (especially Neapolitan sausage) - 200 gr. of tracchiolelle (needles pork ribs) - 300 gr. fresh pork - 3 fresh pork sausages - 100 gr. of bacon into pieces or ground - 100 grams. of head cheese Cleaning - leftovers from the fridge of cold meats and cheeses - a bit of hot pepper - salt

Running

Wash the various types of meat and sausages, put them in a pot , cover with water and cook them over moderate heat, changing with clean water for at least three times, of boiling water.

After about three and a half hours, the meat is cooked: dry pull up, cut into pieces each of 3 or 4 cm, strip the flesh off the bone ham made by combining small pieces of meat with pieces of sausage and pork rinds in a casserole with the addition of a ladle or two of broth, cover and set aside add salt only if necessary.

us a bit 'cool the stock, and, passing a spoon on its surface, depriving it of almost all the fat that in the meantime will come to the surface and put the pot on the fire.

Place all the vegetables, washed well in water just boiling with very little salt, cover the container and when it starts to boil, remove from heat and drain them well in a colander, pressing with a wooden spoon.

finish cooking the vegetables in boiling broth, along with cheese and chopped red pepper, over medium heat for about half an hour.

After cooking, if necessary, season with salt.

Heat the meat in its broth, and mix with vegetables. Let stand.

dish to be served warm but not hot, with croutons or scagliuozzi (fried polenta, fried in olive oil), adding grated cheese.

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Treia resource or landfill?

River Treia accounted for civitonici of my generation the only refreshment on hot summer days and his mood varied between plateaus, "bottaoni" and falls a pleasant place for meetings and relaxation. All of us engage in the recovery of our wonderful gorges and valleys that have done wonders ancient travelers. Who has visited distant lands also could not help but see how they are beautiful and deserve respect and care to deliver them to the best of how we received. Diving in
Treia

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Mozzarella di Bufala

mozzarella buffalo cheese is a product of Italy

Southern traditionally produced in Campania,

especially in the provinces of Caserta and Salerno, but also in some areas of Naples and Benevento.

The buffalo mozzarella, after the unification of Italy, is also produced at low Lazio (historically in Campania) and in some towns of Foggia, ie those bordering the region of Campania ( Manfredonia, San Giovanni Rotondo).
The term "mozzarella" derives from the verb "cut off" and describes the operation, carried out even today, to cut the dough by hand spun, squeezing between the thumb and The index, called "docking."
is often called "queen of Mediterranean cuisine," but also "white gold" or "pearl of the table," in deference to the fine quality and taste of the food product.
ancient Rome (but do not know anything for sure on the actual existence of the delicacy at the time, so it remains just a legend), was called "egg hoax.
The buffalo mozzarella, Bubalus bubalis, is a cattle native to Asia, to build massive, dark and short hair, used to live in swampy areas, in which sludge wont roll on the health of your skin and defend themselves from excessive solar radiation.
The most credible hypothesis about the birth of mozzarella are different, but all are located in the Middle Ages.
According to reliable historical sources, the fertile encounter of peoples and the buffalo bells with its main product, the cut-off, was at the mouth of the Garigliano river. According to these sources, the Saracens were the first to carry the buffalo in Sicily and then in the marshy plain of the Garigliano river, when they settled there with a real Ribat, from which to plunder towns and monasteries of half Italy , from Spoleto to Puglia.
The Germanic people would come across in the animal after having defeated the Saracens at the Battle of Garigliano 915 AD the Byzantines and fought alongside the army of Pope John X, united in the Christian League.
The Lombards, at the mouth of the river in Campania, in addition to the buffaloes, they also collected the monks that the Saracens during the years of residence had caught and made them slaves.
These were then passed on to the brethren lessons learned from the Saracens. What explains the spread of cheese in southern Lazio, in the areas where there were many monasteries and abbeys.
others say, was imported by the Lombards in the sixth century and the tenth century. In medieval times, it was mainly used for hard work in the fields. The first historical
certain you have your document in a Lombard.
According to these sources, already in the eleventh century, Princess Aloara, widow of the Prince of Capua Testadiferro Pandolfo, handing out a "crop" with a piece of bread to the monks of San Lorenzo to Septimum outside Aversa, components chapter where every year you went in procession.
For others, the cheese would have invented the monks themselves. While the buffalo were in the swampy valleys, the monasteries were, however, located on the hills. If you carry less weight up the mountain, the milk was processed with a fast procedure directly on the pastures, concentrating in a dairy product, which was then transported to the convent.
others say, the inventors of mozzarella were the Normans, whose county / city was Aversa, where today there are numerous dairies in which produces and sells the typical Mozzarella Aversana.
A curiosity: the buffalo mozzarella di Aversa is cited by Toto in the famous film "Poverty and Nobility."
the use, processing and consumption of products from buffalo milk (the casicaballus the butyrus the recocta, the mozzarella), we have claims in documents dating from the twelfth century, preserved in the Archives of the Episcopal Capua.
The first official document that speaks of mozzarella Aversana is recent and dates from the early fifteenth century.
Since the nineties, the recognition of PDO (Protected Designation of Origin) provides consumers and specifies the geographic area in which it is produced.

Content by: http://it.wikipedia.org/wiki/Mozzarella_di_bufala_campana

Site Links: http://www.mozzarelladop.it /



Appetizers with Buffalo Mozzarella


WHITE-GREEN SALAD

Ingredients for 6 people: gr. 600 green beans - gr. 200 of Mozzarella di Bufala Campana - 3 / 4 teaspoon anchovy paste - 6 tbsp olive oil - a tablespoon of vinegar - salt

Peel the beans removing the ends and if necessary the "wire" to wash and cook steam or in a little salted water, then drain them and pass them under cold water. Separately, cut the mozzarella into slices rather long and thin. Mix the anchovy paste in oil, add the vinegar and let marinate in this sauce mozzarella for about an hour. Combine beans and Buffalo Mozzarella with its sauce, adding, if necessary, a little oil and vinegar. Mix, let stand half an hour before serving.


corn salad With buffalo mozzarella, chervil and HAZEL (Gianfranco Vissani)

Ingredients: 600 gr. Mozzarella di Bufala Campana, 120 gr. Hazelnut, 300 gr. of Corn, 50 oz. chervil, olive oil and salt to taste

to dust the nuts with a mortar. Cut the Mozzarella di Bufala Campana, diced, hazelnut rotolateli in the dust and Grill in the oven for 2 minutes at 160 ° C. Wash and dry the lettuce and mix without breaking the locks with chervil. Lay them on a plate and lean over the cubes of buffalo mozzarella gratin. Dress with oil and salt and serve.


SALAD EARS AND VEAL WITH TOMATO MOZZARELLA SALAD BUFFALO BELL (Gianfranco Vissani)

Ingredients: 350 g of calf ear., Mozzarella di Bufala Campana 200 gr., Carrot 40 gr., Onion 60 gr., Celery 50 gr., 12 white asparagus, basil greek 10 gr ., mixed 70 gr., tuna roe 15 gr., tomatoes San Marzano100 gr., 200g Parmesan, oio, salt

Boil water in the ear of veal with carrot, onion and celery, if necessary riducetene thickness and cut into fine julienne. Put white asparagus blanched in salted water to the center of the dish and cover with the julienne of basil mixed with ear and greek salad. Sprinkle with grated tuna roe, seasoned with olive oil and salt. Serve with a salad tomato and buffalo mozzarella, cut into cubes served in a parmesan wafer obtained by melting in an iron skillet parmesan cheese and shaped like a basket.


buffalo mozzarella with grapefruit and BRESAOLA

Ingredients for 4 people: 100 gr dried beef. finely chopped, Mozzarella di Bufala Campana 300 grams, a lemon, a grapefruit, 2 tablespoons extra virgin olive oil, salt and pepper to taste

Spread the dried beef on a platter oval. Diluted in a small bowl the lemon juice with a tablespoon of oil, add salt and freshly ground pepper with this sauce and seasoned slices of dried beef. Cover the dish with plastic wrap transparent and put in refrigerator to cool. Just before serving, cut the mozzarella into thin slices but large by holding out. Peel the grapefruit, Privatel the white layer and cut into thin slices. Remove the dried beef from the refrigerator, sovrapponetevi slices of buffalo mozzarella and grapefruit alternating in two rows. Add salt, pepper and seasoned with lemon juice and olive oil remaining, garnish if you like, with a few leaves of fresh parsley.


SALAD CAPRESE

Ingredients for 8 people: 1 kg of Mozzarella di Bufala Campana, 1 kg of large round tomatoes, basil, oregano, olive oil to taste, salt and pepper.

Cut the Mozzarella di Bufala, sliced \u200b\u200band do the same thing with tomatoes. Take a dish where the bottom of alternate a slice of buffalo mozzarella, a basil leaf and a slice of tomato. Season with basil, salt, pepper, oregano and extra virgin olive oil.


skewers with mozzarella

Ingredients for 8 persons: 16 pieces of Mozzarella di Bufala Campana, 200 gr. of diced ham, tomatoes 16 red, 1 melon, basil.

Prepare the stuffing on each skewer a cube of ham, a melon, a tomato, a leaf of basil and mozzarella di Bufala Campana. Use a half melon to make the base of the finger. In a large serving platter place the beautiful leaves of lettuce, the center placed upside down on the half of melon which put all the kebabs. You can alternate the ingredients to have a greater effect of color.


bread with mozzarella

Ingredients for 8 people: 8 slices of bread, 500 gr. gr. Mozzarella di Bufala Campana, garlic, oregano, basil, green olives, extra virgin olive oil, salt.

on all the slices of bread rubbed a bit 'and then put garlic to grill. Meanwhile, cut into squares the buffalo mozzarella and tomatoes and seasoned with basil, oregano, salt and oil. When the bread is ready, place the slices on a platter and each put a little 'preparation of the sauce, garnish with green olives.


Crostini with mozzarella

Ingredients for 8 persons: 750 gr. Mozzarella di Bufala Campana, gr. 500 of stale bread or loin pain, 100 gr of butter, gr. 200 of fresh tomatoes or canned tomatoes, basil to taste

In a rather large pan, previously greased with butter, put side by side croutons made from stale bread or loin pain, trying to make sure that there are remaining empty. On these lay the slices of buffalo mozzarella, a few broken or peeled tomatoes, a few basil leaves, some butter and a bit 'of Parmesan cheese. Bake in preheated oven for about twenty minutes.


COPPER CREAM WARM TOMATO, OLIVE AND mozzarella

Serves 4: 8 red tomatoes, salt and pepper to taste 1 teaspoon extra virgin olive oil, 1 clove garlic, 300 gr. Mozzarella di Bufala Campana, 4 black olives taggiasche, 8 basil leaves, oil for frying, extra virgin olive oil.

Boil for a few seconds in boiling water 8 red tomatoes, which have been washed and deprived of the stem. With a boxcutter engrave and peeled. Cut each into eight wedges and remove seeds. Put all the slices of tomato in a blender and blend for 35 seconds. Pass the mixture through a sieve fine pulp and squeeze it well. Place in a pan, cream and tomato sauce on low heat. Let cool only to 35 degrees, salt and pepper, add a teaspoon of olive oil where it remained for a day to marinate a clove of garlic cut into small pieces. Divide the tomato soup into four bowls white. Add 6 cubes in each of buffalo mozzarella and black olives taggiasche four skins (the Ligurian). At the center of two basil leaves fried in hot oil a few seconds and dry on paper towels. Complete the plates with a spiral of raw olive oil. Serve immediately.

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Languages \u200b\u200band cod soup 'and a wine can also zuffritto

In Paris you sigh, you eat in Naples!

"... A Paris sighs, swallows in Naples, in Paris, swallows, you eat in Naples," as Stendhal describes the Neapolitan dishes 800.
gallant and homemade cuisine, but also a cuisine that mix divinely refined tastes to the most marked of Neapolitan cuisine and the bell in general. And so ... a sigh of Paris and a tasty dish from Naples, our palate Bride the happy encounter with the "language of cod, a refined dish and searched for its rarity, and the no less noble, traditional Neapolitan soup 'and zuffritto.
In the nineteenth century, the soup 'and zuffritto was considered a real man's dish: blessed is he who had the strength and the stomach, and strong taste buds to eat her.
's one of those dishes that has a story to tell, and belongs to the tradition of historical and gastronomic bell.
on our side and easy to find 'or zuffritto butchers. It 's a delicacy that should be eaten accompanied by a tostissimo red wine, being very spicy.
To get it perfect and full flavor, should find an inn popular neighborhoods on the outskirts of the city, or some of the alleys of downtown restaurants that know how to serve the specialty.
Fortunately for us, we are exempt from this laborious research, as one of the most mouth-watering soups' and we enjoy zuffritto ever tasted "Le Quattro Fontane, a typical room located in the old part of Casagiove, a town on the outskirts of Caserta, in a blend of aroma and taste.
The origins of this dish are among the oldest. The history and some interesting facts we find in "La Cucina Napoletana" by Jeanne Carola Francesconi: "When we were not even the tomato and peppers, zuffritto or saporiglio, Tuscan, known by three names, of course we ate without its bright colors and, in part, colored with saffron and brightened up. "
Ulisse Prota Giurleo shows the "voices" that gave the boys on the threshold of the taverns (including those celebrated the Cerriglio, the tavern Neapolitan par excellence of the time), taken from a play by Peter Signorelli: "Cannari Currie, ca mo 'the right of the Tuscan accuppatura. E' Cuotto, and I have also co na veppetella of the black cherry that you fall asleep no rezorzeta muorto; currie 'mbreacune, six tris (livres) and the Carrafa Mangiaguerra well to keep the
doje set. "
In addition, the inexhaustible Giurleo, has found the back of a notarial instrument of 1743, a handwritten recipe of Tuscan (old definition of zuffritto) fitted even - he says - of the Royal Planet. Here it is, copied verbatim as he had entered the notary eighteenth century
"Take a pig's lung, cut into small pieces and put it in a pan with a Cassarola inzogna (lard, ed) abundant, and if you like a sense of ' garlic and some fronn (leaf, ed) bay. When she well fried add a few spoonfuls of canned peparoli (peppers, ed) sweet red, to give it a nice color, and cerasielli (chilli-shaped cherries ed) powder than they want to give the strong, competent and adds a quantity of water with salt or broth, and continue to cook over a low heat. If at first you did not spot the Fronne bay and want to give it flavor, put this point a bunch of herbs, that is, rosemary, sage, bay, and majorana peperna. When you want to serve, take these herbs in steaming plates and scatter over bread crusts (Planet etiam Majesta). "
And even ventured the hypothesis, Prota Giurleo, the recipe may have to have been dictated by" Annella, a Tavernari famous Neapolitan Porta Capuana, whose place was frequented by lawyers of the nearby courthouse.


dd'a soup recipe 'and zuffritte

Ingredients for 6:

1.800 kg of pork offal (lung, trachea, heart and spleen) - 200 g of tomato paste plus 30 g or 300 g of tomato concentrate only - 1 bay leaf - 1 sprig of rosemary - a bit of hot pepper - 1 tablespoon olive oil - 100 g of lard - 1 / 2 cup dry red wine - salt (only at the end of cooking)

Design:

Wash the giblets, cut them into small pieces and keep them for a couple of 'hours in fresh water, which changes each time, until they appear bloodless.
Drain and dry thoroughly all pieces of meat.
In a large saucepan and skiing, you heat the lard oil and then add the sauce you make cook on high heat.
When there is no trace of the liquid and the meat is lightly colored, add wine, let evaporate, and then saves it (diluted in a cup of hot water), the concentrate, laurel, rosemary and chilli .
Reduce the heat and cook for 4 or 5 minutes, and finally pour a glass of water.
Cooking should take a couple of hours.
The sauce should not be too thick: then add, if necessary, additional water. At the end
check the salt.

Photo: Seller Zuffritto
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content by: http://guide.supereva.it/mangiar_bene/interventi/2000/07/8000.shtml
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be an archaeological

Italy wine never ceases to amaze !

The industry is constantly in turmoil, but who would have thought you could wine and Archaeology have something in common?

Certainly the Romans knew well and winemaking techniques, as well as being of good food, surely they were also "good glasses."
Basically, in vino veritas is their assertion that the "veritas" is certainly indisputable. But from now to think that a wine might have something to do with archeology there runs.
yet ... But let's start from the beginning.
Once upon a time ... in a quadrilateral in Caserta province which includes the towns of Castel di Sasso, Formicola, Free and Pontelatone, a flourishing production of wines of great prestige.
of this wine growing area, Pliny even talk about it in chapter XV of his "Historia Nathuralis" when he cites the high quality of wine produced at Trebula Baliniensis, current Treglia Pontelatone.
Among the fine wines produced in the area at the time of Nero, Pliny and inserted the Caulinum Trebellicum, nectar to the palate, now gone.
Moreover, few people know that only in Campania's native grapes are high quality in quantities greater than those of France.
Returning to our story, it is essential to remember that in 1852 there was the screw a serious outbreak of powdery mildew (cryptogamic disease) that led to the extinction of many precious vines in Campania. But, perhaps because the Romans loved wine to the point of leaving imbued with this love even their ancestral buildings, a strain of a special centenary lives managed to survive in an old Roman ruin in the town of Pontelatone.
From this strain, the farmers of the four municipalities in the area, succeeded in obtaining the vineyards in the area today, baptizing these vines as the Casavecchia, to remember the source of their original strain, the ancient Roman building ("the 'Grape' and chella old house ").
Until recently, the grape Casavecchia could not be used for the production of wine as it is not included in the National Catalogue of varieties kept by the Ministry of Agriculture and Forestry. Thanks, however, a scientific research begun in 1995, funded by the municipalities of Pontelatone, Castel di Sasso, Free and Formicola, Casavecchia was able to secure inclusion in the catalog by a decree published in the ordinary supplement to Official Gazette of July 17 2002.
Casavecchia The wine is exquisite - for now IGT (Typical Geographic Indication) pending the approval DOC - from the bouquet, floral, fruity, with hints of wild berries and prunes, which matches very well the tastes of those of red meat or game and cheeses.
Casavecchia should be noted that the variety is present only in the municipalities of Pontelatone, Liberi, Castel di Sasso and tingling and can not be cultivated anywhere else, because it is a hard variety, cultivating outside this area would lose its unique characteristics.
This is not the case for so-called international varieties, like the Cabernet, Merlot, and let that take root wherever the excellent wine produced in Italy distant lands like Chile, Venezuela. Just this
international tastes of wines most popular is leading consumers to seek new products, with tastes less obvious and less flattened. From here, the particular success of the wines from Campania, increasingly demanded by connoisseurs around the world for their diversity of taste and their peculiarities inspired by the ancient traditions of production. The production of
Casavecchia is not great numbers, for which consumption is restricted to one area of \u200b\u200borigin: the vineyards produce a total of just 2,000 tons of wine grapes.
Hence the great value of this wine in Terre del Volturno.
If you want to taste this delicacy, you'll have to go under in the area of \u200b\u200bCaserta.
But it's worth it! Prosit.