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
Photo by: http://medivia.sele.it/Fototeca.asp?Pagina=4&ImmaginiPerPagina=15&Contenuto=Antichita&Lingua=SPAGNOLO
content by: http://guide.supereva.it/mangiar_bene/interventi/2000/07/8000.shtml
and : http://guide.supereva.it / mangiar_bene/interventi/2000/07/8003.shtml
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
Photo by: http://medivia.sele.it/Fototeca.asp?Pagina=4&ImmaginiPerPagina=15&Contenuto=Antichita&Lingua=SPAGNOLO
content by: http://guide.supereva.it/mangiar_bene/interventi/2000/07/8000.shtml
and : http://guide.supereva.it / mangiar_bene/interventi/2000/07/8003.shtml
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