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| Centennial recipes |
BUCATINI AL CARTOCCIO (for 6 persons)
 Bucatini (hollow spaghetti)
500 g
300 g of small squid
300 g of mussels
300 g of clams
300 g of cherry tomatoes
Oil-Salt-Chilli.
In a large skillet, lightly fry the garlic and chilli
in sorrentino oil.
Add the (cleaned) squid, scampi, prawns,
mussels and clams, adding a
fist full of parsley, after a few minutes. Cover, and cook for 10
minutes. Cook the bucatini and drain while still al dente.
Combine all the ingredients together forming a cone, and place in a
pre-heated oven for 10 minutes. Serve immediately.
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POACHED BABY OCTOPUS (for 6 persons)
 500 g of "candele" pasta.
1 kg of peeled tomatoes
Oil-Salt
1 kg of pork ribs
To tenderise the octopus, first remove the
ink sac, then skin it and begin
beating it with a wooden tenderising mallet. In any case, small baby octopus are
tender and hence do not require this treatment.
Put the olive oil into an earthenware pot along with
the crushed garlic, the "real" baby octopus (octopus vulgaris) along with the
chopped tomatoes, a pinch of salt, the chilli
and half a glass of white wine. Cover with aluminium foil
and stir every so often using
a wooden spoon. When completely cooked, add the
chopped parsley and allow to rest for a quarter of an hour
prior to serving. |
CANDELE WITH PORK RIBS (for 6 persons)
 500 g of "candele" pasta.
1 kg of peeled tomatoes
Oil-Salt
1 kg of pork ribs
Oil-Salt-chilli.
Candela is a type of pasta that is coming back into fashion.
It is rather like a long broken candle. It is
dressed with a tomato sauce, that has recently
been used to cook the pork ribs for approx. 1 hour. |
CUTTLEFISH WITH BASIL (for 6 persons)
 1 kg of cuttlefish
200 g of basil
100 g of parmesan cheese
Oil-Salt-Pepper-Breadcrumbs
Clean and parboil the cuttlefish for 10 minutes.
Drain, pat dry and then cut them into Julienne strips.
In the meantime, chop some very fresh basil
and mix it in with the sorrentino milled oil over a low heat
and then lastly add a pinch of breadcrumbs
and the parmesan. Into a copper or earthenware pot,
which has been pre-heated, add the
cuttlefish and the freshly prepared mixture. The mixture should then be tossed together for 10 minutes.
Serve hot. |
SCORFANO (SCORPION FISH) SOUP (for 6 persons)
 600/700 g of scorfano (scorpion fish)
Oil-Salt.
200 g of cherry tomatoes
Chilli
In a sauce pan, prepare a mixture with Sorrento oil,
garlic, chilli and cherry tomatoes. Add the scorfano,
(a typical rock fish) cover and cook for 20
minutes. |
PAN FRIED CHOPS (for 6 persons)
 1 kg pork loin chops
100 g of raw (prosciutto) ham - 50 g of sultanas 50
50 g of capers 50 g of capers Breadcrumbs
1 tablespoon of lard - Olive oil
1 glass of white wine - Pepper - Salt
1 kg of peeled or fresh tomatoes.
The chops must be cooked slowly, only this way
will the flavours, from the sweet-sour contrast and the pork meat
be brought out to their best. Put the sultanas in a
glass with a little warm water to allow them to swell.
Using a meat tenderising mallet, flatten the pork loin
chops. Finely chop the raw ham, and mix it
in a basin together with the pine nuts, oils, drained sultanas
, and a tablespoon of parmesan. This
mixture must be spread over the centres of the
chop slices, which will them be rolled up and held
with a toothpick. Heat a large pan,
preferably earthenware, and add the oil and the
lard. When it starts to sizzle, add the chops
which should then be browned evenly all over. When
the chops are well browned, add the white wine.
Add the salt and pepper and then put them all into a gravy,
which has been prepared separately, where the chops will be left
to cook for at least two hours.
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WALNUT ROLLS (for 6 persons)
 Spread Sorrento orange marmalade and the shelled and skinned
walnuts over rolled-out short crust pastry.
Roll up and shape like a doughnut.
Bake in a moderate oven for around 40 minutes.
Remove from the oven and dust thoroughly with icing sugar. |
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