Summer
Chickpea and Clam Soup (Zuppa di Ceci e Vongole)
Spaghetti alla Nerano with Chef Alfonso Caputo
Italian Sweet Pepper Pesto, Amalfi Coast Style
Fried Sage Leaves (Salvia Fritta)
Stuffed Italian Sweet Peppers, Farmer Style
Green Bean, Potato, and Tuna Salad, Campania Style
Pasta with Mussels and Pecorino, Ischia Style
Rosemary Pasta with Mussels on a Bed of Pureed Beans
Mixed Fried Fish & Seafood, Sorrento Style
Marinated Fresh Anchovies
Spaghetti Omelette (Frittata di Pasta), Campania Style
Fried Eggplant with Tomato and Basil
Fresh Shell Bean Soup with Slivers of Italian Bacon
Spaghetti with Shrimp, Zucchini Blossoms, and Fried Zucchini Sticks
Quick and Easy Veal Scallops, Sorrento Style
Fresh Egg Pasta with Sweet Italian Sausage, Roasted Red Bell Peppers, and Cherry
Tomatoes
Large Tube Pasta with Monkfish and Tomatoes
Spaghetti with Mussels and Cherry Tomatoes
Appetizers & Small Tasty Dishes
Chickpea and Clam Soup (Zuppa di Ceci e Vongole)
1 comment - 01.10.22
This week I finally came home after traveling for most of the summer. And as usual, my first
craving was for the delectable “vongole” (clams) that are locally-caught in the Gulf of Naples,
and celebrated all over the world. It was cold and raining outside, so I decided to warm up with
“una bella zuppa di ceci e vongole” —a quick and easy preparation that pares chickpeas with the
clams for a simply delightful soup, which is so wholesome and comforting that it hits-the-spot
and satisfies my cravings every time.
That morning I came upon this brand-new bakery in town that specialises in all sorts of breads,
typical of the area —an exciting happening for sure. I bought a crusty loaf of rustic bread, which
cut into slices is another key ingredient for rendering the best results in this
preparation. Gobbling up bowl after bowl, there’s nothing more satisfying than soaking up the
delicious broth with good crusty slices of rustic bread. Yum!
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Fried Sage Leaves (Salvia Fritta)
2 comments - 27.05.20
Fried Sage Leaves (Salvia Fritta) are my son’s favorite new snack. Who knew that lockdown was
capable of providing such a pleasant surprise? One late-evening about a month ago he was a bit
cranky because we were running low on…
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Stuffed Italian Sweet Peppers, Farmer Style
0 comments - 09.11.18
I was recently invited to attend the annual grape harvest (vendemmia in Italian) that takes place
at my friend Bruno Maresca’s family farm in Piano di Sorrento. Since this is one of my favorite
occasions of the year, I made…
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Ember Roasted Artichokes, Neapolitan Style
0 comments - 18.04.18
THESE EMBER ROASTED ARTICHOKES are one of the great pleasures of the spring season
in the Campania region. They are a signature dish of Pasquetta (little Easter), the Italian holiday
that is celebrated on the Monday following Easter Sunday, which…
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Marinated Fresh Anchovies
0 comments - 24.07.17
Marinated fresh anchovies are always a special part of the traditional cold seafood antipasto
spreads served in coastal restaurants throughout the Campania region. Yet, especially in the
spring and summer months when the fish are locally caught in abundance off…
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Spaghetti Omelette (Frittata di Pasta), Campania Style
0 comments - 20.07.17
This Spaghetti Omelette (La Frittata di Pasta), otherwise known as frittata di maccheroni, is a
classic dish that came to be many years ago due to the resourceful, inventive nature of the
Neapolitan peasant culture, who notoriously didn’t throw out and waste anything left…
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