Sunday, February 28, 2010

Gatto' Di Patate

A one dish meal featuring potatoes, salame, provolone and herbs
4 to 6 People
  • 8 Medium Idaho Yellow Potatoes
  • 3 Eggs beaten
  • 1/2 Cup Italian Breadcrumbs
  • 1 Cup diced Mozzarella
  • 1 Cup diced provolone
  • 1 Cup diced cooked Ham
  • 1 Cup dice Hard Salame
  • 1/4 Cup Milk
  • Dash of Salt
  • Dash of Pepper

Peel the potatoes, cut into 1 inch pieces, place in saucepan and cook on medium heat until soft. Place potatoes into a bowl,  mash  and add remaining ingredients. Mix well. Place the mixture in a 13x9 glass pan. Sprinkle a handful of breadcrumbs across the top. Place in oven and cook for 35 minutes at 350 Degrees or until top is golden. Let cool for 15 minutes outside of oven. Serve.

Spaghetti Meatballs

4 to 6 People 

1 LB Spaghetti
Parmesan to top spaghetti

For the Meatballs:
  • 1 LB Ground Beef
  • 1/2 Cup Grated Parmesan
  • 1/2 Cup Italian Breadcrumbs
  • 3 Eggs beaten
For the Sauce
  • 2 Cans of Tomato Sauce
  • 1/2 Tsp Dry Basil
  • 1 Tbls Olive Oil
  • 1/2 Tsp Dry Onion
  • 1/2 Tsp Garlic Salt
Put olive oil and onion in a large pan, set on medium heat. Add the two cans of tomato sauce, garlic salt, basil and onion.

While the sauce cooks, prepare meatballs by mixing the ground beef, Parmesan, breadcrumbs, and eggs. Mix with hands and knead until everything becomes a large elastic ball. Separate a two inch section at a time and mold into the shape of a ball (about the size of an egg). Place meatballs into the sauce (wait until it's boiling) and simmer for 30-40 minutes stirring occasionally . Before removing from heat cut one meatball in half to check for readiness. The meatballs are ready when no pink is visible.

Cook spaghetti according to package directions.

Strain spaghetti, place into a large  bowl, mix in sauce. Place in individual plates and top with one or two meatballs and Parmesan.

The Basics

Neapolitan Cuisine, you will soon discover, is one of the most basic and easy type of cooking. With time, I hope that you too will learn that with just a handful of ingredients you can create tasty healthy meals.

Pantry Essentials

Fresh Onion
Fresh Garlic
Olive Oil
Canned Tomato Sauce 
Canned Tomato Paste
Italian Seasoning

Cooking Utensils

  Large Pot with lid (for boiling pasta)
Small Saucepan with lid
Frying Pan
Mixing Spoons
Mixing Bowls
13 x 9 Glass Casserole pan

 Eating Like Neapolitans

Neapolitans usually have small breakfasts consisting of either coffee or cappuccino and maybe a breakfast pastry.

Lunch is  usually the largest meal of the day. A complete lunch consists of:

Appetizer: Usually a small salad or food bites
First Course: Always some sort of pasta
Second Course: A protein food (meat, fish or chicken) accompanied by vegetables

Appetizers, Fruit and Dessert are optional.

Dinners consist of: 
Second Course: A protein food (meat, fish or chicken) accompanied by vegetables
Fruit and Dessert are optional.

Wednesday, February 24, 2010

Il Menu' (The List of Dishes featured on this Blog)

Note: This list is not in order of appearance.



Tomato Sauce
Base sauce for many Neapolitan Dishes
Great on pasta or for dipping bread
Genovese Sauce
A sauce of beef and caramelized sweet onions
A Puree’ of fresh Basil leaves, pine nuts and garlic


Spaghetti with meat sauce and juicy meatballs
Rigatoni with sauteed zucchini and onion
Maccheroni au Gratin
Oven baked macaroni in a velvety cream sauce
Pasta con la Panna
 The original Pasta Alfredo with cream and ham
 A versatile dish that’s great for packed lunches or as a side dish
Spaghetti al Pomodoro
 Spaghetti with Fresh Cherry Tomatoes
Spaghetti alla Puttanesca
Spaghetti with a tangy tomato sauce and pancetta
Spaghetti alla Carbonara
Spaghetti with egg sauce and ham
Spaghetti Aglio e Olio
Spaghetti in olive oil, caramelized pine nuts and garlic
Oven baked Manicotti filled with ricotta cheese and covered in tomato sauce and mozzarella
New: Pasta e Patate
New: Pasta e Fagioli 
New: Spaghetti with Italian Sausage


Pizza Margherita
The real Neapolitan Pizza with tomato sauce, mozzarella and basil
Pizza Quattro Formaggi
 A delectable four cheese pizza
Fried Calzone
A petite snack calzone with ricotta filling

One Dish Meals

A one dish meal featuring potatoes, salame, provolone and herbs
Pasta al Forno
Oven baked pasta with petite meatballs
Ovenbaked Rice
A tasty rice dish with meat sauce and peas

Meat, Poultry and Fish

Meat Pizzaiola
Meat cooked in tomato sauce
Octopus Salad
 A fresh zesty dish consisting of Octopus in a lemon vinaigrette
Mullet alla Pescatora
Mullet in a fresh lemon vinagrette
Mullet al Cartoccio
Tasty Mullet baked in Foil
Thin steak wrapped around garlic, pine nuts and bacon, cooked in meat sauce 
Salsiccia e Friarelli
 Sausage with sauteed turnip tops
Thin steak cutlets covered in lemon paste
New: Chicken Stew and Orzo

Side Dishes and Salads

A refreshing dish featuring potatoes, olives, tuna-fish, cherry tomatoes and onion
Sauteed Spinach
Spinach sauteed in garlic and olive oil
Sauteed Cauliflower
Spinach sauteed in garlic, olive oil and red pepper
Sauteed Bell Peppers
Tri color bell peppers sauteed in onion and olive oil
Crocche’ di Patate
Fried potato croquettes filled with herbs and mozzarella cheese
Insalata Caprese
 A cool salad dish with fresh mozzarella and tomatoes
Melanzane alla Parmigiana
Oven-baked layered dish of fried eggplant, tomato sauce, Parmesan and mozzarella
Zucchini Scapece
Fried Zucchini with a variety of herbs and spices
Mozzarella in Carrozza
Fried Mozzarella
Insalata al Limone
Romaine Lettuce in a Lemon Vinaigrette
Insalata all’Aceto
Romaine in Vinegar Vinaigrette
Tomato Salad
Cherry Tomatoes with garlic, olive oil and oregano
Fried Eggplant
Mozzarella and ham wrapped in eggplant and fried
Stuffed Eggplant
Eggplant stuffed with garlic, olives and tomatoes
Cooked Carrots
Carrots steamed with olive oil, garlic and oregano
Peas and Ham
Peas sauteed with cooked ham and onion


Bean Soup
Beans cooked with vegetables
Lentil Soup
Lentils cooked with onion and olive oil


Traditional Neapolitan sponge cake
Cheese and grains cake, usually cooked for Easter
Sweet Honey dumpling
 Mock blood pudding made of chocolate
Salame di Cioccolata
Chocolate dessert made to resemble salame
Chiacchere di Carnevale
Fried Pastry usually made during Carnevale (Mardi Gras)
Egg desert mixed with rum and sugar
Coffee and cream dessert cake

Everything Else

Rustico Napoletano
 A sweet and salty baked pie, great for entertaining
Gnocchi alla Sorrentina
Potato dumplings in tomato sauce and melted mozzarella
An amazing bread with salame and cheese pieces throughout
Pizza di Scarole
A Vegetable pie with intense flavors
A traditional Easter Bread with whole eggs, cheese and salame
Prosciutto Appetizer
Cantaloupe pieces wrapped in prosciutto for a sweet and salty taste
Ham Appetizer
Cream cheese squares wrapped in cooked ham
Oven baked bread slices with tomatoes and garlic

Open to special requests.

Buon Appetito!

Ahhh La Bella Napoli!

Ciao a tutti! As the Neapolitans might say, "Hello Everybody!"

Allow me to introduce myself, I am Patricia and I am a genuine Italian-American. My mother is a Sicilian woman from the town of Catania and my father is an all-American man from South Carolina. I spent the first nineteen years of my life in Naples, Italy. During that time I was able to live, breath and eat Naples at it's best. I've been able to taste all facets of Neapolitan dishes, now it's my turn to cook them!

As my resources I have what I have learned from my mother,a lifeline of locals and of course La Internet.

During this journey of I plan to cook numerous dishes found in Neapolitan Cuisine. My goal is to expose people in the U.S. to the simplicity and wondrous flavors of these dishes. I will keep the recipes easy and will use ingredients found in the U.S. yet keeping the flavors as true as possible.

I hope that you will enjoy these dishes as much as me and my Family will. Good Luck and Buon Appetito!