Gatto' Di Patate

A one dish meal featuring potatoes, salame, provolone and herbs
4 to 6 People
Ingredients:

• 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 
Ingredients:

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

Spaghetti

Rigatoni

Canned Tomato Sauce 

Canned Tomato Paste

Italian Seasoning

Oregano 

Parsley

Basil

Cooking Utensils

  Large Pot with lid (for boiling pasta)

Small Saucepan with lid

Frying Pan

Strainer

Mixing Spoons

Mixing Bowls

13 x 9 Glass Casserole pan

 Eating Like Neapolitans

Breakfast

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

Lunch

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

Fruit

Dessert 

Coffee

Appetizers, Fruit and Dessert are optional.

Dinner

Dinners consist of: 

Second Course: A protein food (meat, fish or chicken) accompanied by vegetables

Fruit

Dessert

Coffee

Fruit and Dessert are optional.

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

Note: This list is not in order of appearance.

Menu’

Sauces

Tomato Sauce

Base sauce for many Neapolitan Dishes

Neapolitan Meat Sauce

Great on pasta or for dipping bread

Genovese Sauce

A sauce of beef and caramelized sweet onions

Pesto

A Puree’ of fresh Basil leaves, pine nuts and garlic

Pasta

Spaghetti Meatballs

Spaghetti with meat sauce and juicy meatballs

Pasta and Zucchini

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

Fried Spaghetti

 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

Cannelloni

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

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

Gatto' di Patate

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

Braciole

Thin steak wrapped around garlic, pine nuts and bacon, cooked in meat sauce 
Salsiccia e Friarelli

 Sausage with sauteed turnip tops

Scaloppine

Thin steak cutlets covered in lemon paste
New: Chicken Stew and Orzo

Side Dishes and Salads

Mediterranean Potato Salad

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

Soups

Bean Soup

Beans cooked with vegetables

Lentil Soup

Lentils cooked with onion and olive oil

Desserts

Baba’

Traditional Neapolitan sponge cake

Pastiera

Cheese and grains cake, usually cooked for Easter

Struffoli

Sweet Honey dumpling

Sanguinaccio

 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)

Zabaione

Egg desert mixed with rum and sugar

Tiramisu’

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

Tortano

An amazing bread with salame and cheese pieces throughout

Pizza di Scarole

A Vegetable pie with intense flavors

Casatiello

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

Bruschetta

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!