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Therefarinella pizzais one of the many hidden beauties of our country, it was born in Southern Italy, in Campania and for many it is known asfarinella bacolese pizza.
Bacoli is a charming town in the province of Naples, offers wonderful views and delicious delights. It was in Bacoli that I grew up and I could not help but share with you all, the very goodfarinella pizza recipe.
Farinella Bacolese pizza
On the website of the Campania Region it is honorable to see that thefarinella bacolese pizzais counted among thetypical and traditional productsof the Campania Region. The site does not read "farinella pizza" in a non-specific way, but refers to the place of origin: Bacoli!
There farinella pizzait is a baked product based on maize flour, semolina pasta, cheeses, cured meats, raisins, pine nuts and… yes, sometimes even cicoli or pork cracklings.
Cicoli (pork cracklings) are a very caloric ingredient. What are they? Fried pork lard bits! For this recipe, you can substitute pork cicoli with cold cuts.
In the Bacolese tradition, once the farinella pizza accompanied the so-called “married soup”. For me, writing this recipe is a real blast from the past, it takes me back to those Sundays when I climbed 60 steps to have lunch at my grandmother's house, there, in front of the imposing church of Sant'Anna, in via Gaetano de Rosa (Bacoli) .
There farinella pizzait is a Bacolese specialty and from the whole Flegrean area. Thererecipeit has been handed down for generations and generations. The origins of this recipe seem to date back to the late 1800s. Given its easy storage, it was also used as a snack on winter working days, to be placed in the husband's container before a long day of work.
Farinella's pizza: recipe
For the farinella pizza recipe, you will need:
- 150 gr of spaghetti
- 250 grams of yellow flour (polenta is also good)
- 100 gr of grated cheeses (we recommend 50 gr of Parmigiano Reggiano and 50 gr of Pecorino Romano)
- 80 gr of mixed cold cuts or pork cracklings
- 10 gr of raisins
- 10 gr of pine nuts
- 40 grams of butter or lard (clarified butter is recommended)
- extra virgin olive oil
- salt and pepper as required
To prepare thefarinella pizzayou will have to:
- Soften the raisins in water at room temperature.
- Boil the salted water.
- Boil the spaghetti draining them at 2/3 of the cooking time (so al dente!)
- Allow the spaghetti to cool under cold water and add a drizzle of oil to prevent them from sticking.
- In a saucepan, boil water and 8 g of salt.
- Cook the yellow flour respecting the cooking times indicated by the manufacturer (5 - 6 minutes are enough if you take the yellow flour for polenta already pre-cooked with steam).
- Turn off the heat, add the cheeses, spaghetti and salami (or cicoli cut into cubes).
- Add the well-drained raisins.
- Grease a 22 cm baking pan. To grease it, you can use butter or lard.
- Fill the pan with the mixture. Level the mixture and place in the ovenfarinella pizzain a preheated oven at 180 ° C. Cooking times are approximately 30 minutes.
The cicoli are a typical product of the Neapolitan tradition. Here (Naples and its province) they are called cicoli but in the rest of Italy they are calledpork cracklings. Nothing is thrown away from the pig, not even the excess fat present in the adipose tissue: lard and cicoli are prepared with this fat. Where to buy them? In sausage factories or at small local producers. They are not always found because they are generally produced in conjunction with the slaughter of the pig, this work takes place - in peasant families - around November-December, while in small breeders this period extends from October to April.
I wrote that often the farinella pizza it is served together with the married soup. Those who are not familiar with the Campania food and wine culture may not know this dish! The word "married" is linked to the fact that in this dish themeatmarries with vegetables.
For this soup we use vegetables such as scarulelle (small escarole, still tender), chicory, borage, chicory (chicory catalonia)… While the cuts of meat are the most diverse. In general, not very valuable cuts of pork are used that only have the function of flavoring the vegetables and serving as a condiment.
Please note: for its ingredients, thefarinella pizzait is called, in other places, rustic mile, Migliaccio of farinellaorsalty millet of farinella.