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Neapolitan cuisine / I RAW FISH: THE SQUID SALAD FENNEL

A very simple recipe for lovers of raw fish with a little ingenuity-that-be tried even giving a blanched cuttlefish

Ingredients for four people:

300 grams of medium-sized fresh cuttlefish

2 large or 3 small fennel

oil to taste salt pepper

lemon

Clean the fennel and set aside the beard, wash them well and cut into thin strips. Season with oil, pepper and a little 'lemon. Cover with plastic wrap and refrigerate.

Clean the cuttlefish, scacquarle under running water and cut into thin strips with scissors. For those who do not like raw fish boil a pot half full of water, when in full boil drop the squid for a few minutes, remove and cut into thin strips. Season the chopped squid with oil, pepper and a bit of grated rind of lome. Cover with plastic wrap and refrigerate for several hours.

Just before serving, mix the fennel already seasoned with squid, adding a bit 'of lemon juice and serve, garnishing with the "beards" of fennel.

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Neapolitan cuisine / EGGPLANT IN CHOCOLATE SAUCE

It 's a dessert unusual and strange as it may seem very delicate and should be served with hot sauce.

Ingredients for 6 persons: 3

nostrano type of eggplant, black, long

150 grams of dark chocolate

a bit 'of water

a handful of flour

oil to taste (for those who prefer better fried in extra virgin olive oil olive oil)

100 grams of candied citron and orange peel

Cut the eggplant into thin slices, cover with the double salt and let drain for a while 'so it does not blacken, rinse them well so who does not feel the salty taste, dry and fry in hot oil. Dry with paper towels.
For the sauce: Heat the water in a saucepan, add the flour, dissolve it, then put the chocolate and turn until there is not a lump. Put in 2:00 to 3:00 each dish of eggplant slices, pour the hot sauce and candied fruit cut into small pieces.

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Neapolitan cuisine / SAUT CLAM

The secret to this recipe, however simple, is to replace the traditional "spray" of white wine vinegar, my mother used to say that the wine tastes sweeter "softens" the taste of the clam too. Watch this delicious fruit of the sea: he said that I was the first director, Marcello Sabbatini who ran Autosprint that the Neapolitans are like clams. The good ones are true, cool, flavor. Negative as the clams are true: they do a tummy ache ... It is not the same difference that passes between the clams and the homegrown Filipino who now have invaded almost all farms, but still ... Obviously the true is good. How to distinguish? And 'certainly bigger than the Philippines and less bright colors. A variation consists of clams, "lupine", which are very similar but are more easily from our local.

Ingredients for 4:

1.2 kg of clams

a clove of garlic, a chilli

olive oil to taste a handful of fresh chopped parsley

two tablespoons of vinegar

Before cooking the clams, put them in clean running water for a few hours, to slough off some possible sabbia.Poi dry residue with a damp cloth. Heat the oil with the garlic in a large frying pan, when the garlic is golden, put the red pepper and clams, taking care CONUN slotted spoon to turn them from time to time. When the shells of the clams begin to open, pour the vinegar. Cooking is finished when all the clams are open: if some shellfish is closed, delete it. Then sprinkle with chopped parsley and serve hot. It 's a dish that can be cooked when the guests are already on the table in view of the rapid firing (5-6 minutes fuocovivo).

Serve hot with toasted bread.