Italiano
Tag: antico libro di cucina napoletana in latino volgare, Carlo II d’Angiò, Corrado, Crisci, Cuoco Napoletano, De Tria Ianuensis, Genovese Napoletana, Ippolito Cavalcanti, La Cucina Teorica Pratica, Medioevo, nell’Archivio Nazionale di Parigi, O Genovese, raguetto, ricetta, Settanta del Novecento
La “Genovese Napoletana”: Storia e Leggende
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La sfogliatella Napoletana
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Linguina alla milanese, chianina marinata e gremolada croccante
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Gnocchi con burro al miso, ostriche, lamponi e caviale al tartufo
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Linguine alla colatura tradizionale di alici secondo Erminia
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Pasta mista mantecata al pesto di rucola su carpaccio di gamberi rosa
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Maruzze cacio e pepe con cozze, pomodorino giallo e peperoncini verdi
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Spaghettone cotto in estrazione di alici, cozze, caffè cannella, grue di cacao e pepe sichuan
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Troccoli verdi con vongole, foglie di capperi e zeste di limone sfusato amalfitano
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Panciotto, pomodoro giallo, pesto di basilico e maionese di pomodoro arrosto
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