Four Neapolitan Pastas for My Brilliant Friend

Tonight the first two episodes of My Brilliant Friend will air on Rai1. I’ve been counting the days and everyone in Ischia is super excited to watch tonight especially because they filmed some scenes here in the late spring this year.

A few weeks ago, I came across an article on Food52 ‘10 Perfect Pastas for My Brilliant Friend Premier’. The recipes look delicious, but I thought wouldn’t it be even better if the pasta dishes were Neapolitan. So in celebration, I am sharing 4 Neapolitan pasta dishes to celebrate the four nights that Rai will air the episodes of My Brilliant Friend.

Enjoy!

Pasta alla Genovese

click on the title for the recipe

(Recipe by the lovely Rachel Roddy from her column in The Guardian)

Pasta alla Genovese via The Guardian, Rachel Roddy’s A Kitchen in Rome column

Don’t confuse this with pesto al genevose, which is the rich basil pesto that most are familiar with that comes from the Genoa region. Despite the name, this is a Neapolitan dish whose name comes from a family named Genovese that created the dish. This is basically a meat sauce made with minced meat, onions, carrots and celery with just a spoonful of tomato puree to make it a bit red. Serve the sauce with a large tubular pasta such as paccheri or rigatoni with this hearty sauce.

Lina and Lenu would have eaten this for a Sunday lunch or some kind of holiday.

Pasta con cozze e pecorino – Pasta with mussels and pecorino

click on the title for the recipe

(Recipe by Tina Ciccio from her blog Our Edible Italy)

Pasta con Cozze e Pecorino From Our Edible Italy

There is the general known Italian rule that you never serve cheese with fish, but that rule is broken with this classic dish served on the island of Ischia. You mix with mussels with a bit of pecorino cheese, not too much or else it will overpower the mussels, and serve with paccherri or mezza paccheri. I would even add some lemon zest to the sauce to get a citrusy, salty seafood pasta dish.

Lila and Lenu could have eaten this when they were on holiday in Ischia.

Frittata di Spaghetti – aka Spaghetti Pizza

click on the title for the recipe

(Recipe by Jaime Oliver and Gennaro Contaldo)

Pasta Frittata from JaimeOliver.com

If you’ve accidentally made too much pasta and have some leftovers, you can mix it with some eggs and cheese and fry it on the stove in a deep dish pan to make a spaghetti frittata. This is a classic Neapolitan dish that I grew up on. You can add all kinds of things to this like chopped dried sausage, mozzarella, a spicy provolone or whatever. You can serve it at room temperature or cold from the fridge (my favourite).

Perhaps Lila and Lenu would have eaten this as a picnic food for Easter Monday or would have brought it with them to the beach.

Spaghetti allo Scammaro

click on the title for the recipe

 (my own family recipe)

spaghetti allo scammaro and cooking
My family recipe of spaghetti allo scammaro

This is a Neapolitan dish that is typically made during Lent or any other fasting periods throughout the Catholic year. However, you can eat this year round since it’s a really light, cheap and easy dinner. This is one of my favourite pasta dishes and something we ate every Christmas Eve while growing up.

Lila and Lenu could have eaten this on Fridays as Fridays were generally fasting days and one didn’t eat meat.

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Enjoy!

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