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Lentil and Rosemary Soup

Serves: 2 Cooking: 45min Difficulty: easy In my family we eat lentils almost once a week, they are rich in iron, fibers, proteins and magnesium. They are so highly considered that they are one of the key ingredients at our NYE dinner. After all the amazing dishes we have for dinner, it is tradition for us that at midnight we eat few spoons of lentils to make sure we will be wealthy in the new year. Mamma Flora’s Tip: Always add salt at the end when cooking lentils as otherwise it will take you longer and they will be harder. If you have some lentil soup leftover, don’t throw it away. You can make an amazing lentil salad for the next days. Just keep...

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Fried artichokes - a "must" for Easter

Preparation: 40min Serves: 4 people Difficulty: easy When you come from the South artichokes mean Easter. From mid March you see them in every grocery shop and you smell them in the little streets. My grandmother used to make them this way following the traditional recipe that I want to share with you today. Try them for your Easter lunch, it will be a success! Mamma Flora’s Tip: When you cook the artichokes, cut them and leave them at least 30min in a bowl of water with slices of lemon so that they don’t blacken. Ingredients: 4 artichokes 3 eggs 1 lemon 15 tablespoons peanut oil to fry white flour parmesan salt Method: Remove the outside leaves until you reach the heart of the...

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Pastiera, a sensational wheat tart

Preparation: 3hs (if you use uncooked wheat than you need to soak it in cold water for 8hs before starting with the recipe) Quantity: 3 Tarts Difficulty: difficult but rewarding There is no Easter Sunday without Pastiera in my family and be aware not only one but several! Yes, you might think we are crazy but every family prepares many tarts in one afternoon and exchanges them as a gift for Easter. And every year invariably a pastiera contest takes place. Someone has to do the hard job to taste them all, I gladly volunteer. Pastiera nowadays symbolises Resurrection, but literally it means Pasta di Ieri, Pasta of yesterday. In ancient times they use to make it adding to the pasta some ricotta,...

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Baked Sicilian Pasta

Preparation: 40min Cooking: 20min Serves: 5 people Difficulty: medium In Naples we have always been open to different cultures, from Spanish to French passing through Africa but also to our neighbouring regions. This reflects on our culinary tradition: taking inspiration from others, making the recipes our own. This happened when Neapolitan people met Pasta alla Norma, typical meal from Sicily and instead of topping it with ricotta we thought of adding pieces of sumptuous mozzarella. Below the recipe of Pasta alla Siciliana. Mamma Flora’s Tip: choose the aubergines carefully, not too watery nor too many seeds. When you fry them, don’t be scared to use a good amount of oil to fry, the aubergines will not be soaked if you follow the steps below. Ingredients: 500gr rigatoni...

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