This video shows you the entire process for making Bari’s dirty muss at home
The Dirty muss in Bari they are small squares of puff pastry filled with custard generally served with coffee at the end of the meal, for example on Sunday or after a dinner based on traditional Bari food. They are sweets from Bari as the name suggests in Bari dialect. Dirty muss means DIRTY THE MUZZLE, therefore sweets that dirty the mouth being filled with cream that comes out from all sides and icing sugar. Impossible not to get dirty!
The great thing is that they are really quick and easy to prepare at home! The difficulty lies only in preparing a good traditional custard. Sometimes, but mainly in summer, they can be filled with diplomatic cream and then served cold or even in Bari there is the famous and historic Gentile ice cream shop which prepares them with ice cream. A good idea for summer!
INGREDIENTS – FOR 20 BARESI SPORCAMUSS
1 roll of homemade or purchased ready-made puff pastry
500 ml milk
5 egg yolks
125 g of granulated sugar
40 g of cornstarch
Vanilla pod
Zest of half a lemon
Powdered sugar
You need a pastry cutter and a piping bag.
You have probably also seen the dirtymuss in the famous TV series Lolita Lobosco. If you love Bari cuisine, try other iconic dishes such as focaccia from Bari, fried panzerotti, tiella of potatoes, rice and mussels, orecchiette with brasciole sauce and orecchiette with turnips 🙂
How to cook Neapolitan-style pasta, potatoes and provola
Grandma’s recipe for cooking Neapolitan-style pasta, potatoes and provola can be seen in this video!
A hot, economical and invigorating dish featuring potatoes, created as an anti-waste solution to use leftovers intelligently, pasta, potatoes and Neapolitan provola it is a homemade first course that always makes everyone happy thanks to its creaminess, it is stringy and tasty.
The recipe for pasta, potatoes and provola is one traditional Neapolitan recipe which like all traditional regional recipes, can be cooked in various versions: pasta, potatoes and provola can be made with stretched bacon or pork rind, it can be made white or red, there are those who prefer it brothy or more ” spot on”, Neapolitan term to describe a creamy dish. There are those who even make it without bacon!
However, in our opinion, mature cheese rinds should never be missing from pasta, potatoes and provola! Obviously they are well grated and therefore clean. They will slowly soften in the sauce and finding them on the plate will be a pleasant surprise.
INGREDIENTS FOR 4 PEOPLE FOR PASTA, POTATOES AND PROVOLA
600 g of yellow potatoes
320 g of mixed pasta
100g of bacon
A stalk of celery, an onion and a carrot, 50 g each
3 cherry tomatoes or a spoonful of tomato paste
100 g of smoked provola
60 g of grated cheese (30 g of parmesan and 30 g of pecorino romano)
Parmesan zest
Basil
4 tablespoons of oil
salt
Pepper
The pasta suitable for pasta, potatoes and provola
First of all mixed pasta, but you can use short pasta that you have in the pantry, the rubbish, i.e. the packets of pasta that we have opened and we finish them halfway like this. To be delicious, the pasta is risottoed and then cooked directly in the sauce. This will make the dish creamier thanks to the starch released by the pasta itself. A real pleasure!
Being a first course of risotto pasta, potato and provola pasta is also suitable for cooking in the Thermomix or in the Moulinex iCompanion if you love cooking with the help of multifunction food processors.
Tips for cooking the best pasta, potatoes and provola
If you add water, make sure it is hot otherwise you will block the cooking
Creaming can be passive, that is, just add the smoked provola cheese to the pan with the heat off and it will spin on its own.
If you can find the ingredients in their Campania variant, even better and therefore you have to recover Avezzano potatoes And provola from Agerolasmoked (or peppered) bacon
If you are vegetarian, follow the same steps omitting the bacon. In any case you will end up with a creamy and stringy dish of pasta and potatoes, very pleasant even without bacon!
If you are in Naples and want to try this dish where can you go to eat pasta, potatoes and provola? Definitely at Trattoria Nenella, an obligatory stop for a true Neapolitan culinary experience.
If you liked the recipe for pasta with potatoes and provola, try other recipes with potatoes such as Apulian potato pizza, Apulian pasta and potatoes, baked potatoes, potato and artichoke omelette, potatoes, rice and mussels, potato and pepper parmigiana and potatoes.
One of the condiments that best accompanies spaghetti it is definitely octopus Luciana style. Cooking the marine animal will make it very tender. Its flavor will mix with that of the cherry tomatoes, for an extremely particular result. We need to dive into all of this spaghetti, who will collect each ingredient to give you the perfect puff. In short, if you want to make everyone happy at the table, this is the recipe Antonino Cannavacciuolo the one you have to follow. Don’t forget to add a little black pepper to give the finishing touch to an exquisite dish. If you want, you can also add black olives.
Spaghetti Luciana
Ingredients
spaghetti 350 g
small octopuses 800 g
tomato puree 600 ml
garlic 1 clove
parsley 60 g
white wine 100 ml
oil 40 ml
salt
pepper
Preparation
The secret to making it better the taste of octopus is to rub them with fine salt and a little water before cooking. This way you will eliminate the external viscosity. After having rinsed them well and eliminated the beak, eyes and innards, you can then move on to preparing the spaghetti with octopus. Fry the garlic clove in a pan with the extra virgin olive oil and the parsley stems. Add the octopus and let them brown for a minute. Then pour the goal of the white wine available. Close with a lid and leave to cook over a low heat, adding the remaining wine little by little.
Once finished white wine, remove the parsley stems and garlic and pour the tomato puree into the pan. Let it cook for half an hour. Season with salt and pepper, turn off the heat, close the lid and let it rest for another half hour. In this way the tomato it will take the right of the octopus even better. Cook the spaghetti in plenty of water, not too salty. Drain them al dente and add them to the sauce. Mix everything and serve with a drizzle of raw extra virgin olive oil and a little parsley. Your spaghetti with octopus they are ready. Enjoy your meal.
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