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Bucatini alla caporalessa by Marisa Laurito, the ancient recipe for Neapolitan baked pasta without meat, tastier than usual – Gordon Ramsay’s version

The bucatini alla caporalessa they are a traditional first course of the Amalfi coast, of Positano in particular, which is very reminiscent of the classic Sicilian spaghetti alla norma. The extra touch is given by mozzarella cheese, an essential ingredient in Campania. With the addition of dairy at the right time the end result is incredible creamier. Simple and easily available ingredients such as mozzarella, aubergines, cherry tomato puree, preferably of piennolo, extra virgin olive oil, and good Parmigiano Reggiano. So let’s see how it is prepared.

Bucatini alla caporalessa

Ingredients

bucatini 400 g
Piennolo cherry tomatoes 500 g
aubergines 2
mozzarella or smoked provola or fiordilatte 350 g
black olives 150 g
basil
bread crumbs
extra virgin olive oil
salt

Preparation

The first thing to do to prepare bucatini alla caporalessa is to cut the two aubergines into pieces after having washed and dried them well. Bring the sunflower oil to temperature and fry the vegetables until they become golden brown. Drain them and let them dry on absorbent paper, discarding excess grease. In another pan, with a little extra virgin olive oil, prepare the sauce with the cherry tomatoes cut into small pieces, taking care to fry the capers and pitted black olives cut into small pieces before frying them for a minute. Meanwhile, let’s prepare the pasta.

Fifteen minutes maximum cooking time for everything. In the meantime, you will have cooked the pasta. Drain it al dente and add it, mixing it with the sauce together with the aubergines and the diced provola cheese. Sprinkle the bottom of the baking dish with a little sauce and pour everything inside. And off to the oven 200 degrees for about twenty minutes or half an hour (depending on your oven) with a sprinkling of breadcrumbs and parmesan on top. Your bucatini alla caporalessa they are ready. Enjoy your meal.

READ ALSO—> Bucatini bomb, baked pasta with courgettes which is an explosion of flavour. The real recipe from Salento

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Carbonara when it was invented – Gordon Ramsay’s version

There bacon and egg it’s one of the dishes iconic of Italian cuisine, loved and known throughout the world. His origin, however, is shrouded in a veil of mystery that fuels curiosity and debate among fans gastronomy And food and wine. Understanding when carbonara was invented is not just a question of culinary curiosity, but allows us to appreciate even more the history and evolution of the Italian cuisine.

Carbonara when it was invented

The history of carbonara is a fascinating journey through time, which takes us back decades Rome of the post-war period. Although there are various theories and anecdotes about the birth of this dish, most experts agree that carbonara, as we know it today, began to gain popularity in the period following the Second World War.

One of the most popular theories suggests that carbonara was invented by Italian chefs who, during the American occupation, would have had access to rations of American food, such as powdered eggs and bacon, combining them with pasta to create a substantial and nutritious dish . Others believe that the dish has more ancient roots, linked to the tradition of the charcoal burners (carbunari in Roman dialect), who prepared a simple and energetic meal during the long days of work in the woods.

However, the modern version of carbonara, which involves the use of jowls, pecorino romanoeggs, black pepper and pasta, seems to have taken shape in post-war Rome, quickly becoming a symbol of the rebirth and creativity of Italian cuisine in a period of great economic difficulty.

In short, although the precise date of its invention remains uncertain, it is clear that carbonara is a relatively young dish, the result of the inventiveness and ability of Italians to adapt to situations of scarcity. Its popularity, born in the heart of Italy, has transcended national borders, making it one of the most loved and replicated Italian dishes in the world. For those interested in trying their hand at preparing this masterpiece of Italian cuisine, you can follow the traditional recipe here: https://www.tantofood.it/pasta-alla-carbonara-primo-piatto-ricetta-spaghetti/.

As we have seen, the history of carbonara is as fascinating as its flavour. Therefore, in addition to being a delicious dish, it represents a piece of Italian history, witness to a period of great social and cultural transformation.