Napoletana spice mix

Light, cheerful and playful like a canzonetta, the Napoletana spice mix is ​​extremely versatile and can be used in any Italian recipe for pasta, pizza or stew. It carries the warmth of the Neapolitan nights and the mystique of sleeping Vesuvius. You can always add some fiery chili to it and it will immediately show you its southern character.

Ingredients:

oregano, basil, garlic, onion

Net weight: 30 g

    Neapolitan cuisine

    Naples stretches from the skirt of Mount Vesuvius, where San Marzano, the best tomatoes in Italy grow, to the coast of the Mediterranean Sea, rich in fish. It is the center of the Campania province, famous for its durum wheat and its diverse cheeses (mozzarella, ricotta and provolone) and vegetables.

    All these are the ingredients of the most famous dishes created in Naples – Pizza Margherita, Spaghetti alla Puttanesca and Eggplant Parmigiana. The most famous local seafood dishes are spaghetti alla Vongole and Fritto Misto (fried seafood). The cuisine of the region is rich in fresh products, fish, cheeses and herbs.

    Italian meatballs with tomato sauce

    Ingredients
    • 500 g minced meat
    • 400 g tomatoes/tomato passata
    • 2 tbsp breadscrumbs
    • 3 tbsp Napoletana spice mix
    • parmesan
    • parsley
    • salt and black pepper
    Preparation
    1. Grate pecorino/parmesan cheese.
    Cooking
    1. Combine minced meat with 1-2 tbsp. Napoletana Spice mix, 1-2 tbsp. breadcrumbs and 1 tsp. salt. Add 50-100 ml of water and mix everything well.
    2. Make small meatballs about 3-4 cm big and roll them in flour.
    3. Heat 1-2 tbsp. oil over medium-high heat and sear the meatballs until golden - about 2 minutes per side. Do not overcrowd the pan and if necessary do it in batches.
    4. Take the meatballs out of the pan and add tomatoes, 1 tbsp. Napoletana Spice mix, 200 ml water and 1 tsp. salt. Mix well and bring to a boil. Cook for about 10 minutes on low heat.
    5. Return the meatballs to the pan with all their juices and cook for another 15-20 minutes. If the sauce becomes too thick, add some water. Stir carefully without breaking the meatballs.
    6. Serve sprinkled with grated parmesan/pecorino.

    Nduja and mozzarella homemade pizza

    Ingredients
    • 200-250 g pizza dough
    • 80 g nduja (spicy, spreadable pork sausage from the region of Calabria)
    • 80 g mozzarella
    • 400 g tomatoes/tomato passata
    • 1 tbsp Napoletana spice mix
    • oil
    • parsley
    • fresh basil (optional)
    Preparation
    1. Heat your oven to maximum temperature and if you have a pizza stone, heat it well. If you don't have one, put a flat tray in the oven and heat it.
    Cooking
    1. Mix tomatoes with 1 tbsp. Napoletana Spice mix, some olive oil and salt to taste. Mix well and let it rest.
    2. Stretch the pizza dough on a piece of baking paper, making a border at the end.
    3. Spread about 100 g of the tomato sauce on the dough. Top with pieces of nduja and mozzarella.
    4. Place the dough with the baking paper on the pizza stone/baking tray and bake until done (depending on how hot your oven is and the size of the pizza).

    Nduja and tomato sauce pasta

    Ingredients
    • 250 g dry short pasta (rigatoni, penne, fusilli, etc.)
    • 200 g nduja (spicy, spreadable pork sausage from the region of Calabria)
    • 400 g tomatoes/tomato passata
    • 1 tbsp Napoletana spice mix
    • oil
    • fresh basil (optional)
    Preparation
    1. Finely chop the onion.
    2. If you are using fresh tomatoes, puree them or cut them into small cubes.
    Cooking
    1. Heat on medium heat 2-3 tbsp. oil and in it sweat the onion with a some salt for 6-7 minutes.
    2. Add the tomatoes and 1 tbsp. Napoletana spice mix, stir and cook for 10 minutes.
    3. Meanwhile, cook the pasta according to package instructions.
    4. Add the nduja to the tomato sauce and break it up with a spatula. Cook for 2-3 minutes.
    5. If necessary, add some pasta water and more salt.
    6. Mix the cooked pasta with the tomato sauce.
    7. Serve with fresh basil.
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