Italian Cooking Recipes
Inspirations from Naples
Step into Raffaella's kitchen, where the vibrant traditions of Naples come alive in every dish. Guided by the cherished recipes of her grandmother and father, Raffaella's culinary artistry is a blend of simplicity, sophistication, and the heartwarming flavors of her Italian heritage. Each recipe on this site is a tale, a memory, and an invitation to savor the rich traditions of Naples and Caserta.
Our Latest Recipes
Unveiling the Art of
Italian Cooking
Italian Cooking
Embark on a flavorful journey with Raffaella's culinary canvas. Whether you're a seasoned chef or a curious food enthusiast, my aim is to inspire you to create, to taste, and to enjoy the simple pleasures of Italian cooking.
La Torta Caprese
Desserts
Ingredients:
8 ounces bitter-sweet chocolate
2 sticks (8 ounces) unsalted Butter + softened butter for the pan
5 large Eggs separated
1 Cup Sugar
1 ¾ Cups almond flour
2 tsp pure vanilla extract
A pinch of sea salt
Powdered sugar for dusting (at the end)
How To:
1. Preheat oven to 350 degrees.
2. In a medium saucepan, bring about ½ inch of water to a simmer. Chop your chocolate and butter
and place in a heat proof bowl (Bain-Marie) and set it over the saucepan. Stir with a baking spatula.
Lower heat if you have to; you want to ensure you are not cooking the chocolate. Remove and let
cool.
3. In a medium bowl, beat the eggs white to a firm peak. Transfer to another bowl if you do not have
another mixer or hand mixer and do not flatten them.
4. In another larger bowl, beat the granulated sugar, egg yolks and vanilla until the mixture creamy
(about 2 minutes). Then add the chocolate mixture in batches of three, ensuring that in between each
round, it is all mixed and blended well.
(about 2 minutes). Then add the chocolate mixture in batches of three, ensuring that in between each
round, it is all mixed and blended well.
5. Add the almond flour and salt and continue the process until it is nice and smooth.
6. Proceed to incorporate the egg whites in batches, folding them in. Do not flatten them or beat
them, fold gently (this takes some delicate time but very necessary).
7. Transfer to a 9-inch buttered baking dish, even it out, and bake for 40 min. Let cool completely
before removing from the pan and dust with powdered sugar as desired.
Cozy Beef Chuck
Meat
Serves 4
Ingredients:
Beef Chuck
1 ½ kg Beek chuck
2 Large Carrots (chopped in medium cubes)
2 Large Celery (chopped in large cubes)
1 Large Onions (cut in large cubes)
1 leek (chopped) + Keep full stem
1 large black garlic cloves (whole)
2 containers Shitake mushrooms
1 ½ baby potatoes
2 Cups organic low sodium beef stock
1 Cup red wine (I use cabernet)
1 large bushel of fresh sage
3 dry cloves
Extra Virgin Olive Oil
Salt & Pepper
2 Tbsp coarse sea salt
2 Tbsp whole peppercorns
2 Large Carrots (chopped in medium cubes)
2 Large Celery (chopped in large cubes)
1 Large Onions (cut in large cubes)
1 leek (chopped) + Keep full stem
1 large black garlic cloves (whole)
2 containers Shitake mushrooms
1 ½ baby potatoes
2 Cups organic low sodium beef stock
1 Cup red wine (I use cabernet)
1 large bushel of fresh sage
3 dry cloves
Extra Virgin Olive Oil
Salt & Pepper
2 Tbsp coarse sea salt
2 Tbsp whole peppercorns
How To
1. Preheat oven to 300 degrees. In a large oven proof saucepan, heat 5 generous Tbsp of Olive Oil,
generously salt & pepper the meat (about 30 secs per side). Set aside in baking dish.
generously salt & pepper the meat (about 30 secs per side). Set aside in baking dish.
2. Deglaze with the wine and collect all the delicious bits. Then Add the beef stock and place your beef
chuck back in. Proceed with throwing all your vegetables and spices, except for the shitake
mushrooms and potatoes. Cover lid and cook in the oven on convention for 2 hours.
chuck back in. Proceed with throwing all your vegetables and spices, except for the shitake
mushrooms and potatoes. Cover lid and cook in the oven on convention for 2 hours.
3. After 2 hours, add the shitake mushrooms and potatoes, add the coarse sea salt and peppercorns and
stir. Cover lid and cook for another hour.
4. When ready. Remove the vegetables, (discard the leek stem and herbs) leaving a few (about 1 cup),
in one bowl and the meat in another plate. Blend the veggies in the stock and bring to a boil. It will
become more consistent and create a healthy thicker sauce.
5. Shred the meat. Then add the veggies and meat back in and stir (season if required).
6. Serve alone, with fresh polenta or rustic bread.
Braciole Napoletane
Meat
For 6 Braciole
Ingredients:
6 Braciole, pat dried (Veal)
3-4 Garlic Cloves, minced
A bushel of fresh Parsley, minced (about 1 cup)
About ¾ Cups dry White Raisins
½ Cup Pine Nuts
2 Bottles of Tomato Sauce “Passato”
½ Cup Dry White Wine
4 Tbsp Extra Virgin Olive Oil
Salt & Pepper
½ Yellow Onion, minced
Fresh Basil
Cooking thread
How To:
1. Prepare your working service with all ingredients (minus the yellow onion and basil)
2. Position your meat flat open. Salt & Pepper generously. Then sprinkle garlic, pine nuts, dried raisins and parsley. Roll tightly and tie on both ends.
3. In a large pan on medium high heat, heat the olive oil, then add your onion and leftover garlic, season and let it cook for about 1 min. Place your meat and brown on both sides. (about 2 min each side), then deglaze with the wine and allow it to evaporate for 1 min.
4. Add the sauce. Gather some water to obtain the bottles residues (not too much), stir and bring to a boil. Season with salt and pepper, stir. Lower heat to medium low. Add your basil and shut lid. Cook for 1 ½ hours.
5. Serve with fresh pasta of choice.
I loved watching my father prepare these growing up. The beaty of this veal is that is can be cooked alone to
flavor the sauce or mixed with traditional Sunday sauce meats.
Many like to add cheese; I prefer it this way. Although cheese is delicious, it invades the flavors.
I hope you enjoy it as much as we do.
Squash with Sausage Meat and Chickpeas
Meat
Full Serving – About 8
Ingredients:
1 small butternut squash (about 2 cups), diced in small cubes (can be pumpkin as well)
2 Cups sausaged meat
1 Cup chickpeas
2 Cups low sodium organic chicken stock
2 medium shallots, minced
3 Garlics, smashed
Salt & Freshly Ground Pepper
¼ Cup dry white wine
A few Tbsp of Extra Virgin Olive Oil
Salt & Pepper
A few sprigs of fresh thyme
2 Cups sausaged meat
1 Cup chickpeas
2 Cups low sodium organic chicken stock
2 medium shallots, minced
3 Garlics, smashed
Salt & Freshly Ground Pepper
¼ Cup dry white wine
A few Tbsp of Extra Virgin Olive Oil
Salt & Pepper
A few sprigs of fresh thyme
How To:
1. With a sharp knife, remove the skin from the butternut squash. Cut into small cubes.
2. Preheat a large pan on medium high with a few Tbsp of EVOO.
3. Add shallots and garlic and cook for about 3 minutes until softened and golden.
4. Add your sausaged meat. Cut it through breaking it apart. Then deglaze it with the wine, allowing it
to evaporate (about 1 minute)
5. Add the wine, let it evaporate (1 minute).
6. Add the chickpeas, season with salt and pepper. Then add your chicken stock and throw in the fresh
thyme.
7. Reduce heat to low and cover. Cook for 15-20 minutes.
8. Remove lid, grab a masher and mash 20% of it allowing it to be semi-creamy. You want it creamy, but
not too much with a nice broth.
9. Serve with bread
A non traditional side dish from my region. A perfect aperitivo with fresh toasted bread. Venture your pallet
into new tastes.
into new tastes.
About Chef Raffaella
Welcome to my culinary corner of the world, where every dish tells a story, every flavor carries a legacy, and every recipe is a piece of my heart. My name is Raffaella Di Nardo, and I am a chef deeply rooted in the vibrant traditions of Naples, Italy. Born and raised in a city known as much for its stunning vistas as its delectable cuisine, I was fortunate enough to grow up in a kitchen filled with love, laughter, and, most importantly, the timeless culinary wisdom of my grandmother and father.
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