Original and tasty Neapolitan Halloween recipes: sweets, snacks, sauce and scary cocktails that recall our legends and traditions, from Munaciello to San Gennaro.
Halloween It is a Celtic festival that has long since become typically American, but is now celebrated almost all over the world and Naples is no exception. One of the things that characterize this holiday is definitely the spooky and macabre food, but what would happen if the American features of Halloween met Neapolitan traditions and legends in the kitchen?
The answer is simple: they would be born very original recipes, with a scary appearance, made with typical products of the Neapolitan tradition. Treats, cocktails, sauces and snacks that recall the Neapolitan myths, but at the same time they are scary like any self-respecting Halloween menu.
Here are our very original recipes very easy to prepare at home!
This post in brief
Nougat with chocolate nougat
With its unique and unmistakable taste, chocolate characterizes a typical Neapolitan dessert, enjoyed in the month in which the dead are honored: the Nougat. In this our special, we will prepare the Nougat with chocolate nougat.
The dessert that we propose is dedicated to a recipe of the Neapolitan tradition, "The salami of the dead"But above all he remembers all the dead.
In ancient times, with a special ritual of offering traditional dishes, the Neapolitans ensured the soul "buying" a space in one of the most famous catacombs of Naples, the Cemetery of Fontanelle. In the fifteenth century, in fact, in the Neapolitan city people bought the protection of their skull by having it buried in this place, still a characteristic archaeological site that we recommend visiting, perhaps eating some themed sweets.
- 100 grams of dark chocolate
- 200 gr of milk or white chocolate
- 20 ml unsweetened whipping cream
- 50 gr of whole hazelnuts
Prepare the filling
First of all, to prepare these delicious chocolates you will have to get some molds in acetate or silicone that reproduce skulls. Start by preparing the chocolate that will fill melting milk chocolate in a bain-marie (you can also choose the white one if you prefer) enriching the toasted hazelnuts and chopped well. Then add the cream at room temperature. Work the mixture until it becomes slightly malleable and soft and keep it aside.
We prepare the chocolate wrapper
After cutting the dark chocolate, melt the flakes in a bain-marie. Work it with the use of a spatula and put it in the silicone mold, waiting a few minutes before pouring another layer of flux. Then it will be the turn of milk chocolate and hazelnuts prepared previously. As a last step, after waiting for everything to harden in the air, make one thin layer of dark chocolate with the chocolate left on the base of the chocolates to "seal" them. Let them harden well before tasting them.
San Gennaro's blood cocktail
THEblack cherry, typical taste of very Neapolitan sweets, is the master in this drink dedicated to San Gennaro. The intense red color recalls the miracle of the melting of his blood that every September 19 manages to amaze the whole world.
At a certain time of the year, especially during i months dedicated to honoring their dead, esotericism and superstition make their way into the minds of the inhabitants of Naples. As always, the Neapolitan people characterize and enrich their recurrences of delicious dishes and desserts. To remember the Patron Saint who protects us, San Gennaro, and his miracle, we prepare a really special amarena cocktail.
- 4 / 10 of soda
- 2 / 10 of Amarena Syrup
- 2 / 10 of orange juice
- 2 / 10 of lemon juice
- 2-3 slices of orange
- ice cubes Qb
Shake the cocktail
As with all cocktails that you respect, you will need to bring one shaker, the classic steel glass in which to mix the ingredients, but even a large jug filled with ice will suffice. proceed mixing fruit juices with sour cherry syrup, adding soda (gaseous) to taste. Add ice and the cocktail will be ready to be tasted. An alcohol alternative provides for the addition of the vermouth.
Cel case in which you wanted to give one spectral appearance and really characteristic to the cocktail inspired by the blood of San Gennaro, as soon as it will be prepared we suggest you color the granulated sugar by chopping it in the mixer with a drop of dye red food and apply it by wetting the edge of a cocktail glass by turning it upside down and dipping it in sugar.
Also, you can cool it (and make it even scarier) with gods ice cubes in the shape of a capuzzella.
We avert the arrival of the spiteful Munaciello preparing an appetizer dedicated to him, i "Munacielli" to dip in tasty sauces brings good luck. His majesty will be directly from the Lattari Mountains Provolone del Monaco is the protagonist of this delicious recipe.
The legend of this little friar spiritello tells that this figure appeared at the door of the houses of the Neapolitans to make spite and sometimes even to bring good luck. Referring to a recipe from the famous Neapolitan pizzeria of Vesi, who invented them, today we prepare the "Munacielli". In honor, therefore, of this characteristic esoteric figure we taste these nibbles of fried pizza filled with streamers, pieces of Provolone del Monaco.
- 300 gr soft wheat flour type 0
- a pinch of salt
- 5 gr yeast
- water Qb
- 250 gr provolone del Monaco
- 300 ml peanut oil
We prepare pizza dough
First of all, it will be necessary prepare pizza dough proceed with pouring into a large bowl 100 ml of water (plus a little 'to be added later if needed) with a pinch of salt and baking powder. Melt the yeast and, slowly, add the flour to rain. Knead until it turns out to be a dough of amalgamated dough. Let to rise the dough for 4 hours, re-knead and form balls as large as a tangerine to be re-leavened for at least 40 minutes.
We prepare the Munacielli
From the shape of Monaco provolone obtained from the chopsticks, place them in the center of the pizza slices spread out and close them to form many cigars of stuffed pizza. Fry in plenty of peanut oil until they are clear well cooked and golden.
Speaking of esotericism and Neapolitan legends, we recommend the combination with the sauce to the horns of fortune slightly spicy and really tasty if eaten with the Munacielli.
Photo source: Luciano Pignataro
Lucky horns sauce
Peppers and hot peppers they are the protagonists of a sauce with a taste slightly spicy to combine with Neapolitan pizzas and sfizi. S did you know it could be really tasty also used to season pasta?
Also called "curniciello", the horn or red pepper is one of the lucky symbols par excellence of Naples. The Neapolitan tradition foresees that this pepper or oblong pepper is mainly effective against the evil eye and juggling, but originally it was considered a good omen for its characteristic shape and its known aphrodisiac properties.
To prevent misfortune and stay healthy, we at Napolike prepare a sauce Calabrian soft piquant Sauce which recalls the most famous symbol of Naples.
- 1 red pepper
- 1 yellow pepper
- 1 fresh red pepper
- 1 clove of garlic
- 20 ml extra virgin olive oil
- 2 basil leaves
- a sprinkling of dried oregano
- Salt to taste
We prepare the colored ingredients
Preparing the pepper sauce "lucky horns" is very simple: proceed washing peppers and chilli under running water depriving them of cores, filaments and internal seeds. Heat the olive oil in a pan and fry the garlic and chopped pepper. Add the prepared layers of the freshly prepared vegetables to the pan and make them cook for at least 25-30 minutes, covered. In the last minutes they will literally have to scorching.
We serve the sauce
Season with salt, basil and oregano mincing everything with the use of an immersion mixer. In this way you will create a spicy and tasty sauce with which to give luck to all the guests invited to banquet.