Crocchè – Potato Croquettes


1 kg (2 lbs) russet or other mealy potato (boiled and mashed)

1small cup milk

5 eggs

100g (4 oz) grated parmesan cheese, or a mixture of parmesan and pecorino romano, or just pecorino

salt and pepper

a pinch of finely chopped parsley (optional)


200 g (8 oz) mozzarella, cut into small strips

frying oil

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PREP TIME: 20 minutes

COOK TIME: 10 minutes

TOTAL TIME: 30 minutes

SERVES: 20 pieces

LEVEL: Medium
Equipment: 1 large bowl, 2 soup plates, 1 large frying pan, 1 small cap, 1 spatula



1-      In a large bowl put the mashed potatoes, add 2 beaten egg and melt all using a spatula or hands

2-      Add 1 little cup of milk, cheese, salt, pepper, parsley (optional)

3-      Knead well with spatula as long as it become well mixed

4-      Take a piece of the dough, about the size of a tablespoon and more, in your hands, and flattened it into an oval shape in the palm of your hand. In the center press the mozzarella and cooke ham, close the dough around the filling and then roll it around with your hands to form a lozenge-shaped croquette.

5-      Put in a plate 3 beaten egg with salt, and in 1 plate the breadcrumbs

6-      Pass each croquette first in the egg then in the breadcrumbs

7-      Now put the oil to heat in a large frying pan, which should be very hot, as soon as the oil is hot, fry the croquettes, turning them frequently in the oil, until golden brown on both sides.

8-      Put them on paper towels to drain the excess oil

9-      Serve immediately and enjoy!

Zeppole fritte – Neapolitan fried donuts


600 grams (21 oz) flour

400 grams (14 oz) boiled and mashed dry potatoes

1small cup milk

3 eggs

40 grams (1,4 oz) baker’s yeast

40 grams (1,4 oz) Butter, softened at room temperature

1 tablespoon honey

grated zest of one small lemon

1 pinch of salt

2 cups of granulated Sugar, to coat the doughnuts

frying oil

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PREP TIME: 2 hours

COOK TIME: 30 minutes

TOTAL TIME: 2 hour and half


OCCORRENTE: 1 large bowl, 1 bowl, 1 large frying pan, 1 small cap, 1 cloth



1-      In a large bowl pour the flour and create a large hole in the center where put the butter, add the hot mashed potatoes over the butter, so that it will melt, knead well with your hands

2-      Melt the yeast in lukewarm milk in a little cup and add to the dough

3-      Add eggs, honey to the dough and grated zest of  lemon  knead well with your hands  for 6-7 minutes as long as it become smooth and no longer sticky

4-      Cover the dough with the cloth and let rest until it grow in size, about 30 minutes (it must stay in ambient temperature, better slightly hot, never cold)

5-      Turn the dough onto a floured board and divide the dough into small cylinders, roll each piece and give it a circular form

6-      Let them raise for 1 hour

7-      Now put the oil to heat in a large frying pan, which should be very hot, as soon as the oil is hot, fry the graffette, turning them frequently in the oil, until golden brown on both sides and cooked through

8-      Put them on paper towels to drain the excess oil

9-      In a bowl pour the sugar and while graffette are still hot, roll them in the bowl of sugar to coat each one completely, and place on a platter

10-  Serve immediately and enjoy!

Spaghetti with mussels – Original Neapolitan Recipe


- 400 grams (14 oz) spaghetti or linguine -

- 1,5 kg (53 oz) mussels -

- 400 grams (14 oz) cherry tomatoes -

- 3 cloves of garlic -

- 8 tablespoons extra virgin olive oil -

- half hot pepper -

- chopped fresh parsley 2-3 tablespoons -

- ¼ glass of dry white wine -

- 1 handful of salt -

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PREP TIME – 10 mins

COOK TIME – 20 mins

TOTAL TIME – 30 mins


LEVEL – easy
EQUIPMENT – 1 large lidded saucepans – 1 large pan – 1 large pot – 3 bowls – 1 fine-mesh sieve – 1 colander


1-      Clean the mussels by scrubbing them in cold water, and removing the beards. If any remain open after tapping them against the side of the work surface, discard them.

2-      Heat oil (4 tablespoons) in a large lidded saucepan, add 2 cloves of garlic and hot pepper (as you prefer). After 1-2 minutes add the mussels and the wine (¼ glass of dry white wine). Cover with the lid and continue cooking for 3-4 minutes, or until the mussels open. If any mussels remain closed at the end of cooking, discard them. Transfer the mussels with a slotted spoon to a large bowl. Strain the mussel broth through a fine-mesh sieve and put it in another bowl.  Remove the mussels from their shells and add to broth, except 10-12 for topping, put them in a bowl and use at the end.

3-      Cut all cherry tomatoes in 4 pieces.

4-      Heat oil (4 tablespoons) in a large pan over medium heat. Add 1 clove of garlic and cook until it just begins to color, 2 minutes. Carefully add cutted cherry tomatoes, cook medium heat for 5 minutes and add mussels and the mussel broth, cook medium heat mashing up sometimes. (Bring off garlic during the cooking of sauce and don’t add salt to sauce because the mussel broth is salty).

5-      Meanwhile the sauce is cooking, in a large pot heat the water (circa one liter – 0,3 gal – of water each 100 grams – 3,5 oz of pasta) until it boils, add a handful of salt, then add spaghetti (only when the water boils add pasta).  Cook spaghetti (see the cooking time recommended on the package), at the end drain the pasta with the colander (pasta must be al dente).

6-      Add the pasta to the pan with the sauce, mix together well low heat for 1 minute (mantecare) and serve immediately, topping the plate with mussels with their shells and chopped fresh parsley.


Enjoy your meal!