Neapolitan Street Food... but HOMEMADE

ciao from Napoli wet Napoli so we're here in Naples and we're gonna do a whole video showing you guys some of our favorite Neapolitan street food Naples has amazing street food but it is a super bummer going around eating street food in the rain this has been raining non-stop for two days and it doesn't seem like it's going to let out now the rain might actually end up being a blessing in disguise because well it's not a great day to go around and get street food in the street I'm pretty sure I know someone who can make it at home we need to go to something should we uh head back to the locanda I uh and we're back through the magic of teleportation to the locanda are you crazy I'm not crazy but yes my eye is swollen so yeah it was kind of a bummer uh every single day we were in Naples it rained so I couldn't really go around and make the video we wanted to but in a way I think that this has worked out for the better because instead of just showing you guys tantalizing street food that you can't go eat yourselves we could share recipes and you can follow along with us and eat that Neapolitan street food at home I don't know why but I have already an idea on what you are going to request I don't know you might be thinking of one of the most famous Neapolitan Street Foods Pizza Frita fried pizza when you first took me to Naples and introduced me to Pizza Frita I imagine going there oh I'm gonna eat fried pizza I imagined this fried but it turns out that pizza Frita is like a big fried calzone but I've heard from someone I don't know who some little birdie told me through the grapevine that there is another type of Neapolitan fried pizza that is more like what I imagined that the bird was right there is something like that but it's not pizza I'm actually making a normal pizza dough nothing special nothing special just pizza see it's special when you eat it but in making it there is nothing special we start with some water then I'm using a little bit of fresh yeast if you don't have fresh yeast don't worry because you can use also the normal or dry yeast that you can find in every grocery shop in America or elsewhere or elsewhere in the world I'm using Manitoba flour if you can find money double flower you can use a bread flour or on high gluten flour [Music] foreign or maybe more mature in the fridge for at least 10 hours 10 hours we got to wait 10 hours I had the feeling that talking about Napoli at the end we end up making some sort of pizza pizza fruit or something with another name so I already made some dough oh big old bubble on that there is a big bubble that should be because it means that our dough just rice [Music] and now we need to let them rest for about two hours two hours in an hour for until the day double in size foreign cooked with the pizza in the oven but this is not a normal Pizza [Music] thank you [Applause] at the end the idea is the same of Margarita but instead of mozzarella we're going to use some parmigiano okay those look pretty awesome are you ready to eat them yes but we gotta take it to the streets all right I am very excited to try so just like we were rained off the streets of Naples we've been construction worked off the streets of Dasa so this means that our street food should be an Insider food that certainly seems to be the implication so if you can eat the food honestly the weekend so we will eat inside we've given up on street food today okay what exactly is this Arena the difference between Pizza Fritter and Montana or montanarina montanarina is just the smaller version is that the pizzerita is closed and the Staffing is inside and the name comes from the people who from the Mountain close to Napoli went to the city to sell cheese to sell grain back in the past and because it was a very uh very affordable cheap food usually they eat this I'm going to cut this in half which is a very unstreet food-like thing to do see this is a sort of blasphemy yeah I at least I didn't put pineapple on it Bon Appetito um it's about as good as you would expect this fried to be amazing I really like it I'm also kind of digging the parmigiano as a mozzarella substitute actually there are margarita or you can put on double when you find on top foreign that is some excellent street food albeit notch in the street now I know that a lot of people don't like to fry at home most Neapolitan street food is fried they're all about their frying but I do know of one notable exception that we are both really big fans of and I'm hoping you can show me how to make it for this dish we need to start to make what we call in Italy levitino which means a pre-fermented small dough what I prefermented the small though a pre-fermented small dough yes this is not the real dough for our dish this is a pre-fermented dough for our dish okay I'm going to add also a little bit of sugar Just A Pinch of Sugar because these are pre-fermented dough to ferment very well and we mix all together last ingredient is flour foreign so this is kind of like a starter which means I know I know what you call it I'm trying to figure out what we would call it I don't know maybe yes you call it started I don't know I don't know either I don't know enough about baking leave a comment below if you know what this is called after we cover it we let it ferment for about one hour it depends from how cold or how warm is your kitchen or your house how do you know when it's done fermenting because you see all the bubbles little oh I see so after one hour and 15 minutes this is the result of our levitino and it's done now the time to make the dough for our dough we are going to use salt black pepper some water that is ready and some almonds foreign so this is where they get you it's not fried but you got to put in lard oh you fry them or you put the love that you can't escape from fat that is actually probably one of the best signs that a recipe is like a real traditional Southern Italian recipe is if it uses lard instead of olive oil in this case a real traditional politan recipe foreign [Music] thank you thank you [Music] and now we let them rest for about two hours and then we can bake them [Music] you could have just put one down in front of me but no you had to put a bunch of them down in front of me because you know exactly what's going to happen when I eat one of them I know because it's the same thing that happens to me okay these are the famous amazing unbelievable unique and I don't know without them without the adjective I can use to make people understand how much I love them which means with large and black pepper I use the uh quantity of hormones that nowadays you find in the street of Naples because back in the past for the week the week tarali actually they used the very few almonds because they were expensive but why on Sunday they made the extra almonds so I tried to play a little bit in the middle so Sunday they go all out so you see Sunday they use all the wine that they have when they put them if you go to Naples and you look for them if you're really lucky you'll find a place that has just made them they're hot and fresh out of the oven and they're extraordinary but this is nice doing it at home because you can guarantee that you'll have them hot and fresh speaking of which let's eat them while they are still hot and fresh yeah Mom Mommy yeah you wouldn't expect this little thing to be as good as it is these are maybe also a little bit different than the other tarali usually people they know because they are originally from Julia and maybe one day we will make also them but these are so where's the lard [Music] how do you say no what a potato how do you say fragranti in English if I knew that I could speak Italian okay something that is uh the consistency is very close to the Perfection a fragrant something that it's crunchy and soft at the same time yeah well that's the extraordinary thing about them is not just the taste which is amazing it's spicy it's peppery but the consistency like it's just hard to explain you bite into it and it's it's got that first crunch but then it also kind of dissolves in this wonderful layered way that that only really lard can do can I make them with olive oil with butter the answer is no usually you can substitute the fat in this case if you substitute a lot with olive oil or butter you are just destroying them I would encourage you to not fear the lord no why it's so good okay it's time to move on to one more street food now I think most people probably would not think of pasta as being street food but going back a few hundred years the neapolitans will disagree with you however there's one type of Neapolitan pasta that everyone who looks at it will immediately recognize as being Street Food [Music] pasta we're going to start with making some bechamela if you don't know what vegetable is bechamela is a sauce made with butter flour and milk kind of like Italian gravy it's not gravy it's bechamela that's kind of gravy is bechamela [Music] you know it's done when it has a gravy like consistency you know that he's done when he does this bechamela consistency to cut some onion you might need to explain why you have such a weird small onion because this onion is not gemo and nature sometimes makes things bigger sometimes make things smaller look at me and you you are bigger and smaller who's nature [Music] here we have some more real fresh frozen peas because my mama took them about over the oh no I'm frozen need to so they are fresh frozen peas [Music] I'm going to use bucadini because bugattini is the traditional pasta for the napolitan street food then if you don't find bugattini you can use also spaghetti but Bugatti tastes better [Music] ah I know we need like that [Music] thank you so this is prosciutto Koto right this is prosciutto ham basically yes you can use ham but this is what's the pasta cooking strategy with this dish are you leaving it like extra Al Dente or cooking it till it's completely done we take it out three minutes before it's done [Music] we have all these exciting things in front of us we got pasta peas and tropean onion ham excuse me prosciutto is that parmigiano see and now we mix all together foreign [Music] [Music] if I did not already know what the finished form of this street food is I would be very confused right now why because if you don't know what you're going to do with this eventually it looks like you're making like a like some kind of baked pasta dish nope we let it completely cool down which means for at least one hour and a half two hours while the pasta is cooling down I'm going to make a mixture with water and flour because we will need this flower pasta and what do you call it when you mix flour and water you know what you call it in English I think you do know no I don't know I think you know and I think you can't pronounce it I forget [Music] okay this is the red consistency looks pretty cold this is baby [Music] oh are you double battering them yes because it's better everyone knows that he's better double batter double batter [Music] this is and it's amazing it's funny because I've eaten this before but I did not realize that the secret was bechamela you didn't know I had no idea that's what made it all all together and be so creamy and yummy yes because the bechamela when he gets cold yeah it's one that's a glue when in doubt bechamela I'm gonna commit another grave sin and cut it in half so we can see the inside oh it's crunchy all right yeah I'm pretty into that what a potato no words it's one of the things that if you never tried you don't know what you're missing it's absolutely amazing yeah I always thought that was cheese the melty gooey part it's shamella secret to reveal though that's the secret so what do you think do you feel like you're back in Napoli no because I'm in calabriel but but I need to say that napolitan street food is one of the best food you can try even if you can't eat it in the streets of Naples it's still amazing and you should try making it thank you guys so much for watching our indoor kitchen home edition street food tour of Naples if you try any of the recipes tag us in a picture on Instagram or Facebook at pasta grammar alright guys we'll see you next time it has to be bucatini yes it has to be Bugatti because Bugatti is a better pasta for this it's perfect bucatini is the kind of pasta shape that rarely is good for anything but when it's good for that thing it's perfect and there's no way to explain why it just is it just is because shape matters

Channel: Pasta Grammar

Views: 108,796

Keywords: neapolitan street food, naples, napoli, street food, homemade street food, homemade, at home, fried pizza, pizza fritta, recipe, taralli, lard, pepper, frittatina di pasta, fried pasta, fried pasta ball, italy, italian food, italian street food, naples street food, tour, eva, ava, harper

Id: _RbCSGRd2MU

Length: 24min 51sec (1491 seconds)

Published: Sun Jul 09 2023