by Carmen Oppedisano of Bon Appetito in Bainbridge, OH

Campania is a beautiful region with beautiful cities -- Amalfi, Sorrento, Capri, and many more. When I think about food from Campania, the first thing that comes to mind is pizza. Many people say that it was invented in Napoli and, personally, I love Pizza Napoletana, so I want to share my recipe with you.

Pizza Napoletana

Ingredients:
For the dough
2 ½ tsp. (1 package) active dry yeast
3/4 cup lukewarm water
3 cups all purpose flour (plus a little extra for kneading)
salt
olive oil

For the topping
6-8 anchovies packed in olive oil, drained and cut in half
1 tbsp. extra virgin olive oil
6 oz. fresh bocconcini or mozzarella, thinly sliced
6-8 oz. canned crushed tomato
1 tsp. oregano
salt and pepper to taste

Preparation:
Dough: Put lukewarm water into a large bowl and sprinkle the yeast over it. Let it stand until dissolved and foamy (about 10 minutes). Add the flour and salt to taste and, using four fingers, mix until the water is fully absorbed. Continue to work the mixture with your hands until it comes together to form dough. Transfer the dough to a floured work surface and knead until smooth and elastic (about 10 minutes). Shape the dough into a ball, place in an oiled bowl and cover tightly with plastic wrap. Let it rise until the dough has doubled in size (about 1 hour). Preheat the oven to 425°F.

Topping: While dough is rising, make the topping. Mix crushed tomatoes, olive oil, oregano, and salt and pepper to taste in a bowl. Set aside.

Transfer the risen dough to the floured work surface. Punch it down and, using your hands, gradually and gently press it out, lifting and stretching it, as you work, into a 12-inch diameter and about a 1/4 inch thick circle. Using your fingertips, form a slightly raised rim on the circle and transfer it to a floured baking sheet. Let rise for about 20 minutes. Pour the tomato mixture over the pizza and cook for 8-10 minutes. Remove from oven and add bocconcine and anchovies, return it to the oven and cook for 5-8 minutes or until golden. Enjoy this authentic and traditional recipe.

Fagottini di Fichi

Figs in a bag

Ingredients:
25-30 figs, chopped
1/4 cup sugar
1/2 cup almonds, toasted & chopped
1/4 cup espresso
3 tbsp. brandy or cognac
unsalted butter for preparing the pan
2/3 cup all purpose flour
3 egg yolks
½ cup sugar
3 oz. unsalted butter chilled, cut into small pieces
pinch of salt

Preparation:
To make the dough, heap the flour into a mound on a working surface. Make a well in the center and add the egg yolks, sugar, butter, and salt. Using your hands, combine all the ingredients, mixing well to form the dough. Then knead the dough until smooth and elastic, about 15 minutes. Shape the dough into a ball, wrap in plastic wrap and refrigerate for 1 hour. Preheat oven to 350°F. Butter a baking sheet. Place the figs in a bowl with the almonds, espresso, brandy, and sugar. Mix and mash all ingredients together well. Flatten the pastry dough into a disk about 1/8 inch thick. Cut the pastry into 4-inch squares (or any shape you desire). You should have about 30 squares in all. Place an equal amount of fig mixture on each square and fold corners into the center to form pockets, enclosing the filling completely. Pinch to seal well. Arrange the pockets on the prepared baking sheet and bake until golden (about 30 minutes). Remove from the oven and let cool completely on a wire rack before serving.

Filetto di Sogliola Areganata

Filet of Sole Amalfi

Ingredients:
4 cloves garlic, chopped
2 oz. pancetta or bacon, chopped
2 oz. butter
6 tbsp. extra virgin olive oil
1 ½ lb. fresh filet of sole
2 lbs. ripe plum tomatoes, peeled and chopped (or canned tomatoes)
1 tbsp. dry oregano
salt and fresh ground pepper
½ cup dry white wine

Preparation:
Combine garlic, pancetta, butter, and oil in a deep heavy frying pan and cook for 10 minutes, or until the garlic turns golden. Add the tomatoes and reduce the heat to low. Add wine and the sole (the fish should be completely covered with the liquids) and cook for about 15 minutes. Add oregano and season to taste with salt and pepper. Cook for 5-10 more minutes, or until sauce thickens. With a spatula, gently arrange the filet of sole into the dish and cover with some of the remaining sauce and serve. Serves 4.

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