Easter fellata recipe, ingredients, steps and advice
The Easter blowata with cold cuts, cheese and eggs can not miss on the Neapolitan tables. Here is the recipe to prepare it.
On the traditional Neapolitan table can not miss the Easter fellata of meats and cheeses, a tasty appetizer served with style and imagination to celebrate the holidays. For this reason we want to present the Neapolitan recipe to prepare it.
The fellata, so called for the sliced nature of the components between meats and cheeses of which it is composed, is the typical appetizer that precedes the Easter lunch, although many use it to serve and consume it at the end of lunch.
For the tradition, cold cuts and cheeses, which belong to the Campania gastronomic heritage, should still be brought whole and sliced by the head of the family just after the blessing that takes place on the table with the palm and the holy water.
Here is the recipe!
Ingredients
100 gr Neapolitan salami
100 gr Neapolitan capocollo
100 gr rolled bacon
100 gr spicy salami
200 gr provolone del Monaco
200 gr caciocavallo from Salerno
4 boiled eggs
1 kg fresh beans
250 gr savory buffalo ricotta
onion jam Qb (optional)
100 gr Gaeta olives (black and green)
Preparation
Boil the eggs for about 8 minutes in cold water at the start, and then put them in cold water just cooked. Peel and cut into segments, then place them radially on a serving dish with the shelled broad beans in the center. Around, place cubes of savory buffalo ricotta and finely sliced Neapolitan salami.
Another combination of the scope for the Neapolitan Easter feast includes the alternation of cold cuts and slices of cheese placed on wooden trays for good, all accompanied by small bowls of olives and from the fragrant onion jam, whose sweetish taste is a contrast to the savory and unmistakable taste of meats and cheeses.
