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11/15/2025

Neapolitan Graffe Fluffy Doughnuts from Napoli These are the iconic fried doughnuts youll find in every pastry shop in Naples Light fluffy scented with lemon and orange zest then fried until golden and rolled in sugar every bite takes me right back to my childhood We call them graffe and theyre impossible to stop at just one Ingredients makes about 9 graffe 100g each o500g flour o15g sugar o10g salt o50g butter room temp o2 eggs o160ml milk oZest of 12 lemon 12 orange o5g yeast o300g sugar for coating oPinch of cinnamon oPinch of vanilla oOil for frying Instructions In a bowl combine flour sugar salt lemon and orange zest butter eggs and half the milk with yeast dissolved Mix until dough forms adding the rest of the milk in stages Knead about 10 min until smooth Cover and let rise until tripled in size Turn dough out divide into 9 pieces 100g each shape into rings and pinch ends to form the classic graffe look Place on floured tray cover and let rise again until tripled Fry in hot oil until golden on both sides Roll in seasoned sugar and enjoy warm Find more traditional Italian recipes like this at wwwcookingwithtuccicom If you enjoy my videos Id really appreciate your support even a small gesture makes a big difference You can follow share or buy me a coffee at koficomcookingwithtucci cookingwithtucci graffenapoletane neapolitandoughnuts italianpastry italiandessert

11/15/2025

Uova alla Pizzaiola Italian Egg with tomato Sauce Mozzarella and Oregano If you enjoy my recipes and would like to support my channel you can donate any amount on my Kofi page every gesture helps me keep creating content koficomcookingwithtucci This is one of the simplest and most comforting dishes we make in Napoli Soft eggs cooked gently in a rich tomato sauce with mozzarella oregano and garlic perfect for breakfast lunch or a light dinner with bread to soak up every drop What I used serves 23 o 400 ml 1 23 cups passata o 4 eggs o 100150 g 355 oz mozzarella fresh or shredded o 2 garlic cloves o 1 tsp oregano o Extra virgin olive oil o Pinch of salt How to Make It 1 Flavour the oil In a frying pan add extra virgin olive oil and whole garlic cloves center removed Sizzle gently until garlic turns golden then remove it 2 Cook the sauce Add the passata and cook for 5 minutes over medium heat Season lightly with salt 3 Add the eggs Crack the eggs directly into the sauce keeping the yolks whole Add mozzarella sprinkle oregano and cover with a lid Let cook for 5 minutes or until eggs reach your preferred doneness Serve hot with crusty bread to scoop up the sauce simple rustic delicious Find more traditional Italianinspired recipes at wwwcookingwithtuccicom cookingwithtucci uovapizzaiola italianrecipes italiancooking fyp

11/15/2025

Pumpkin, Mushroom & Cheese Strudel If you enjoy my recipes and would like to support my channel, you can donate any amount on my Ko-fi page — every gesture helps me keep creating content ❤️ 👉 ko-fi.This savoury strudel is everything you want on a cosy day: soft pumpkin, juicy mushrooms, and melted cheese wrapped in golden puff pastry. Simple ingredients, incredible flavour — and perfect served hot or cold. ⸻ What I used (serves 6): • 300 g (10.5 oz) pumpkin • 300 g (10.5 oz) mushrooms • 200 g (7 oz) cheese of your choice • 1 puff pastry sheet (about 60/40 cm) • 1 egg yolk • Olive oil • Sesame seeds • Salt & pepper ⸻ How to Make It: 1. Cook the filling: Clean and dice the pumpkin into small cubes. In a pan, add extra virgin olive oil (onion/garlic optional) and cook pumpkin for 10 minutes. Slice mushrooms, add to the pan, and cook another 5 minutes. Season with salt and pepper. 2. Assemble the strudel: Place puff pastry on a tray lined with baking paper. Add the pumpkin–mushroom mix in the center, then add cheese on top. Fold the sides over the filling, sealing the edges well. 3. Bake: Brush with egg yolk, sprinkle sesame seeds, and bake at 180°C (350°F) for 40 minutes. Let it cool slightly before slicing. Crispy outside, creamy inside — a perfect family dish. ⸻ Find more traditional Italian-inspired recipes at 👉 www.cookingwithtucci

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10/17/2025

Appreciate you stopping the scroll to come over here and follow along! New content pending 👏🏼

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