• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MsMarmiteLover

  • Food
    • Recipes
    • Vegetarian
    • Vegan
  • Travel
    • France
    • Italy
    • Spain
    • UK
  • Wine
  • Gardens
  • Supperclubs/Events
  • About
    • Published Articles
    • Books
  • Shop
    • Cart

Local vegetarian recipes from Naples and Campania

July 23, 2022 Leave a Comment Filed Under: Food, Italian food, Recipes, Vegan, Vegetarian

Here are some local vegetarian recipes from Naples and Campania, perfect for our own heatwave. By the way, I not only cooked the food but made the ceramic dishes!

zeppoline

Print

Zeppoline with seaweed

I ate this in a Neapolitan trattoria, Don Vincenzo. Even though I lost my appetite due to the heat, I could not stop myself wolfing down these zeppoline, basically, fried pizza dough balls. They can be sweet or savoury. In this case they were typically flavoured with local seaweed.
Course Sides, Snacks, Starters, Vegetarian sides
Cuisine Italian, Neopolitan
Keyword Campania recipes, Fried pizza dough, Italian food, Italian recipes, Naples, Neopolitan recipes, Vegetarian italian, zeppoline
Serves 6

Ingredients

  • 200 ml tepid water
  • 7 mg fast action yeast or 15g fresh yeast
  • 1 tsp sugar or honey
  • 250 g Plain flour
  • 1 tsp sea salt
  • 3 tbsp Seaweed, nori flakes or other types
  • Olive oil for frying

Instructions

  • Mix the water and the yeast with the sugar and wait till it froths a little.
  • Add this to the flour, mixing well until you have a wet dough. Add the salt and the seaweed.
  • Cover and leave to rise for 2 hours, it should double.
  • I've used olive oil for frying here but you can use vegetable, sunflower or groundnut oil. Either use a deep fryer or a deep frying pan. Heat up the oil to 180Cº
  • Using a teaspoon to scoop a heaped mound from the dough, drop it into the oil. The dough immediately expands to double the size. Fry until golden, continue until all the dough is used. Eat the zeppoline hot! (Lovely dipped into the juices of a salad dressing).

aqua sale

Print

Aqua Sale, fisherman's meal

Nicola Palma, the aromatic herb farmer from Campania, told me about the traditional fisherman's meal, which is simplicity itself and true 'cocina povera': ‘You take dry bread, put it in a colander, put it in the sea, drain it, add tomatoes, oil, oregano and this is a meal. Every family had a dried bread drawer.’
This is similar to Panzanera which is made with basil and cucumber, as well as a Cretan rusk recipe made with 'Dakos' which adds feta and olives.
Nicola noted: ‘Italians and Greeks: one face, one race.’
As I didn't have the sea near me or a fishing boat, I created sea water from the tap. I used some Cretan bread rusks which I had in my pantry, they truly last for years. My last visit was 5 years ago! It's an expandable salad.
Course Salads, Sides, Starters, Vegetarian sides
Cuisine Cretan, Italian
Keyword Aqua Sale, Bread salad, Dakos, Panzanella
Serves 4

Ingredients

  • 500 ml water
  • 4 tsps sea salt
  • 4 dried bread rusks/any dried bread
  • 6 good quality sweet tomatoes, cut in quarters
  • 75 ml olive oil
  • handful fresh basil or oregano sprigs

Instructions

  • Make the 'sea water' by adding salt to the water. Leave till dissolved.
  • Place the rusks or dried bread in a large bowl and scantily pour the water onto it. You don't want to drown the bread, just add enough to make the bread moisten and become soft. Leave for half an hour, and add more sea water if necessary.
  • Add the tomatoes and oil to the bread. You do not need to add salt but feel free to add the herbs of your choice plus any other ingredients such as lemon juice or cucumber or feta or olives. It's a flexible, endlessly adaptable dish.

Print

Ciambotta also known as Giambotto or Cianfotto

I was served this in the Del Corso pizzeria in the Roman town of Capaccio-Paestum by a young chef Agostino Landi who is pushing the boundaries of Italian cuisine, taking traditional dishes but adding new ingredients. Ciambotta is an Italian ratatouille, the main difference being that potatoes are added to the summer vegetable bonanza, making it even more substantial as a meal.
In some versions all the vegetable are cooked separately and combined at the end with basil. It's up to you how you do it.
Tips: Use plenty of olive oil. Just have a bottle next to the pan and top up. I also salt the vegetables during cooking so it's hard to estimate exactly how much salt but aubergines and potatoes need plenty of salt in the cooking. I prefer to salt during cooking rather than afterwards.
Course Main Course, Vegetarian main course, Vegetarian sides
Cuisine Campania, Italian, Naples, Neopolitan
Keyword Ciambotto, Giambotto, ratatouille
Serves 4

Ingredients

  • 1 large red pepper, deseeded and chopped
  • 1 large green pepper, deseeded and chopped
  • 2 aubergines, 1 cm slices and cut into quarters or eighth, depending on circumference
  • 2 large potatoes, peeled, chopped into 2 cm pieces
  • 4 thick spring onions, white and green chopped into 2cm pieces(or 2 standard brown onions)
  • 2 courgettes, cut lengthways in half then sliced into 1 cm pieces
  • Dozen cherry tomatoes, cut into quarters or the equivalent amount in larger tomatoes
  • 1 tbsp sea salt
  • 4 cloves garlic, sliced thinly
  • handful fresh basil leaves, torn, added at the end

Instructions

  • In a deep frying pan, fry all the vegetables in order of the ingredients list till soft and golden. Or fry them separately then combine. Add the fresh basil at the end.

 

Recent posts

Soup recipes for a broken arm

February 26, 2025

The future of farming

January 20, 2025

Poppy seed kifli pic: KERSTIN RODGERS

Hungarian poppy seed pastry ‘Kifli’ recipe

November 5, 2024

Previous Post: « My whole family visit Naples for a Vogue featured wedding and other adventures
Next Post: The Palio in Siena, Italy: curses and horses »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

Kerstin Rodgers/MsMarmiteLover

msmarmitelover

Went with influencers to @standrewslakes in Kent w Went with influencers to @standrewslakes in Kent with @ourfinland @lakelandfinland @pcagency to experience Finnish food such as Karelian pies with egg butter, cinnamon buns, blueberry pies, and pea soup which they have with mustard and sour cream. We did zip lining, kayaking, saunas, whipped ourselves with birch sticks, ate in a gorgeous wooden bbq shed @arctic_cabins at the end of all this activity we were all tired but happy. @miramakeup @holidaywiththeheathers @amie_jane__ @onehungryasian @iamtimchung @travellingtuesdays @helimendetravels @charlotteemilyprice #presstrip
@camille.osullivan @camilleosullivanpics and @grah @camille.osullivan @camilleosullivanpics and @grahnort @wiltonsmusichall god this woman is talented. She did a solo show of The Rape of Lucrece. Her voice! #theatre #shakespeare #london
My latest article on Hungarian cuisine, a unique m My latest article on Hungarian cuisine, a unique meeting of east and west, for @ckbk It's a blend of Ottoman, Eastern and middle European, Austro-Hungarian empire and cowboy food. #food&travel #foodanthropology #hungary
Made Fermented Cucumber dill pickles from @nickvad Made Fermented Cucumber dill pickles from @nickvadasz book The Pickle Jar. At @katzsdeli in New York they sell half sours and full sours. I reckon these are 3/4 sour. The white mould is fine btw. These are delicious #pickleperson #fermentation #guthealthy
London in bloom: wisteria, cherry blossom, lilac, London in bloom: wisteria, cherry blossom, lilac, plum blossom, 🌸 you don’t need to go to Japan for the Sakura season- it’s all here- london at its most beautiful. #london
Bluebell walk on Wanstead flats. The scent is incr Bluebell walk on Wanstead flats. The scent is incredible: similar to lily of the valley. These are actual English bluebells - a deeper colour & more delicate than Spanish bluebells which are rather invasive. #london #walks #april #bluebells
Snapshots from portobello rd market. Portuguese fo Snapshots from portobello rd market. Portuguese folar de pascua bread from Lisboa patisserie,  a gorgeous mosaic table from Fez, my favourite antique shop @muirshindurkin, Alice’s shop, an Easter hat, the best wisteria I wrote a substack on portobello road: https://open.substack.com/pub/kerstinrodgers/p/where-to-go-in-portobello-road-the?r=3873k&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true #london
I visited @tokyobagellondon with my granddaughter I visited @tokyobagellondon with my granddaughter yesterday to try one of their viral wobbly bunnies. We also tried the multi layer Oreo pancake cakes, the onigiri shaped croissant. My sister had the black sesame latte and I had yuzu tea. I spent £35 in a short space of time as each dessert was £5 but it was a fun experience. Ophelia said ‘lovely flowers’ which shows a degree of sophistication for a 2 year old. I preferred the strawberry to the coconut flavour . #londondaysout #grandmacore #easter
A quick high protein lunch of ratatouille with smo A quick high protein lunch of ratatouille with smoked tofu.  @pomoragoodfood olive oil then an aubergine cut into thick slices then quartered. Fry till translucent then add the chunks of red pepper. 2 fat garlic cloves sliced thinly, a block of smoked tofu in chunks, 2 bay leaves, a small handful of maldon salt. A courgette cut into thick half lengthways- then sliced into half moons. I might chuck in a handful of pantelleria capers in vinegar to give some acidity. Serve hot or cold. #sololunch #protein #vegetables
Inspired by @nickvadasz book The pickle Jar I used Inspired by @nickvadasz book The pickle Jar I used his dill pickles to make one of my favourite recipes for lunch - a potato, sour cream & pickle soup. Recipe on the blog. #soup #pickles
One of my favourite ways to eat mushrooms. Cook wh One of my favourite ways to eat mushrooms. Cook whole button mushrooms in olive oil, lemon juice, a little white wine vinegar, salt, bay leaves, whole coriander seeds, thyme, and white wine if you have it to hand. I used @pomoragoodfood olive oil. You can eat it straight away or leave it to marinate longer and eat the next day. #vegetarian #vegan #mushroomrecipe
Table side Caesar salad @maisonfrancois for @sienn Table side Caesar salad @maisonfrancois for @siennamarla birthday 🎂 #london #restaurants #caesarsalad
I went to sheffield to visit the @reclaimedbrickco I went to sheffield to visit the @reclaimedbrickcompany to look at their hand cut, wire cut and tumbled bricks for a herringbone patio. I love the historical aspect of bricks, the different quarries from different parts of the country. #patio #englishhistory story
Made brussel sprouts with pistachio pesto. The pis Made brussel sprouts with pistachio pesto. The pistachios came from Brontë in Sicily- they are the best pistachios in the world. You can make pesto with any nut: it’s usually with pine nuts but I’ve used hazelnuts, almonds (trapani), walnuts. #vegetarian #pesto #bronte
Bathroom palette: @firedearthuk scallop tiles @top Bathroom palette: @firedearthuk scallop tiles @toppstiles honed white marble skirting and dado @paintandpaperlibrary paint @sanderson1860 wallpaper this is my first rodeo when it comes to bathroom design. Follow my progress
Yesterday I cooked ( needed help with heavy pans a Yesterday I cooked ( needed help with heavy pans and pouring) pesto alle genovese. Made pesto in the vitamix: fresh basil leaves, 4 cloves garlic, 100g pecorino, 100g pine nuts, 150ml olive oil, salt, and juice of half a lemon. Whizz up.  Then cook the pasta - traditional shape is trofie but I only had fusilli. Top with small boiled potatoes and steamed green beans. Douse again with olive oil and more pine nuts. I served this with green salad with cucumber, avocado, pumpkin seeds and a mustard lemon olive oil dressing. #familylunch #sundaylunch #pestopasta #pestgenovese
Unstyled food photos no.4: butternut squash soup. Unstyled food photos no.4: butternut squash soup. Peel and cut up the butternut squash. Discard the seeds. Roast with olive oil, salt, smoked paprika in the oven for 30 minutes. Soften 2 brown onions in a deep pan with olive oil, add 3 cloves garlic minced, 3 bay leaves. Then add the veg stock powder and 1.5 litres hot water to the pan. Stir. Pour in the roast butternut squash. Cook for 10 minutes. Then remove the bay leaves and blend. Add 3 large scoops of natural yoghurt or skyr. Season to taste. Transfer back to the deep pan and serve with grated cheese, pumpkin seeds, chilli. 🌶️ #vitamix #soup #winterfood #agacooking
Unstyled food photos #3: roast cauliflower & garli Unstyled food photos #3: roast cauliflower & garlic cheese soup. Roast the cauliflower florets, unpeeled garlic cloves, one chopped brown onion in olive oil. Once golden, tip into a saucepan with a potato chopped small, 3 tbsps veg stock and 1.5 litres hot water. Boil till soft the. Add 100g cheddar. Stir then blend in a blender. Serve with grated cheese on top. #soup #vitamix #winterfood #cookingwithonehand #simplerecipes
Unstyled food photos: whole roast cauliflower with Unstyled food photos: whole roast cauliflower with ground almond crust, yoghurt, cumin, lemon juice and tahini sauce using @pomoragoodfood olive oil. First I parboiled the cauliflower then roasted it for 30 to 30 minutes with salt and olive oil in the oven. Add the ground almonds and bake for another 10 minutes. Then serve hot with the sauce. #highprotein #lowcarb #vegan #vegetarian #glutenfree
Unstyled food photos: carrot and preserved lemon s Unstyled food photos: carrot and preserved lemon soup. I’m eating a lot of soup as it’s easy to make with one hand and a vitamix. I roasted the carrots ( 1 kilo) in olive oil. Then boiled them with 2 tbsp veg stock, 1 tsp ground coriander, 1 tsp ground cumin and 2 litres hot water. For a thicker soup, add 1 tbsp of cornflour mixed with the stock juice and add. Once tender, I blended this with 2 whole preserved lemons, adding a little of the juice from the jar. Blend on medium then high. Serve with yoghurt. It’s a way of effortlessly eating a lot of vegetables in one meal. #winterfood #soup #vegetables
Load More... Follow on Instagram

Archives

Copyright © 2025 msmarmitelover