Zuppa forte, a traditional Neapolitan dish, involves slow-cooking meats with garlic, tomatoes, and chilies to create a rich, concentrated flavor. Rather than using offal, a more accessible alternative of cured pancetta is suggested for depth of flavor. The sauce's essence is derived from a blend of browned tomato paste and whole tomatoes, which surpasses the flavor of canned alternatives. Additionally, incorporating Korean gochujang offers a similar spicy profile, enriched further by fresh basil and ricotta, creating a complex dish perfect for pasta or as a spread.
Zuppa forte, an old-school Neapolitan dish, is made by slow-cooking meats with garlic, tomatoes, and preserved chilies, resulting in a rich, spicy paste.
For making zuppa forte, it's best to use a chunk of pancetta for a balanced flavor and texture rather than pre-diced versions that can be leathery.
The combination of browned tomato paste and whole blended tomatoes creates a sauce with rich flavor, unlike canned tomato puree which has metallic flavors.
Gochujang provides a complex fermented spiciness to the sauce, while fresh basil and ricotta add complementing richness to the final dish.
Collection
[
|
...
]