Spicy Meatball filled with Mozzarella Spicy Meatball filled with Mozzarella Story of the Dish Mozzarella Stuffed Meatballs (Polpette alla Mozzarella) By Master Chef Gianluca Deiana Abis History of Mozzarella Stuffed Meatballs This dish hails from southern Italy, where meatballs (polpette) are a cherished part of the culinary culture. The tradition of stuffing polpette with mozzarella is believed to have been popularized in Naples. The combination of savory meat, fragrant herb

Uova alla Monachina (Italian Neapolitan Stuffed, Breaded and Fried Eggs) Story of the Dish A Campanian specialty in which hard-boiled eggs are separated, the yolks are blended with firm béchamel and Parmigiano, the egg is reconstructed, breaded and fried until crisp. Servings & Timing Serves 4, two halves per person. Ingredients 4 large eggs. Béchamel: 1 tbsp butter, 1 tbsp flour, ½ cup whole milk, 2 tbsp Parmigiano, nutmeg, salt and white pepper. Filling: cooked yolks, ⅓ cup

Pistiddu Sardo alla Sapa e Mandorle (Italian Sardinian Sapa and Almond Filled Pastry) Pistiddu Sardo is a filled pastry whose character comes from the deep flavor of sapa, nuts, and citrus enclosed in a tender shell. The pastry must support the filling without becoming heavy, while the center should remain soft, dark, and aromatic. Region and Origin: Sardinia, Italy Difficulty: Moderate Servings: 4 Preparation Time: 40 minutes Cooking Time: 25 minutes Resting Time: 30 minutes