Uova alla Monachina (Italian Neapolitan Stuffed, Breaded and Fried Eggs) Uova alla Monachina are hard boiled eggs emptied of their yolks and rebuilt with a richer filling of sieved yolk, cold thick béchamel, Parmigiano Reggiano and nutmeg. They are breaded twice and fried to a deep gold. Cut open at the table, they give a brittle crust, a thin ring of white and a warm, smooth centre. Serves 4 as an antipasto. Prep: 35 minutes. Chill: 4 hours for the béchamel, 1 hour for the e

Neapolitan Diavola Pizza with Tipo 00 dough, Italian spicy salami, three oven methods, wine and Italian beer pairings.

Apollino Napoletano (Italian Neapolitan Ricotta Pastry) The apollino is a small domed pastry from Naples: a shell of pasta frolla, a sealed lid, and a ricotta filling scented with cinnamon, candied orange and a drop of orange blossom water. It is sold from a handful of counters in the city and almost nowhere else, with none of the fame of the sfogliatella or the babà. The whole recipe is a problem of closure. A wet filling inside a sealed butter pastry wants to steam, and eve