The Neapolitan Filoscio, tricks and origins of the true traditional recipe!

It’s not an omelette and it’s not an omelette: it’s the Neapolitan filoscio! Here are all the tricks to prepare it as tradition dictates!

Short on time but very hungry? No fear. All you need is a pan, a little oil, salt and pepper to taste. eggs (at least 3) and mozzarella a couple of days old (which, only then, will have been able to access the fridge).

About ten minutes, a nice cozzetiello di pane cafone (cozzetiello means at least 500 grams) and the evening is over.

It’s Philosophy time .

What is Philosophy

It’s not an omelette and it’s not an omelette, it’s what mom used to put in the sandwich when we went on a trip, if the pasta from the night before wasn’t left over to make the macaroni omelette.

It’s the fravecatore’s marenna when there wasn’t the money to buy meat and make meatballs with sauce to put in the aforementioned cozzetiello.

It’s the philosopher.

The basis of Neapolitan home cooking, a love that has lasted since the time of the French in Naples. The Neapolitan term filoscio, in fact, like many of the Neapolitan cuisine and our dialect, more generally, is taken from the French filoche . Precisely because the cheese inside melts slightly during cooking and becomes gooey . Another characteristic of the filoscio is that it must be elongated, not round like an omelette and, therefore, above all, it must not be turned, so it will have its characteristic shape, the perfect one to be placed in the middle of the bread.

For the record, the mbuttunatura with mozzarella is the classic but nothing prevents you from adding, if there is leftover in the fridge, a couple of slices of salami or cooked ham, together with the mozzarella at the right time, the logic of chiù simm and chiù bell parimm , in home cooking and hunger facts, is certainly valid.

Mouth watering has risen to the right point. All that remains is to open the fridge and check that there are all the ingredients of the recipe as proposed by Luciano Pignataro’s blog. Enjoy your meal!

The recipe of the philosopher

Ingredients for 2 people

• 4 eggs
• 200 g of sliced ​​mozzarella
• sale q.b.
• pepe qb
• a little bit of oil

Procedure:

Beat the eggs vigorously, add a pinch of salt and a little pepper. Grease a frying pan with a drizzle of oil and heat it, add the egg mixture and cook over a very low heat so as not to burn the lower part of the filoscio.

This omelette should not be turned over, but cooked on one side only.
At this point, add the sliced ​​mozzarella (preferably the one from the day before), to one side of the omelette and fold over the side to seal.

Finish cooking a few minutes later.

The filoscio will finally be ready when the mozzarella inside is golden brown and cooked