delizioso passato

tramonto a napoli

In the heart of Naples, where the sun paints the sky in a nightly masterpiece, unfolds the "Naples Sunset." It's not just a dish but a symphony of tradition, a story whispered through the city's streets. As the sun dips below the horizon, beans and escarole dance in a timeless tale, capturing the essence of Naples. No recipe, no dish, just the enchantment of a tradition passed through generations, a story the heart of Naples continues to tell as night falls.



1 escarole (smooth endive)
300 g cannellini beans
1/2 head celery (leaves and stalks)
1 garlic clove
1 bay leaf
1 chili pepper
Salt to taste
Olive oil to taste1. Prepare the ingredients by washing the escarole thoroughly, rinsing the cannellini beans, and cutting the celery.
2. In a large pot, heat a drizzle of olive oil and add the garlic clove and chili pepper to infuse the flavors.
3. Add the chopped escarole and let it wilt over medium heat.
4. Incorporate the cannellini beans, celery, bay leaf, and chili pepper.
5. Cover the ingredients with warm water and bring it to a boil.
6. Once the soup reaches a boiling point, reduce the heat and let it simmer until all the ingredients are well-cooked, and the broth has absorbed the flavors.
7. Adjust salt and pepper to your personal taste.
8. Remove the garlic clove and bay leaf before serving.
9. Serve your "tramonto a napoli" soup with a drizzle of olive oil, savoring the enveloping flavors of this ancient recipe.