Casserole Napoli Recipe 435 Food

CIOPPINO

Steps:

• Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
• Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
• Ladle the soup into bowls and serve.

CASSEROLE NAPOLI

Steps:

• Brown beef; add salt and onion. Cook 5 minutes. Add tomato sauce, water, sugar and spices. Set aside.
• Cook noodles until barely tender. Drain. Add meat sauce mixture.
• Squeeze dry spinach and chop coarsley.
• In 3-quart casserole dish, layer half of meat sauce mixture, add next layer of spinach, then remainder of meat sauce mixture.
• Blend ricotta and sour cream. Spoon over top. Sprinkle with Parmesan cheese.
• Bake 25-30 minutes in a preheated 375-degree oven.

NAPOLI ITALIAN HASH #5FIX

Steps:

• In a 12 inch non-stick skillet with lid over medium high heat cook sausage pieces thoroughly. Turning and stirring sausages, browning evenly, about 10 - 15 minutes. Add remaining ingredients tossing to combine with sausage. Continue to cook all for another 15 minutes. Turn heat to low and cover for 10 minutes more. Remove from heat and serve.

ITALIAN LEMON CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
• Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
• Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
• Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
• Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.