Neapolitan Recipes From Italy Food

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NEAPOLITAN BAKED ZITI



Neapolitan Baked Ziti image

Here is another great RR recipe. This is also delicious with ground sausage or ground sirloin. I substituted regular shredded mozzerella instead of the fresh mozerella that RR used because I don't care for the flavor of fresh mozzerella.

Provided by Sommer_K

Categories     European

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb ziti pasta
1 medium onion, diced
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
28 ounces plum tomatoes
4 -5 basil leaves, torn
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 bay leaf
2 cups mozzarella cheese
1/4 cup parmesan cheese
fresh nutmeg
salt and pepper

Steps:

  • Preheat oven to 350.
  • Boil ziti just shy of al dente.
  • Place a medium sauce pan on medium-high head and add EVOO.
  • Cook onion and garlic 4-5 minutes, then add the tomatoes. Smash the tomatoes with the back of a large spoon, then add basil, salt and pepper and simmer 15 minutes.
  • Heat a separate medium sauce pan on medium-high heat then add, butter and alllow to melt.
  • Add flour and brown 2-4 minutes, then stir in bay leaf, salt and pepper and cook 5 minutes on low heat. Remove bay leaf.
  • Mix red sauce with pasta and transfer to a casserole dish.
  • Top with white sauce, and both cheeses.
  • Bake 25-30 minutes at 350 degrees.

Nutrition Facts : Calories 604, Fat 24.3, SaturatedFat 12, Cholesterol 59.8, Sodium 390.1, Carbohydrate 72.3, Fiber 4.5, Sugar 6.1, Protein 24.4

PASTA NEAPOLITAN



Pasta Neapolitan image

This has always been a hit with my guests and is one of my favourite pasta dishes. Although its advisable to make the chicken sauce at the last minute, you can make the tomato sauce in advance, refrigerate & reheat. The chicken sauce tastes as good made with half & half but it takes longer to thicken. The dish can be made with any pasta - it doesn't have to be green - only if you want the tri-colour (neapolitan) presentation.

Provided by CountryLady

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
1 (14 ounce) can chopped tomatoes
2 tablespoons parsley, chopped
1 teaspoon dried oregano
2 bay leaves
2 tablespoons tomato paste
1 teaspoon sugar
salt and pepper (to taste)
1/4 cup unsalted butter
14 ounces boneless skinless chicken breasts
3/4 cup blanched almond
1 1/4 cups heavy cream
salt and pepper (to taste)
250 g spinach linguine
1 tablespoon olive oil
1 teaspoon salt
basil leaves (for garnish)

Steps:

  • PREPARE RED SAUCE: Heat oil in pan over medium heat& saute onion until translucent.
  • Add garlic& saute for another minute.
  • Stir in the rest of the ingredients; bring to a boil, then reduce heat& simmer uncovered for 15- 20 minutes.
  • Adjust seasoning, if necessary and remove the bay leaf.
  • PREPARE CHICKEN SAUCE: Melt butter in a heavy fry pan over medium heat.
  • Very thinly slice the chicken into strips; saute along with the almonds, stirring frequently, until the chicken is cooked (about 5 or 6 minutes).
  • Meanwhile, pour the cream into a small, heavy pan over a low heat.
  • Bring to a boil& boil for about 10 minutes, stirring constantly, until reduced by almost half.
  • Combine the cream with the chicken mixture and season.
  • Set aside& keep warm.
  • PASTA: Add oil, then noodles to a large pot of salted, boiling water& cook until tender.
  • Drain well.
  • ASSEMBLY: Turn noodles onto individual plates.
  • Spoon tomato sauce over them, leaving the outer edge of the noodles visible.
  • Spoon chicken sauce onto the center of tomato sauce, leaving the outer edge of the tomato sauce visible.
  • Sprinkle with basil leaves.

Nutrition Facts : Calories 986, Fat 65.4, SaturatedFat 27.4, Cholesterol 189.9, Sodium 776.1, Carbohydrate 63, Fiber 11.4, Sugar 6.9, Protein 40.4

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