Macaroni Neapolitan Recipes

PASTA AND BEANS | PASTA E FAGIOLI RECIPE

Steps:

• Cook the beans. Dice carrot and celery, then chop the onion and set aside
• In a large soup pot, sauté over medium heat in 6 tablespoons of the extra virgin olive oil, the garlic cloves, the sprig of rosemary and the sage leaves
• When the garlic is golden (2/3 minutes), remove it from the soup pot; remove the sage and rosemary as well. Add the chopped onion, carrot and celery you set aside. Cook for about 5 minutes on medium heat, stirring often. Add the cooked beans, mix and let them flavor
• Add the tomato passata and stir. Then Pour in the hot broth and add the bay leaves. Mix and cook over medium heat covered with a lid for about 20 minutes
• Transfer 3 or 4 ladles of the soup (avoiding the bay leaves) to a blender. Blend until completely smooth. Pour the blended mixture in a bowl and set aside
• Add pasta to the simmering soup. Continue cooking until the pasta is cooked al dente
• Add the blended mixture, season with salt if necessary and mix. Serve pasta and beans with a sprinkling of freshly ground black pepper and a drizzle of extra virgin olive oil

MACARONI NEAPOLITAN

Steps:

• In a saute pan,heat the olive oil and 2 tablespoons butter and saute the minced onion until lightly browned.
• Add tomatoes and basil.
• Season with salt (remembering that the cheese is salty) and black pepper.
• Simmer gently,uncovered for 45 minutes.
• Cook the macaroni,according to package directions,drain out the cooking water and rinse the cooked macaroni in cool water.
• In the pot that you cooked the macaroni,combine rinsed macaroni with 4 tablespoons butter,the cooked tomato sauce and 1 cup of the cheese.
• Heat well and serve it with remaining cup of cheese in a bowl and make sure that you have a peppermill at the table.

NEAPOLITAN MACARONS RECIPE BY TASTY

Steps:

• Preheat oven to 300˚F (150˚C).
• Add almond meal and powdered sugar to a bowl and mix to combine.
• Using a hand mixer, beat the egg whites until they stick to the bowl.
• Add the sugar to the whipped egg whites and beat until stiff peaks form.
• Gently fold the powdered sugar with almond meal into the whipped egg whites.
• Divide the batter in half. In one bowl, gently fold in cocoa powder. In the other bowl, add in the strained raspberry jam and red liquid food coloring and stir to combine.
• Transfer the batters into separate piping bags and pipe directly onto a parchment paper-lined baking sheet.
• Bake for 20 minutes.
• In a bowl, add the melted white chocolate chips and cream cheese and stir to combine.
• Put the chocolate filling in a piping bag and pipe filling onto the macaron shells.
• Sandwich the macarons together.
• Refrigerate macarons for another 2 hours before serving.
• Enjoy!