Category: Naples

Salmon and Tomato Jam

6/18/2021

2 tbs ginger
1 small onion, minced
14 oz can tomatoes
1/2 tsp crushed red pepper
2 tbs brown sugar

2 tbs rice wine vinegar
salmon
garlic
rosemary
thyme

Saute 2 tbs ginger and onion in hot oil until softened, about 4 minutes
Add the tomatoes, crushed red pepper, sugar and vinegar
Cook until thick and jamlike, mashing and stirring occasionally, about 10 minutes
Season
Prepare salmon by cutting thin slices into skin side of the salmon
Season each cut with salt, pepper, thyme, and rosemary
Drizzle with oil
Lay in hot oil skin side down, push down so it cooks evenly, and season
When 2/3 of the side of the fish has turned pink (4-5 minutes, flip
Tip pan so olive oil evenly cooks the top of salmon and flip back to skin side
Remove pan from heat but leave fish in hot pan so it stays crispy
Serve jam on top of salmon and garnish with cilantro and lime wedges

Lamb Maqli

10/28/2020

A dish from the Naples cookbook - a twist on a Middle Eastern Dish

1/2 lb lamb meat cut into 1 in square pieces
2/3 cup mushrooms, quartered
1/4 cup pine nuts
2 oz olive oil
1 tbs garlic, minced
1/4 onion, minced

2 tbs parsley, chopped
1 tbs cumin
2 oz dry white wine
1 oz lemon juice
3 oz veal stock
1/2 stick butter, softened

Toss lamb in hot oil to sear all sides; set aside
Toss mushrooms, garlic, and onion in pan before adding pine nuts and browning
Deglaze with wine, add stock, lemon juice, and cumin
Season, stir in butter butter, and half of parsley
Spoon lamb over fettuccini pasta and garnish with remaining parsley

Parmesan Risotto

10/5/2020

Italian

1/2 lb arborio rice
2 tbs olive oil
2 tbs yellow onion, minced
1/2 tbs thyme
1/2 tbs garlic, minced

1/2 tbs parsley
1/2 tsp salt
1/2 tsp pepper
1 1/2 qt chicken stock
1/2 cup parmesan

Saute all ingredients except rice, stock, and cheese until lightly browned
Mix in rice and stir for 1 minute
Stir in 3/4 qt of stock and cook until mostly absorbed
Add 1/2 qt of stock and cook until al dente and loose
Add more liquid if needed and stir in cheese
Risotto should be a bit gummy and hold together in a loose ball

Chicken Marsala

6/5/2020

Italian

4 pieces pounded chicken breast
seasoned flour
4 oz olive oil
1 package mushrooms, sliced
8 oz Marsala wine

1 tbs garlic, minced
2 tsp basil
8 oz beef stock
1/3 cup walnuts, halved or chopped
1 stick butter, softened

Dredge chicken in seasoning and lay away into hot oil
Brown for 1 1/2 minutes on one side and 1 minute on the other
Add mushrooms - pull meat on top
Deglaze with wine
Add garlic, basil, stock, walnuts, season
Stir in butter and serve sauce over chicken with noodles or gnocchi

Meatballs

5/11/2020

1 lb ground italian sausage
1 lb ground beef
2 oz milk
2 oz red wine
2 eggs
1 cup Italian style bread crumbs
1 1/2 tsp garlic
1 tsp Parsley

Basil
1 tsp Black pepper
1 tbs salt
1 tsp Oregano
1 tsp tarragon
1 tsp paprika
1/4 yellow onion, minced
Parmesan cheese

Combine all ingredients and form into 2-3 oz balls
(optional) form balls around mozzarella
Sear in cast iron before baking alone or covered in marinara at 350, at least 30 min

Chicken Parmesan

4/24/2020

4 chicken breasts
seasoned flour
beer batter
seasoned panko breadcrumbs

olive oil
marinara sauce
provolone cheese
mozzarella (optional)

Italian

Mash chicken to 1/2 inch thickness. Cover in seasoned flour, then beer batter, then bread crumbs.
Fry in large skillet with oil until light brown on both sides.
Remove and cool on paper towels.
Fill pan with marinara sauce and place chicken on top.
Cover chicken with parmesan.
Bake at 400 degrees until cheese is lightly browned.
Serve with pasta.

It's been a year since Naple's closed, and I was DEVASTATED. It was our favorite restaurant and where we went for most birthdays, anniversaries, and other celebrations. So, of course, I bought their cookbook!

All the prep recipes are for an impressive amount of food, so I've had to scale everything a LOT. These are the scaled recipes for Marinara and Alfredo sauces.

Chicken Saltimbocca

4/11/2020

Italian

4 chicken breasts
seasoned flour
oil
4 slices prosciutto
1 tbs sage
4 slices provolone

8 - 12 oz dry white wine
3 tbs garlic
1/2 lemon, juiced
8 oz beef stock
salt & pepper
stick butter

Pound chicken to 1/2 inch thickness and dredge in seasoned flour
Brown in oil for 1 1/2 minutes on one side and 1 minute on the other.
Place prosciutto and sage on top half and provolone on the other to sandwich meats
Deglaze with wine
add garlic, lemon juice, and stock
Salt and pepper to taste
Stir in butter
Place meat on plates and pour sauce over
Serve with gnocchi cakes (or pasta)

Naples Seasoning

4/10/2020

Gnocchi Potato Cakes

4/10/2020

1 lb potatoes
1/3 cup parmesan
1 tsp chives
3/4 tbs salt
3/4 tsp black pepper

1 egg yolk
1 egg
1 tbs flour
1/4 tsp nutmeg
olive oil

Bake potatoes in foil
Cool, peel, and shred (might replace this step by buying unseasoned hash browns)
Mix ingredients with spade/paddle attachment until fully blended and sticky
Pat into 2-3 inch cakes
Steam 12 - 14 minutes
Cool and refrigerate
Pan fry in olive oil

REcipes

Salmon and Tomato Jam

Lamb Maqli

Parmesan Risotto

Chicken Marsala

Meatballs

Chicken Parmesan

Naples Sauces

Chicken Saltimbocca

Naples Seasoning

Gnocchi Potato Cakes

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