Naples Sauces

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.

Marinara Sauce

• 4 tbs olive oil
• 1 tbs shredded parmesan
• 1 tbs grated cheese parmesan
• 1 tsp garlic
• 1 tsp garlic powder
• 1 tbs basil
• 1 tsp oregano

• dash ​white pepper
• 1/2 tsp salt
• 1 tbs parsley
• 6 oz tomato paste
• 2 15 oz canned ground tomatoes
• 15 oz canned diced tomatoes

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1. Mix all ingredients except canned tomatoes 
2. Stir in tomatoes
3. Freeze, or heat before serving

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Alfredo Sauce

• 1 pint heavy cream
• 2/3 cup milk
• 1/2 tbs garlic, granulated
• 1/4 tbs salt

• 1/2 tsp white pepper
• 1 tbs corn starch 
• 2 oz cold water
• 1/3 cup Parmesan

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1. Heat all ingredients except cornstarch, water, and cheese in double boiler
2. Stir constantly until reaching a boil
3. Whisk in cornstarch/water paste mixture until thick and smooth
4. Add Parmesan and toss with pasta

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Chianti Sauce

• 250 ml Chianti
• 1/3 tbs onion, minced
• 1/2 tbs garlic, minced
• 1/2 tsp salt

• 1/3 tbs pepper
• 1/3 tbs dried basil
• 1/3 qt veal stock
• 1 oz butter

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1. Combine all ingredients and reduce at slow boil by about 1/3
2. Finish with oz of butter and season to taste

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Scampi Butter

• 1 cup olive oil
• 1 cup margarine
• 1 stick butter butter
• 1 qt dry white wine (chablis)
• 1/4 cup lemon juice

• 1/4 oz basil
• 1/4 oz oregano
• 1 tbs garlic, granulated
• 1/2 tbs cracked pepper
• 3/4 tbs salt
• 1 small onion, pureed

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1. Cook pureed onion in butter and margarine slowly without browning 
2. Mix all ingredients thoroughly