Table of Contents
Prep:
Total:
Yield:
Servings:
Nutrition Facts :
Ingredients:
- Neapolitan Cake
- Neapolitan Sheet Cake
- Sugar-Free Neapolitan Cake
- Migliaccio (Semolina And Ricotta Cake)
- Torta Caprese (Chocolate Cake)
- Neapolitan Ice Cream
- Zeppole Di San Giuseppe (St.Joseph’s Pastries)
- Sfogliatella (Ricotta-Filled Pastries)
- Struffoli (Fried Balls With Honey)
- Rococo (Chrismas Cookies)
- Anginetti (Lemon Drop Cookies)
Instruction:
- Choose your preferred recipe for Neapolitan desserts.
- Prepare needed ingredients.
- Cook for 30 minutes or less.
The most authentic, perfect Neapolitan pizza recipe!
Prep: 20min
Total: 24h
Yield: 4
Servings:
Nutrition Facts : calories 600 calories, Fat 20 grams fat
Ingredients:
- Flour – 640g
- Water – 360g
- Salt – 14g
- Yeast – 0.3g
- 300g tin of plum tomatoes
- Tomato puree (optional) – a tablespoon
- Salt – sprinkling of table salt or sea salt
- Pepper – freshly ground black pepper
- Mozzarella – 2 x 125g bags of fresh Mozzarella balls
- Parmesan – about 30g
- Olive Oil – a few glugs
- Basil – hand full of fresh leaves
Instruction:
- Mix all the ingredients into a shaggy mass in a large bowl
- Cover the bowl with cling film
- Leave the dough to rest for around 1 hour
- Turn the dough out onto the counter and knead for around 5 minutes
- Place the dough back into the bowl and cover
- Leave the dough to prove for around 20 hours
- About 4 hours before you intend to cook the pizza, divide the dough into 4 equal parts
- Place each dough ball into a small bowl and cover
- Leave the dough balls to prove again for about 4 hours
- Blend a tin of quality plum tomatoes into a smooth sauce
- Cook the sauce until it reaches the desired thickness
- Add a tablespoon or 2 of tomato puree
- Season with salt and pepper to taste
- Ensure that you baking stone/tray is inside your oven
- Get your oven up to temperature
- Dust a dough ball with plenty of flour and remove from the container
- In the bowl, press down from the centre of the dough towards the edges
- Keep turning the dough as you work the air towards the edges
- Turn the dough over and repeat this process in the bowl
- Remove from the bowl and place on the counter
- Stretch the dough outwards
- Repeat this until you have a base which is about 9 to 10 inches in diameter
- Top the base with around 2 soup spoons of tomato sauce
- Spread about a handful of Mozzarella evenly across the pizza
- Slide the pizza onto a peel
- Load straight onto baking stone/tray
- Cook pizza
- Remove pizza from the oven and place on a chopping board
- Grate parmesan on top and add some torn basil. Finish with a drizzle of olive oil and a sprinkling of black pepper
- Let the pizza cool a little and tuck in!
Prep:
Total: 0 11 0
Yield: 7 dozen cookies
Servings:
Nutrition Facts :
Ingredients:
- Cooking spray
- 8 ounces almond paste
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 4 large eggs, separated
- 2 cups all-purpose flour
- 20 drops red food coloring
- 12 drops green food coloring
- 1/4 cup seedless raspberry jam
- 1/4 cup apricot preserves
- 6 ounces dark chocolate chips
Instruction:
- Preheat the oven to 350 degrees F. Coat 3 quarter-sheet pans (or three 13-by-9-by-2-inch jelly roll pans) with cooking spray. Line each pan with parchment paper and coat the paper with cooking spray as well.
- Place the almond paste in the bowl of a stand mixer. Break it up into small pieces with a fork. Fit the mixer with the paddle attachment and add the butter and sugar to the bowl. Beat the mixture on high speed until light and fluffy, about 7 minutes. Reduce the speed to medium, add the egg yolks, and beat until incorporated. Turn the mixer off and stir in the flour with a wooden spoon until well combined. Transfer the mixture to a medium bowl.
- Clean the mixer bowl thoroughly and fit the mixer with the whisk attachment. Beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the batter until thoroughly blended.
- Transfer 1 1/2 cups of the batter to a medium bowl, then transfer another 1 1/2 cups of the batter to a second medium bowl. Add the red food coloring to one of the bowls and stir until the batter is tinted throughout. Add the green food coloring to the second bowl and stir until the batter is tinted throughout. Scrape each of the three batters into one of the prepared pans, using the spatula to spread the batter to the edges. Bake, rotating and switching the positions of the pans halfway through, until the edges are golden, 12 to 14 minutes. Let cool in the pans for about 5 minutes, then invert onto cooling racks and allow to cool completely.
- To assemble, place the green layer on a large cutting board or a large inverted baking sheet lined with wax paper. Spread the raspberry jam evenly over the top. Place the yellow layer on top and spread with the apricot preserves. If there are large chunks of apricots, remove and chop them up to make them more spreadable. Top with the red layer. Cover with plastic wrap and place a heavy cutting board on top to weight it down. Refrigerate overnight.
- Place the chocolate chips in a microwaveable bowl and melt in the microwave on low power about 2 minutes. Spread the chocolate on top of the cooled cake and let dry slightly. Trim the rim of the cake with a serrated knife to make clean edges. Cut the cake crosswise into twelve 1-inch-wide strips, then cut lengthwise into 1 1/4-inch strips. The cookies will keep, covered, up to 1 week.
Prep:
Total:
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Nutrition Facts :
Prep:
Total:
Yield:
Servings:
Nutrition Facts :