NEAPOLITAN MACARONS RECIPE BY TASTY
Here's what you need: almond meal, powdered sugar, egg whites, sugar, cocoa powder, raspberry jam, red food coloring, white chocolate chip, cream cheese
Provided by Teddy Villa
Categories Snacks
Yield 20 macarons
Number Of Ingredients 9
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!
Nutrition Facts : Calories 163 calories, Carbohydrate 17 grams, Fat 9 grams, Fiber 0 grams, Protein 4 grams, Sugar 16 grams
PASTA AND LENTILS (PASTA E LENTICCHIE)
This classic Neapolitan dish's heartiness comes from cooking pasta with lentils so that the starches thicken the liquid into something creamier and richer than a basic lentil soup. There are many versions of this peasant food, including ones with pancetta, carrots, parsley or Parmesan rinds; some also use a hodgepodge of pasta shapes from half-empty boxes - it's a true pantry meal. Brown lentils will fall apart more quickly than green, but they'll create a luscious sauce either way. Stir the pasta often, especially towards the end of cooking, and add more water if the pot is dry (the sauce will thicken as it cools). Leftovers will keep for up to 3 days refrigerated; warm over low heat and add water to loosen.
Provided by Ali Slagle
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
- Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
- Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.
MACARONI NEAPOLITAN
Make sure to save all liquids from the preparation of the tomatoes so that they can be added to the sauce. Serve with some crusty bread and a side salad.
Provided by mydesigirl
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 833.5, Fat 36.9, SaturatedFat 19.2, Cholesterol 74.6, Sodium 813.5, Carbohydrate 93.8, Fiber 5.4, Sugar 6.2, Protein 31.5
ITALIAN MACARONI PIE
Make and share this Italian Macaroni Pie recipe from Food.com.
Provided by Chef Kiddle
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Oil a 9 by 13 by 2 inch baking pan.
- In a large bowl, combine the cooked pasta with the soppressata and transfer to the baking pan.
- In a bowl, whisk together the eggs, milk, 3/4 cup of the cheese. Add salt and pepper to taste. Pour over pasta. Sprinkle remaining cheese on top.
- Bake the pie for 20-25 minutes or until eggs are set. If you want it slightly golden on top, broil until desired color is reached. (If you don't have soppressata, or don't want to use it, you can substitute with pepperoni.).
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