Today we will make a plate of pasta to the Neapolitan following the instructions of Carina Barber So particular, what we have to do is a Neapolitan sauce, the most classic tomato sauce in Italian cuisine. We are going to prepare the macaroni to the Neapolitan and cook something to surprise and enjoy the food.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make macaroni to the Neapolitan: |
| 300 grams of macarrones 150 grams of mozzarella 1 Triturated tomato can 50 grams of flour 150 milliliters of olive oil 1 teaspoon of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make macaroni to the Neapolitan:
1. To make the Neapolitan sauce, we put in a casserole a jet of oil, tomato, peeled and chopped onion, garlic clove, bay leaf and sprig of aromatic herbs. Minutes and when the sauce is very concentrated, we remove the herbs, the laurel and the garlic, we season and reserve.
2. On the other hand, we cut the sliced ​​zucchini, season, pass through flour and fry in abundant oil. We put them on paper paper so that they release the excess oil and reserve. Slices will allow us to assemble our Napolitan pasta dish more easily, but depending on the mold also then make fried sliced ​​zucchini.
3. Next, we cook the macaroni in a traditional way with boiling and salt water. When they are cooked, we drain and put in a bowl, add the butter and stir well so that it melts in the pasta. We like the oven to 170ºC and in a fount From mozzarella, tomato sauce, we finish with a layer of cheese.
4. We gratin in the oven for 15 minutes or until we see that the surface of our macaroni to the Neapolitan is golden and slightly crispy. Let stand for a few minutes and serve this rich plate of macaroni with sauce. If you want to enjoy more dishes like this or find a garnish that combines for a special occasion, do not stop checking the blog Target = _blank re = NOFOLOW CLASS = OUTBOUNDLA Cocina de Catina, you will surprise you all your recipes!
