How To make Neapolitan Polenta Pie
12 oz Nonfat plain yogurt
1 c Polenta
3 c Water
1 ts Sea salt
1 1/2 c Pizza sauce
1 c Red onion; sliced
1/4 lb Field mushrooms; sliced
2 oz Dried porcini mushrooms
-- soaked 3 tb Capers
1 Tomato; sliced
1 c Green bell pepper, sliced
3 tb Parmesan cheese, grated
1/3 c Fresh basil, chopped
The day before serving, prepare "cheese" from yogurt by mixing yogurt with 1/2 teaspoon salt and placing it in a strainer lined with several layers of cheesecloth. Squeeze cloth very gently around yogurt and place over bowl. Refrigerate and drain for at least 10 hours. Before continuing with recipe, carefully remove cheesecloth from ball of cheese. Stir polenta into boiling water. Add 1/2 teaspoon salt. Cover and cook over low heat, stirring frequently, for 15 minutes or until thick and soft. Pour into a 9-inch nonstick pie plate and spread evenly over bottom and sides. Preheat oven to 425 F. Spread pizza sauce over polenta. Arrange vegetables over sauce, top with yogurt cheese, capers and Parmesan cheese. Bake 25 minutes or until pie is bubbling hot throughout. Remove from oven and top with basil.
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Napolitaine/ Mauritian Napolitaine shortbread
Mauritian napolitaine, 2 layers of shortbreads filled with jam and glazed with icing sugar. The shortbreads are very soft and melt in your mouth.
Recipe below/ Recette au dessus:
English
Ingredients (12 Napolitaines)
375g Plain flour
225g Unsalted Softened butter
4-6 tbs Raspberry jam
Few drops of pink food colouring
Few drops of rose water (optional)
300g Icing sugar
3-4 tbs Warm water
Français
Ingrédients (12 Napolitaines)
375g Farine nature
225g Beurre ramolli non salé
4-6 c.a.s de confiture de framboises
Quelques gouttes de colorant alimentaire rose
Quelques gouttes d'eau de rose (facultatif)
300g de sucre glace
3-4 c.a.s d'eau tiède
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Ciao Italia 2211 Neapolitan Stuffed Peppers
How to Make Neapolitan Pastiera
This is my family recipe for our delicious home made Neapolitan Pastiera. Enjoy! - Hedy
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Recipe: Neapolitan Pastiera
This recipe is for a large cheesecake using a 10” x 3” high baking pan. I use a large 10” spring pan.
Filling:
3 pounds ricotta
6 eggs
1 teaspoon vanilla
½ teaspoon cinnamon
1 ounce orange flower water
2 cups of sugar
¼ citron finely chopped
¼ pound grain
½ stick butter
2 cups milk
1 cup half and half or heavy cream
Soak grain in cold water in saucepan overnight. Wash and drain thoroughly. Cook grain in saucepan with milk and butter over very low heat. Stir occasionally, not letting it stick to the bottom of the pan. Cook about one hour or until the grain is tender.
In large bowl mix together ricotta, egg, vanilla, orange flower water, citron, cinnamon, and sugar. When mixture is thoroughly blended, add cooked grain, chopped citron and cream. Set aside and make the crust.
Crust:
2 cups flour
2 eggs
½ stick butter or margarine
¼ cup sugar
½ teaspoon vanilla
½ teaspoon baking powder
Cold water if necessary
In bowl cut butter into flour. Add egg and all other ingredients. If mixture is too dry, add a little bit of cold water. Mix together well. Roll out on floured surface to the size of the pan. I like to roll it out on floured waxed paper so it is easier to pick up and transfer to well-greased spring pan. Line entire spring pan with dough. If there is any remaining dough, roll out and make strips long enough to put across the top of the cake after it is half done. If you put the strips on at the beginning, they will sink. Bake in preheated oven at 350 degrees for 2 hours. Serves 14 to 16 people.
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VOLARE Cover Performance By RichardBe Originally Recorded By Dean Martin.mp4. Channel - RichardBe Sings
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Pizza rustica: the other kind of pizza | SBS Food
Silvia Colloca's pizza rustica is a classic savoury pie made with white wine and olive oil pastry.
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