Napoletana sauce; was: Spaghetti Squash

[Guest guest]

Oh i sure hope your recipe shows up eventually. It is so

frustrating when we bother to take the time to type our

recipes only to have the -monster gobble them up! *lol*

 

The few Napoletana sauce recipes i saw online included

diced pancetta, which i understand is a knd of Italian

bacon. i've never had that stuff before, even back in my

omnivore days, so i was wondering just what sort of flavor

it might be imparting to this sauce and how i could work

around it without compromising the Italianishness of the

recipe... maybe a few drops of liquid smoke?

 

~ pt ~

 

Let us treat men and women well; treat them as

if they were real. Perhaps they are.

~ Ralph Waldo Emerson

~~~*~~~*~~~>

, " christie_0131 " <christie0131

wrote:

>

> Thanks PT. Yesterday I posted a recipe for Napoletana sauce which

> has not appeared, perhaps it yet may - recently I've had posts on

> other groups turn up anything up to a week late. I won't post it

> again as it is not dissimilar to others already in the files. I've

> never seen a Napoletana sauce with meat in it - over here it usually

> comprises tomatoes, garlic, basil and olive oil, sometimes other

> herbs as well. Your post has inspired me to check out my Italian

> vegetarian cookbook and I plan to try out a couple of recipes over

> the next week.

> Christie

[Guest guest]

I googled napoletana sauce on Google.Co.UK and apart from 1 recipe

which had anchovies, the rest were all vegetarian. Perhaps it is

just a question of different parts of Italy having slightly

different recipe variations. The Pizzaiola sauce that I was planning

to try from my Italian recipe book is very similar to Donna's

Puttanesca sauce that you have on file. Anyway fortunately I copied

for myself the recipe I filed here yesterday so here it is:

 

Napoletana Sauce

 

2 Tbsp olive oil

1 medium onion, peeled and finely chopped

2 cloves of garlic, crushed

1.5 lbs (700g) fresh tomatoes, skinned and sliced

2 Tbsp tomato puree

2 tsp fresh basil

salt and freshly ground black pepper

 

Heat oil and gently fry onion and garlic stirring frequently until

soft and translucent but not browned. Add tomatoes, tomato puree,

salt and pepper to taste. Turn down the heat, partially cover the

saucepan and simmer for about 35 - 40 mins. Add chopped fresh basil,

cook for a further minute and serve. For a smoother sauce, blend and

then reheat.

I'm not terribly fond of onion, so I sometimes leave it out

altogether or substitute a couple of shallots instead.

 

Makes ½ pt (275ml) sauce

 

I'm sorry that I can't help you with the pancetta - I've been a

vegetarian for decades longer than such things were available in

Britain, LOL. I imagine that it's a type of ham which would have a

smoky taste and I would probably try ground hickory smoked almonds.

Christie

 

, " ~ PT ~ "

<patchouli_troll wrote:

>

> Oh i sure hope your recipe shows up eventually. It is so

> frustrating when we bother to take the time to type our

> recipes only to have the -monster gobble them up! *lol*

>

> The few Napoletana sauce recipes i saw online included

> diced pancetta, which i understand is a knd of Italian

> bacon. i've never had that stuff before, even back in my

> omnivore days, so i was wondering just what sort of flavor

> it might be imparting to this sauce and how i could work

> around it without compromising the Italianishness of the

> recipe... maybe a few drops of liquid smoke?

>

> ~ pt ~

>

> Let us treat men and women well; treat them as

> if they were real. Perhaps they are.

> ~ Ralph Waldo Emerson

> ~~~*~~~*~~~>

>