Neapolitan sauce

Neapolitan Sauce

The Neapolitan Sauce is a type of sauce originating from Naples, Italy. It is a key component in traditional Italian cuisine, particularly in dishes such as spaghetti, lasagna, and pizza. The sauce is primarily made from tomatoes, garlic, onion, and herbs, and is known for its rich, robust flavor.

History

The Neapolitan Sauce has its roots in Naples, a city in Southern Italy. The sauce was first created in the late 19th century, following the introduction of tomatoes to Europe from the Americas. The warm climate of Naples proved ideal for tomato cultivation, leading to the creation of this iconic sauce.

Ingredients and Preparation

The primary ingredients of Neapolitan Sauce are ripe tomatoes, garlic, onion, and herbs such as basil and oregano. Some variations may also include olive oil, carrots, celery, and red wine.

To prepare the sauce, the tomatoes are first blanched and peeled. The garlic and onion are then sautéed in olive oil until they become translucent. The tomatoes and herbs are added to the pan and the mixture is simmered until it thickens. The sauce is then seasoned with salt and pepper to taste.

Uses

Neapolitan Sauce is a versatile ingredient in Italian cuisine. It is commonly used as a base for pizza, a topping for pasta, and a filling for lasagna. The sauce can also be used in a variety of other dishes, such as meatballs, eggplant parmesan, and chicken parmigiana.

See Also

• Italian cuisine
• Naples
• Tomato sauce
• Pizza
• Pasta

References

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