• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
You are here: Home / Cooking Techniques / À la Cooking Terms / À la Napolitaine

À la Napolitaine

Can be a method of preparing pasta to be served as an accompaniment to meat and poultry (see Cooking Tips below), or be used to refer to desserts, pizzas, etc, cooked in a neapolitan way.

Cooking Tips

1/2 pound (250g) spaghetti
2 tablespoons (30g) grated cheese
2 tablespoons (30g) parmesan cheese
3 tablespoons (50ml) tomato purée
3 tablespoons (50g) butter

Cook the spaghetti until al dente. Drain, mix with both cheeses and the tomato purée, then the butter.

This page first published: Mar 19, 2005 · Updated: Jun 24, 2018.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2021· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Primary Sidebar

Search

Home canning resources

Vist our satellite site Healthy Canning for Home Food Preservation Advice

www.hotairfrying.com

Visit our Hot Air Frying Site

Random Quote

‘I have long believed that good food, good eating is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure.’ — Anthony Bourdain (American food writer. 15 June 1956 – 8 June 2018)

Food Calendar

food-calendar-icon
What happens when in the world of food.

NEWSLETTER

Subscribe for updates on new content added.

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.