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For baking in a standard oven, add the basil leaves after you bake (the leaves turn black in a standard oven). Transfer the pizza to the pizza stone on the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven ). Slice into pieces and serve immediately.

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4. Pasta, fagioli e cozze. Pasta e fagioli is one of the most popular Neapolitan dishes, the first course with a unique flavor, which has its roots in the peasant tradition. In its winter version, pasta with beans is enriched with pork rinds. But we suggest you try the summer version, that is pasta, fagioli e cozze!

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Bring a large saucepan of water to boil, salt well, then add your pasta. Cook to just al dente (check packet) and drain, reserving a little pasta water. In the meantime, in a deep saucepan, over medium heat, heat the oil. Saute onions, carrot and salt together until softened (3-4 minutes).

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Bake the pizza for approximately 6 minutes on the steel or 7 minutes on the stone (give or take), until bubbly and charred around the edges. If baking on a dark pan, you may want to give it a few minutes longer to bake. Remove the pizza from the oven, and top it with fresh basil leaves, if desired.

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Pasta la Genovese, or alla Genovese, is an ancient Neapolitan recipe. In fact, this dish was apparently created in the 15 th century and is probably the oldest of these 12 authentic Neapolitan pasta recipes. This is one of the most traditional dishes that Neapolitan families prepare for Sunday lunch, important holidays and special occasions.

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19 Recipes | Page 1 of 3. Neapolitan pizza. by The Silver Spoon. Babà Napoletano - Neapolitan rum babà. by Valeria Necchio. Polipetti affogati - Neapolitan octopus and tomato stew. by GIC Kitchen. 'Vesuvius of rigatoni' - rigatoni with Neapolitan ragù. by Ernesto Iaccarino.

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Napoletana Sauce. Heat the olive oil in a large pan and when it starts shimmering add the diced onion. Cook over medium heat until soft and translucent, it will take 5-6 minutes. Stir in the minced garlic and cook for 2 minutes until fragrant. Add the tomatoes, salt and few twist of black pepper and give a good stir.

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Here the Neapolitan recipe. Sautè 2 peeled cloves of garlic in 4 tablespoons of extra virgin olive oil. Then add 4 fresh red San Marzano tomatoes, cut into 4 parts and a little chopped parsley. When cooked, remove the skin from the tomatoes and smash them a little with a fork. Add the boiled beans and cook over medium heat for about 1 minute.

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Add 1/3 of the flour; knead with your hands from the bottom upwards, keeping your fingers spread out, to get a creamy mixture. Dissolve the yeast in this mixture and continue adding the flour little by little. Move the mixture from the bowl to a floured surface and fold the dough over itself again and again.

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Place each ball, pinched side down in a covered container and place in the fridge for 2 days and up to 4 days. When ready to use, remove dough balls from fridge 1 to 2 hours before ready to use. Heat your oven and stone, or pizza oven as needed. If necessary use floured hands to manipulate the dough.

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It calls for tender florets of cauliflower, Romanesco, broccoli, olives, and papaccelle (red pickled peppers). A vibrant lemon, garlic, and oregano vinaigrette brings all the flavors together. Garnish with anchovies and capers for even more flavor. 08 of 15.

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Allow to rise another 4-5 hours at room temperature. Preheat your pizza oven to 750 degrees F (400 degrees C). Working with one pizza at a time, stretch out pizza dough on a floured surface until about 11-12" in diameter. This may take some practice to get perfect.

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Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours. Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4.

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Step #3 - Prep the Neapolitan Pizza. Preheat the oven to 550 degrees F, or a grill to 650-800 degrees F. Place a pizza stone in the oven (or on the grill) to preheat while you prepare the pizza. Using a well-floured rolling pin, roll the dough out to 12 to 13-inch circles.

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Divide the pizza dough into 4 even sections. Coat 4 small containers or bowls with nonstick cooking spray or olive oil. With floured hands, form each section into a ball. Place 1 dough ball into each coated container or bowl. Lightly spray the top of each dough ball with nonstick cooking spray or coat with olive oil.

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