Insalata Napoli Recipes

INSALATA CAPRESE

Insalata Caprese image

A classic Caprese salad has colors that resemble the Italian flag. For extra zing, I add a splash of balsamic vinegar. -Melba Wilson, Murrells Inlet, SC

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

2-1/2 pounds plum tomatoes (about 10), cut into 1-inch pieces
1 carton (8 ounces) fresh mozzarella cheese pearls
1/2 cup pitted ripe olives
3 tablespoons olive oil
1/4 cup thinly sliced fresh basil
2 teaspoons minced fresh oregano
1/2 teaspoon salt
1/4 teaspoon pepper
Balsamic vinegar, optional

Steps:

In a large bowl, mix tomatoes, cheese pearls and olives. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper; toss to coat. Let stand 10 minutes before serving. If desired, drizzle with vinegar.

Nutrition Facts : Calories 160 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 257mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

INSALATA CAPRESE

Insalata Caprese image

(TInsalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. Can be prepared in 45 minutes or less.

Provided by Faith Willinger

Categories Salad Tomato Appetizer No-Cook Vegetarian Quick & Easy Mozzarella Basil Summer Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4 to 6

Number Of Ingredients 7

Ingredients

2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
1 pound fresh mozzarella, sliced1/4 inch thick
1/4 cup packed fresh basil or arugula leaves, washed well and spun dry
1/4 teaspoon dried oregano, crumbled, if using arugula instead of basil
3 to 4 tablespoons extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste

Steps:

On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.

INSALATA CAPRESE I

Insalata Caprese I image

This tastes like the salad that is served at a famous Italian restaurant chain in my area. It's perfect with fresh loaf of crusty bread. For the best flavor be sure to use fresh whole-milk mozzarella it puts the packaged varieties to shame. You can find fresh mozzarella in Italian delis, gourmet markets, cheese shops and some grocery stores.

Provided by katquilter

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 7

Ingredients

4 ripe tomatoes, cut into wedges
14 ounces fresh mozzarella cheese, diced
1 red onion, sliced
⅓ cup extra virgin olive oil
⅓ cup balsamic vinegar
¼ cup chopped fresh basil
salt and pepper to taste

Steps:

In a large bowl, combine the tomatoes, cheese, onion, oil, vinegar, basil, and salt and pepper to taste. Toss and chill for 1 hour. Serve on large platter.

Nutrition Facts : Calories 498.1 calories, Carbohydrate 12.7 g, Cholesterol 77.9 mg, Fat 40.3 g, Fiber 2 g, Protein 19.3 g, SaturatedFat 16.8 g, Sodium 154.2 mg, Sugar 9.6 g

INSALATA DI RINFORZO

Insalata di Rinforzo image

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 19

Ingredients

4 tablespoons coarse salt (recommended: Maldon)
1 head cauliflower, cut into florets
2 3/4 cups white wine vinegar
1 teaspoon fennel seeds
4 cloves garlic, peeled and left whole
3 stalks celery, cut on a diagonal into 3/4-inch pieces
10 ounces pickling onions, peeled after soaking in hot water
2 yellow peppers, seeded and cut into 3/4-inch thick strips
2 red peppers, seeded and cut into 3/4-inch thick strips
1 fennel bulb, sliced
6 red chile peppers, left whole
7 ounces pitted olives (black, green, or a mixture)
2 tablespoons capers
1 bunch flat-leaf parsley, chopped
3 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
Salt and pepper
1 bottle white wine vinegar
1 bottle olive oil (not extra-virgin)

Steps:

Put 16 cups of water into a large saucepan and bring to a boil. Add 2 tablespoons of salt and the cauliflower florets and cook them until tender-crisp, about 5 to 8 minutes. Remove the cauliflower florets with a slotted spoon and plunge them straight into a bowl of iced water.
Pour out half of the boiling water and add the white wine vinegar, remaining salt, fennel seeds, and garlic cloves. Bring the pan back to a boil and add the celery, onions, peppers, fennel, and whole chiles; cook for about 10 minutes until tender. Refresh the vegetables in the same way, plunging them into iced water; when they are cold, drain them along with the cauliflower florets.
In a large bowl, mix the cauliflower and other vegetables with the garlic, olives and capers. Whisk together the vinegar and oil for the dressing and pour over the salad. Season with salt and pepper and sprinkle over the chopped parsley. Combine everything really well, which is easiest done using your hands. At this point you have a pickled vegetable salad which serves 8 generously, or you can stuff everything into wide-necked sterilized canning jars and pour in a mixture of half vinegar and half olive oil to cover the vegetables.

INSALATA NAPOLI

Insalata Napoli image

My daughter saw this recipe on a menu somewhere and took a picture of it and brought it home for me to make. It turned out great.

Provided by Big Kahuna in Alaska

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 grilled chicken breasts
1 grilled red bell pepper
1 (13 ounce) can artichoke hearts, sliced
5 slices crispy bacon, chopped
1/2 cup diced red onion
15 -20 cherry tomatoes, cut in half
1 (12 ounce) box bow tie pasta
fresh spinach
balsamic vinegar, viaigrette
feta cheese
2 tablespoons olive oil
1/4 cup lime juice
salt
pepper
garlic

Steps:

First, I made a marinade of the oil, juice, and seasonings and soaked the chicken and peppers for about an hour. Meanwhile I cooked the pasta el dente, let it cool and then mixed it with about an equal amount of fresh spinach. I then chopped and added the artichokes, onions, tomatoes, bacon and tossed in the vinaigrette. I grilled the chicken and peppers, the covered them on a plate to cool slightly, before chopping up and putting over the pasta. Add feta when serving.

Nutrition Facts : Calories 586.1, Fat 17.1, SaturatedFat 4, Cholesterol 115.2, Sodium 194, Carbohydrate 79.4, Fiber 12.5, Sugar 6.5, Protein 30.4

NAPOLI

Napoli image

Make and share this Napoli recipe from Food.com.

Provided by Mommy Diva

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

1 ounce caravella limoncello
cola

Steps:

Pour into a tall glass over ice.
Fill with cola,garnish with lemon slice and enjoy! ;).

Nutrition Facts :

OLIVE GARDEN MUSSELS DI NAPOLI

Olive Garden Mussels Di Napoli image

After trying OG's Mussels di Napoli one afternoon I decided to try to replicate it at home. We had this for dinner last night with a big salad and a side of crusty french bread - it was perfect!

Provided by Wildflower5656

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs mussels
1 cup white wine
1/2 cup salted butter
5 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 tablespoon parsley paste
1 tablespoon italian seasoning
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

In a non-stick pan gently cooking the garlic together with the olive oil until the garlic gets soft and turns translucent.
Meanwhile, in a large saucepan combine mussels (which have been cleaned, debearded and picked over, if necessary), wine and butter. Add garlic and any remaining olive oil.
Cover the pot and bring to a simmer over medium heat. Mussels are cooked when all shells are open. Discard any that do not open.
Add all remaining ingredients, stir carefully (mussels will easily dislodge from their shells) and simmer gently on low for approximately two minutes.
Serve in bowls with plenty of bread to soak up the delicious juices!

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