Neapolitan Potatoes Recipes

NEAPOLITAN POTATOES

Neapolitan Potatoes image

One taste of these yummy potatoes and I pestered my friend for months to give me the recipe! The tantalizing blend of flavors complements any festive entree.

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

1/2 cup grated Parmesan cheese
3 garlic cloves, minced
1/2 cup minced fresh basil
1/4 cup minced fresh parsley
2 teaspoons minced fresh oregano
1-1/2 teaspoons salt
1 teaspoon pepper
7 tablespoons olive oil, divided
6 cups thinly sliced red potatoes (about 2 pounds)
1 can (14-1/2 ounces) diced tomatoes, drained

Steps:

In a bowl, combine the first seven ingredients; set aside. Grease a shallow 2-1/2-qt. baking dish with 1 tablespoon oil. Place a third row of the potatoes and tomatoes in dish. Drizzle with 2 tablespoons oil; sprinkle with a third of the cheese mixture. Repeat layers twice. Cover and bake at 350° for 55-65 minutes or until the potatoes are tender.

Nutrition Facts : Calories 223 calories, Fat 14g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 609mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

NEAPOLITAN COOKIES I

Neapolitan Cookies I image

This cute refrigerator cookie resembles the popular ice cream flavor. There are chocolate, pink and white stripes.

Provided by missy

Categories Desserts Cookies Refrigerator Cookie Recipes

Time 5h30m

Yield 72

Number Of Ingredients 11

Ingredients

1 cup butter, softened
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon almond extract
5 drops red food coloring
1 (1 ounce) square unsweetened chocolate, melted
½ cup chopped walnuts

Steps:

In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Divide dough equally into three small bowls. Add almond extract and red food coloring to one portion; stir until thoroughly mixed. Mix chocolate into second bowl, and walnuts into the third bowl.
Line a 9x5 inch loaf pan with waxed paper, and spread almond dough evenly in the bottom of the pan. Spread the walnut dough evenly over the almond layer, and top with chocolate dough layer. Cover layered dough with waxed paper, and place in the refrigerator until firm, about 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Turn out chilled dough by inverting pan; peel off waxed paper. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices. Place slices on cookie sheet one inch apart.
Bake 10 to 12 minutes in the preheated oven, until light brown. Remove to wire racks to cool.

Nutrition Facts : Calories 63.1 calories, Carbohydrate 7.7 g, Cholesterol 9.4 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.8 g, Sodium 45.6 mg, Sugar 4.2 g

DAD'S NEAPOLITAN POTATO PIE

Dad's Neapolitan Potato Pie image

Number Of Ingredients 11

Ingredients

2 1/2 pounds all-purpose potatoes, such as Yukon gold
salt
1/4 cup plain dry bread crumbs
4 tablespoons (1/2 stick) unsalted butter, softened
1 cup warm milk
1 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano
1 large egg, beaten
1/4 teaspoon freshly grated nutmeg
salt and freshly ground black pepper
8 ounces fresh mozzarella cheese, chopped
4 ounces salame or imported Italian prosciutto, chopped

Steps:

1 Scrub the potatoes with a brush under cold running water. Place the potatoes in a large saucepan with cold water to cover. Add salt to taste. Cover the pan and bring the water to a boil. Cook over medium heat until the potatoes are tender when pierced with a fork, about 20 minutes. Drain and let cool slightly. 2 Place a rack in the center of the oven. Preheat the oven to 400°F. Butter a 2-quart baking dish. Sprinkle with the bread crumbs. 3 Peel the potatoes, put them in a large bowl, and mash them with a masher or fork until smooth. Stir in 3 tablespoons of the butter, the milk, 1 cup of the Parmigiano, the egg, nutmeg, and salt and pepper to taste. Fold in the mozzarella and salame. 4 Spread the mixture evenly in the prepared dish. Sprinkle with the remaining Parmigiano. Dot with the remaining 1 tablespoon butter. 5 Bake 35 to 45 minutes or until the top is browned. Let stand briefly at room temperature before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

DAD'S NEAPOLITAN POTATO PIE

Dad's Neapolitan Potato Pie image

Number Of Ingredients 11

Ingredients

2 1/2 pounds all-purpose potatoes, such as Yukon gold
salt
1/4 cup plain dry bread crumbs
4 tablespoons (1/2 stick) unsalted butter, softened
1 cup warm milk
1 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano
1 large egg, beaten
1/4 teaspoon freshly grated nutmeg
salt and freshly ground black pepper
8 ounces fresh mozzarella cheese, chopped
4 ounces salame or imported Italian prosciutto, chopped

Steps:

1 Scrub the potatoes with a brush under cold running water. Place the potatoes in a large saucepan with cold water to cover. Add salt to taste. Cover the pan and bring the water to a boil. Cook over medium heat until the potatoes are tender when pierced with a fork, about 20 minutes. Drain and let cool slightly. 2 Place a rack in the center of the oven. Preheat the oven to 400°F. Butter a 2-quart baking dish. Sprinkle with the bread crumbs. 3 Peel the potatoes, put them in a large bowl, and mash them with a masher or fork until smooth. Stir in 3 tablespoons of the butter, the milk, 1 cup of the Parmigiano, the egg, nutmeg, and salt and pepper to taste. Fold in the mozzarella and salame. 4 Spread the mixture evenly in the prepared dish. Sprinkle with the remaining Parmigiano. Dot with the remaining 1 tablespoon butter. 5 Bake 35 to 45 minutes or until the top is browned. Let stand briefly at room temperature before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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