Sauce Nnapulitano - Neapolitan Eggplant Sauce

Sauce Nnapulitano - Neapolitan Eggplant Sauce

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Sauce Nnapulitano

Neapolitan Eggplant Sauce is an eggplant-based sauce of historical Neapolitan cuisine that dates back to the Greco-Roman period to the modern days. Neapolitan (or Nnapulitano) is also an Italian " dialect " common to Naples and the surrounding region, one of the most important languages in Italy after standard "Italian" (which was itself originally a Tuscan dialect). The Neapolitan language has long history and rich culture, and those who speak it are justifiably proud of this.

As for the Eggplant Sauce, it is a well-kept secret, and you will soon see why. This is my personal rendition of Neapolitan Eggplant Sauce.

EQUIPMENT: 6 Qt. stockpot,

PREPARATION TIME: 1 hour – Makes 4 to 6 servings

  • 1 tablespoon pure golden olive oil (not the green stuff)
  • 1 tablespoon unsalted butter
  • 1 medium carrot diced. Brushed clean not peeled rinsed
  • 1 medium onion peeled and diced
  • 4 garlic cloves peeled and diced
  • 1 medium mail eggplant, peeled diced
  • 1 zucchini diced
  • 6 ounce can tomato paste
  • 1 cup white wine
  • 2 cans San Marzano crushed tomatoes 28 ounces each
  • 4 tablespoons fresh basil leaves chopped
  • 1 cup water, purified or filtered (no chlorinated tap water)
  • ½ cup parmesan cheese grated
  • ½ stick unsalted butter

In a hot stockpot over medium heat 275˚F, sauté the carrots, onion and garlic in olive oil and butter until slightly browned, 5 to 7 minutes, stirring occasionally. Add eggplant and zucchini and continue to sauté until softened. Stir to prevent burning. "Sweating" simply means to soften the vegetables without browning to allow the flavors to combine.

When the vegetables just begin to brown, add the tomato paste and sauté, stirring until the paste turns a reddish-brown in color and a residue form on the bottom of the stockpot. A Fond is the brown residue that forms on the stockpot from sauteing the vegetables and tomato paste. Do not allow the fond to burn.

Deglaze the stockpot with a white Italian wine, stirring until the alcohol burns off and it forms a thick paste, about 5 to 7 minutes. Neapolitan white wines Coda di Volpe, Greco di Tufo and Falanghina, all blended in Lacryma Christi (Tears of Christ).

Add the crushed tomatoes, fresh basil, and water. Once the tomatoes begin to bubble reduce the heat to medium-low 200˚F so the sauce is barely simmering.

Stir in the parmesan cheese and add the butter. Stir to combine cook uncovered for about 1 hour, or until the liquid evaporates to desired thickness. Remove the heat.

Serve over 1 pound of linguini cooked aldente.

NUTRITION: 214 calories; 11 g fat (4 g sat, 5 g mono); 49 mg cholesterol; 8 g carbohydrates; 15 g protein; 2 g fiber; 316 mg sodium; 420 mg potassium.