Easy and tasty Napoleon

Family recipe. I looked it up on the internet, invented in 1889. A rectangular dessert with 2 philo dough layers: on top and on the bottom, glaze on top, with fluffy filling with cream with rosewater on a blueberry bottom. The rose water is easily made at home, see my recipe in here under rose water icecream. I make the filling in a one quart breadform, cut in four slices, half pound each. A special treat!

This was one of the top 5 delicious meals I had on my holiday at Naples. I wanted to eat something that was similar.I think it tastes better if you don't chill too long. The key to a better taste is the lemon and the extra virgin olive oil, so use whatever you like! Recipe by JessieMom

Light Napolitana pizza

Fire roasted fresh tomatoes are the secret to a fabulous pizza sauce.Traditionally baked in an 800+ F degree oak woodfired oven, you can duplicate this at home in your barbecue with oak firewood.You can duplicate a pizza oven with a ceramic floortile or a pizza stone in your barbecue.Italian pizza dough can be made just as elastic at home from ultrafine wheat all purpose flour with 3% gluten powder added. The pizza toppings are fresh fire roasted tomato and garlic sauce with dried oregano and fresh easy home made mozarella cheese and fresh basil.It is called Pizza Margherita. This recipe makes two small pizzas for two people, to be baked and shared one after the other, cut in half, two courses, with a glass of white wine like Pinot Grigio in between.

A sweet & sour pasta dish made with ketchup.

All the Caesar salad l have had goes with grilled chicken breast I wanted to try it with beef and my own made from scratch sauce.

This potato dish is a delicious layering of roasted potato slices with a creamy mushroom filling between the layers to form a potato napoleon. It makes a wonderful individual side dish for any meat dinner but is also good on its own with a salad for a lunch or light dinner.

This is a twist of my Nonnas napoletana sauce.

I've loved kissaten-style old fashioned pasta napolitan for long time. After many failures, I was finally able to recreate that flavor. Pasta napolitan served in kissaten has been made in bulk in advance and frozen, which is why it's so soft and messy. I can't replicate it exactly, but I think it tasted like this.By mixing the pasta and grated cheese quickly in the napolitan sauce, the sauce and pasta mix well together and the pasta remains moist. If you stir fry it for too long, it will get dry and hard.If you don't have canned tomatoes you can make this just with ketchup. In that case, add extra pasta boiling water and ketchup. Recipe by Shunashuna