How to Make Napolitan sauce
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- Опубліковано 22 сер 2024
- I watch so many people add so many ingredients to their Napoletana sauce and I often wonder why… Try your hand at a true Napoletana sauce. All you need is a few quality ingredients. The best tinned tomatoes from Italy, olive oil, onions, basil, and some salt and pepper. This sauce is great to keep in the fridge, you can use it so many different ways. Pasta, pizza, stews and casseroles, calzones… The list goes on and on.
Please make more videos ...u have the skills for presenting cooking far more than any other youtubers 👍
I just now typed his name in because I was impressed by him in another video. He only has 9 videos and almost no subscribers and he could easily rule the pizza scene on UA-cam....I agree he needs more videos.
He's not a youtuber, he's a chef 😂
Just a simple ‘thank you ‘ from England 🇬🇧 we are not re known for our cuisine 😂 but I have been passionate about Italians cuisine all my adult life (which is a long time lol) I am cooking your sauce right now, ready for lunch 😊
Johnny is the Pizza Whisperer!
You are the man!!
Thank you ! Is amazing, simple.
The garlic should be added after the onion is sweated and just before you add the tomatoes, or the flavor of the garlic will go into the air instead of the sauce . Nice recipe though. Good tip on the tomato seeds.
in reality practically all Italian tomato sauces are made like this, but there is a very specific reason: in Italy garlic (contrary to what you might think) is used very little and we don't particularly like its strong aroma. So not only do we always remove the soul of the garlic before using it, but if during cooking it further loses its strong and decisive flavors even better. It's not an error in the recipe, it's intentional. Alternatively, we use a garlic puree: chop it well, add a pinch of salt, and then "grate" it with the knife blade and crush it with the flat part until it becomes a garlic cream: much less strong in flavor and much less indigestible
Hi from Istanbul Chef Johnny. you have very good recipes.
Please continue. It would be nice if you provided the recipes in writing in the explanation section.
Well done Johnny, you inspired me to start my own Pizza business
hows it going? im thinking about it as well
@@subiediaries6157 let's all get a pizza joint running 🤪✌
I hope you did it, and it your business works really well 🤞
Any Italian can validate here!!! I'm just a simple indian who loves pizza and trying to make authentic tomato sauce just like Naples... I'm unsure about it as onions would add sweetness to it + is that canned tomatoes?.. I'm a farm boy so please explain how can I process normal grounded tomatoes!!!
you could also freeze it. I like to vacuum seal it into variuos portions and freeze it. That way I have it on hand for pizza's which I make once a week.
I make a TON of this sauce and then I can it! I do some in smaller jars for individual pizzas and then larger jars when the whole family has pizza. It's amazing sauce!
Does your sauce create a lot of moisture while your pizza cooks?
Canning how? Like just putting in a glass container and the freezing? I don’t know how to can food. Thank you.
How much oil and salt? Or do I need to buy the cook book?
Btw thanks for sharing your recipes and even more the techniques! Keep up the great work.
I would love to have your cook book is there a way to get it?
Thank you for your receipts
excelente y simple,felicitaciones
I've always been told by others straight from napoli that in Naples they never mix onions and garlic together to make the sauce wondering you did if that was truly a napoli type of sauce
You are right. It's "his" neapolitan sauce. But I guess the true neapolitan sauce is only registered for the true neapolitan pizza.
Once I read somewhere that the best tomate sauce is made of only the flesh of the tomatoes. No water, no seeds, just flesh of tomate. I know it's maybe a waste but I guess, that will give you the most of the flavor and you have no seeds inside the sauce in the end.
HI Johhny, watched your pizza dough and now the sauce. Simple and effective . will make it over weekend and let you know. Thanx from Sydney, Au
do you cover the bowl during the 40 minutes cooking ?
Can I freeze the sauce or will freezing make it loose its flavor.
Can you freeze the sauce?
Grande Johnny
My sauce tested a little acidic, is that normal?
Can I use fresh tomatoes? If yes, how can I cook them
Bravíssimo! Mi ho piaciuto moltissimo questo sugo.
But is it the original recipe I don't think that has onions & garlic, just want to know about Italian food no hate
Hi I have shop in Preston England and I am struggling with providing tasty pizza but I will your guideline for pizza sauce and dough . After making pizza sauce should we save sauce in fridge or room temperature?
And also should we put warm sauce on pizza base or cold sauce ?
Keep refrigerated and take it out in time to apply it at room temperature to your uncooked pizza.
Will you make a New York pizza sauce?
Carrot to take the acidity?
They only deliver 400 Gradi can in Australia?
can you display portion of olive oil
I'm about to watch but then I saw he wearing a " Hublot" so I just close it !
Lmao what's that mean though? For you anyway.
I love your cooking but... Why exactly put Garlic and Onion at the same time? I just heard another Chef from France say never to listen to anyone who does such a thing because Onion takes MINUTES to properly cook and caramelize whereas Garlic takes seconds.
How much salt?
Will you make more content?
I have worked in 400 graadi in kuwait ☺️☺️
Can you use this as a pizza sauce Johnny?
Can you use the sauce for margherita pizza too?
Why not?
is this guy Italian?? sounds like hes from somewhere else like maybe england or something? he does not sound italian though. Is he??
Australian
Why u dont have alot of videos
but why!!!!!! just san marzano, salt and basil. that`s it. thumbs down for your english pizza sauce.
It's a generic neapolitan sauce. He didn't say: authentic pizza sauce regarding the guidelines for true neapolitan pizza sauce.