Napoli Sauce & Cheesy Crumb Recipe

You can turn anything into mouth watering, soul warming parmigiana with this recipe from our chefs!

Learn how to make your own delicious Napoli sauce at home, and how we create our cheesy crumbs. We recommend making the sauce first, and then cooking your meat or veg as the sauce tastes best when cooked really slowly over 4-6 hours.

All you have to do is cook your vegetables or chicken (or whatever you want to turn into parmigiana) and then smother in our delicious sauce, top with cheesy crumbs and then place under your grill until beautifully golden brown to take your favourite dishes to the next level.

We also love using these cheesy crumbs on shepherds pie, moussaka or anything that can use a delicious crunchy cheesy golden layer.

Here’s our recipe for Napoli Sauce & Cheesy Crumbs, let us know how you go making this versatile winter warmer at home!

Napoli Sauce Ingredients

2 x cans of crushed tomatoes

¼ teaspoon of sea salt

1 x brown onion

3 x cloves of garlic

Handful of fresh basil

3 x Tablespoons of tomato paste

70ml of White Wine

3g of fresh thyme

3g of bay leaves

Pinch of black pepper

30ml of extra virgin olive oil

Method

1. Finely dice onion and garlic in food processer

2. Sautee over medium heat the onion and garlic in olive oil with salt until soft and translucent. stir often to avoid sticking.

3. Add tomato paste, thyme (with stalks on, these will be removed later) and bay leaves to onion and cook out paste for 5 mins.

4. Deglaze with white wine then add then add crushed tomato.

5. Bring to the boil, stirring regularly. Add pepper.

6. Reduce heat and simmer gently for 4-6 hrs until delicious.

7. Remove Thyme & bay leaves and add in fresh basil leaves


Cheesy Crumb Ingredients

200g Panko Breadcrumbs

100g Shredded Mozzarella

Method

Blitz the breadcrumbs and Mozzarella in a food processor until combined

Now that you have your divine Napoli sauce & cheesy breadcrumbs, you’re ready to turn anything into parmigiana!