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NAPOLITAINE SAUCE (à la)

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NAPOLITAINE SAUCE (à la)



Invented by Carême, is made with horseradish, ham, Madeira, ESPAGNOLE SAUCE, redcurrant jelly, raisins, and (sometimes) candied citron.

This sauce has nothing in common with Neapolitan cooking, which is characterized by the famous pizzaiola sauce, consisting of peeled chopped deseeded tomatoes, garlic, basil or marjoram, and olive oil. It is served with pasta, grilled (broiled) dishes, and pizzas.


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