Here is the Genoese pasta, the Neapolitan recipe for a first course full of taste and aromas!
Today we are talking about a marvel , one of those dishes that you would never want to end: it is Genoese pasta, and it is a typical first course of the Neapolitan tradition. Let's say that if in Emilia they have Bolognese sauce, in the Neapolitan culture they have this sauce, there is nothing but a white sauce prepared with lots and lots of white onion!
Let's talk about ingredients, therefore: in addition to the onion, beef is used. For the cuts you can ask the butcher, but if you want the maximum yield with the minimum cost, we recommend the bell and the cover , which are perfect for this recipe! The cooking times are long, but trust me, it will be worth it!
In short, are you ready to find out how Genoese sauce is made? Then follow us!
How to make Neapolitan Genoese pasta
- Finely chop the celery and carrot, then peel all the onions and cut into strips . Don't worry too much about the cut, given the cooking time they will melt creating a sort of puree .
- Put the celery and carrot in a pan with the oil and cook for 2 minutes , then add the onion.
- Let it cook for a few minutes, then add the meat in medium-large pieces, salt and pepper and add the parsley and bay leaves tied with string so they don't get lost in the pot.
- Cook over low heat with the lid on for about 2 hours , stirring occasionally. It shouldn't be necessary to add water as the onion will naturally release its juices.
- After this time the meat will be so soft that you can fray it with a fork or spoon, do it with part of the meat, remove the bouquet garni and then put it back on the heat and cook for another hour on a low flame.
- While it is cooking, add 1 glass of white wine which you will let evaporate and then proceed with the second course.
- After the third hour, the meat will be almost completely frayed and the onion practically melted.
- Then cook the pasta in salted water and then sauté it in a pan with the sauce .
- Stir in grated cheese as desired and finally serve with a drizzle of extra virgin olive oil. Enjoy your meal!
You can keep the sauce in the fridge for about 3-4 days , preferably in a container with a lid. If you have used all fresh ingredients you can also freeze it in the freezer.
The origin of Genoese pasta
Although the name is misleading, this pasta is not a dish of the Ligurian tradition, but as we have seen, of the Neapolitan one. There are several theories about the name, among the most accredited we speak of Genoese cooks who prepared this pasta at the port. In any case, it seems to be dated around the second half of the 19th century.
Like any recipe, this one too has changed over time . There are those who put some tomatoes , those who use lard in cooking to give flavor, and even those who put celery and carrots in the sauté.
For this dish, then, ziti should be used, a delicious pasta which is packaged as long pasta, but which must be broken into the dish before being lowered, as tradition dictates. In any case, we advise you to use short pasta to make the most of this fantastic sauce.
Riproduzione riservata © - WT
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