Genovese

Genovese

A typical Neapolitan dish is the Genovese, very go
od. Of course many try to imitate it, adding various ingredients (such as celery) that do not affect the original rec
ipe. In fact, the Genoese represents a poor recipe created with a simple and common ingredient in all the houses: The Onion
. Easy to prepare is very good.

Ingredients for 4 people

  • 1 Kg of Coppery onions
  • 2 carrots
  • 500 Gr. Beef Stew
  • 500 Gr. Slices of beef
  • 1 Glass of red wine
  • EVO Oil
  • Salt

Tools

  • Pot with steel background
  • Cover
  • Flat
  • Knife
  • Wooden Ladle
  • Toothpick
  • Bowl

Procedure

Put the oil in the pot on medium flame and let it heat up. A
dd the stew and the slices (wrapped on themselves as roulades and stops with the toothpick) and make them brown well on all sides, turning the whole.

After browning, add the wine and let it evaporate.

In the meantime cut our onions, first in half, then each piece in the other half, and again until you have the onion cut into small pieces, and put them
in the bowl. We add to the onion also carrots, alwa
ys in pieces. When the wine is evaporated add the onions, carrots and, after salty, put the lid and cook with low heat.

It must cook for 1-2 hours (we check by lifting the lid and turning the whole with the ladle), until that is the onions, which meanwhile will become transparent, will be cooked. When
we see that, cooked the whole, it started (always at low heat) The browning we can add a glass of water, continuing to cook. As soon as the sauce
is restricted, we can taste it to flavour the pasta (I prefer the Ziti Riflati type to which I add, as soon as it is drained and put back in the pot, very parmesan, mixing it all up before seasoning it with the Genoese sauce). Of
course we will not fail to taste the cooked meat, which will be very tender.

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