La Genovese
It’s called Genovese but it isn’t.
In the seventeenth century, in Naples, there were many Genoese hosts who lived and worked, cooking meat in this way, managing to obtain the sauce for the pasta and also the meat to eat separately, which, cooking for a long time, was a marvel, very tender.
For me, being Sicilian for generations, it seems strange to call this dish like this, because in reality even my grandmother, who was from Panarea, used to prepare it, and after her, I proposed it to my daughter, “who hates” onions. During a boat trip in Calabria, I made her believe that we had bought it right there, and since then, for us, it was called “meat from Calabria.” The sea had made her so hungry that she didn’t even notice the onions. Now I will give you the instructions for choosing the cut of meat.
The right part is the tip of the rump; but the whole rump and the silverside, which is the eye of round, are also fine.
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- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Low heat
- Cuisine: Italian Regional
- Region: Campania
- Seasonality: All seasons
- Energy 803.67 (Kcal)
- Carbohydrates 83.50 (g) of which sugars 17.41 (g)
- Proteins 44.09 (g)
- Fat 32.35 (g) of which saturated 10.18 (g)of which unsaturated 12.29 (g)
- Fibers 8.08 (g)
- Sodium 549.38 (mg)
Indicative values for a portion of 600 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 2.2 lbs veal (silverside)
- 4.4 lbs copper onions
- 5 fl oz white wine
- 7 fl oz water (warm)
- 3.5 oz celery (stalks)
- 7 oz carrots
- to taste salt
- to taste pepper
- 2.1 oz extra virgin olive oil (about)
- 14 oz penne rigate
La “Genovese”
Tools
What we need to make the
- Cutting board
- Knife
- Pot large and wide
- Colander
- Pot for pasta
Preparation: La Genovese
Finely chop carrots, celery, herbs,
Slice the onions very thinly,
Put everything in a saucepan with oil, salt, and pepper.
Cover and cook over very low heat, stirring occasionally, for about 30 minutes.
Then add the meat cut into pieces. Cover.
After about an hour and a half, uncover the pot and raise the heat to brown the meat.
Then pour in the wine gradually and let it evaporate.
Occasionally extend with a little water so that the meat is cooked and the mixture becomes creamy.
About another hour will pass, then adjust the salt and pepper.
The sauce should be light brown.
Then all you have to do is cook the pasta; I used broken ziti, typical of this dish.
To your liking, you can add Parmesan when serving.
Here is La “Genovese” Neapolitan cult dish.
storage
storage
La Genovese
You can store the meat in the fridge for up to 3 days and in the freezer for up to 3 months.
FAQ
La Genovese
Can I use any other type of pasta?
Yes, but always short pasta.
