Who asks about the tomato sauce, more noble, celebrated, rich and learned of Neapolitan cuisine has only one answer: it is the sauce.
The Neapolitan meat sauce is very different from all other meat sauce, also excellent, which is rich in Italian cuisine.
's different in ingredients, preparation, which requires extreme care, in the flavoring that now, more rarely spreads its scent Sunday morning in the streets and staircases of buildings in Naples.
Above all, it is different to the table, strictly on Sunday, tied up, as only he can, to "zitoni" or, better still, "paccheri.
Many of the great the celebrated art and literature.
We can not give that recipe.
premise that the outcome depends almost exclusively on the sensitivity of the cook.
For a Neapolitan is not any sauce: it is a ritual.
Ingredients for four people
- 50 g. ham
- 50 g. smoked bacon
- 50 g. lard
- 50 g. lard
- extra virgin olive oil 1 dl
- a sprig parsley
- pepper
- Pecorino Romano as if they want
- 800 g. first cut of cow and pig equally
- 3 pork chops
- 3 medium size onions
- two large cloves of garlic
- 150 - 200 ml of wine dry red
- from 150 to 200 grams of tomato paste
- plenty of tomato sauce
The Neapolitan meat sauce is very different from all other meat sauce, also excellent, which is rich in Italian cuisine.
's different in ingredients, preparation, which requires extreme care, in the flavoring that now, more rarely spreads its scent Sunday morning in the streets and staircases of buildings in Naples.
Above all, it is different to the table, strictly on Sunday, tied up, as only he can, to "zitoni" or, better still, "paccheri.
Many of the great the celebrated art and literature.
We can not give that recipe.
premise that the outcome depends almost exclusively on the sensitivity of the cook.
For a Neapolitan is not any sauce: it is a ritual.
Ingredients for four people
- 50 g. ham
- 50 g. smoked bacon
- 50 g. lard
- 50 g. lard
- extra virgin olive oil 1 dl
- a sprig parsley
- pepper
- Pecorino Romano as if they want
- 800 g. first cut of cow and pig equally
- 3 pork chops
- 3 medium size onions
- two large cloves of garlic
- 150 - 200 ml of wine dry red
- from 150 to 200 grams of tomato paste
- plenty of tomato sauce
Preparation
Phase
"Connect" , using a crescent blade on a wooden board before the bacon and, gradually, the remaining bacon, garlic and onions. You can also use a meat grinder for this, but there is a risk of losing the mood of garlic and onions.
Put the past in the casserole, along with the lard and oil, and a very low heat, heat until the lard has melted and the onions just begin to brown.
Add the meat and, for those who want to follow a tasty variation, pork chops.
Cover and cook, still over low heat, turning the meat frequently.
Warning! Pork chops cooked much earlier, so you may need some time to remove from the pan.
When the onions begin to brown, discover, often mixed and turned the meat, adding little time for the wine to evaporate it all.
done, the onions are well browned, now, all traces of liquid is gone and will not remain that the fat slowly simmering.
This first phase will see you engaged for about 2 to 2.5 hours. During all this time you should not get away from the rings: the onions may burn, ruining everything.
Stage
increased, but little fire, to give it some 'strength, but not much: just enough to accommodate the other ingredients that are cold.
add no more than two or three tablespoons of tomato paste and fry until it becomes very dark. Prevent burning.
must become almost black, but not burned!
Only then be added to more concentrated, in the same amount, and so on, always with the same procedure, until they have finished.
Now you can add the tomato puree.
During this phase, certainly pork chops are cooked through and should be removed gently to avoid dissolution.
This second phase is even more delicate than before, because you control the cooking of meat and why there is a risk that the tomato stick: you will commit for another 2 or 3 hours.
Now add no more than two ladles of water, cover and let foo (cook over very low heat) for at least an hour and a half.
If you have not already done so, remove all the meat and arrange on a plate: put it on the sauce after cooking.
The sauce is cooked when you appear thick, shiny, very dark and oily.
Check the salt and put the meat in the casserole, leaving resume the mark for a few minutes.
Given the preparation time (at least 7 hours) we suggest you prepare the sauce on Saturday (if you have the habit of having lunch at one, one and a half) or early on Sunday morning (if, according to the ancient tradition of Naples, Sunday lunch at three, and followed the custom of the Neapolitans, on holidays, make a nutritious lunch and skip dinner).
The sauce is mature and even more delicious if you let it rest for at least an hour or two.
Serve with pasta big, broken hand, or paccheri, garnished with a few leaves of fresh basil and seasoned with pepper and pecorino romano.
The test is when the proper preparation, finished eating the pasta on the plate is a thin layer of fat.
advised not to eat much, except for the meat sauce with a side dish of cooked vegetables.
In Naples, the vegetables are cooked by definition the friarielli, which do not exist elsewhere.
Content taken from: http://www.rameria.com/italiano/ricette/ragu_napoletano.html
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