It 's a traditional dish from Naples, due - to the Neapolitan, at least - to the category of "ragout" Neapolitan i the plural, in this case, there is a spelling error.
This term, in fact, more than one dish in particular, to indicate a cooking process provided for more than a recipe.
The common characteristics of these dishes are basically two: the presence of meat (in massive quantities, and often of different types) and a long, sometimes very long cooking.
Ingredients:
- beef suitable for slow cooking pork and meat pleasure (always suited to slow cooking),
- onions in weight of one and half times that of meat,
- carrots and celery to the sauce,
- a little 'red wine,
- black pepper,
- a tablespoon of tomato paste,
- bouillon cube in hot enough to cook the meat or water.
Procedure:
The Genovese sauce is a dish for gourmets and weak stomachs.
That said, if you ever want to taste this dish, you have to take a fair amount of beef meat (Annecca, in Naples) of a cut that suits you best.
The important thing which is suitable for holding a cooking of at least three hours. Essential it is cut in large pieces.
The onions should be cut very thin. After
, prepared with a chopped carrots and celery and fry in olive oil, to which you have added a bit 'of bacon tied (courts).
If you are in the house a bit 'of ham, then, does not hurt: aggiungetevelo well.
E 'a chic use a clay pot (tiana, in Neapolitan).
When soffrittino will feel ready, add the meat.
Fry a bit 'too this, pour a little' wine and add the onion and a tablespoon of tomato paste.
salt (watch the salt if, instead of water, use the stock cube broth) and pepper.
Cook on low heat ( eat up, in Naples), stirring often and adding, if necessary, die broth or water.
To locate the cooking time is necessary to keep an eye on two details: the point of cooking meat and the onions.
mixing stirring, the onions should cease to exist, must be transformed into cream (the only way to absorb the flavor of the meat).
The maximum that we would be dressed as pasta, ziti (pasta double to break by hand). There are also excellent paccheri.
Put away the meat (the Neapolitan is really strange: imagine that, like no other in Italy, the eat the flesh of sauce per second!) and used the cream of onions to season the pasta.
Cheese? No exceptions
pecorino romano.
Some crazy puts parmesan and ruin everything.
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