Neapolitan Masks, Naples, Campania, Italy
Neapolitan Masks, Naples, Campania, Italy
Photographic Print

Bibikow, Walter
Buy at AllPosters.com

 

 

 

 


wine.com 

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Beef Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Neapolitan Pot Roast and
Creamy Pasta Sauce

 

 

Sur La Table_Brand_468x60
Sur La Table Special Offers

“Gourmandise unites ancient Greek elegance, ancient Roman
luxury, and French delicatesse.”

~ Brillat-Savarin


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index 

 WB01507_.gif (1247 bytes)  Recipe Search  

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!

 


[Flag Campaign icon]

 

 

 

 

 

Building Detail, Ischia, Bay of Naples, Campania, Italy
Building Detail, Ischia, Bay of Naples, Campania, Italy
Photographic Print

Bibikow, Walter
Buy at AllPosters.com

 

 

 

 

 

 

 



Rao's Recipes from
the Neighborhood:
Frank Pelligrino
Cooks Italian with
Family and Friends
 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Vino
Vino
Art Print

Pullen, Grace
Buy at AllPosters.com

 

 

 

La Genovese
Neapolitan Pot Roast and
Creamy Pasta Sauce


In Nonna's Kitchen: Recipes and
Traditions from Italy's Grandmothers

by Carol Field, 1997, HarperCollins

Serves 4 to 6

“This dish is real home cooking, something that you would never find in a
restaurant. It was once
the sauce made by poor people in Naples for Sundays
and holidays before it was supplanted by the now famous ragù. It uses the
same principle as ragù – the vegetables cook for a long time with a piece of
meat that benefits from long cooking. Of the three women who gave me their
recipes for la Genovese, two purposefully omit tomatoes and carrots, even
though their mothers and aunts always used them. I am following Liliana
d’Ambrosio, who uses both and cooks the sauce to bring back the tastes of
her childhood, the food of Neapolitan families for generations. When Gisa
Sotis cooks Genovese, she uses red onions; Ines Pernarella puts the sauce
through a food mill at the end to make a purée as soft as butter.
Perhaps there are a few Neapolitans who ponder the mystery of why this purely Neapolitan dish is called Genovese when not a hint of it exists in the cooking
of Genoa, but certainly there are thousands more who just plunge their forks
into what is for them the food of home. All it takes is masses of onions cooked
slowly with the beef and a few vegetables to produce an irresistible sauce in
which the onions almost melt to a sweet creamy mass. The grandmothers’
tradition is to serve half the creamy sauce as a first course with pasta that is
somewhere in size between ziti and perciatelli and then serve the rest with
the meat, which may follow immediately or appear the next day. You could,
of course, serve most of the sauce with the meat and save any leftover sauce
for pasta later.
When I persisted in asking why a dish from the area around Naples was called Genovese, none of the ‘nonne’ could give me an answer. Domenico Manzon,
an expert on the food of Naples, says that this method of cooking is definitely
a Neapolitan invention which has nothing at all to do with Genoa. Its heritage
is probably from the Angevins, who used rich thick sauces made with meat,
vegetables, and onions.”

2/3 cup extra-virgin olive oil
7 tablespoons (3 1/2 ounces) diced pancetta
3 pounds finest pot roast in one piece, such
as point of the rump, or bottom round
8 large (about 4 pounds) white onions,
finely sliced
2 to 3 carrots, chopped
1/2 celery rib, finely chopped
1/3 cup finely chopped flat-leaf parsley
3 tablespoons finely chopped fresh basil
1 teaspoon finely chopped fresh marjoram
1 meat bouillon cube
1/3 cup dry white or red wine
2 medium tomatoes, peeled, seeded, and chopped,
or 1 tablespoon tomato concentrate or tomato paste

Pasta
4 quarts water
1 1/2 tablespoons coarse salt
1 pound ziti or perciatelli, or
substitute a
Fresh Egg Pasta
such as fettuccine or tagliatelle

Warm the olive oil and pancetta in a deep, heavy casserole or a 12-inch heavy sauté pan large enough to hold the meat and all the onions comfortably. Add
the meat and cook it over high heat until it is golden brown, turning often so
that it doesn’t stick, about 15 minutes. Once it is browned, remove the meat
to a plate. Add the onions, carrots, celery, parsley, basil, and marjoram to the
pot and cover. Cook over the lowest possible heat until the onions are soft
and limp but not taken on no color, at least 25 to 30 minutes. The onions are
plentiful and must cook very slowly; they are almost the entire liquid for the sauce. Return the meat to the pot and cook over the lowest possible heat for about 20 minutes, turning the meat several times. Add the meat bouillon cube, cover, and cook slowly over very low heat, adding wine and tomato or tomato paste a little at a time and scraping the bottom of the pot to be sure the meat doesn’t stick. Cook until the onions are soft and melting like a cream, another
2 to 2 1/2, even 3 hours. The onions become a thick mass and the meat is
ready when it can be easily pierced with a knife. Ines Pernaella, one of my
sources, told me that she put the onions in the food processor at the very end
to make a true cream of the sauce.
Bring 4 quarts of water to a boil in a large pot, add 1 1/2 tablespoons of
coarse salt, and cook the pasta until it is al dente. If you are being as tradi-
tional as a Neapolitan nonna, serve a bit more than half of the sauce over
the pasta and the rest over the sliced meat.
 

Featured Archive Recipes:
Braciola Frank Vitale
Rao's Beef Braciola in Sunday Gravy
Rao's Steak Pizzaiola
 

Index - Beef Recipe Archives
Index - Pasta Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes)
Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2009 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: December 01, 2009.