The recipe of Genoese pasta according to the Neapolitan method, with lots of onions and meat to make it tasty!
In this new appointment of the column we present the Genovese pasta recipe.
Thanks to a famous text by Ippolito Cavalcanti, a Latin historian and one of the first gastronauts, we can define this recipe like a rich Neapolitan dish that required the use of so many onions and meat.
Yet the origins of the "Genoese" name remains a mystery, considering that it is not yet known precisely what this "title" derives from, while the fact that it is really one of the most loved dishes in Naples.
Below, we offer you the prescription for Neapolitan Genoese pasta, to prepare a tasty dish that will not disappoint your guests.
Ingredients
- 1 carrot
- 1 kg. of golden onions
- 400 gr. of turkey stew
- 2 sage leaves
- 1 tablespoon of tomato paste
- salt, pepper grains and extra virgin olive oil as needed
- 500 gr. of semolina pasta (we recommend the rigatoni)
We stew the onions
We clean the carrot and onions well, eliminating roots and petioles. We cut the onions into slices and start to cook them in a pot with a little oil, a few grains of pepper, the whole sage leaves and the peeled and chopped carrot at the moment. When they are stewed, they will have to spend about 10 minutes and they will wilt, so we can remove the leaves and the grains of pepper (if they do not like whole).
Prepare the sauce
We remove the onions momentarily and brown the turkey stew in the same pot, adding the tomato paste, a little oil and salt. As soon as it is thoroughly cooked, add the onions back to the pot and cook well until all the flavors are mixed. Then, let's cook for another 20 minutes.
Cook the pasta
Meanwhile, let's put the pasta in abundant salted water and bring it to a boil. Let's cook the rigatoni (we recommend this pasta because the lines will best collect the prepared sauce) and, as soon as ready, drain it and condiamola with the prepared sauce.
Notes from the cook
Obviously, depending on the season, choose the variety of onions that best suits you and, especially if it is summer, we recommend the use of cherry tomatoes instead of tomato paste. They will certainly give a fresher flavor to this tasty dish of the Neapolitan tradition.
