I guess that recipe can interest you guys.
Recently i talked to someone from Neaples. Of course we start to talk about pizza. And of course the nice thing is that Neaples has so much to offer aside pizza, even only speaking just about food. A thing that really caugh my attention was a thing called "genovese". Genovese means from Genova. But in this case it's from Neaples. But i digress.
I am an onion lover and that recipe features an huge amount of that.
If you want you can google "neapolitan genovese" and find recipes like this one: http://memoriediangelina.com/2010/07/13/la-genovese/#.Vwk-hvmLSUk
I checked some recipes, in italian, the cool thing is that meat onion ratio ranges from 1:1 to 1:2. Some uses lard, some use a bit of salami, spices can vary... Meat must be beef, better if girello (round steak). And it must be cooked slowly!
Also it appears to be one of the most representative recipes of Neaples.
Basically you cook a piece of meat with loads of onions and then use the sauce to top pasta. Meat can be eaten as side or second dish. Cooking must be slow and long, at least 3 hours but can be much more.
Today happened that it should have rained, i already had some ziti that are perfect for that and i had nothing better to do.
For sure i have enough wine for today.
450g girello beef meat
750g onions
2 small tomatoes
a bay tree leaf
80g salame
80g ham
1 carrot
celery
white wine
evo
salt and black pepper to taste
1 calabrese pepper
1 bishop's crown
250g ziti (half of box)
I couldn't use more hot pepper because i wasn't only for myself...
Recipe is simple: bury whole meat and diced salami and ham in sliced onion, carrot and celery. Toss in bay leaf, salt, pepper (black and hot) and enough evo (like a quarter of glass).
To tell the truth there's the choice to roast meat then put onions. And maybe meat will be better. But putting all together at start makes a better sauce.
Cook SLOWLY! And sometimes stir, it's important that nothing sticks on bottom of pot.
Here afer 20 minutes:
Some liquid appears, smell is insanely good.
After 90 minutes:
Now we can rise the flame to roast meat and vegetables and cook with wine many times.
Then begin to cook slowly using water if needed, regulating salt and so on.
After other 2h30mins (4h total) i decide it was enough:
I broke ziti in 4 pieces:
Meat is a bit hard but it's correct because that means all good stuff went to the sauce:
Meat can be used as side dish, i just cut it in 5 pieces and used to top.
Cooked ziti al dente, cooked more togehter with sauce:
If you like strong tastes that is for you.
Not for the faint of stomach (or hearth!). But damn if that thing is good! Of course with so much onion it's impossible otherwise.
Recently i talked to someone from Neaples. Of course we start to talk about pizza. And of course the nice thing is that Neaples has so much to offer aside pizza, even only speaking just about food. A thing that really caugh my attention was a thing called "genovese". Genovese means from Genova. But in this case it's from Neaples. But i digress.
I am an onion lover and that recipe features an huge amount of that.
If you want you can google "neapolitan genovese" and find recipes like this one: http://memoriediangelina.com/2010/07/13/la-genovese/#.Vwk-hvmLSUk
I checked some recipes, in italian, the cool thing is that meat onion ratio ranges from 1:1 to 1:2. Some uses lard, some use a bit of salami, spices can vary... Meat must be beef, better if girello (round steak). And it must be cooked slowly!
Also it appears to be one of the most representative recipes of Neaples.
Basically you cook a piece of meat with loads of onions and then use the sauce to top pasta. Meat can be eaten as side or second dish. Cooking must be slow and long, at least 3 hours but can be much more.
Today happened that it should have rained, i already had some ziti that are perfect for that and i had nothing better to do.
For sure i have enough wine for today.
450g girello beef meat
750g onions
2 small tomatoes
a bay tree leaf
80g salame
80g ham
1 carrot
celery
white wine
evo
salt and black pepper to taste
1 calabrese pepper
1 bishop's crown
250g ziti (half of box)
I couldn't use more hot pepper because i wasn't only for myself...
Recipe is simple: bury whole meat and diced salami and ham in sliced onion, carrot and celery. Toss in bay leaf, salt, pepper (black and hot) and enough evo (like a quarter of glass).
To tell the truth there's the choice to roast meat then put onions. And maybe meat will be better. But putting all together at start makes a better sauce.
Cook SLOWLY! And sometimes stir, it's important that nothing sticks on bottom of pot.
Here afer 20 minutes:
Some liquid appears, smell is insanely good.
After 90 minutes:
Now we can rise the flame to roast meat and vegetables and cook with wine many times.
Then begin to cook slowly using water if needed, regulating salt and so on.
After other 2h30mins (4h total) i decide it was enough:
I broke ziti in 4 pieces:
Meat is a bit hard but it's correct because that means all good stuff went to the sauce:
Meat can be used as side dish, i just cut it in 5 pieces and used to top.
Cooked ziti al dente, cooked more togehter with sauce:
If you like strong tastes that is for you.
Not for the faint of stomach (or hearth!). But damn if that thing is good! Of course with so much onion it's impossible otherwise.
