LA GENOVESE, A TYPICAL NEAPOLITAN DISH (ALTHOUGH THE NAME LINKS IT TO THE CITY OF GENOA), SEEMS TO DATE FROM THE ARAGONESE PERIOD, WHEN IN THE OSTERIES OF THE PORT COOKS OF GENOESE ORIGIN PREPARED IT FOR THE ADVENTERS.

Antonio SavareseAuthorAntonio SavareseCategoryDifficultyIntermediate

Recipe of paccheri alla genovese, procedure and ingredients to make a cult dish of the Neapolitan tradition

paccheri alla genovese

Yields4 Servings
Prep Time30 minsCook Time2 hrs 30 minsTotal Time3 hrs

 800 g Risultati della traduzione of bovine shin muscle called gamboncello, alternatively half muscle and half upper part of the rib called armor
 1,20 kg Risultati della traduzione coppery onion - the one from Montoro (AV) is preferred
 500 g bronze drawn paccheri
 1 1 stick of celery
 2 small carrots
 1 small glass of dry white wine
 100 ml of tomato sauce
 4 spoons of extra virgin olive oil
 Salt to taste
 parmigiano reggiano to taste

1

In a saucepan with a high edge, prepare a mixture of celery and carrots to brown the meat, previously cut into pieces of equal size. Deglaze the meat with the white wine and add the finely chopped onions, tomato puree and salt.

Cook for about 2 1/2 hours over medium heat, stirring occasionally and when cooked, let it rest.

Cook the paccheri in abundant salted water, making sure that they remain al dente. When cooked, whisk the pasta by adding the Parmesan cheese.

Enjoy your meal

Ingredients

 800 g Risultati della traduzione of bovine shin muscle called gamboncello, alternatively half muscle and half upper part of the rib called armor
 1,20 kg Risultati della traduzione coppery onion - the one from Montoro (AV) is preferred
 500 g bronze drawn paccheri
 1 1 stick of celery
 2 small carrots
 1 small glass of dry white wine
 100 ml of tomato sauce
 4 spoons of extra virgin olive oil
 Salt to taste
 parmigiano reggiano to taste

Directions

1

In a saucepan with a high edge, prepare a mixture of celery and carrots to brown the meat, previously cut into pieces of equal size. Deglaze the meat with the white wine and add the finely chopped onions, tomato puree and salt.

Cook for about 2 1/2 hours over medium heat, stirring occasionally and when cooked, let it rest.

Cook the paccheri in abundant salted water, making sure that they remain al dente. When cooked, whisk the pasta by adding the Parmesan cheese.

Enjoy your meal

PACCHERI ALLA GENOVESE