A single piece of meat cooked for hours in tomato to obtain a tasty sauce for pasta and a very soft second course
The Genoese touch – 'u tuccu in the Ligurian dialect – is a gravy typical of Liguria which takes its name from the fact that it is prepared with a single piece of meat that cooks the tomato in cooking and which, once used to prepare the seasoning, is eaten as a second course.
The Genoese touch needs one quite long preparation but the recipe for preparing it, as we will see, is quite simple.
To cook it, usually, you use a cut of meat rather lean, beef or veal.
How to enjoy the tasty Genoese touch? Tradition indicates i ravioli, with meat filling or borage, depending on your taste.
Genoese touch: how to prepare it at home
Ingredients
To prepare the Genoese touch you will need: 250 g of beef or rump leg, 300 g of tomato sauce, 20 g of dried mushrooms, 1 onion, 1 carrot, 1 garlic clove, 1 celery stalk, rosemary, bay leaf, salt, extra virgin olive oil olive, 1/2 glass of red wine.
Method
The first thing to do in the recipe of the Genoese touch is the sauté with onion, carrot, chopped celery, oil and garlic in which the whole piece of meat will then be browned, adding the red wine to blend. When all the liquids have evaporated, it's time to add the tomato sauce and – after soaking them in a little warm water – the mushrooms. Then add salt and continue cooking over a low heat adding water or broth if needed, bay leaf and a little pepper. The cooking will have to last a long time, at least for three hours, until the meat is very soft.
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