Tag: Genoese

Genoese candles recipe | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

The Genoese candles they are a characteristic variant of the Pasta Alla Genovese which is done in Naples and throughout Campania. What does the variation on the theme consist of? Simply, in choosing the type of pasta: candles, in fact, instead of penne, macaroni rigati or ziti. For the rest, the preparation methods for the sauce are the same, with the delicious white ragù made with meat and onions flavored with a glass of white wine.

How to make Genoese candles

The delicious ones Genoese candles they prepare themselves at the end of a rather laborious, but not particularly complicated, process. After having chopped the onions, carrots and celery, in fact, a sauté is prepared to which the pieces of meat are added. After two hours in a covered pot, add the wine, then chop the meat, keeping the whole pieces aside and putting a few filaments back to cook, finally boil the candles and mix everything together. Here are the recipe steps Genoese candles illustrated in detail.

Genoese minestrone – Sale & Pepe – Italian Cuisine

GENOESE MINESTRONE PREPARATION

1 Drain the legumes. Clean the vegetables (choose from broad beans, peas, green beans, pumpkin, cabbage, courgettes and aubergines, according to the season), wash them and cut them into chunks. Wash and chop the parsley in order to obtain a nice handful.

2 Weigh all the vegetables and calculate 130 ml of water for each hectogram.Pour it into a large pan and bring it to the boil. Add the vegetables (except celery, onion and parsley) and the rinsed beans and cook on high heat for 5 minutes. Lower the heat and add celery, onion and parsley. Cover the pot and continue cooking for 1 hour, stirring occasionally. Then add 1 dl of oil, a pinch of coarse salt and the parmesan crusts and cook another 50 minutes: the vegetables must be discarded; mash the larger ones with a fork to make the soup creamy. Add the chopped pasta and cook it.

3 Prepare the pesto. Clean and wash the basil. Remove the garlic from the peel and central core and blend it with the washed and dried basil, the Parmesan, the pecorino cheese, a pinch of salt and 5 tablespoons of oil. After the minestrone rests for 30 minutes off the heat, cut the parmesan crusts into chunks and put them back in the minestrone together with the pesto. Mix and serve lukewarm or cold to taste.

Genoese Pasta Recipe, the Neapolitan recipe – Italian Cuisine

A classic of Neapolitan cuisine, performed according to tradition. But with one more idea: the succulent "sandwich of the day after" is an alternative way to eat the remaining ragù

Ingredients

1 kg golden onions
800 g beef pulp
320 g ziti
100 g dry white wine
60 g celery
60 g carrot
laurel
parsley
PDO Parmesan Cheese or Caciocavallo
extra virgin olive oil
salt
black pepper

Duration: 3 h 30 min

Level: Easy

Dose: 4 people

Cut thin onions, chopped celery and carrot for the sauté, keeping the celery leaves for the aromatic bunch. Cook celery, carrots and onions with 2 tablespoons of oil. After 8 minutes add a pinch of salt and the bunch prepared with celery leaves, a sprig of parsley and 1 bay leaf, tied with string.
Cut the meat into pieces and add it to the vegetables, brown it for 2 minutes and then cook it for 2 hours, the onions will release their water and you will not need to add them. After 2 hours, add the wine and cook for 1 hour. At the end, fray the meat which will be very soft. Use half the meat to season the pasta and the other half for the sandwich.
Break the ziti in three, not too short but not too long, cook the pasta in abundant salted water, drain and pour it in a pan with the onion sauce. Mix well and distribute the pasta on the plates, then complete with the frayed meat, grated cheese and pepper.

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