In breve
The dish in short
- A piece of beef cooked with one and a half times its weight in onions: 1.5 kg of onions to 1 kg of girello.
- A chopped base of onion, celery, carrot and lardo, in butter, lard and extra virgin olive oil.
- Dry white wine added a little at a time, then a glass of water and at least three hours, covered, on the lowest heat.
- Done when the meat is very tender and the onions have melted into a dense, amber cream.
- The sauce dresses pasta, or rice, with grated Parmigiano; the meat is eaten apart, as the second course.
Il video, Napoli, Campania
Genovese napoletana
The video: Neapolitan beef and onion sauce, cooked down for hours
Onions cooked down for at least three hours with a piece of beef until they melt into a dense amber cream: the Neapolitan sauce for pasta, with the meat served as a second course, one of Campania's traditional food products. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 6
- Hands-on
- 1 h 26 min
- Cooking
- 3 h 12 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 14 steps, as in the recipe.
Altri video
