Biaxin Taste In Mouth

A plate of tears ... Love is a many splendored

When you think of this dish is inevitale bind to tears for at least two good reasons. The first is that it is essentially based on onions, so it is inevitable that the staves face, her eyes turning red ... a tragedy in short, to be frank, fortunately it's only temporary and is due to the release of volatile substances in the onion, the same ones that give the same to the typical aroma. The second is essentially linked to the flavors of this traditional dish, which is the Genoese. It 'so good and they eat so much that I really need to cry ...
The name of this recipe made it clear his origini liguri. Sembra infatti che la tesi più accreditata sia quella legata al fatto che nel XV secolo, nell'area del porto di Napoli, ci fossero alcune osterie gestite da cuochi genovesi che usavano cuocere la carne in maniera tale da utilizzare poi il sugo così ottenuto per condire la pasta. Un vantaggio niente male, con una sola preparazione si otteneva un primo ed un secondo. A conferma di ciò, ancora oggi a Genova si cucina la carne tagliata a grossi pezzi insieme a carota, sedano e cipolla e viene chiamata "u tuccu".
A' genuvese, come viene chiamata nel nostro dialetto, è una vera poesia. Si tratta di un piatto ricco, dal sapore intenso, rotondo. The long cooking makes it often the pot on Sunday. It 's easy to feel the characteristic smell out of a door or window and remain fascinated.
We had already had the opportunity to present this recipe in a original version, but the plate in its "classic", is prepared with pasta, but then use the same meat as the second. The choice of pasta is optional, but usually are used as pens, broken or paccheri the ziti.

Neapolitan Genovese

500 g of beef (what we call pigeon)


100 ml oil 4 large onions
a glass of white wine salt and pepper

160 g of pasta (for two)


grated Parmesan cheese Prepare the Genoese. In a pot, preferably earthenware, Brown the meat in oil, then deglaze with the wine, and when it has evaporated, add the onions cut into thin slices. Cover and cook for 3-4 hours, turning meat and stirring occasionally. After cooking, when the onions are brown, add salt and pepper.
Cook pasta al dente, season with onion sauce (if desired also a few pieces, or rather strips of meat) and a generous sprinkling of Parmesan cheese.

A me piace prepararla solo con le cipolle, ma molti usano unire alle stesse anche sedano e carote sminuzzate.
Data la lunga cottura, consiglio di preparala in dosi abbondanti.
State sicuri che andrà finita tutta.

Fabio