Pasta with Ragu Genovese Recipe from Le Sirenuse Hotel – Positano Italy

Zita with Sugo Genovese
 
 
 
La GENOVESE
 

Genovese Sauce is a slow-cooked onion and meat sauce associated with Italy’s Campania region, especially Naples — typically served with Paccheri, Rigatoni, Ziti or candele pasta — and sprinkled with grated cheese.

Genovese may be prepared with inexpensive cuts of beef, pork, veal or sausage, but typically share and emphasize slow-cooked onions. A Genovese sauce is always tomato-less.

Recipes may cite the ramata di Montoro, a yellow onion with copper-colored skin.

 

Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, Genovese has since become associated with Italy’s South, and especially Campania.

 
SUGO al GENOVESE Recipe by Chef Gennaro Russo of the World Renowned Le Sirenuse Hotel,
Positano, Italy on the Amalfi Coast.
 
Recipe :
 
2 pound Beef Chuck Shoulder Roast, seasoned with Salt & Black Pepper
4 pounds Spanish Onions, cut in half, then sliced thin
2 Clelery Stalks, washed and diced very fine
2 Carrots, peeled and finely diced
2 cups Chicken or Beef Broth
2 cups Water
Olive Oil, Salt, Black Pepper
2 Bay Leaves
 
1 pound Imported Italian Rigatoni or other shirt maccheroni past
Parmigiana Reggiano, grated
Butter
 
 
Coat the bottom of a 6 quart heavy bottomed pot. Turn heat to high. Add the Beef Chuck Roast. Turn heat to high.
 
Brown all sides of the Beef, turn to get the whole roast nicely browned.
 
Remove the Beef from pot and set aside.
 
Add the Carrots, Celery, and Onions to the pot. Season with 1 teaspoon each of Salt & Black Pepper. Cook over low heat for 2o minutes. Stir occasionaly with a wooden spoon.
 
Add the Beef back to the pot with the Broth and Water. Add Bay Leaves. Cook over very low heat for about 3 hours, stirring occasionaly with a wooden spoon to keep sauce from sticking to the bottom of the pot and to prevent burning. (Note: If your sauce burns, it’s ruined).
 
Turn heat off, and let the sauce (Sugo) cool. When cool, break up the meat with your hands or wooden spoons.
 
Taste for seasoning, to see if you need to add a little more Salt & Pepper or not.
 
Cook the Maccheroni Pasta in a large pot of boiling salted water, according to the directions on the package.
 
When the pasta is done cooking, drain in a colander, reserving some of the pasta cooking water. Add the drain pasta back to the pot it cooked in. Add 2 cups of the Ragu Genovese, a small knob of butter and 1 tablespoon or so of olive oil and mix.
 
Plate the pasta into pasta bowls or on plates. Top each plate of pasta with a little more sauce on top.
Serve with grated Parmigiana Cheese on the side, and enjoy.
 
 
 
 
 
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PASTA with RAGU GENOVESE
by Chef Gennaro Russo
Hotel Le Sirenuse


 
 
 
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POSITANO The AMALFI COAST
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Asparagus Frittata Amalfitana

 

AsparagusFRITTATAaa

 

FRITATTA

Fritatta are flat Italian Omelettes, that Italians love to eat for lunch, as a light dinner, maybe preceded with some kind of green salad which might include an Insalta Caprese. Fritatta are much loved on the Amalfi Coast as they can be made with just about anything you. like, especially any vegetables that they grow in the area. Potatoes, Spinach, Sweet Peppers, and Zucchini are among the favorites, and are usually always seasoned with grated cheese. Spaghetti Fritatta is a favorite in Naples as well as on the coast. It’s tasty, seasoned with some tomato and Pecorino or Parmigiano Cheese, and it’s a great way to get rid of leftover Spaghetti.

FRITTATA di ASPARAGI e PATATE

   Potato & Asparagus Frittata

Both potatoes and asparagus are much loved on the Amalfi Coast, and both vegetables find there way in many dishes, including; soups, pasta, and as here in frittata. You can make the frittata with just three 3 eggs if you like to have a nice lunch or light dinner for one. Or make it with 5 or 6 eggs as it calls for in the recipe below, and you can serve a wedge of frittata as part of mixed antipasti, eat a couple pieces for a snack in-between meals, and it is a great item to bring along with Aracini, Salami, and Cheese for a nice beacch-lunch or picnic anywhere at all. Enjoy it.

Ingredients :

1 large Idaho Potato, peeled and sliced ¼” thick

10 medium Asparagus, washed, sliced 1” pieces

5 X-Large Eggs, beaten

¼ cup grated Parmigiano

1 1/2 Tablespoons Butter

Olive Oil, Salt, & Black Pepper

Fill a medium pot ¾ full with water. Add 1 teaspoon of Salt. Bring water to the boil and add potatoes. Once the water comes back to the boil, let potatoes cook for one minute then add the asparagus.

Continue cooking the potatoes with the asparagus until the potatoes and the asparagus are both getting slightly tender, yet firm at the same time, 4-5 minutes.

Drain the vegetables in a colander and set aside.

Place the eggs in a medium bowl, add a half teaspoon each of both Salt & Black Pepper and beat eggs to combined. Add grated Parmigiano and mix into the eggs.

Place a large 10-12” non-stick frying pan on top of stove and add 5 tablespoons of olive oil to pan. Add the potatoes and asparagus and bring to medium heat. Season with a pinch each of salt and pepper. Cook over medium heat for 4-5 minutes, stirring a couple times to get all sides cooked.

Add 1 tablespoon of Butter to the pan and let it completely melt.

Turn the heat on to high, and add the eggs. Mix vigorously with a wooden spoon, until most of the eggs are cooked. Turn heat off.

Place a very large plate the can completely cover the frying pan. Flip the pan so it is upside down and the frittata falls into the plate.

Add the remaining butter and a bit more olive oil to frying pan. Turn heat to medium and add the frittata with the un-cooked side going into the pan to cook. Turn heat to low and cook about 1 minute until the eggs are completely cooked. Turn heat off.

Slide the Fritatta onto a clean plate. Cut into wedges and serve immediately or let cool and serve at room temperature.

Excerpted from POSITANO – The AMALFI COAST  by Daniel Bellino Zwicke

Coming Soon … June 2019

 

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Asparagus Frittata

Potato Frittata , Eggplant, and Peppers

At a Salumeria on The Amalfi Coast Italy

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COMING SOON

POSITANO – The AMALFI COAST

Travel Guide / Cookbook

by Daniel Bellino Zwicke

 

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