I am always connecting food with heritage and culture and with the love of learning.

 I am always connecting food with heritage and culture and with the love of learning.

 I am always connecting food with heritage and culture and with the love of learning.

Here is a great site but you need to know Italian,,, Yes I do: http://www.lucianopignataro.it/a/la-pasta-con-la-genovese-a-napoli/3543/

But here is Mario Batali’s rendition of this truly Neapolitan dish..

Ingredients

• 1 1/2 ounces pancetta
• 1 ounce salami
• 1 ounce prosciutto
• 1/4 cup extra-virgin olive oil
• 2 pounds top round of beef, tied at regular intervals with butcher’s twine
• Salt and pepper
• 5 large Spanish onions, thinly sliced
• 3 medium carrots, coarsely chopped
• 2 ribs celery, coarsely chopped
• 16-ounce can tomatoes, crushed, and their juices
• 1/2 teaspoon salt
• 1 1/4 cups dry white wine
• 2 pounds mezzani

Directions

Mince the pancetta, salami and prosciutto together to form a paste. In a large, heavy-bottomed pot, heat the olive oil and add the pork paste. Cook over medium heat to soften but not color. Add the beef and brown well on all sides so that a deep brown crust is formed. Remove the beef and set aside.

To the same pan, add the onions, carrots, and celery and cook 1 to 2 minutes, to soften but not brown. Add the tomatoes, 1/2 teaspoon salt, and wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon to loosen browned bits. Return the beef to the pot, cover the pot tightly and cook over low heat for 2 1/2 hours or until the meat is fork-tender. Remove the meat from the pan and allow to rest 15 minutes before serving.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the mezzani according to package directions, until tender yet al dente. Drain the pasta and add it to the pan with the meat sauce. Toss over high heat 1 minute to coat the pasta. Serve the pasta first, then the meat.

 

 http://www.foodnetwork.com/recipes/mario-batali/neapolitan-onion-and-beef-ragu-la-genovese-recipe/index.html

This is the Italian version of Chateaubriand but better.

Here is a great site but you need to know Italian,,, Yes I do: http://www.lucianopignataro.it/a/la-pasta-con-la-genovese-a-napoli/3543/

But here is Mario Batali’s rendition of this truly Neapolitan dish..

Ingredients

• 1 1/2 ounces pancetta
• 1 ounce salami
• 1 ounce prosciutto
• 1/4 cup extra-virgin olive oil
• 2 pounds top round of beef, tied at regular intervals with butcher’s twine
• Salt and pepper
• 5 large Spanish onions, thinly sliced
• 3 medium carrots, coarsely chopped
• 2 ribs celery, coarsely chopped
• 16-ounce can tomatoes, crushed, and their juices
• 1/2 teaspoon salt
• 1 1/4 cups dry white wine
• 2 pounds mezzani

Directions

Mince the pancetta, salami and prosciutto together to form a paste. In a large, heavy-bottomed pot, heat the olive oil and add the pork paste. Cook over medium heat to soften but not color. Add the beef and brown well on all sides so that a deep brown crust is formed. Remove the beef and set aside.

To the same pan, add the onions, carrots, and celery and cook 1 to 2 minutes, to soften but not brown. Add the tomatoes, 1/2 teaspoon salt, and wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon to loosen browned bits. Return the beef to the pot, cover the pot tightly and cook over low heat for 2 1/2 hours or until the meat is fork-tender. Remove the meat from the pan and allow to rest 15 minutes before serving.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the mezzani according to package directions, until tender yet al dente. Drain the pasta and add it to the pan with the meat sauce. Toss over high heat 1 minute to coat the pasta. Serve the pasta first, then the meat.

 

 http://www.foodnetwork.com/recipes/mario-batali/neapolitan-onion-and-beef-ragu-la-genovese-recipe/index.html

This is the Italian version of Chateaubriand but better.

I loved potatoes as il contorno,,, great way to sue potatoes

here is the recipe or ricetta: 

Ingredients

Instructions

 

In a heavy pot, cover potatoes with salted cold water by 1 inch. Simmer, uncovered, until very tender, about 40 minutes.

 

Meanwhile, finely chop together parsley, lemon zest and garlic. Finely chop meat together with minced parsley mixture. Transfer mixture to a large bowl. Add eggs and cheese; stir together well and season generously with pepper and a little salt. 

 

Peel and mash potato; add to meat mixture and stir well to combine. Add enough broth so that mixture is moist and holds together.

 

Form mixture into 20 log-shaped croquettas, each about 2 inches long and 1 1/2 inches in diameter; roll in bread crumbs. 

 

Combine olive and vegetable oils in a medium skillet (oil should come up skillet by 1/2 inch). Heat oil over medium-high heat until shimmering. Fry croquettas in batches, turning every 2 to 3 minutes, until golden and crisp all over, 6 to 9 minutes total. Transfer to paper towels to drain and sprinkle with salt while hot. Serve as an appetizer warm or at room temperature with a squeeze of lemon or your favorite aioli, if you like.

I loved potatoes as il contorno,,, great way to sue potatoes

here is the recipe or ricetta: 

Ingredients

Instructions

 

In a heavy pot, cover potatoes with salted cold water by 1 inch. Simmer, uncovered, until very tender, about 40 minutes.

 

Meanwhile, finely chop together parsley, lemon zest and garlic. Finely chop meat together with minced parsley mixture. Transfer mixture to a large bowl. Add eggs and cheese; stir together well and season generously with pepper and a little salt. 

 

Peel and mash potato; add to meat mixture and stir well to combine. Add enough broth so that mixture is moist and holds together.

 

Form mixture into 20 log-shaped croquettas, each about 2 inches long and 1 1/2 inches in diameter; roll in bread crumbs. 

 

Combine olive and vegetable oils in a medium skillet (oil should come up skillet by 1/2 inch). Heat oil over medium-high heat until shimmering. Fry croquettas in batches, turning every 2 to 3 minutes, until golden and crisp all over, 6 to 9 minutes total. Transfer to paper towels to drain and sprinkle with salt while hot. Serve as an appetizer warm or at room temperature with a squeeze of lemon or your favorite aioli, if you like.

I am doing some research regarding different cooking styles of basic casa lingua recipes.

A very famous dish is one that is know as La Genovese.  This dish is a purely a beautiful rich meat sauce that combines pasta with the meat sauce. The history of this dish is a mystery. It is Neapolitan. One of the really authentic dishes that shows the innovation and creativity in cooking of Naples. It is a not a dish from Genoa but it is strictly a Neapolitan dish. I remember my Aunts making is. It was time consuming dish to prepare but it was such a pleasure to put each morsel into your mouth.  Yummy…

I guess I had some extra onions around and a nice cut of  beef, sirloin.  So with a little ingenuity I attempted to remember what I saw when my aunt was making the dish and a recipe from one of my cook books. I love braising meat. I have another recipe that I learned from Guiliano Hazan, son of Marcela Hazan, she was one of the first Italians to write an authentic cooking book using American ingredients and the Italian know how.

I pinned Mario’s recipe on my Pinboard. 

I am doing some research regarding different cooking styles of basic casa lingua recipes.

A very famous dish is one that is know as La Genovese.  This dish is a purely a beautiful rich meat sauce that combines pasta with the meat sauce. The history of this dish is a mystery. It is Neapolitan. One of the really authentic dishes that shows the innovation and creativity in cooking of Naples. It is a not a dish from Genoa but it is strictly a Neapolitan dish. I remember my Aunts making is. It was time consuming dish to prepare but it was such a pleasure to put each morsel into your mouth.  Yummy…

I guess I had some extra onions around and a nice cut of  beef, sirloin.  So with a little ingenuity I attempted to remember what I saw when my aunt was making the dish and a recipe from one of my cook books. I love braising meat. I have another recipe that I learned from Guiliano Hazan, son of Marcela Hazan, she was one of the first Italians to write an authentic cooking book using American ingredients and the Italian know how.

I pinned Mario’s recipe on my Pinboard. 

I am doing some research regarding different cooking styles of basic casa lingua recipes.

A very famous dish is one that is know as La Genovese.  This dish is a purely a beautiful rich meat sauce that combines pasta with the meat sauce. The history of this dish is a mystery. It is Neapolitan. One of the really authentic dishes that shows the innovation and creativity in cooking of Naples. It is a not a dish from Genoa but it is strictly a Neapolitan dish. I remember my Aunts making is. It was time consuming dish to prepare but it was such a pleasure to put each morsel into your mouth.  Yummy…

I guess I had some extra onions around and a nice cut of  beef, sirloin.  So with a little ingenuity I attempted to remember what I saw when my aunt was making the dish and a recipe from one of my cook books. I love braising meat. I have another recipe that I learned from Guiliano Hazan, son of Marcela Hazan, she was one of the first Italians to write an authentic cooking book using American ingredients and the Italian know how.

I pinned Mario’s recipe on my Pinboard.