Recipes Claudia

Italian typical food

Pasta with Fake Red Genovese

Spaghetti from Gragnano

Tropea Onion DOP

Tropea onion cooked

Tomato puree and tomato peeled DOP strictly Italian

Creaming Spaghetti in the Pan

Our Spaghetti with the fake Genovese red, served in our beautiful dish of CeramicaVietrese.it

Pasta with a faux sauce Genovese with tomatoes

My recipe ...
The pasta alla Genovese, despite its name, is a typical Neapolitan dish, born in a trattoria in the late 1800s, near the port of Naples.
It is presented as a single dish, where the main element is the onion in which at least 3 types of meat are overcooked.
 
This is one of those recipes that drives my girls crazy, but it takes time and patience to cook it.
This summer, not knowing what to cook, I decided to make it this FAST version and with the addition of tomato.
 
At the beginning, when I presented the dish, my girls have turned up their noses, but I assure you that, after having tasted it, to date they wanted me to propose it again 3 times.
 
... my tips:
A good dish is obtained using good ingredients and lots of love.
Always use, therefore, a good dough, rough, that keeps well cooking.
 
For this, I use that of Gragnano DOP, which always makes me achieve excellent results.
As this is a simple and quick dish, take care to choose well all the other ingredients, including oil and tomato, always strictly Italian and possibly DOP.
 
Ingredients for 4 people:
320 gr of Spaghetti di Gragnano Dop
1 glass of Italian tomato sauce
200 gr of peeled Italian tomatoes
2 large onions (possibly Tropea)
1/2 glass of white wine
80 gr of Extra Virgin Olive Oil Dop
Basil
70 grams of Parmigiano Reggiano
70 gr of Pecorino
Coarse salt q.b. (preferably Marino Integrale Siciliano)
Pepper as needed. (if you like).
 
Preparation: (Preparation time: about 40 minutes):
Cut the onion thinly and brown it in a large pan with EVO oil, adding a glass of water.
When it is soft, blend it with white wine.
 
Add the wine, add the tomato sauce and peeled tomatoes and cook for a few minutes.
 
Meanwhile, cook the pasta in plenty of salted water and, once cooked, drain the pasta and add it to the sauce.
Stir in a pan, over high heat, adding the Parmesan and Pecorino cheese and add the pepper (if you prefer).
 

... and then enjoy your meal with my fake red Genovese, which if served in the colorful dishes of CeramicaVietrese.it certainly will be even better, but also more beautiful to behold !!!