Genovese sauce, known in Italian as sugo alla genovese or "la Genovese", is a slow-cooked onion and meat sauce associated with Italy's Campania region, especially Naples—typically served with paccheri, 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. Recipes may cite the ramata di Montoro, a yellow onion with copper-colored skin.[1]
Probably introduced to Naples from the northern Italian city of Genoa during the Renaissance, Genovese has since become associated with south Italy, and especially Campania.[clarification needed]
Despite its name, which means 'in the style of Genoa', Genovese sauce is a principal pasta sauce of Naples and an important part of its culinary history, having been introduced to the city in the 15th or 16th centuries.[2][3] The sauce may have been brought by Genovese immigrants or merchants, at a time when Genoa and Naples were two of Italy's most important ports.[2][4] It could also be referring to its inventor's name, since Genovese is a widespread surname in Campania.[5]
The recipe's onions may reflect a French influence, resembling boeuf à la mode.[2] During the mid 19th century, 'salmon in Hollandaise and Genovese sauce' was served in the Le Grand Véfour restaurant of the Palais-Royal, in Paris, as a luxury dish.[6]
Genovese sauce is not to be confused with pesto from Genoa and Liguria, nor with salsa genovese, a red wine and vegetable condiment for fish,[7] nor with the sauce génevoise from Lake Geneva, again served with fish.
Preparationedit
The sauce is prepared by sautéing either beef or veal with onions, and slowly cooking for two to ten hours.[2][4][8] The onions are typically accompanied by minced carrots and celery in what is known as a soffritto.[2][3][4][8][9]
The slow cooking of the onions is especially important for the sauce's flavor,[10] and is facilitated by incremental additions of white wine, stock, or both.[2][4] Genovese is typically served with the large, cylindrical pasta, paccheri, but also rigatoni, ziti or candele — all favored because their shape can hold the sauce.[2][3]
^"La Genovese". The Grand Wine Tour. August 1, 2017.
^ abcdefgSeed, Diane (2012). The Top One Hundred Pasta Sauces. Random House. pp. 137–8.
^ abcMay, Tony (2005). Italian Cuisine: The New Essential Reference to the Riches of the Italian Table. Macmillan. pp. 31–32.
^ abcdLicino, Hal. "The Greatest Pasta Sauce You've Never Tasted". Hubpages. Retrieved 23 July 2013.[permanent dead link]
^Asimov, Eric (28 August 2002). "Restaurants: the cooking of Naples, pure and simple". The New York Times.
^Kingston, Ralph (2012). Bureaucrats and Bourgeois Society: Office Politics and Individual Credit in France 1789-1848. Palgrave Macmillan. p. 141.
^Plotkin, Fred (1997). Recipes from Paradise: Life & Food on the Italian Riviera. Little, Brown and Company. p. 86. ISBN0316710717.
^ abAlberts, Bonnie. "Cooking with Giuseppe – Paccheri alla Genovese". Retrieved 23 July 2013.
^Schwartz, Arthur (1998). Naples at Table: Cooking in Campania. HarperCollins. p. 4.
^Rosentals, John (31 May 1990). "THE Sheraton Hobart has added more variety to the theme nights it has been running in the hotel's Gazebo Restaurant". Hobart Mercury.
January 01, 1970
genovese, sauce, known, italian, sugo, alla, genovese, genovese, slow, cooked, onion, meat, sauce, associated, with, italy, campania, region, especially, naples, typically, served, with, paccheri, ziti, candele, pasta, sprinkled, with, grated, cheese, with, ca. Genovese sauce known in Italian as sugo alla genovese or la Genovese is a slow cooked onion and meat sauce associated with Italy s Campania region especially Naples typically served with paccheri ziti or candele pasta and sprinkled with grated cheese Genovese sauceGenovese sauce with candele pasta served at the Villa Cimbrone in Ravello Campania ItalyTypeSaucePlace of originItalyRegion or stateCampaniaCreated byGenovese immigrantsInvented15th or 16th centuriesMain ingredientsOnionIngredients generally usedBeef veal or pork Media Genovese sauce Genovese may be prepared with inexpensive cuts of beef pork veal or sausage but typically share and emphasize slow cooked onions Recipes may cite the ramata di Montoro a yellow onion with copper colored skin 1 Probably introduced to Naples from the northern Italian city of Genoa during the Renaissance Genovese has since become associated with south Italy and especially Campania clarification needed Contents 1 History 2 Preparation 3 See also 4 ReferencesHistory editDespite its name which means in the style of Genoa Genovese sauce is a principal pasta sauce of Naples and an important part of its culinary history having been introduced to the city in the 15th or 16th centuries 2 3 The sauce may have been brought by Genovese immigrants or merchants at a time when Genoa and Naples were two of Italy s most important ports 2 4 It could also be referring to its inventor s name since Genovese is a widespread surname in Campania 5 The recipe s onions may reflect a French influence resembling boeuf a la mode 2 During the mid 19th century salmon in Hollandaise and Genovese sauce was served in the Le Grand Vefour restaurant of the Palais Royal in Paris as a luxury dish 6 Genovese sauce is not to be confused with pesto from Genoa and Liguria nor with salsa genovese a red wine and vegetable condiment for fish 7 nor with the sauce genevoise from Lake Geneva again served with fish Preparation editThe sauce is prepared by sauteing either beef or veal with onions and slowly cooking for two to ten hours 2 4 8 The onions are typically accompanied by minced carrots and celery in what is known as a soffritto 2 3 4 8 9 The slow cooking of the onions is especially important for the sauce s flavor 10 and is facilitated by incremental additions of white wine stock or both 2 4 Genovese is typically served with the large cylindrical pasta paccheri but also rigatoni ziti or candele all favored because their shape can hold the sauce 2 3 See also edit nbsp Italy portal nbsp Food portal Neapolitan cuisine List of sauces Bolognese sauceReferences edit La Genovese The Grand Wine Tour August 1 2017 a b c d e f g Seed Diane 2012 The Top One Hundred Pasta Sauces Random House pp 137 8 a b c May Tony 2005 Italian Cuisine The New Essential Reference to the Riches of the Italian Table Macmillan pp 31 32 a b c d Licino Hal The Greatest Pasta Sauce You ve Never Tasted Hubpages Retrieved 23 July 2013 permanent dead link Asimov Eric 28 August 2002 Restaurants the cooking of Naples pure and simple The New York Times Kingston Ralph 2012 Bureaucrats and Bourgeois Society Office Politics and Individual Credit in France 1789 1848 Palgrave Macmillan p 141 Plotkin Fred 1997 Recipes from Paradise Life amp Food on the Italian Riviera Little Brown and Company p 86 ISBN 0316710717 a b Alberts Bonnie Cooking with Giuseppe Paccheri alla Genovese Retrieved 23 July 2013 Schwartz Arthur 1998 Naples at Table Cooking in Campania HarperCollins p 4 Rosentals John 31 May 1990 THE Sheraton Hobart has added more variety to the theme nights it has been running in the hotel s Gazebo Restaurant Hobart Mercury Retrieved from https en wikipedia org w index php title Genovese sauce amp oldid 1220504570, wikipedia, wiki, book, books, library,
