Pasta alla Genovese - Authentic recipe for Pasta Genovese - How to make Pasta alla Genovese.

[Music] [Music] hello everybody this is alessandra welcome to my home welcome to my kitchen today we're going to be preparing something that's part of the neapolitan cuisine even though it's called la gelovece which means from genova it's something that we make in the campania region i'm going to get started with the ingredients and tell you a little bit more putting it together takes roughly 15 minutes 20 minutes but the cooking of it is gonna be three to four hours so it's something that typically uh we ate on a sunday so let me get started with the ingredients i have extra virgin olive oil fresh cracked black pepper sea salt about 14 ounces of plum tomatoes that i chopped up i have a piece of uh chuck meat uh london broil chuck london broil you could also use an osobuco but due to the long cooking it will shred so you need a piece of meat like a good chuck that takes long to cook i have here um celery stalk okay four carrots these are very little so i would say either two large ones or three mediums and right here i have seven onions i did weigh them and i will give you the measurements at the beginning of the video okay so now let's move right over to the stove and let oh let's not forget the white wine i didn't pull that out yet okay let's move right over to the stove and get let's get started my flame is on high i put on about a quarter of a cup of the extra virgin olive oil what i'm going to do is soak my meat on both sides pepper okay okay as soon as the oil gets hot i'm gonna start searing the meat let me go wash my hands now the oil is nice and hot i'm gonna put my piece of meat in now take a look at my stove i covered it i washed i cleaned the stove and i don't want it to get messy again i'm not a chef i don't have a crew people cleaning after me so this is a wonderful little trick uh because it will uh meaning it's going to uh drizzle out and when you sear the meat okay there you go okay now i'm going to do this on all four sides and then um we'll come back straightening the meat on all sides look at that that's gonna seal in the flavor um beautiful now as the one is evaporating you definitely want the window back already i'm going to start cutting my celery and carrots nothing large nothing small so i'm gonna do it right over here for the knife and we'll wait for the wine to evaporate and the next ingredient is gonna be the tomato uh the tomato sauce i'm putting in okay what i basically had was 14 ounces of um peeled tomatoes that i chopped up in small pieces okay do one has evaporated i'm going to now add my tomatoes see the tomatoes just enough to give it a little color but you'll see that it's definitely not a red sauce okay let it cook a little bit i'm going to say five six minutes and then we'll let the extra the other ingredients time for the bay leaves the carrots and the and then the magic ingredient that will get this wonderful generator going is the onion the large amount of onion this is oops i forgot to cut one okay i'll get that cut immediately right on top okay now take a look at this now you're not going to be putting a lid on because the onions will release a lot of water and uh you need that water to evaporate if you put a lid on it it's like doing double work and it'll take seven hours for it to cook so let's just leave the lid off okay what you want to be doing every 30 minutes um come and stir it that's what you want to be doing right now just let it let it um start cooking and start releasing the um the water from the onions and the other ingredients and it will come together beautifully so every 30 minutes stop by and and get it get it to um stir it a little bit okay and that's it lower your flame not let it start first boiling okay and then you're gonna lower your flame to low and you're not gonna ever um raise the heat and just let it start cooking 30 minutes have passed as you could see it's uh slowly cooking but uh it's gonna take a while so we'll check back in 30 more minutes one hour in and it's beginning to look like it should but absolutely nowhere near okay let's take a look closer okay what i'm going to do is uh turn my piece of meat and just put it down just cover it you see it okay just stir it stir it and let it keep cooking there it goes it's still cooking away give it a good stir and let it continue doing its thing let's take a look okay the meat as you could see the meat is still very hard okay still needs to cook more um this seems to be enough liquid in there what i'm going to do now is put my wood spoon across and my lid on so what this does it lets the air the the the vapor evaporate okay so let's leave it on like that and check back in 30 to 40 minutes okay is looking fantastic okay the meat is cooked through now four hours uh and 15 minutes have passed and i'm going to put on my water for my pasta a special meal like this i cannot just use a regular pasta the genovese goes very well with a short cut of pasta and i am using a farasa martino benoni and the reason why i want a larger type of a pasta is uh with a big hole because you want that all that creamed onion to get it inside and be so well amalgamated i'm already eating my eyes so today's choice has been on pinonio we're five people so i'm gonna use a pound this is actually half a kilo and a little bit more because i know everybody's gonna want a little bit more because it's just that delicious i'm going to taste it i could use a little bit more salt but i'm going to also take the time right now to soak my water there it goes and um i'm gonna leave it five more minutes take the meat out drop my pasta and then we'll continue the water is finally boiling you know if you watch the pot the water will never boil so it's finally boiling i'm gonna do i'm gonna say a pound and a couple ounces i usually use the same wooden spoon i'm gonna stir it put the lid back on okay now what i'm going to do is i'm going to remove the piece of meat okay because i need the the sauce to be able to go around the pasta so i'm going to remove the meat and uh just cut it up a little bit okay there we go perfect with the wooden spoon the meat is out of the genovese i just press it along the sides so uh so if the bigger chunks of the carrots just get really mashed and creamy time to drink the pasta okay i'm going to lower the flame because i'm going to be putting it back on and i'm just going to go over to the sink and drain my pennoni okay the pasta drain i'm gonna add my general basin the bottom of the pot give it a good shake you want to drain all the water okay here it goes okay perfect i want to make sure all the water is evaporated there's nothing worse than having pasta that still has water at the bottom of the plate so you don't want that okay i love the pasta al dente so like that it will finish cooking as i stir it over over the stove with the genovasa in look at that is does that look amazing or what ah now i'm gonna have to start screaming to my children to come down because la pasta no no no pasta waits for no one okay once the pasta is ready everybody has to be sitting down to start the meal okay okay let's see i want to make sure i get everything out okay wonderful look at this is this sunday sauce or what sunday meal sunday family sunday love this is everything in one plate i could still remember my grandmother she would come back from saw from mass and she had this left on the stove and before she left the church she would tell somebody that means don't let it stick to the bottom and somebody was put in charge and by the time we got up everything was almost uh halfway done it was wonderful so here's the generation i have the meat right here i want to show you how soft and wonderful it is look at that it just shreds to pieces you could also use a large flank steak and roll it up as a brazil that also makes a nice um genovese uh i don't suggest the veal because it's too many hours you would have to remove it halfway through the cooking okay now i'm gonna make my plate because i need to taste it i cannot just say guys it's delicious without actually tasting it up so i need to taste it for you not for me for you and i'm going to put some some located pecorino romano i really want a little bit stronger cheese than a uh parmigiano i'm sure the kids will eat the parmigiano i need a fork okay it was my first gift that here it is okay so ready i'm very excited this has been cooking four and a half hours um the prep time is 15 minutes and you just leave it there and just stir it and look at the meal you got all the memories in one plate this is really my childhood memories and i'm grateful for my mother for still even coming to america keeping up with these traditions that now i'm i'm hoping to pass on to my own daughters and that's how um life goes if we keep these traditions it's also part of our our of our thank you for watching if you like what you see please hit subscribe um to me food is love and i hope to share with all of you arrivederci a presto good night you

Channel: Alessandras Food is Love

Views: 5,987

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Id: DupK4WPaSBA

Length: 15min 14sec (914 seconds)

Published: Mon May 18 2020