Get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link https://madein.cc/0923-notanothercookingshow
Pasta alla genovese…at its core this dish is a beef braise that uses the juice of a massive number of onions as the braising liquid. It’s a brilliant little recipe that sounds like it’s from Genoa, but it’s actually from Naples, and it’s the other famous Ragu from Naples that you need to know about, so let’s just jump right into it.
Recipes:
Pasta Alla Genovese: The Other Famous Ragu From Naples
https://www.notanothercookingshow.tv/post/pasta-alla-genovese
(Website Design by: https://www.kristasdesignstudio.com/ )
44 Comments
Im making this today
Your explanations are so helpful. Did not know patting the meat as dry as possible helps to get better sear/color. So good to know.
OK, I just have to ask. First of all I absolutely love your content, your style and approach….absolutely wonderful. My question is about your filming style. As you have mentioned many times you started your business with a food truck service and I notice something about that regarding your camera angle. It appears that you place your camera lower on the counter surface so you have to lean down to address your audience, it mimics the same level/distance as if you would be speaking out of the food truck window. Is this an intentional choice? It seems so and is brilliant. I am simply curious. Thank you for the time you take to do this bless you.
Bigos z cebuli https://en.wikipedia.org/wiki/Bigos
Just the mandolin commentary alone gets a thumbs up.
Stupid question, what would happen if you processed down the onions in a food processor instead of slicing them? Wouldn't it yield a smoother sauce, or is there some disadvantage I'm not seeing?
Don’t be a ding dong dad.
Sounds like you said "Oh nah, I might be cryin'."
P.S. fantastic, thank you for this video
I learned that putting the onions in ice water before slicing helps with the tears. And lemon juice cuts the smell on hands 😊
Crazy man! I'm drooling! My grandma is/was from Italy, GREAT cook, but never had this! Wish she was still around, but probably at 120 years old, kuchen projects probably not going to happen! Good show.
Glorious is a good description for this. Maling this one.
i worked at a Cuban restaurant 1 time and they had a glove made of chain really recommend it was really good.
Wet your knife under the tap before cutting onions. The enzymes release react with water usually the first water they come into contact is your eye. If the blade is wet they react with that instead.
God! this is a gorgeous recipe 🤌
this reminds me alot of the german "Gulasch" dish, main difference is only that in Gulasch u add some paprika powder and 2+3 cloves and optionally some lemon zest, the rest is almost the same, even with the amount of onions you use. And Gulasch is traditionally served here with "spätzle", the german pasta version
Looks good 🙂 but something boiled for so long is not for me. Also i cant eat onion. 🙁
I like the way you customize the recipe while staying authentic. Those are the kind of modifications an italian cook could do, like adding the tomato paste and blending the pecorino with Parmigiano Reggiano. When americans modify our recipes they usually do crazy things that make all of us cringe but you cook better than my nonna, so you can do whatever you want 😀
When you were plating it a New Yorker "get out of here" slipped out of my mouth. That's never happened before lol
You mumbled "oh god, I'm already crying"
No maro you killed the dish at the end. You put way too much pasta water and killed all the flavor of the beef and onion.
Also make a big batch and freeze the rest you're not eating at once. This is THE ragù! I had it in Naples once – fell in love instantly
"AHH IM ALREADY CRYIN""
How don't you know what you said? lol
Buzzing right past Naples on our way to Sorrento in November. Hope Sorrento has good Pasta alla genovese.
You said "ooooh im already crying." But I'm wondering what you said at 5:15.
The reason a Genovese doesn't have tomatoes is because it was created before tomatoes was present in the Italian diet. The Onions is the emulsion medium with the carrot and celery. Add a little guanciale or salted pork, slow cook and the sauce will meld together ❤️
Any possible short rib sub??? they are now insanely expensive.
Deincookware, nice proper stuff! Drooling over the Stainless Steel saucier and yes sure the cast iron pots, obviously.
Use a food processer & grind the vegetables to a paste.
Thanks for finally stopping the usage of that cutting board to present your dishes.
Wtf are those huuuuuge artificially testosterone onions?
Ok but I hate your thumbnails. Just saying
As a home cook, I strongly recommend a multipurpose food processor, the slicer attachment will save both time and fingers.
This has been my Sunday sauce for a number of years, but I just pulse the food processor for the onions and I find that I can get the smoothest base that way. I also use a little tomato… not much though. I aim for authenticity.
Great vid.
Mumble – "Mmmmm… I'm Cryin!" (maybe?)
Made it! Love it!! This is now a family favorite!! Thank you!! 😊
nooooo era bellissima, ma perchè il pomodoro…. Just remove the tomatoes please it's a sweet non acidic ragù!!
You say “oooah I’m already cryin’” at 0:56!
does the bayleaf ACTUALLY add something to the dish? have you made that dish without Bayleaf as well?
I get it. I just thought it was going to be original original. but its not now. I like to modify things too but I was intrigued because it said it was legendary and from naples…but its not.
Rinse your eyes, silly. When you cut onions, especially white, it aerosolizes hydrogen sulfide. When that hits your eyes and contacts the water, it becomes Sulfuric acid, and that's why it burns. You then tear up because your body produces tears to dilute the acid.
Wear protective glasses from the get go, change the onions you use (I use red almost exclusively), or rinse your eyes with copious amounts of water after cutting.
Bonus tip: If you get pepper juice in your eyes (or anywhere else that burns), rinse with milk. The proteins in milk inactivate the capsasin in the peppers. This also works for pepper spray, by the way. And, it's why many HOT dishes are served with sour cream or coconut milk.
What is the name of the glove that he used here?
Never heard of this recipe before and I am a foodie! THIS LOOKS FANTASTIC! I LOVE ONIONS SO I AM GONNA MAKE THIS! WOW. 4HRS 15 MINS. WOW IT HAS TO BE AWESOME. THANK YOU FOR THIS RECIPE! OMG!
Food processor
Been following you for years! You impress me each time ❤