Zucchini and sausage risotto
24 recipes
Pasta Alla Genovese
ingredients
servings
6
Veal rump
700 grams
Onions
1200 grams
Fusilli lunghi bucati, pasta
800 grams
White table wine
1 gram
Grated Parmesan cheese
6 spoons
first courses from Italy - Campania
Pasta Alla Genovese
Pasta Alla Genovese
ready in
5 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first plate typically campano, born by the error of a cook.
preparation
step 1
Peel, chop and blend white onions.
step 2
Cook the onions in a pan with a little 'of olive oil, salt and water along with the piece of meat chump or preferably tendon. The water should cover the entire piece of meat.
step 3
Cook over low heat and dry the water.
step 4
Once dry, pour a glass of white wine or cognac and cook.
step 5
Cook the pasta and dress with the sauce. Season the dish with Parmesan cheese.
step 6
Leave a little 'sauce aside to flavor the meat, cut into thin slices.
