Name: PACCHERI ALLA GENOVESE
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 servings
Ingredients: 800 g Risultati della traduzione of bovine shin muscle called gamboncello, alternatively half muscle and half upper part of the rib called armor; 1,20 kg Risultati della traduzione coppery onion - the one from Montoro (AV) is preferred; 500 g bronze drawn paccheri; 1 1 stick of celery; 2 small carrots; 1 small glass of dry white wine; 100 ml of tomato sauce; 4 spoons of extra virgin olive oil; Salt to taste; parmigiano reggiano to taste

AuthorAntonio SavareseCategoryPrimi piattiDifficultyIntermediate

Yields4 Servings

Prep Time30 minsCook Time2 hrs 30 minsTotal Time3 hrs

Recipe of paccheri alla genovese, procedure and ingredients to make a cult dish of the Neapolitan tradition

800 g Risultati della traduzione of bovine shin muscle called gamboncello, alternatively half muscle and half upper part of the rib called armor

1,20 kg Risultati della traduzione coppery onion - the one from Montoro (AV) is preferred

500 g bronze drawn paccheri

1 1 stick of celery

2 small carrots

1 small glass of dry white wine

100 ml of tomato sauce

4 spoons of extra virgin olive oil

Salt to taste

parmigiano reggiano to taste

In a saucepan with a high edge, prepare a mixture of celery and carrots to brown the meat, previously cut into pieces of equal size. Deglaze the meat with the white wine and add the finely chopped onions, tomato puree and salt.

Cook for about 2 1/2 hours over medium heat, stirring occasionally and when cooked, let it rest.

Cook the paccheri in abundant salted water, making sure that they remain al dente. When cooked, whisk the pasta by adding the Parmesan cheese.

Enjoy your meal

Ingredients