100 Layer LASAGNA Recipe MarkLadner
100 Layer LASAGNA
by Mark Ladner
CHEF MARK LADNER
100 LAYER LASAGNA
AMERICA'S FAVORITE
ITALIAN COOKBOOK
Maccheroni w Ragu Genovese - Naples
Zita with Sugo Genovese La GENOVESE Genovese Sauce is a slow-cooked onion and meat sauce associated with Italy's Campania region, especially Naples — typically served with Paccheri, Rigatoni, 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. A Genovese sauce is always tomato-less. Recipes may cite the ramata di Montoro, a yellow onion with copper-colored skin. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, Genovese has since become associated with Italy's South, and especially Campania. SUGO al GENOVESE Recipe by Chef Gennaro Russo of the World Renowned Le Sirenuse Hotel , Positano, Italy on the Amalfi Coast. Recipe : 2 pound Beef Chuck Shoulder Roast, seasoned with Salt & Black Pepper 4 pounds Spanish Onions, cut in half, then sliced thin 2 Clelery Stalks, washed and diced very fine 2 C
Comments
Post a Comment