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| | Sorrento genovese pasta traditional recipes |
 | | It's important to point out that "alla genovese" is not referred to Genoa city, but maybe, to the name of the Neapolitan cook who created this sauce. |
 | | Ingredients: 320/400g pasta "paccheri", 700g beef, 1k onions, 2 carrots, 1 stalk of celery, 4 small tomatoes (purist prefer 1 teaspoon of tomato paste), 1 decilitre extra virgin olive oil, 50g lard, 1 decilitre white wine, 40g parmesan or pecorino cheese, salt and pepper |
 | | Tie beef; cut onion into thin slices, chop carrots and celery. |
| tasteofsorrento.sorrentoinfo.com /ricette/genovese_pasta.asp (290 words) |
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