Genovese sauce

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Candelabra with Genovese sauce

Genovesesauce is a rich pasta sauce with onion base from the region Campania in Italy. It was probably brought to Naples from the northern Italian city of Genoa during the Renaissance and then spread throughout Campania, but has been forgotten elsewhere.

The sauce takes an unusually long preparation time due to the long cooking time of the onions.

history

Genovese sauce is common in Naples and was introduced there in the 15th or 16th centuries. It is believed that the sauce was introduced by Genoese immigrants or merchants when Genoa and Naples were the main Italian ports. However, the name of the sauce could also be derived from the name of the inventor, since Genovese is widely used as a name in Campania. Outside of Campania, Genovese sauce is unknown today.

The use of onions for the sauce could indicate a French influence and is reminiscent of Böfflamot . In the mid-19th century, salmon in hollondaise and Genovese sauce was served as a luxury dish at the Grand Véfour des Palais Royal in Paris .

Genovese sauce should not be confused with pesto from Genoa and Liguria , salsa Genovese, or sauce Genevoise from Lake Geneva , both of which are served with fish.

preparation

To prepare the Genovese sauce, beef or veal is fried in onions for two to ten hours. Usually chopped carrots and celery are added to the onions for the soffritto .

Slowly cooking the onions and gradually adding white wine or broth will affect the taste. The sauce with the pasta can be served with the meat of the sauce or with tomatoes and pecorino cheese .

Large, tubular pasta such as rigatoni , ziti or Candele are best because they keep the rich sauce well.

Individual evidence

  1. ↑ a b Diane Seed: The Top One Hundred Pasta Sauces . Random House, 2012, pp. 137-138.
  2. ^ A b c d Tony May: Italian Cuisine: The New Essential Reference to the Riches of the Italian Table . Macmillan, 2005, pp. 31-32.
  3. ↑ a b Hal Licino: The Greatest Pasta Sauce You've Never Tasted . Delishably. Retrieved January 17, 2020.
  4. ^ Eric Asimov: Restaurants: the cooking of Naples, pure and simple . In: The New York Times , August 28, 2002. 
  5. ^ Ralph Kingston: Bureaucrats and Bourgeois Society: Office Politics and Individual Credit in France 1789-1848 . Palgrave Macmillan, 2012, p. 141.
  6. ^ Fred Plotkin: Recipes from Paradise: Life & Food on the Italian Riviera . Little, Brown and Company, 1997, ISBN 0316710717 , p. 86.
  7. ^ A b c Bonnie Alberts: Cooking with Giuseppe - Paccheri alla Genovese . Retrieved July 23, 2013.
  8. ^ Arthur Schwartz: Naples at Table: Cooking in Campania . HarperCollins, 1998, p. 4.
  9. ↑ John Rosentals: THE Sheraton Hobart has added more variety to the theme nights it has been running in the hotel's Gazebo Restaurant . In: Hobart Mercury , May 31, 1990.