The recipe for Genoese roast

Genoese Roast: A Traditional Neapolitan Dish

When we talk about Neapolitan cuisine, we immediately think of pizza, pasta and desserts such as babà or sfogliatella. However, one of the dishes richest in history and flavor of the Neapolitan tradition is the Genovese roast.

Despite its name, this recipe has nothing to do with Genoese cuisine, but is a symbolic dish of Neapolitan cuisine, a true cornerstone of Sunday tables.

What is Genovese roast?

Genoese roast is not a simple roast, but a sauce made with meat and onions, which requires a long cooking time to obtain that creamy consistency and that sweet and deep flavor that distinguishes it. The meat, typically priest's hat, sirloin or stew, cooks slowly together with a large quantity of white onions, which fall apart and transform into a thick and tasty sauce. It is not clear why this dish is called "alla Genovese". One of the most accredited theories claims that the name derives from the Genoese chefs who, in the Middle Ages, were in Naples and prepared a similar dish. Whatever the origin, this dish is now an integral part of Neapolitan tradition.

Ingredients for the Genovese Roast Recipe

Here are the ingredients needed to prepare a classic Neapolitan Genovese:

• 1 kg of beef (preferably rump, priest's hat or stew)
• 1 kg of white onions
• 200 ml of dry white wine (one glass)
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmigiano Reggiano (optional, for serving)
• Laurel to taste
• Rosemary (to taste)

Preparation of Genoese roast

Preparing the meat and vegetables. Start by preparing the vegetables: peel the onions and cut them into thin slices: the base of the sauce.

Cooking the meat. In a large pot, heat the extra virgin olive oil - with the rosemary sprig - and brown the whole meat over medium-high heat, browning it evenly on all sides and sealing in all the juices.

Adding the onions. Now add the sliced ​​onions and stir to mix them with the meat and the soffritto and lower the heat. Onions are the key ingredient of the Genovese: during the long cooking, they will fall apart and turn into a delicious cream that will envelop the meat.

Blend with white wine. When the onions start to become translucent, blend with white wine and let the alcohol evaporate. Add the bay leaf and a pinch of salt and pepper.

Slow cooking. Cover the pot with a lid and cook on very low heat for at least 1 hour, stirring occasionally. The meat should become very soft, almost falling apart, while the onions will transform into a creamy sauce. If necessary, add a little hot water or broth during cooking to prevent the sauce from drying out too much.

Serving the roast Genovese. When the meat is completely cooked, remove it from the pot and cut it into slices. You can serve the Genovese in two ways:

• As a second course, accompanied by its stewed onions, perhaps with a side dish of potatoes or vegetables.
• If you have any leftover meat, you might consider shredding it and serving it as a pasta sauce: cook some pasta (broken ziti or paccheri are traditional choices) and dress it with plenty of onion sauce. Sprinkle with grated Parmigiano Reggiano for an extra touch.

Roast with Genoese onions: a pleasure for the palate

Roast Genovese is a dish that requires patience, but the long wait will be amply rewarded. It is a perfect recipe for special occasions and family lunches, a dish that celebrates the authentic taste of Neapolitan tradition. The combination of soft meat and sweet and creamy onions is an explosion of flavors that will conquer all diners.

So, if you want to bring a piece of Neapolitan history and tradition to the table, there is nothing better than the Neapolitan Genovese. A rich, enveloping and meaningful dish that cannot be missing from your home cooking repertoire.