A classic of the Neapolitan tradition
Walking through the alleys of the Spanish Quarters in Naples, you can't help but be attracted by the inviting aroma that emanates from the trattorias. Among the many specialties that Neapolitan cuisine offers, a place of honor certainly goes to pasta alla genovese.
It is a rich and tasty dish, based on a ragù of beef and onions, which is cooked over a long heat until the meat becomes tender and the onions fall apart, creating a sort of thick and delicious cream. Pasta alla Genovese is an ancient dish, whose origins date back to the 18th century, and is considered a true symbol of Neapolitan culinary tradition.
A seafood variant from O Paravisiello
While the traditional recipe calls for the use of beef, at the O Paravisiello restaurant we wanted to propose an equally tasty variation, which gives a nod to our maritime vocation: pasta alla genovese with fish.
In this version, instead of meat, we use fresh fish, such as swordfish or tuna, which is browned in a pan with garlic and chili pepper and then cooked over low heat with onions, tomato and white wine. The result is a ragù with an intense and delicate flavor at the same time, which goes perfectly with pasta, creating a unique and refined dish.
The Chef's Secrets for a Perfect Genovese
To prepare a real Neapolitan pasta alla genovese, you need patience and love for tradition. Here are some tips from the chef of O Paravisiello:
- Choosing the right ingredients: Use quality beef, such as round or rump, and golden Montoro onions.
- Cook slowly: Cooking is essential to the success of the dish. The meat and onions must cook over low heat for at least two hours, stirring occasionally, until the meat is tender and the onions are falling apart.
- Do not add water: The Genovese sauce must be cooked with its own juice, without adding water. If necessary, you can add a drop of white wine to deglaze.
- Using the right pasta: The ideal pasta for Genovese is short pasta, such as ziti, penne, or rigatoni.
- Stir in the parmesan: Once the pasta is drained, mix with plenty of grated parmesan for an even richer flavour.
The History of Pasta Genovese: A Culinary Enigma
The origin of pasta alla genovese is shrouded in mystery. Despite its name, this traditional Neapolitan dish has nothing to do with the city of Genoa. There are several hypotheses as to why it is called “genovese”:
- Genoese chefs in Naples: According to one hypothesis, the recipe was spread in Naples in the 16th century by Genoese cooks who worked in the taverns of the port.
- “Genoese” ingredients: Another theory holds that the name derives from the use of typically “Genoese” ingredients, such as onion and basil.
- A tribute to the Genoese: There are also those who hypothesize that pasta alla genovese was created as a tribute to the Genoese soldiers who helped Naples during the Masaniello revolt in 1647.
Regardless of its origins, pasta alla genovese has become an iconic dish of Neapolitan cuisine, appreciated for its rich flavor and creamy texture. Today, it can be enjoyed in trattorias and restaurants throughout the city, and even in some creative variations, such as our “genovese di pesce” proposed by O Paravisiello.