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A truly exquisite first course, the summer Genoese, also known as “code name pulcinella,” is the quickest and freshest version of the traditional Neapolitan genovese. This dish is prepared in a restaurant in the heart of Naples and uses fresh spring onions and speck as a base. We had no idea that a summer version of this recipe existed until we heard about it, and we decided to experiment with it using all the classic Genoese ingredients. The result? A delight that will conquer you at the first taste!
Summer Genovese
Ingredients
- 200 g of ziti or penne
- 5 fresh spring onions
- 1 carrot
- 1 tablespoon of tomato pulp
- 1/2 glass of white wine
- 150 g of speck
- 1 small stick of celery
- Pepper as needed
- Parmesan cheese to taste
- Parsley to taste
- Extra virgin olive oil to taste
- Salt to taste
Preparation
Start preparing the summer genoese slicing the spring onions and letting them rest in a bowl with water and white vinegar for about half an hour. In the meantime, cut into pieces the carrot, the celery and the speck. After half an hour, drain the spring onions and dry them with kitchen paper. In a large pan, brown the spring onions for a few seconds, then add the carrot, celery and speck. Add the tomato pulp and white wine, mixing well all the ingredients. Place a pan with plenty of salted water on the heat to cook the pasta.
Although ziti is the typical pasta for Genovese, penne will work just fine. Cook the sauce over medium heat for 20-30 minutes, adding a little of the pasta cooking water from time to time to prevent the sauce from forming it dries out too much. Towards the end, season with salt and pepper, and if you like, add a little chopped parsley. Cook the pasta al dente, drain it and add it to the sauce. Finally, add grated parmesan cheese to taste. Serve your Genoese summer piping hot and get ready to make an encore, because this dish will conquer everyone with its unique and enveloping flavour. Enjoy your meal!
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