Best Bistecca D Ippogloss Alla Genovese Recipes

BISTECCA D' IPPOGLOSS ALLA GENOVESE

Steps:

• 1. Rinse the halibut and pat dry.
• 2. Season with salt and pepper and dust with the flour.
• 3. Fry the steaks in butter for 4 - 5 minutes per side until golden brown, then remove and place on platter, set aside and keep warm.
• 4. De-glaze the pan with the white wine, add the lemon juice and mix in, then add the cream and mix it in also, simmer for 3 minutes.
• 5. Next add the basil, parsley and capers, season with salt and pepper.
• 6. Spoon the sauce over the halibut and sprinkle with the parsley and serve immediately.

GENOVESE SAUCE - LA GENOVESE NAPOLETANA

Steps:

• Prepare all the vegetables (see notes on cutting the onions) and sprinkle the beef with salt and pepper.
• Add the olive oil to a large pot on a medium-low heat and add the onions, carrot and celery. Saute the onions for 10 minutes then add the beef, bay and parsley.
• Let the beef brown on all sides, you'll need to stir the mixture around slightly so the beef touches the bottom of the pot.
• Cover the pot and let it slowly cook for 3 hours stirring every now and then to make sure it doesn't stick.
• After 3 hours remove the lid and add the white wine. Continue to simmer the ragu on a medium-low heat for another hour.
• Once done taste and add more salt to taste then toss with cooked and drained pasta of choice.

BISTECCA D' IPPOGLOSS ALLA GENOVESE

Steps:

• Rinse the halibut and pat dry. Season with salt and pepper and dust with the flour.
• Fry the steaks in butter for 4 - 5 minutes per side until golden brown, then remove and place on platter, set aside and keep warm.
• Deglaze the pan with the white wine, add the lemon juice and mix in, then add the ceam and mix it in also, simmer for 3 minutes.
• Next add the basil, parsley and capers, season with salt and pepper.
• Spoon the sauce over the halibut and sprinkle with the parsley and serve immediately.

MINESTRONE ALLA GENOVESE (WITH PESTO)

Steps:

• In a large saucepan, heat oil.
• Saute onion and garlic 2-3 minutes.
• Add cabbage, celery, and carrots. Saute 5 minutes.
• Add broth, water, tomato paste, and herbs. Partially cover pan and simmer 30 minutes.
• Add zucchini, beans, and salami; cook 15 minutes.
• Add pasta; cook until al dente.
• Add salt and pepper.
• Stir in pesto sauce just before serving.
• Serve in large bowls with grated cheese.

PASTA ALLA GENOVESE

Steps:

• Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain the onions, and let cool a bit, then slice very thinly.
• Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4 minutes. Add the beef, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender, about 2 hours; the onions will release a good deal of liquid.
• Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more.
• Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce. Stir in Parmesan to taste, then serve.

PESTO ALLA GENOVESE

Steps:

• Pound the basil, garlic, salt and pine nuts together in the mortar until they are a paste. Start by grinding the mass against the sides of the mortar, using a twisting motion of the pestle. Once everything has been reduced to a paste, you can start pounding.
• Slowly add the cheeses, about a tablespoon at a time, continuing to pound.
• Once the cheeses are fully incorporated, scrape it into a bowl and begin slowly adding the olive oil, stirring constantly.
• Transfer any leftovers into a sealable jar, and float a thin layer of oil on top.

RIGATONI ALLA GENOVESE

Steps:

• Heat oil in a large pot over medium heat. Cook pancetta until most of fat is rendered out, about 6 minutes. Remove cooked pancetta with a slotted spoon and save.
• Raise heat to high and transfer meat to the pot. Season with salt. Cook and stir until liquid releases from beef and begins to evaporate, and meat browns, 10 to 15 minutes.
• Reduce heat to medium-high. Add celery, carrots, reserved cooked pancetta, salt and pepper. Cook and stir about 5 minutes. Add a heaping tablespoon of tomato paste, bay leaf, and white wine. Cook and stir, scraping up the brownings from the bottom of the pan, 2 to 3 minutes. Add sliced onions. Reduce heat to medium. Cover pot and cook 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again, and cook another 30 minutes. Stir.
• Reduce heat to low and cook uncovered 8 to 10 hours, stirring occasionally. Skim off fat as mixture cooks. If sauce seems to reduce too much, add water or broth as needed to maintain a sauce-like consistency. Cook until beef and onions seem to melt into each other.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.
• Add rigatoni to the sauce and cook until heated through. Serve topped with a pinch of marjoram and freshly grated Parmigiano-Reggiano cheese.