CHICKEN GENOVESE
Make and share this Chicken Genovese recipe from Food.com.
Provided by Poppy
Categories Poultry
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In saucepan over medium heat, place ½ cup olive oil.
- When hot, add mushrooms, shallots and red peppers.
- Cook for 3 to 4 minutes or until mushrooms start to soften.
- Turn to low heat.
- Crush plum tomatoes by hand and add.
- Stir thoroughly.
- Add basil, rosemary, black pepper, celery salt and sugar, and simmer for 15 minutes.
- Add Spanish olives.
- This sauce can be made ahead of time if desired.
- When ready to eat, cut chicken in thin strips, approximately l ounce.
- Lightly coat with flour and place in hot frying pan, over medium heat, containing ½ cup olive oil.
- When chicken is golden brown, turn it over.
- Add prepared sauce to chicken and add ½ cup heavy cream.
- Stir thoroughly.
- Serve Chicken Genovese over pasta or white rice.
- Top with grated cheese and fresh parsley, if desired.
Nutrition Facts : Calories 449.6, Fat 36.8, SaturatedFat 8.7, Cholesterol 66, Sodium 259, Carbohydrate 11.7, Fiber 2.4, Sugar 7.1, Protein 20.1
GENOVESE RED SAUCE
Provided by Rachael Ray : Food Network
Time 3h35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the EVOO in a Dutch oven over medium heat. Add the pancetta and render until it begins to crisp, then add the ham and stir a minute or 2 more. Add the veal and break it up into fine crumbles, until lightly brown. Then add the garlic, bay leaf and onions, and season with salt and pepper and a little nutmeg. Let the onions cook, partially covered, for a few minutes, then stir in the tomato paste until fragrant. Add the wine and heat. Then add the milk, reduce the heat to low and simmer gently 3 hours. Add a little stock or water whenever the sauce gets too thick, up to 2 cups over the course of the cooking time. Cool and refrigerate or freeze for make-ahead meal.
- To serve, boil the pasta in salted water to al dente; reserve 1 cup starchy cooking water just before draining. Add to the sauce, toss with the pasta and some cheese and serve in shallow bowls.
RIGATONI ALLA GENOVESE
I have no idea why this amazingly flavorful Genovese-style meat sauce isn't way more popular than it is. It's quite simply one of the best pasta sauces you'll ever taste, thanks to a very slow cooking process, and massive amounts of onions.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 10h
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 891.2 calories, Carbohydrate 116.8 g, Cholesterol 79.9 mg, Fat 29.5 g, Fiber 10.1 g, Protein 38.9 g, SaturatedFat 10.3 g, Sodium 1022.2 mg, Sugar 19.2 g
PASTA ALLA GENOVESE
To many Neapolitans, the beef sauce La Genovese is at the heart of the city's cooking. Yet it's little more than onions (lots of them) and beef, simmered until both fall apart. Boiling the onions before cooking is a variation on traditional technique and could be considered a shortcut; it does save time, though not a whole lot of it. It's easy enough, and more traditional, to slice the onions raw and increase cooking time accordingly.
Provided by Mark Bittman
Categories pastas
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 15 grams, Carbohydrate 68 grams, Fat 22 grams, Fiber 7 grams, Protein 40 grams, SaturatedFat 6 grams, Sodium 1110 milligrams, Sugar 13 grams, TransFat 0 grams
POLLO E PENNE DI GENOA (GENOVESE CHICKEN AND PENNE PASTA)
Make and share this Pollo E Penne Di Genoa (Genovese Chicken and Penne Pasta) recipe from Food.com.
Provided by Gaelige Coinnaigh
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook penne rigate as package directs; drain.
- Combine flour and basil in paper or plastic bag. Add chicken; shake to coat evenly.
- In large skillet, over medium-high heat, brown chicken in oil. Remove chicken from skillet; drain.
- In same skillet add pasta sauce. Bring to a boil. Return chicken to skillet. Reduce heat.
- Cover; simmer 15 minutes or until chicken is fully cooked. Serve with hot penne.
Nutrition Facts : Calories 566.2, Fat 13.5, SaturatedFat 2.1, Cholesterol 68.4, Sodium 966.3, Carbohydrate 69.4, Fiber 2.8, Sugar 17.4, Protein 39.1
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