ziti alla genovese con punta di petto affumicata
ziti alla genovese with smoked beef brisket
To start, a disclaimer. This is absolutely not the traditional recipe from Napes for Ziti alla Genovese. It is, however, very broadly in the style of that dish and is cooked in a fraction of the time. Napoletani, I’m sorry. Hoever, if you would like to include a touch of the traditional, in Naples ziti are bought as long thin tubes, just like spaghetti, and they’re broken by hand, piece by piece, before being used in this dish!
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
• chop and cook the vegetables
• cook the meat
• combine meat, vegetables
• simmer the sauce
• boil the pasta
• combine sauce and pasta
• plate and serve
ziti alla genovese with smoked beef brisket
INGREDIENTS
FOR FOUR PEOPLE
• 400g smoked beef brisket
• 1kg onions
• 1carrot
• 1celery stick
• 1bay leaf
• EVO
• white wine
PASTA
400g dry ziti
(buy long and break by hand)
MANTECATURA
minimal
METHOD
The classic ‘alla Genovese’ sauce basically a slow cooked, white ragù which is very heavy on the onions. The traditional recipe involves cooking times of 4+ hours, so to give you a quicker alternativeI’ve pre-prepared smoked beef brisket. You might even consider using pulled pork or a similar supermarket alternative - just choose the plainest variety you can find, use meat alone and don’t include any sauces (like BBQ!) which are often included with them!
Chop the carrots and celery finely. I like to cut onions for dishes like this in very thin whole rings - simply because I think they look nice and give a more interesting texture than if all the veg are finely diced! Then go ahead and cook this soffritto in EVO, like you would if you were starting a ragù - no colouring, just gently softening the vegetables, adding small amounts of water if things start to dry up too much.
While that’s happening, cook/heat the meat following the packet instructions, and then when it’s ready break and flake it apart and add it to the soffrito, with a splash of wine. Simmer slowly for around 45 min, adding small amounts of chicken stock / wine as required.
Boil the pasta and then when it’s cooked to your liking (I prefer the sklightly softer side of ‘al dente’), transfer the pasta to a tossing pan with some of the Genovese sauce. Toss to combine, adding small amounts of cooking water. Add more of the sauce to taste until you’re happy and then plate and serve immediately.
NUTRITION per serving
KCAL: 681
Fat (g): 8.7
Sat Fat (g): 3.1
Carb (g): 96.2
Sug (g): 25.5
Fibre(g): 10.6
Prot (g): 42.3
Salt (g): 0.92
Nutritional information is provided as an indication only of approximate values for the recipe on this page. You should make your own calculations if you have specific dietry requirements or are required to follow a strict calorie-controlled diet.
