Roasted Veal in Genovese Sauce is a typical dish of the Neapolitan gastronomic tradition completely based on onions. Onions are slowly slowly cooked until they caramelize them completely and turn them into sweet and tasty cream.
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The recipe I propose today is the Roasted Veal in Genovese Sauce. Veal meat is a perfect choice for this recipe. It’s suitable for the length of the cooking and the meat remains soft and tasty.
I made the acquaintance with Genovese Sauce because of my husband’s family, who are from Salerno.
The first time, while it was cooking at home, there was such a smell of onions that even in the other rooms, our eyes were watering.
What a collective cry!
But then, once served on the table, it sounds a completely different music!
About the Genovese Sauce origins
There are fanciful hypotheses about the origins of the name of this dish – “Genovese”. The main ones refer to the many Genovese present in the taverns of the Neapolitan port during the Aragonese domination of the fifteenth century.
We certainly know that the Genovese appears in the 1837 recipe book of the famous Ippolito Cavalcanti.
What makes the Genovese special is the cooking time. The sauce is obtained by very slow cooking of onions and meat together. Cooking time ends just when the reduction determines a dense and substantially compact brownish color.
Tips for a perfect Genovese Roasted Veal
- For chef-proof cooking, I suggest using a Cast-Iron Casserole (a material based on iron and carbon) which is capable of radiating heat slowly and uniformly inside them, which is why it is perfect in preparing the foods that need it. slower cooking.
- To understand if the roast is well cooked, squeeze it with a fork (but be careful not to pierce). If the meat is very soft, it means that the inside is still raw.
- Once the meat is finished, use the remaining sauce to dress pasta …… in Neaples Ziti Pasta with Genovese Sauce is a must!.
- 1 kg. veal roast
- 2 kg. red onions
- 1 carrot
- 1 celery stalk
- 1/2 wine glass
- 3 cherry tomatoes
- 4 tablespoons extra virgin olive oil
Finely chop the onions. (yes, I know, you will shed many tears, but it will be worth it!!)
In a large saucepan, put a base of extra virgin olive oil with the chopped celery and carrot.
Stir fry for a few minutes.
Insert the meat in the pan and brown it for a few minutes on each side to obtain the Maillard Reaction. Pour the wine over the meat and let it evaporate for a few minutes.
Remove the meat from the pan, add the onions and the cherry tomatoes. Cook for 5 minutes, then insert the meat again.
Cover the meat with onions, season with salt (and pepper if you want), then cover with a lid, turn the heat down to low and cook very slowly for at least 4 hours.
Halfway through cooking, rotate the meat so that it is cooked evenly on all sides and covered again with onions.
If the sauce dries too much during cooking, add half a cup of hot water (or warm milk).
At the end of cooking the onions must be well browned and creamy.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 670Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 207mgSodium: 270mgCarbohydrates: 35gFiber: 5gSugar: 16gProtein: 59g
I hope you’ve loved this recipe as much as I do!