Pesto comes from the Liguria region, where Genova is located, up in the hip flexor of the boot. It is often called Pesto Genovese to distinguish this basil pesto from other kinds of pesto. This raw, cold “sauce” is, traditionally, served over pasta. I also like to use it in chicken salad! (My own personal spin,… Read More
La Genovese is another quintessential Neapolitan pasta sauce. Its name, Genevose, is misleading. It is not actually a recipe that comes from Genova (I’ll be sharing that one tomorrow). According to my favorite cookbook (I’ll be sharing that in a few days), it is the “second most sacred dish to the Neapolitan cuisine.” This is… Read More
The ragù Napoletano is similar to the Bolognese one in that it consists of the same three parts: soffritto, meat, and tomato puree. However, some major differences exist between the two. The Bolognese version uses ground meat, whereas Neapolitans use whole pieces of meat which are then served as a second course (Those Napoletani! Always… Read More
We affectionately call Ragu’ con Sugo di Maiale “pork pasta” not because we feel like little piggies when we eat it but because it’s made with ground pork. This particular sauce is not as red a sauce as yesterday’s ragu’ because rather than tomato puree, it uses chopped tomatoes. This sauce is not cooked very… Read More
If you are a vegetarian, you will want to skip the next few days as we will be talking about meat sauces. These sauces are a bit more elaborate than the simple tomato sauces I shared last week. Often, they require a bit more cooking so that the flavors marry well. These sauces should be… Read More