Giuseppe Craparotta's Pasta with Genoese Ragù
Quick and easy – a pasta recipe to whip up in no time to make the rest of the week more bearable. Feeling like Italy and long days spent strolling through charming cobbled streets?
- 500g of butter
- 600 g of beef paleron
- 600g of pork ribs
- 300g of poultry liver
- 1.5 kg of Tropea or Ramata di Montoro red onions
- 2 lemons
- Sage
- Thyme
- Rosemary
- 3 glasses of dry white wine
- You are selling well.
- Pepper
- The morning before, thinly slice the onions, place them in a cast-iron casserole dish, and season with 30g of fine salt. Place the chuck roast and spare ribs on top of the onions, season again with 15g of fine salt, cover, and bake at 160°C (325°F) for 8 hours, turning the meat every 2 hours for even cooking and adding a glass of white wine each time. In a small saucepan, melt the butter over low heat with the sage, rosemary, thyme, and lemon zest, then let it infuse for 1 hour. When the chuck roast and spare ribs have cooked for 8 hours, add the chicken liver and the flavored butter, increasing the oven temperature to 250°C (480°F). Cook until the onions are well caramelized. Once cooked, let it cool. Remove the bones from the spare ribs and mix everything together thoroughly. Season with salt and pepper, and let it rest overnight in the refrigerator.
- "You can also use the ragù to stuff ravioli!"
“I come from a small fishing village in western Sicily. I’m a self-taught cook, and my dishes are deeply rooted in maritime tradition. But contrary to what you might think, port cuisine very often has nothing to do with fish! Fishing boat owners had every incentive to sell all the fish caught on the high seas, and most of the time, all the sailors were left with was the stone caught in the nets. But I’ll tell you the story of pasta with pebbles another time… Today, we’re talking about ragù genovese. In Naples, it’s the Sunday dish, and its preparation begins on Friday. It simmers all day Saturday, to finally be served on Sunday. Here’s my version!”
