ItalianNeapolitan
Genovese
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
A traditional Neapolitan sauce made with plenty of onions and beef, slow-cooked to perfection. Chef Roberto Di Pinto shows a modern pressure-cooking method using the iVario Pro.
- Difficulty
- medium
Ingredients
6 items- OnionsLarge quantity, sliced; blanched in acidulated water
- Veal GirelloBeef eye round, cut into chunks
- Bay Leaves1-2 bay leaves
- White WineWhite wine, for deglazing; do not evaporate completely
- SaltTo taste
- 7 lWaterFor cooking; added via automatic dispenser
Method
- Cut a large quantity of onions (peeled and sliced).
- Trim the beef girello and cut into large chunks.
- Select direct heat on the iVario and sear the meat for 10 minutes, stirring occasionally.
- Meanwhile, blanch the onions in lightly acidulated boiling water for a few minutes, then drain.
- Add a bay leaf to the meat and deglaze with white wine. Let the wine reduce slightly but not completely.
- Add the blanched onions to the meat and season with salt.
- Use the iVario's automatic water dispenser to add 7 liters of water.
- Close the lid, select pressure mode, and cook for 1 hour.
- After 1 hour, carefully release the pressure and open the lid.
- Reduce the sauce gently on low heat until the onions are caramelized and the sauce has thickened. Stir occasionally but not constantly.
- Set the iVario to keep-warm mode if not serving immediately.
- Cook pasta (such as zito spezzato) and serve with the genovese sauce.
