For our series of “Recipe de Chef(fe)s” articles, we walk around the kitchens of our Strasbourg cooks so that they can offer us one of their favorite recipes. We cook together and they explain the preparation steps step by step. After the chicken curry at the restaurant L’Insulaire, we go to the depths of the Neudorf district to meet chef Francesco who will prepare one of the popular Italian dishes par excellence: pasta alla Genovese. A simmered dish introduced in Naples from the Renaissance that is generally eaten with the family. We are very happy to offer you this inexpensive, simple, delicious and authentic recipe that is an integral part of Italian culinary culture and heritage.
Fratelli Marmi is this Italian delicatessen that has been dealing quality charcuterie near Neudorf for three years now. Maurizio, the boss of the house, selects his products with the greatest attention, just to find the best nugget from the best of Italian producers.. Garnished focaccias, cold meats of all kinds, cheeses, pasta, wines, beers, sodas, oils and so on: the hundreds of products from the small delicatessen are increasingly popular with Strasbourg residents (who are definitely good bargain hunters of quality products).
For some time now, in view of the success of the daily specials that Maurizo and his chef Francesco prepare every lunchtime, the team has decided to develop the catering part / restoration to take away. In their kitchen, Maurizio, Francesco and Marco prepare aranchini, lasagne (often vegetarian), roast vegetables, cannelloni, polpette, gnocchi and many other delicacies from Italy. And the team is not there to butter the sandwiches, because at Fratelli Marmi, the philosophy is as follows: only seasonal dishes, only products from small producers and 100% homemade.
For the pasta alla Genovese for 4 to 6 people you will need
- 1 kilo of meat (round of gite, low rib or other beef to simmer, Burgundy style)
- 3 kilos of yellow onions (the sweetest possible)
- 30cl of white wine
- 20 cl of water
- Olive oil
- A bouquet garni
- Fresh basil (or basil powder)
- 1 kg pasta in a tube (tortiglioni, rigatoni, penne, cannelloni)
The recipe for pasta alla Genovese by Francesco
Step 1 : Slice the 3 kilos of onions (with diving goggles it avoids crying). Then cut your meat into fairly thick and regular pieces as seen in the photos.
2nd step : In a very hot olive oil, gently add the meat so that all the pieces brown evenly. Do not stir it before it colors. Once it has drawn almost all of its water, add the onions and the bouquet garni.
Step 3 : Let the onions cook for a few minutes then add the bouquet garni and the white wine. Then simmer over low heat for 30 minutes, remove the bouquet garni, then cook for 4 to 10 hours so that the onions melt and mix with the wine and meat juices. Check regularly and moisten with water so that everything does not burn.
Step 4 : Once the onions have completely reduced and the brown color is restored, remove the meat and leave the sauce in your pan. Cook your pasta (al dente please), then add it to the preparation with a little pasta cooking water and stir well (the starch will fix the brown sauce on the pasta). On a plate, place your pasta, a little fresh basil, your pieces of meat, a little pecorino and enjoy. With friends or family it's even better... Enjoy your lunch !
29 Rue Saint-Aloise
Open Tuesday to Friday from 10:30 a.m. to 8 p.m. and Saturday from 9 a.m. to 7 p.m.
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