Strange but true – Genovese sauce, though bears the name of the city Genoa, is hardly known outside Campania, Naples! Two brothers who immigrated from Genoa to Naples sometime during the 15th Century developed the deep brown onion-based sauce for their tiny eatery.
We replace the traditional pasta ‘ziti’ with our favourite spaghetti and find a place for chicken ham and frankfurters in the principal pasta sauce of Naples!
The chicken ham and frankfurters are cooked in roasted-onion sauce before basil and a healthy portion of spaghetti is tossed in!
Spaghetti (blanched) - 140gms
Chicken Frankfurter - 80gms
Chicken ham - 50gms
Carrot (batons) - 40gms
Garlic (chopped) - 3gms
Demi-glace powder - 25gms
Water/stock - 100ml
Olive oil - 5ml
Parsley (chopped) - 2gms
Parmesan cheese (grated) - 3gms
Basil (fresh) - 5gms
1. Blanch spaghetti pasta in salted boiling water, strain the liquid. Drizzle oil, mix well and set aside to cool.
2. Cut chicken ham in strips and chicken frankfurter into slices.
3. Brown onion paste: Julienne onions and cook in a pan with a mix of butter and oil till golden brown. Once the mix cools, blend it into a fine paste.
4. Heat water in a saucepan, mix demiglaze powder and bring to boil. Simmer until a saucy consistency is achieved.
5. Cut carrot into batons. Saute in a pan until a light brown colour is achieved. Season well.
6. Heat oil in a pan, saute ham, followed by chicken frankfurter. Toss well. Add chopped garlic followed baby carrot.
7. Add onion paste and demi glaze sauce. Mix well. Check seasoning and consistency. Add the basil leaves.
8. Add blanched spaghetti and toss well. Ensure there is enough sauce. Finish with chopped parsley and parmesan cheese and serve.
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