Pasta with Genovese. A truly extraordinary dish of Neapolitan cuisine.
The origins of the name are obscure and varied. The most romantic, version tells of a monzù of Geneva (Geneve, therefore Genovese) who introduced this variation of the soupe d’oignons at Court or in some aristocratic cuisine. Perhaps we will never know the truth. It is a first course composed of ziti, a long pasta format, broken in half, seasoned with a white sauce of beef and onions that requires a very long cooking time. It’s a real treat!
