Molho Genovese

Genovese sauce

O molho genovês é um molho de cebola e carne cozido lentamente associado à região da Campânia , na Itália , especialmente Nápoles – normalmente servido com macarrão paccheri , ziti ou candele – e polvilhado com queijo ralado.

Molho Genovese
Molho genovês com macarrão candele servido no Villa Cimbrone em Ravello , Campânia, Itália
Modelo Molho
Lugar de origem Itália
Região ou estado Campânia
Criado por Imigrantes genoveses
Inventado séculos 15 ou 16
Principais ingredientes Cebola
Ingredientes geralmente usados Carne de vaca, vitela ou porco

Genovese pode ser preparado com cortes baratos de carne bovina, suína, vitela ou salsicha, mas normalmente compartilham e enfatizam as cebolas cozidas lentamente. Um molho Genovese é sempre sem tomate. [ citação necessária ] As receitas podem citar a ramata di Montoro, uma cebola amarela com casca cor de cobre. [1]

Provavelmente introduzido em Nápoles a partir da cidade italiana de Gênova , no norte da Itália , durante o Renascimento , o genovês tornou-se associado ao sul da Itália e, especialmente, à Campânia.


Despite its name, which means "in the style of Genoa," Genovese sauce is a principal pasta sauce of Naples and an important part of its culinary history, having been introduced to the city in the 15th or 16th centuries.[2][3] The sauce may have been brought by Genovese immigrants or merchants, at a time when Genoa and Naples were two of Italy's most important ports.[2][4] It could also be referring to its inventor's name, since Genovese is a widespread surname in Campania. Genovese sauce is now unknown beyond Campania.[5]

The recipe's onions may reflect a French influence, resembling Boeuf à la mode.[2] During the mid 19th century, ‘Salmon in Hollandaise and Genovese sauce’ was served in the Grand Véfour restaurant of the Palais-Royal in Paris as a luxury dish.[6]

Genovese sauce is not to be confused with Pesto from Genoa and Liguria, nor with Salsa Genovese, a red wine and vegetable condiment for fish,[7] nor with the sauce génevoise from Lake Geneva, again served with fish.


The sauce is prepared by sautéing either beef or veal with onions, and slowly cooking for two to ten hours.[2][4][8] The onions are typically accompanied by minced carrots and celery in what is known as a soffritto.[2][3][4][8][9]

The slow cooking of the onions is especially important for the sauce's flavor,[10] and is facilitated by incremental additions of white wine, stock, or both.[2][4] The sauce and accompanying pasta can be served with the meat from the sauce or separately, garnished with tomatoes, and topped with pecorino.[3][8] Genovese is typically served with the large, cylindrical pasta, Paccheri, but also rigatoni, ziti or candele — all favored because their shape can hold the sauce.[2][3]

Ingredients for 4 servings

Meat 600 g, golden onions 1 kg, carrots 60 g, celery 60 g, olive oil.

Veja também


  1. ^ "La Genovese". The Grand Wine Tour. August 1, 2017.
  2. ^ a b c d e f g Seed, Diane (2012). The Top One Hundred Pasta Sauces. Random House. pp. 137–8.
  3. ^ a b c d May, Tony (2005). Italian Cuisine: The New Essential Reference to the Riches of the Italian Table. Macmillan. pp. 31–32.
  4. ^ a b c d Licino, Hal. "The Greatest Pasta Sauce You've Never Tasted". Hubpages. Retrieved 23 July 2013.[permanent dead link]
  5. ^ Asimov, Eric (28 August 2002). "Restaurants: the cooking of Naples, pure and simple". The New York Times.
  6. ^ Kingston, Ralph (2012). Bureaucrats and Bourgeois Society: Office Politics and Individual Credit in France 1789-1848. Palgrave Macmillan. p. 141.
  7. ^ Plotkin, Fred (1997). Recipes from Paradise: Life & Food on the Italian Riviera. Little, Brown and Company. p. 86. ISBN 0316710717.
  8. ^ a b c Alberts, Bonnie. "Cooking with Giuseppe – Paccheri alla Genovese". Retrieved 23 July 2013.
  9. ^ Schwartz, Arthur (1998). Naples at Table: Cooking in Campania. HarperCollins. p. 4.
  10. ^ Rosentals, John (31 May 1990). "THE Sheraton Hobart has added more variety to the theme nights it has been running in the hotel's Gazebo Restaurant". Hobart Mercury.