The typical "Genovese" becomes gourmet with Antonino Cannavacciuolo, who combines shrimp with meat sauce. We bet you've never tried it like this before!

Ingredients

SERVES 4

For the Genovese sauce

20 g Piedmontese Fassona beef rump
10 white onions
½ carrot
2 bay leaves
salt
pepper

For the spaghetti

400 g spaghetti
8 shrimp tails
40 g grated Parmigiano
chicken broth
salt
pepper
extra-virgin olive oil
garlic oil (1 head of garlic for 100 ml of extra-virgin olive oil; blend)

For finishing and/or plating

basil

Procedure

For the Genovese sauce

In a saucepan, brown the beef with the hot oil and bay leaves. Add the julienned onions, half a chopped carrot, and a pinch of salt. Cover and cook over low heat until tender. When cooked, remove the bay leaves and beef. Season with salt and pepper.

For the spaghetti

Cook the spaghetti in salted water for a few minutes, drain and finish cooking by adding it to the Genovese sauce, adding chicken broth. Stir in oil, garlic oil, Parmigiano, pepper, and basil.

Using tongs, take the spaghetti and roll it into a pasta bowl.

Bring the sauce back to a boil and cook the shrimp tails in it for a few seconds.

How to serve

Place the rolled spaghetti in the center of a plate, pour the Genovese sauce over it, and remove the pasta bowl. Arrange the shrimp as desired and garnish with a sprig of basil. Finish with a drizzle of extra-virgin olive oil.

Find all the chef's recipes here

Cover Photo: @Stefano Fusaro