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
Address
Villa Crespi
Via Fava, 18, 28016 Orta San Giulio NO
Phone +39 0322 911902
info@villacrespi.it
