Neapolitan Genoese Mezze maniche
Preparation
15 minutes
Cooking
5 hours
Portions
2
Difficulty
Easy
Ingredients
- Half sleeves 180 gr
- 250g beef (preferably pork shoulder)
- 1 stalk of celery
- 500g golden onions
- Fresh parsley to taste
- Garlic 1 clove
- White wine 30 ml
- Black pepper
- Salt
Procedure
Heat a drizzle of oil and brown the meat, add celery, garlic, parsley and continue browning.
Pour in the white wine, cover with the thinly sliced onions, and let it simmer. Season with salt and pepper, then cover with broth or water. Simmer for 4-5 hours.
Cook the mezze maniche and season with the Genoese sauce, plate and garnish with Parmesan or Pecorino cheese and fresh basil as desired.