Genoese Neapolitan

The preparation of the genovese Vestalia is simple in the steps but each of these must be observed and done with the utmost attention: brown the garlic in the oil over a low heat and then remove it, add the meat (only the pork thigh) and after a few minutes the wine. After waiting for the meat to be flavored with the wine, remove the meat and add the onions (no recipe requires the meat to be removed). Removing the meat while it is still raw, and then adding it at the end of cooking, ensures that it remains tender. In addition, the meat has flavored the oil in which the onions will have to cook.

During the first half hour of cooking the onions, keep the lid on the pan so that they soften, removing it only once they begin to caramelize.

Important: in our Genovese, respecting the traditional recipe of our family, we have not used carrots and celery (we do not have to make broth!!!), the latter also contains allergens.