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https://www.raiplay.it/programmi/esem... - Ivano brings a traditional Genoese dish that for him is like pesto: sacred. Tuccu zeneize (in Italian Genoese touch) is a typical meat sauce from the city of Genoa, a traditional sauce with ancient origins, which is called this way because it is made with a single piece of meat, a touch, cooked for a long time in (a little) tomato sauce. During cooking, the meat releases all its juices and aromas very slowly, forming a thick and succulent sauce, very tasty, but at the same time delicate and not at all greasy. Ivano also makes pasta sweets filled with veal and sausage. Ingredients for the dough: 200 g of 00 flour, 2 eggs For the filling: 100 g of veal pulp, 100 g of veal pulp, 100 g of sausage, 1 onion, 1 bunch of marjoram, 1 egg, butter For the sauce: 350 g of veal pulp, 200 g of tomato puree, 1 onion, 1 carrot, 1 stick of celery, 1 bunch of parsley, 1 glass of red wine, extra virgin olive oil