Traditional recipes

Neapolitan chops with sauce

Neapolitan chops with sauce

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Recipe Neapolitan braciole with sauce of of 24-05-2010 [Updated on 10-05-2018]

The Neapolitan chops are beef rolls stuffed with raisins, pine nuts, garlic, parsley and pecorino.
The chops are cooked in the sauce with which the pasta is then seasoned. In Naples, by tradition, Sunday is prepared either the classic Neapolitan ragù, which involves the use of various types of meat, or the sauce with chops. My mother has never cooked the typical dishes of the Neapolitan tradition, that's why my grandmother is there, but she always goes by the eye, so I relied on the advice of my mother-in-law and yesterday for lunch I decided to prepare the ragù for my husband as she prepares it.
According to my husband I made a meat sauce and chops to lick your mustache!
In addition to the recipe, I also leave you a poem by Eduardo De Filippo that makes me laugh, this is just to make you understand how we Neapolitans are linked to traditional recipes.


How to make Neapolitan braciole with sauce

'O' rraù
'O rraù ca I like it to me
m '' or he would make his mother.
Why did I blame you,
we talked about it pè talk about it.
I nun songo difficultuso;
ma luvàmmel '' to miezo this use
Yes, that's good: cumme vuò tu.
Mò ce avéssem 'appiccecà?
What do you say? Chest '' is rraù?
And I m '' o mmagno pè m '' o eat ...
M '' a faja say na word? ...
Chesta è carne c '' a pummarola
The ragù
The ragù that I like
only my mom did it to me.
Since I married you,
we talk about it to talk about it.
I am not difficult;
but let's remove this use. Yes, that's fine: as you want.
Do we have to fight now?
What do you think? Is this ragù?
And I eat it to eat it ...
But let me say a word?
This is meat with tomato.

Procedure for preparing the Neapolitan Braciole with sauce

Place the slices of meat on a cutting board and beat them lightly with a meat mallet
Sprinkle the slices of meat with salt and pepper, then add a handful of pine nuts and raisins.
Add the garlic and chopped parsley and finally cover everything with the pecorino, leaving the edges of the meat free.Close the slices by rolling them up like a roll and seal them by inserting 4 toothpicks crosswise into the chop.In a large saucepan, sauté the onion cut into a veil in a couple of tablespoons of oil.
At this point, place the chops in the pan and brown them.

Season with salt and pepper and add the white wine.
Now add the tomato puree and basil and cover with a lid.

Cook the chops in the sauce over very low heat for at least two hours. The ragù must, as they say in Naples, pippiare onomatopoeic word that describes the sound of the ragu that that is, it must simmer.
At this point, remove the lid and reduce the sauce.

Once the sauce is ready, you can cook some pasta to be seasoned with the sauce of the chops and use the latter as a second course.

And here is the inside of the chop with Neapolitan sauce

Video: How To Make Pasta Alla Genovese - Neapolitan Beef and Onion Pasta Sauce (July 2022).


  1. Meziramar

    I am of course sorry, this is not the correct answer. Who else can suggest?

  2. Keagan

    Bravo, an excellent answer.

  3. Lea-Que

    I think you are wrong. Let's discuss this.

  4. Lucila

    I think this technique is no longer relevant, there are newer methods.

  5. Salmaran

    it will be interesting.

  6. Navid

    There is something in this. Now everything is clear, thank you very much for the information.

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