@jennyfer.paucay: 🍝 Frittatine alla Genovese (Neapolitan) Genovese Sauce • 1.2 kg onions, thin • 450 g beef chuck • 60 ml olive oil • 120 ml white wine (optional) • 1 bay leaf, salt & pepper Cook: Low heat 2½–3 hrs until onions jammy, meat tender. Chop meat, set aside 300 g for frittatine. Béchamel • 500 ml milk • 50 g butter • 50 g flour • ¾ tsp salt, pinch nutmeg Cook: Melt butter, stir in flour, whisk in milk, thicken, season. Pasta • 350 g short pasta, al dente Filling • Mix pasta + 300 g Genovese sauce + béchamel + 80 g grated cheese + 1 egg + pepper • Chill 1–2 hrs Shape & Bread • Form small disks/ovals • Breading: flour → 2 eggs → breadcrumbs Fry • Oil 170–175°C (340–350°F), 2–3 min until golden

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Thursday 15 January 2026 14:33:44 GMT