Best 6 Bistecca D Ippogloss Alla Genovese Recipes
**Bistecca d'Ippoglosso alla Genovese: A Culinary Journey to the Italian Riviera**
Embark on a delightful culinary adventure to the picturesque Italian Riviera with Bistecca d'Ippoglosso alla Genovese, a tantalizing dish that captures the essence of Ligurian cuisine. This delectable recipe showcases succulent halibut steaks, expertly pan-fried to perfection and enveloped in a vibrant, herbaceous sauce imbued with the flavors of fresh basil, garlic, pine nuts, and tangy lemon. Accompany the halibut with a medley of grilled vegetables, roasted potatoes, or a refreshing salad to create a complete and satisfying meal. For a vegetarian alternative, explore the equally enticing Ricetta Vegetariana: Polpette di Ceci e Spinaci, where chickpeas and spinach unite to form flavorful and protein-packed patties, pan-fried until golden brown and served with a zesty tomato sauce. Indulge in the classic Italian pasta dish, Trofie al Pesto, where delicate trofie pasta is enveloped in a creamy pesto sauce, vibrant with basil, pine nuts, and Parmesan cheese. And for dessert, satisfy your sweet cravings with Torta della Nonna, a traditional Tuscan cake featuring a crisp pastry crust filled with a velvety custard cream and topped with pine nuts for an added textural delight.
BISTECCA D' IPPOGLOSS ALLA GENOVESE
Pan-fried Halibut Steak With a Light Green Sauce, another family favorite from Umberto Menghi's Seafood Cookbook. This is one of my husbands favorite dishes by Umberto. The halibut is the star in this dish.
Provided by Baby Kato
Categories Fish
Time 20m
Number Of Ingredients 13
Steps:
- 1. Rinse the halibut and pat dry.
- 2. Season with salt and pepper and dust with the flour.
- 3. Fry the steaks in butter for 4 - 5 minutes per side until golden brown, then remove and place on platter, set aside and keep warm.
- 4. De-glaze the pan with the white wine, add the lemon juice and mix in, then add the cream and mix it in also, simmer for 3 minutes.
- 5. Next add the basil, parsley and capers, season with salt and pepper.
- 6. Spoon the sauce over the halibut and sprinkle with the parsley and serve immediately.
BISTECCA D' IPPOGLOSS ALLA GENOVESE
Pan-fried Halibut Steak With a Light Green Sauce, another family favorite from Umberto Menghi's Seafood Cookbook. This is one of my dh's favorite dishes by Umberto. The halibut is the star in this dish.
Provided by Baby Kato
Categories Halibut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the halibut and pat dry. Season with salt and pepper and dust with the flour.
- Fry the steaks in butter for 4 - 5 minutes per side until golden brown, then remove and place on platter, set aside and keep warm.
- Deglaze the pan with the white wine, add the lemon juice and mix in, then add the ceam and mix it in also, simmer for 3 minutes.
- Next add the basil, parsley and capers, season with salt and pepper.
- Spoon the sauce over the halibut and sprinkle with the parsley and serve immediately.
MINESTRONE ALLA GENOVESE (WITH PESTO)
From A Taste of Italy (1996) by The American Cooking Guild: "Minestrone is a soup specialty of central and northern Italy. The soup might be ladled over slices of grilled country-style bread. The roots of this practice may stem from medieval times when castle servants made soup from wild herbs and recycled trenchers, which were large pieces of bread used as serving plates."
Provided by Heather3271
Categories Beans
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan, heat oil.
- Saute onion and garlic 2-3 minutes.
- Add cabbage, celery, and carrots. Saute 5 minutes.
- Add broth, water, tomato paste, and herbs. Partially cover pan and simmer 30 minutes.
- Add zucchini, beans, and salami; cook 15 minutes.
- Add pasta; cook until al dente.
- Add salt and pepper.
- Stir in pesto sauce just before serving.
- Serve in large bowls with grated cheese.
RIGATONI ALLA GENOVESE
I have no idea why this amazingly flavorful Genovese-style meat sauce isn't way more popular than it is. It's quite simply one of the best pasta sauces you'll ever taste, thanks to a very slow cooking process, and massive amounts of onions.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 10h
Yield 8
Number Of Ingredients 18
Steps:
- Heat oil in a large pot over medium heat. Cook pancetta until most of fat is rendered out, about 6 minutes. Remove cooked pancetta with a slotted spoon and save.
- Raise heat to high and transfer meat to the pot. Season with salt. Cook and stir until liquid releases from beef and begins to evaporate, and meat browns, 10 to 15 minutes.
- Reduce heat to medium-high. Add celery, carrots, reserved cooked pancetta, salt and pepper. Cook and stir about 5 minutes. Add a heaping tablespoon of tomato paste, bay leaf, and white wine. Cook and stir, scraping up the brownings from the bottom of the pan, 2 to 3 minutes. Add sliced onions. Reduce heat to medium. Cover pot and cook 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again, and cook another 30 minutes. Stir.
- Reduce heat to low and cook uncovered 8 to 10 hours, stirring occasionally. Skim off fat as mixture cooks. If sauce seems to reduce too much, add water or broth as needed to maintain a sauce-like consistency. Cook until beef and onions seem to melt into each other.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.
- Add rigatoni to the sauce and cook until heated through. Serve topped with a pinch of marjoram and freshly grated Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 891.2 calories, Carbohydrate 116.8 g, Cholesterol 79.9 mg, Fat 29.5 g, Fiber 10.1 g, Protein 38.9 g, SaturatedFat 10.3 g, Sodium 1022.2 mg, Sugar 19.2 g
PASTA ALLA GENOVESE
To many Neapolitans, the beef sauce La Genovese is at the heart of the city's cooking. Yet it's little more than onions (lots of them) and beef, simmered until both fall apart. Boiling the onions before cooking is a variation on traditional technique and could be considered a shortcut; it does save time, though not a whole lot of it. It's easy enough, and more traditional, to slice the onions raw and increase cooking time accordingly.
Provided by Mark Bittman
Categories pastas
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain the onions, and let cool a bit, then slice very thinly.
- Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4 minutes. Add the beef, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender, about 2 hours; the onions will release a good deal of liquid.
- Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more.
- Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce. Stir in Parmesan to taste, then serve.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 15 grams, Carbohydrate 68 grams, Fat 22 grams, Fiber 7 grams, Protein 40 grams, SaturatedFat 6 grams, Sodium 1110 milligrams, Sugar 13 grams, TransFat 0 grams
PESTO ALLA GENOVESE
This is a proper pesto, with the cheese, garlic, and pignoli providing subtle accompaniment to the bright freshness of basil. The mortar-and-pestle preparation keeps it from turning black, as it would if made with a knife or food processor. You can keep this pesto in the fridge up to six months, as long as you keep a thin film of oil floating on top. This is a thin sauce, not the thick, gloppy stuff you get in the supermarket.
Provided by DrGaellon
Categories Sauces
Time 20m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 7
Steps:
- Pound the basil, garlic, salt and pine nuts together in the mortar until they are a paste. Start by grinding the mass against the sides of the mortar, using a twisting motion of the pestle. Once everything has been reduced to a paste, you can start pounding.
- Slowly add the cheeses, about a tablespoon at a time, continuing to pound.
- Once the cheeses are fully incorporated, scrape it into a bowl and begin slowly adding the olive oil, stirring constantly.
- Transfer any leftovers into a sealable jar, and float a thin layer of oil on top.
Tips:
- Choose fresh halibut steaks that are firm to the touch and have a mild, briny smell.
- To ensure even cooking, use a heavy-bottomed skillet or grill pan.
- Season the halibut steaks generously with salt and pepper before cooking. You can also add other seasonings, such as garlic powder, paprika, or lemon zest.
- Cook the halibut steaks over medium heat until they are cooked through. The fish is done when it flakes easily with a fork.
- Serve the halibut steaks immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.
Conclusion:
These halibut recipes from AliceRecipes are a delicious and healthy way to enjoy this versatile fish. Whether you grill, pan-fry, or bake your halibut, you're sure to have a meal that's both satisfying and good for you. So next time you're looking for a quick and easy seafood recipe, give one of these halibut recipes a try!
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