Name: Salsa alla Genovese (Genoese Sauce)
Yield: Makes about 1½ cups/350 ml
Cuisine: Italian
Ingredients: 1½ cups/12 ounces/350 ml light- to medium-weight red wine such as Rossese di Dolceacqua or Dolcetto; Freshly ground pepper to taste; Sea salt to taste; 4 tablespoons/60 ml Ligurian extravirgin olive oil; 4 large or 5 medium carrots, washed and peeled, then minced; 1 tablespoon/7 g unbleached, all-purpose flour; 2 sprigs fresh thyme, torn into small pieces; 1 clove garlic, green heart removed, minced; 6 shallots, minced

Preparation info

Makes about
1½ cups

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

If you see the term genovese in general Italian cookery books, two things come to mind. If it refers to a dish that connotes Liguria, then genovese would mean the presence of pesto. In Naples, genovese is a sauce of meat and onions and it has nothing to do with Liguria. But Salsa alia Genovese is something else again. This is a flavorful vegetable—red wine sauce that is considered an ideal condiment for poached fish.