There fake Genoese is a poor dish of Neapolitan cuisine, an idea for a tasty but decidedly lighter first course than the Genoese canonical. As you can imagine, the name derives from the presence of onions, but otherwise the recipe is quite different, starting from the fact that there is no meat. It is therefore a recipe suitable for vegetarians and also excellent for those who want to be a little attentive to the line, without detracting from the taste;)
Instead of the classic auburn onions that are usually used for the realization of this dish I chose the use of Tropea onions, my sister-in-law Flavia brought me a lot of them back from her holidays in Calabria and I decided to invest them in the preparation of my fake Genoese, a perfect choice!
How to pretend Genoese
Clean the onions and cut them into thin slices.
Brown the onions in a saucepan with a little oil, then add the water and cook over low heat for an hour, stirring occasionally and adding more water if necessary.
Towards the end of cooking the onions seasoned with salt and pepper.
Meanwhile, cook the pasta in a pot of boiling salted water and drain it al dente.
Skip the pasta in the casserole with the onions and stir in the pecorino.
The fake Genoese is ready, all you have to do is plate up and serve.