🍝 Genoese Maccheroni in Broth (Christmas Maccheroni)
Genoese maccheroni in broth, known in local dialect as Natalin in to broddo, are a traditional Liguria first course closely associated with the Christmas holidays. In the past, this dish was typically served on Christmas Eve or for Christmas Day lunch.
It was considered a good-luck dish: the long shape of the maccheroni resembled palanche, the Genoese dialect word for money, symbolizing prosperity and abundance for the year to come. Over time, this recipe was gradually replaced by ravioli, and today Genoese maccheroni are quite hard to find, but not in our website!
Genoese maccheroni are long pasta tubes, traditionally served in a rich capon broth and enriched with small sausage meatballs. The result is a warm, comforting dish that perfectly reflects the spirit of the festive season.
🧺 Ingredients (serves 4)
- 300 g Genoese maccheroni
- 1 capon
- 500 g beef
- 300 g sausage
- 1 carrot
- 1 celery stalk
- 1 onion
- Cloves, to taste
- Salt, to taste (optional)
🔪 Equipment
- Large pot
- Knife
- Strainer
👩🍳 Method
Place water, carrot, celery, onion and a few cloves in a large pot and bring to a boil. Once boiling, add the cleaned capon and the beef.
For a lighter broth, remove the skin from the capon beforehand.
Simmer over low heat for about 2 hours, until the meat is tender but not falling apart. Season with salt only if needed. Remove the capon and beef, discard the vegetables and strain the broth.
Return the broth to the stove and bring it back to a boil. Meanwhile, remove the casing from the sausage, cut it into small pieces and shape them into small meatballs.
Add the meatballs and the Genoese maccheroni to the boiling broth, without breaking the pasta. Cook for 6–7 minutes, or until the pasta is al dente.
🍽️ To Serve
Serve the Genoese maccheroni hot, to fully enjoy a dish that embodies Christmas warmth, Ligurian tradition and the flavors of home cooking.
