Posted in Ligurian Recipes on Jun 5th, 2008 No Comments »
Put a large saucepan of water on to boil. Finely chop the pancetta, having first removed any rind. Finely grate both cheeses and mix them together. Beat the eggs in a medium bowl, season with a little freshly grated black pepper and set everything aside.
Add 1 tsp salt to the boiling water, […]
Posted in Ligurian Recipes on Mar 5th, 2008 No Comments »
In Italy breakfast is considered a minor occasion. However as many children do not have school in the afternoon and some businesses close at midday, lunch is far more significant.
A typical Italian meal will consist of:
A combination of starters called antipasti (the term antipasto meaning “before the pasta”). The antipasti could include cold meats […]
Posted in Ligurian Recipes on Feb 23rd, 2008 No Comments »
1/4 lb basil
3 cloves garlic
salt, to taste
1 scant cup Pecorino or Romano cheese
1/2 cup good quality olive oil
2 tablespoons hot water
Harvest basil on a dry, sunny day.Clean the basil with a clean cloth or paper towel and pick over to remove bruised leaves and stems.
In a mortar and […]
Posted in Ligurian Recipes on Feb 23rd, 2008 No Comments »
Try a plate of original Genovese Pesto … and you´ll never leave Genova again - at least this is what an old saying tells us . This delicious sauce, rich with the flavors of fresh basil, olive oil, garlic, pine nuts, and cheese is a typical Ligurian dish , […]
Posted in Ligurian Recipes on Jun 17th, 2007 No Comments »
Spinach ravioli
served with lasagna
and a side order of cheese
Gelato-it is so incredibly delicious!
Pizza- so many different kinds
and very thin crust
Spinach risotto
Tortellini in a soup broth
Ravioli in vodka sauce
stuffed with spinach and ricotta cheese
Gnocchi served with sauce or butter
(for the little ones)
Espresso is like coffee but a little stronger
it is served in […]
Posted in Ligurian Recipes on Jun 3rd, 2007 No Comments »
For a long while we have been considering a recipe which truly represents the cuisine of the Liguria Ponente, a recipe which satisfies two indelible characteristics: the sparseness of the raw materials and ‘the inspiration which transforms such a limitation into something wonderfully unique’. It then follows that the preparation is easy and straightforward and […]
Posted in Ligurian Recipes on Jun 3rd, 2007 No Comments »
An ancient dish, from the times of the Saracen raiders, when people would flee to safety in the mountains; since flour, oil and locally made cheeses were readily available in their hideouts, they’d make focaccia stuffed with cheese.
INGREDIENTS:
5 cups (500 g) durum wheat flour
1 pound (450 g) stracchino or fresh Ligurian soft cheese (you […]