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Original Pesto, a symbol of Ligurian cuisine, appreciated and known all over the world, as will be mixed in the warm pasta, best to use the famous Trofie, ideal for other dishes. The recipe for pesto: basil , garlic , olive oil , pine nuts and parmesan cheese . Hearty Cima , a
Calf stomach pouch, filled with eggs, cheese, mortadella, peas and seasonal vegetables. In a poor neighborhood where steep mountain slopes to create resourceful terrace cultures stimulated to produce Ligurian fine wines , such as the golden Vermentino, the powerful and extremely tasty Pigato white or light red Rossese.

Recipes from our country

STARTERS AND VEGETABLES


FARINATA


Farinata is the Italian name for a type of pancake . The porridge is a traditional dish known as "poor" cuisine and has ancient origins. Similar pancakes were prepared by the Greeks, Romans and Middle Ages as an alternative to bread. Normally, it is produced in a wood oven is used in the baking of cakes in a special flat baking sheets at high temperature. The pancake takes on a yellow color and should be well browned outside. It is immediately eaten hot while it remains slightly soft.

INGREDIENTS:
• 300 gr chickpea flour
• 1 liter of water
• 3 tablespoons extra-virgin olive oil


PREPARATION:

give chickpea flour into a bowl, gradually stir in the water. Cover and liquid paste this at least 2 hours or to stand overnight. If foam is formed, remove it. Preheat oven to 200 °. The oil on the baking sheet (ideally a copper plate) and the pancake-empty porridge and mix well, season with salt, pepper and freshly chopped rosemary. 20 minutes in the middle of the oven, bake until the top is nicely browned. Tastes best the porridge when it is hot and very thin (about 1cm high) baked.

STUFF ZUCCHINI OR SQUASH BLOSSOMS (courgette or pumpkin flowers)


No wonder the bright cup of the zucchini blossoms are served often and willingly. From early summer to autumn, the very delicate flowers are harvested. The fruit stem is cut prior to final baking, roasting or frying on the best fan-shaped, so the cooking time of fruit and flowering lasts about the same length.

INGREDIENTS:
• 200 gr parmesan

• 500 gr potatoes
• 500 gr green beans
• 2 onions,
• salt and pepper
• 2 eggs

PREPARATION:
Peel the potatoes, the well-polished green beans and onions in salted water until soft. The whole mash and add the eggs, Parmesan and pepper to taste, with salt. The flowers have to be pretty fresh. Rinse well and dry gently. Fill with the mashed potatoes, well-sealed and baked in a slightly greased baking dish at 180 ° / 200 ° about 15/25 minutes. Or fry in extra virgin olive oil.



FOCACCIA GENOVESE


Focaccia is a Ligurian flatbread made ​​with dough that prior to baking incorporates olive oil, salt and herbs and other ingredients. The origins of focaccia go back to ancient times, to the Etruscans. The Romans called it Panis focacius (from the Latin focus, "Herd"). It is considered a precursor of the pizza. Focaccia is a Ligurian specialty of the province of Genoa, of which there are variations throughout Italy, but with the original recipe can not be compared. Even the most distracted visitor will realize how important the focaccia is in the daily habits of the people of Liguria: in the city streets one meets constantly people who love enjoy a piece of it, whether they're going. We advise all visitors to adjust to this habit and to fill the breaks with this typical local taste. Focaccia is usually not served as a side dish like bread: it is eaten as an important part of breakfast, but has also developed over time as a snack. In the many bakeries besides the classic varieties in it addition, many other flavors, such as focaccia with potatoes, onions, sage and olive. To prepare the traditional Focaccia Genovese is a dough made ​​from flour, water, salt, yeast, and possibly includes ​​a little olive oil and shaped to just let go after a long finger-thick patties, pressing into the multiple wells. Subsequently, little salt and olive oil over the cakes and baked golden brown.

INGREDIENTS:

• 400 gr flour 
• 20 gr yeast 
• 1 glass (or slightly more) virgin olive oil Extra
• salt
• Any part of the flour may also be replaced with soft-boiled and mashed potatoes. The dough needs to be in some less liquid. it is a little bit looser and softer.


PREPARATION:

Mix the flour into a mound on the work surface, press in the middle a depression, melt into it a little warm milk yeast, 2 teaspoons salt (maybe the mashed potatoes) and add one third of the oil . Then place all the ingredients into a smooth, soft dough, if needed add some warm water.
Let the dough into a ball, place in a bowl, cover with a kitchen towel and let rise in a warm place for 1 hour.
After the rest period, Knead the dough vigorously again, roll it out flat on a large greased baking sheet with oil and let go again, one hours.
Preheat the oven to 200 ° and then with all 10 fingers make deep depressions in the dough. Brush with the remaining oil and bake until golden brown Foccaccia (about 10 minutes). Variants
The dough flavor with spices (such as rosemary, oregano ...).


FOCACCIA DI RECCO


Also famous is the focaccia di recco, which is made ​​from a slightly different dough than the traditional focaccia and completely covered with melted cheese. The birth of this variant comes from the city Recco near Genoa.

INGREDIENTS:

• 500 gr whole wheat flour
• 5 tablespoons extra virgin olive oil
• 400 gr soft cheese
• salt

PREPARATION:
The flour make a mound on the work surface in the middle a depression , press 4 tablespoons olive oil, a small ladle of warm water, two pinches of salt. Knead all ingredients well until a soft, smooth dough. Put the dough into a ball, place in a bowl, cover with a kitchen towel and let rise in a warm place 1 hour's rest.

After the rest period, knead the dough again and vigorously, split into two parts, roll both out very flat, including one on a large greased baking sheet with oil, coat them with the cheese (or cover with thin slices of cheese), close to the second part of the dough (eg, press down with a fork) the edges of top and bottom seal well. Prick with a fork a few holes in the dough so that the steam can escape during baking. Lift slightly with oil and salt.
Preheat the oven to 180 degrees about 15 minutes until  and the Foccaccia is golden brown.


FRIED BORAGE


Borage (Borago officinalis), also known as "star flower" is a spice and medicinal plant from the family of  Boriginaciae. The original Mediterranean plant has been cultivated since the late Middle Ages in central Europe.

INGREDIENTS:
• borage
• flour and water
• little salt
• olive oil
• egg


PREPARATION:
Wash borage or put salad leaves, pat dry thoroughly and cut finely, mix with the dough and sprinkle with a little marjoram. The cooking oil in a large saucepan. When bubbles rise in the oil held in a wooden spoon handle, the oil is hot enough. Batter the portions in hot oil fry crispy light brown. With a slotted spoon, remove, drain on kitchen paper and serve hot.



STUFFED EGGPLANT


INGREDIENTS:
• small eggplants,
• 2 eggs,
• 2 onions,
• 3 zucchini,
• grated parmesan cheese,
• little milk
• 50 gr white stale bread,
• garlic,
• marjoram,
• 5 gr of dried mushrooms,
• bread crumbs,
• extra virgin olive oil,
• salt and pepper


PREPARATION:
sauté the fine chopped onions in a little oil fry the sliced ​​zucchini gently fry the swollen with milk, white bread add expressed. In the meantime cook the eggplant until soft, cut in half and hollow out the inside, chop and add the zucchini, continue to sauté. Remove from heat, about to cool down and eggs, add marjoram, garlic and Parmesan cheese, mix well until a smooth paste is obtained, fill in the hollowed-out eggplant, pull through a stirred egg and fry in breadcrumbs contact and or in the oven until golden brown.



FRIED SAGE LEAVES


INGREDIENTS:
• sage leaves
• 50 gr flour
• 1 cup of milk
• 1 egg
• extra virgin olive oil
• salt

PREPARATION:
wash and dry the sage leaves, cook the flour, milk and egg until smooth.  Put the oil in a large saucepan. When bubbles rise in the oil held in a wooden spoon handle, the oil is hot enough. The herbs draw in succession by the batter and fry in hot oil in portions crispy light brown. With a slotted spoon, remove, salt and let drain on paper towels and serve while still hot and the herbs are crisp. Best suited Salvia officinalis 'Kew Gold' (gold sage) with extra large leaves.


TORTA PASQUALINA "EASTER SALTY PIE"


Something it is already consuming, the unusual specialty of Genoa, formerly mainly at Easter time has been lovingly fabricated. No fewer than 33 layers of crispy dough, it could be time - as a symbol for the 33 completed years of life of Jesus Christ. Today you can taste the salty cake, even if it has been prepared for a little less effort.

INGREDIENTS:
For the pastry:
• 600 gr of flour and flour for rolling
• ½ cup of olive oil and oil for brushing
• water as needed
For the filling:
• 500g Swiss chard
• onion ½, 8 eggs
• 1 dry bread without crust
• milk
• freshly grated Parmesan cheese
• some dried mushrooms
• 300 gr cream cheese or ricotta cheese
• extra virgin olive oil
• salt
• mixed herbs

PREPARATION:
Place the pastry flour on a pastry board, oil, mix, and with so much water (about ¼ ltr) Knead to a smooth, supple dough. Knead vigorously for about 10 minutes. Egg-sized pieces of dough into uniform share, shape into balls and place on a floured cloth.
Cover with a damp cloth, let rest for about 2 hours. For the filling, Swiss chard and wash clean. Dripping wet in a saucepan, add salt and cook gently 10 minutes. Then drain well and cool the leaves and squeeze firmly.
The dried mushrooms in warm water to swell, chop and saute with the onion half in a little oil for a few minutes, let cool on. In a bowl, 4 eggs, a handful of grated parmesan, swollen in the milk, bread and expressed the cream cheese and mix well to give chard, season with three or more pinches of salt to taste.
One of the balls of dough on a floured surface roll out as thin as possible, then gently pull with your hands in all directions even thinner (like a pastry). A springform pan (25 cm diameter) oil, place the sheet of dough so that it the edge of the baking pan about 1 inch overlap. Once rich with oil lightly. Another dough portions and processed as in the dish. Distribute prepared filling on the dough, flatten it. Press with back of a spoon in equal intervals 8 wells in the filling. 4 cooked, peeled and halved eggs in the depressions.
Preheat oven to 190 °. Roll out the remaining dough portions, thin strip and oiled lightly and also sequentially in the dish. The overlapping Teigränder inward roll and press it to the edge. Dough surface once rich with oil and prick, so the steam can escape. In the preheated oven and in about 30 minutes until golden brown. Serve warm or chilled.



FIRST COURSES AND SAUCES


RAVIOLI DI BORAGINE ( wild herbs, blanched ravioli)


Ravioli are a specialty of pasta stuffed Ligurian cuisine. They consist of two-ply squares, half circles or triangles of dough pockets with a filling of minced cheese and vegetables, other variables or made with filling of meat, fish or cheese. They were invented probably in the Middle Ages by servants or sailors to recycle left over food.

INGREDIENTS:
For the dough:
• 400 gr flour + flour for rolling,
• 4 eggs,
• salt
For the filling:
• 200 gr borage ,
• 1 bunch fresh herbs
• 2 squash blossoms,
• 220 gr ricotta 
• 1 egg,
• ½ clove of garlic,
• little milk,
• 200 gr walnuts,
• pecorino (sheep cheese),
• 1 ½ teaspoon marjoram,
• basil,
• nutmeg,
• salt and pepper
 
* We need the young shoots of some of the following wild herbs, floating on the season: Milchlattiche (Sonchus oleraceus, chard or beet leaves (Beta vulgaris intybus), Rapunzel (Campanula rapunculus) Grattalingua (Reichardia picroides), chicory (Cichorium), dandelion, nettle ( Urtica dioica) poppies (Papaver rhoeas), Real chervil (Anthriscus cerefolium)

PREPARATION:
blanch vegetables and herbs in salt water, squeeze and chop. Add the egg, 120 gr ricotta, basil, grated garlic mix and season cook. The pasta dough, thinly roll out and prepare with the fullness of small ravioli.
Prepare with the peeled and chopped walnuts, the soaked bread crumbs and the remaining ricotta, marjoram, basil, pecorino cheese and oil in a multi hacker a spicy sauce.
The ravioli in salted boiling oil / water boil serve with sauce.


TROFIE / GNOCCHI WITH PESTO


Trofie and gnocchi are a specialty, which bears this name only in Liguria. The helical cams of pasta are served preferably with pesto.

INGREDIENTS:
• 400 gr flour
• Pesto (see recipe)
• 1 pinch of salt
• Water as needed

PREPARATION:
Combine flour, salt and about ¼ liter warm water knead a smooth dough let rest covered with a damp cloth for 20 minutes. Cut small pieces of dough and pencil-thin shape about 3 inches long rolls.
Apply with palm in a clockwise direction on these rolls, so that they wrap themselves in order to give the cam their characteristic shape and covered a couple of hours with a cloth, let dry.
In a large pot 2 - 3 liters of salt water with a potatoes chopped into small pieces and boiled green beans, add the cam portions, just pull. Once they float to the surface, remove them with a slotted spoon, drain in a bowl preheated to give and with the thinned with cooking water pesto mix well.
Serve with pine nuts, basil leaves, thin slices of parmesan and a hint of oil.



PASTA SAUCE WITH BLACK OLIVE CREAM


INGREDIENTS:
• 4 tablespoons olive cream,
• 4 tablespoons tomato paste,
• 4 tablespoons olive oil,
• 2 KL garlic powder,
• salt and pepper

PREPARATION:
Mix all ingredients, cover two hours before eating well in a bowl and let rest. When the noodles are cooked, add 3 tablespoons pasta water to the cream and mix well. Drain the pasta and immediately add to the bowl of olive cream, with a little Parmesan cheese (not too much) and sprinkle mix well. As a variant can be added at the end of four hand-chopped basil leaves or 5 bay leaves.


MANDILLI DE SAEA WITH PESTO (thin pasta)


INGREDIENTS:
• 500 gr flour,
• 2 tablespoons wheat flour,
• 4 eggs,
• 1 tablespoon olive oil,
• salt


PREPARATION
:
Shape the flour into the mounds and place in the cavity remaining ingredients and first with a fork, then with your hands softly, smooth and knead dough. Roll out very thinly and cut 25cm squares. 2 liters of water with 1 tablespoon oil and salt to a boil, cook for a maximum of 2 Mandilli at once is to lift out with the perforated ladle and serve while steaming with the classic pesto. Add a little Parmesan cheese to taste.


RISOTTO WITH OLIVE CREAM


INGREDIENTS:
• 300 gr rice
• 60 gr butter
• broth
• Ligurian olives cream


PREPARATION:

sauté the dry rice in a little butter and a teaspoon olive cream until soft. Then quenched with hot meat or vegetable stock. During the cooking time must always boiling hot liquid is added and stirred. The finished risotto should still be more or less soupy, creamy inside and outside of the rice al dente. Shortly before the end of cooking, the remaining butter and olive paste (so that the rice is nicely black, to taste) mix. Remove from heat and mix in 2 tablespoons Parmesan cheese, served steaming hot and let rest briefly.


AFTER Minestrone Genovese - vegetable soup (u Menestron)


INGREDIENTS:
• 200 gr beans
• 100 gr green beans
• 150 gr peas,
• 2 potatoes,
• 2 carrots,
• 1 small onion,
• 1 clove garlic,
• 1 stalk celery,
• a bunch of chop chard or borage,
• 4 zucchini,
• 2 tomatoes,
• flesh coarsely
• 150 gr pasta,
• olive oil,
• 1 tablespoon pesto

PREPARATION:
place fresh beans dried, soak overnight. Potatoes, carrots, celery, zucchini and onion, peel and wash or polish, cut into slices and pieces. Finely grate the garlic clove. Add the whole potatoes and mash at the end of cooking, the soup thickens even more. Bring a large pot of salted water to boil 2 liters. Beans and pour in prepared vegetables.
Give (cooked dried beans first 15 minutes alone), then rest of vegetables into the pot. Stir in olive oil and cover the pot. 2 hours at a very low heat simmer to a thick soup. Add the chard leaves or borage 15 minutes before end of cooking time. Just before end of cooking the soup boil again correctly, add pasta and cook. Finally, the pesto with a ladle of hot broth and stir into the soup. At the table with some fresh oil drizzle and sprinkle with Parmesan cheese.


PESTO GENOVESE SAUCE


Pesto (from pestare, "pound") is an uncooked sauce, which is in Italian cuisine usually served with noodles. The name comes from the fact that it is often made by combining the ingredients pounding in  a stone mortars. Pesto alla Genovese is best known and associated with other towns and their own versions Genoa in Liguria. Once reserved for the Ligurian cuisine, today nearly everyone knows this sauce over the world. But where does this originate the bold flavor of garlic mixed with the illustrious, even "holy" basil and the exquisite extra virgin olive oil creates a paste, using ingredients from the sun, the smell of the sea and the salts of the soil. Only in this region are the ingredients so distinctive. Also, you can feel the proximity to Provence: Crisp vegetables and aromatic herbs are the foundation for Mediterranean cuisine par excellence. How do you use pesto? With each of pasta, especially trofie, trenette and gnocchi. Or try a tablespoon of it in soup. Lasagna with pesto sauce instead of meat tastes heavenly!

INGREDIENTS:
• 40 small fresh basil leaves,
• 1 tablespoon of Sardinian sheep's cheese (Pecorino Sardo),
• 4 tablespoons Parmesan cheese,
• a handful of pine nuts,
• extra virgin olive oil (of course, from Liguria ...!),
• garlic,
• salt.


PREPARATION:

Ideally, the original Pesto alla Genovese made ​​in a mortar, starting with the basil leaves, pine nuts, garlic and salt. All crushed to a creamy paste.
Continue mixing and add cheese (paying attention to the circular motion of the wrist, so that will not crush the leaves and shredded ...), pour little by little oil and mix well. Instead of the mortar can also use in the food processor, but avoid heating the pesto too long in the chopping process. Basil leaves, wash well and dry gently without pressure, with the pine nuts, some oil, garlic and salt, place in the processor and short chop.
Add the two cheeses and continue chopping until a creamy paste and boiling in a large bowl with the remaining oil and a wooden spoon, mix well.

As a pasta sauce, it is diluted with 2 to 3 tablespoons of cooking water, stir well and then into the hot pasta mixed.
is also It is customary in Genoa, pesto to the pasta during cooking to add a piece of potato and / or some green beans. This sets the thickness of the pasta and pesto can connect better with the pasta.


WALNUT SAUCE


Ancient ligurian recipe that combines strict accordance with tradition, simplicity and great taste. The only ingredients are olive oil, walnuts and Parmesan.
The use is simple: a little of the sauce mix with some cream or milk, slightly warmed in a water bath, mix with the steaming noodles and serve immediately.

Can also be served as an appetiser.

INGREDIENTS:

• 1 kg walnuts,
• 2 cloves of garlic,
• 25 gr soured milk,
• 50 gr pine nuts,
• 3 tablespoons olive oil,
• bread crumb of 2 rolls, possibly marjoram, salt.


PREPARATION:
You need a food processor and terrine. If the nuts are already initiated and peeled, use 250 gr. Otherwise, remove shells from the nuts, remove the walnuts and pour boiling water over the delicate skin. Crumbs bread soaked in water, excess moisture. With walnuts, garlic, salt and pine nuts (maybe marjoram) in a mortar or in food processor grind to a cream. Pour into a terrine with a tablespoonful of olive oil and sour milk (or cream), stir until a homogeneous cream.


MEAT AND FISH



CIMA ALLA GENOVESE - STUFFED VEAL BREAST



INGREDIENTS:
• 1kg boneless breast of veal,
• 50 gr calf's brains or sweetbreads
• 200g minced veal,
• 30g dried mixed mushrooms,
• 40g peas
• 1 clove of garlic
• 2 onions
• 1 carrot
• 1 teaspoon fresh marjoram leaves
• 2 tablespoons pine nuts,
• 3 tablespoons freshly grated Parmesan cheese
• 6 eggs,
• 40 gr butter,
• bread crumbs,
• ½ cup milk,
• ½ glass of white wine,
• 2 liters vegetable stock,
• salt,
• extra virgin olive oil

PREPARATION:
Soak the mushrooms in warm water. Veal breast lie down flat, cut with a sharp knife, a bag (or have the butcher prepare the roast for stuffing leave). Short rinse and pat dry. Calf brains or sweetbreads 5 minutes, blanch in boiling salted water. After that leave it since cold, carefully freed from skin and blood vessels, cut into small cubes. In a frying onion and carrot cubes gently fry with a little oil, add meat and brain as well as peas, pine nuts and marjoram and fry everything gently. Chop and add mushrooms. Beat the eggs, stir together the Parmesan cheese. Diein milk soaked bread crumbs and add. Season with salt and garlic. Stir gently with a wooden spoon. Deglaze with white wine and cook until the wine has evaporated. Fill the prepared veal pouch only about 2 / 3 full with the mixture, since ingredients will expands considerably during cooking. Sew up the opening with kitchen twine firmly. Meanwhile, heat a large pot 2 l vegetable broth (or water with salt 1 whole onion, 1 carrot and 1 stalk celery). Just before the boiling point place the stuffed veal breast in the broth. From time to insert a long needle so that the Meat role not burst. Cover and cook at the lowest setting for at least 2 hours. Remove from heat, leave the meat for 30 minutes. Remove, cover with a plate and cool with a weight that can, gather run off remaining broth, cut into 1 cm slices and serve with any side dish. Usually eat the stuffed breasts cut into thin slices and cold, the broth is served separately or used for other purposes in the kitchen (for example, for cooking risotto).



STOCCAFISSO ALLA LIGURE - SALT COD


Cod is a well known and highly valued fish in Liguria cuisine. There are many variants thereof, with or without tomatoes

INGREDIENTS:

• 700gr of soaked cod
• 500gr tomatoes
• 1 carrot
• 2 anchovies fillets
• 1 handful of pine nuts
• 1 onion
• 1 clove of garlic
• 4 potatoes 
• 100g small olives,
• olive oil,
• ½ glass of white wine,
• salt and pepper

PREPARATION:
Wash fish well boned, (on it leave skin so the fish does not fall apart), in 5 cm wide, cut 1.5 cm high pieces. In a Dutch oven heat a little olive oil. Take ripe tomatoes, skinned, chop and remove seeds. Carrots, onion, garlic and anchovy fillets all finely chopped together with pine nuts and olive sauté it. Deglaze with white wine to evaporate and leave. Stir in fish stock and fry briefly. Add the tomatoes and potatoes, season with salt ( a little ) and pepper. Pour gradually with hot broth. Cover and simmer over low heat for 1 hour or at least until the potatoes are cooked. The sauce should be thickened.


SWORDFISH IN HERB CRUST WITH ORANGE SALAD


INGREDIENTS:
• 600g fresh swordfish extra
• breadcrumbs
• with fresh herbs (thyme, rosemary, marjoram)
• Orange
• Extra Virgin Olive Oil, Salt, pepper

PREPARATION:
The finely chopped herbs to the bread crumbs. Peel the oranges and the fruits split into pieces, dress them with oil, salt and pepper. Swordfish, cut into thin strips and breaded, deep-fry in hot oil until golden brown. Orange juice or slices and thyme in a small pan over high heat to thicken slightly and serve as a sauce for fish on orange bed.


FISH STEW


INGREDIENTS:

• 2 kg mixed fish (depending on availability, for example, conger eel, scorpion fish, gurnard, Gray smooth-hound, etc.),
• 250gr small squid,
• 500gr mussels
• 400gr ripe tomatoes,
• 1 bunch flat-leaf parsley,
• basil leaves,
• 2 garlic cloves,
• ¼ l dry white wine,
• 100 ml extra virgin olive oil,
• fresh white bread into slices,
• salt and pepper

PREPARATION:
Preparation exclude fish, rinse under running water, divide it into large pieces. Soak the mussels, wash, do not use hard brush, shells already opened. Heat oil in a hot pan, to cover all the shells, pour the liquid through a fine sieve and pick up later. parsley, garlic cloves and cut small. Then heat some olive oil in a large saucepan. Parsley and garlic saute the squid in it. Pour in the wine, cook on high heat for 15 minutes, may give to and after the mussel cooking liquid. Add the tomatoes skinned and chopped and continue to simmer about 10 minutes. Inserting now for the first time the fleshed fish species in the tomato sauce and simmer gently for 10 minutes. Finally, the mussels, red mullet and fillet of sole triggered pour in, Pour remaining broth, all in another 10 - 15 mins cooking time. Season with salt, pepper and chopped basil spread with your fingers. slices of white bread toast and give as a base in the deep dish, after which the soup is served.


CALAMARI STEW


INGREDIENTS:

• 1.5 kg squid,
• 6 ripe tomatoes or
• 1 tablespoon tomato paste,
• 400gr peas,
• 1 chopped onion,
• 2 cloves garlic,
• 2 tablespoons parsley,
• 1 tablespoon capers,
• 1 glass dry white wine,
• 1 dl of extra virgin olive oil,
• salt and pepper.


PREPARATION:

Wash the squid and ink sack, remove cutting teeth, bones and eyes, cut into small slices or chunks. In a saucepan together with oil, onion, capers and garlic chopped, fry gently. Add the wine and tomatoes with salt and pepper and simmer for about 1 hour. If necessary, pour with a ladle broth. After about 30 minutes add the peas. Shortly before the end of cooking time add the parsley.


SWEET AND COOKIES FROM LIGURIA


The Ligurian desserts are the result of a long and prestigious tradition and are also well known and appreciated outside of Liguria. The best known is probably the Pandolce Genovese (literally, "Genovese sweet bread") with raisins, candied fruits and pine nuts. Then there are the Canestrelli (literally "Rings"), unsurpassed soft and crumbly butter cookies. Also, the Baci (literally: "Kiss") of Alassio are popular, with an improved version of the chocolate Baci di dama (hazelnut cookies). Not to mention the Amaretti di Giovi (macaroons from Giovipass), biscuits with almond base, typical of the interior of Genoa.


AMARETTI DI SASSELLO - MACAROONS


The tradition of this basic recipe is more than 100 years old. The production of amaretti (almond macaroons) from Sassello (a town in the mountains north of Savona ) began in the 19th Century and the recipe has since remained unchanged. Of course, any confectioner has his own "secret" recipe, but the basics is for it has always been the following:

INGREDIENTS :

• 1500gr sugar,
• 1kg of peeled almonds,
• 500gr protein,
• 200gr of bitter apricot kernels


PREPARATION :

almonds and apricot kernels finely ground, mix the sugar, egg whites stiff, very and hit submit. With the pastry bag 5-6cm wide macaroons shape, sprinkle with vanilla sugar and cook at 170 ° for about 30 minutes.


CANESTRELLI - BUTTER COOKIES

INGREDIENTS:
• 300gr flour
• 200gr butter
• 100gr sugar
• 2 egg yolks

PREPARATION:
Prepare the ingredients from a traditional pastry for biscuits, form a ball, wrap in plastic wrap and refrigerate at least 30 - 45 minutes Allow to rest. 1cm thick roll and cut out the ramekins with the Canestrelli. Now they come with 180 degrees about 20 minutes in the oven (follow the instructions of your oven). After baking, let cool and then decorate with icing sugar.


GUBELETTI  - BUTTER COOKIES WITH MARMELADE

INGREDIENTS:
• 250gr flour
• 110gr butter
• 2 tablespoons oil
• 150gr sugar
• 1 tsp baking powder
• 2 tablespoons Marsala wine
• 1 pinch salt
• 1 egg
• Grated peel of ½ lemon
• For the filling: 1 teaspoon apricot mamelade
 

PREPARATION:
Mix the flour with the soft butter, oil, egg, sugar, the salt, Marsala, lemon zest and finally the baking powder into a solid smooth dough, shape into a ball and let rest about 30 minutes in the refrigerator. Roll out thin, flour and grease the molds and fit the dough into the molds.
jam in the pot and cover with dough. At 180 degrees about 25 minutes until (depending on oven). A few minutes of cool and press out the shapes. If they are completely cooled, sprinkle with vanilla icing sugar.


PIGNOLATA - PINE KEY TARTLETS


These simple and delicious cakes are baked until their pine-studded nuclear surface appears golden brown and crispy. Inside they are soft, slightly creamy consistency.

INGREDIENTS:

• 12 wafers
• 100g sugar
• 100g pine nuts
• 8 egg whites
• 2 tablespoons flour
• 1 tablespoon orange blossom essence

PREPARATION:
beat the egg whites very stiff, gently add the remaining ingredients, most finally the pine nuts and mix. On each wafer puts a tablespoon batter, then at 180 ° C for 10 minutes in the oven until they are golden and slightly crispy.
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