The seaman's risotto

(for 8 persons)

Ingredients: 300 gr. baby scampi; 300 gr. prawns; 8 warty venus; onion; parsley; garlic; 50 gr. of butter; 1/2 dl. extra virgin olive oil; 1/2 glass of whisky; 600 gr. of rice.

To prepare: mince the prawn tail and take the head apart. Let the warty venus open and mince them. Brown the minced onion, garlic and parsley with 3/4 of the butter and the extra virgin olive oil. Add the other  ingredients, let them brown, add 1/2 glass of whisky. Wait and add some water. Let it cook for 5 minutes after seasoning with salt and red pepper. Make a consommé with the heads of the scampi. Take a pan, put the butter and let it melt. Add the rice, let it toast for few minutes then add the sauce, stir well and bring the rice to proper cooking with the consommé. When ready add little butter to soften it and serve .

 

Pumpkin Ravioli and Pesto

(for 4/6 persons)

 Ingredients for the pasta: 300 gr flour; 3 eggs; olive oil salt. For the stuffing: 2 kg. pumpkin;  50 gr parmesan cheese; 2 eggs; pine-nuts; olive oil; butter; salt; pepper; nutmeg. For the "pesto": 5 bunches of basil, 3 cloves of garlic; 50 gr. of parmesan; olive oil; a spoon of pine nuts; salt.

 

To prepare: the evening before cook the pumpkin, put it in a clean sheet of paper in order to reduce the water and put it in the fridge. Next morning pour the flour on the table, add eggs, olive oil and salt and mix for 10-15 minutes. Cover the mixture and let it stay for 1 hour. In the meantime brown the pumpkin in olive oil and butter and chop the all. Now the stuffing is ready. Mix the paste and prepare the "ravioli". Get the pesto ready in the mortar: olive oil, basil, garlic, pine-nuts, salt and make a cream without cooking. Add the parmesan and mix. Cook the "ravioli" in salted water (5 to 10 min) and serve with pesto.  See in more details the recipes for pesto.

 

 

 

Ratatuia

for 4 persons

Ingredients: 2 carrots; 1 little celery; 1 onion; 4 small pumpkins (marrows) ; 300 gr. French beans; 2 big aubergines; 2 big pimientos (1 red, 1 yellow); 400 gr. peeled tomatoes; basil,  1 clove of garlic; olive oil; salt.

To prepare: make a browned onions and herbs, put it in a pan with olive oil, the  minced onion and garlic. Clean the vegetables and slice them in pieces. Put the vegetables without the 4 small pumpkins in the pan. At half cooking put the French beans, the basil the peeled and sieved tomatoes. Add salt. 20 minutes later add the small pumpkins and let cook the all for half an hour.

 

Pesto Recipe - Pesto Genovese ( fresh basil Pasta Sauce)

(for 5 persons)

Ingredients: 10 handful of basil; 9 cloves of garlic; 50 gr walnuts; 50 gr pine-nuts; 50 gr ewe's milk cheese; 100 gr. parmesan cheese; salt; 1 glass of extra virgin olive oil.

To prepare with the old manner: pound the all in a mortar in order to melt it and get a sauce. Start with the basil and pour little by little some oil. Pound and repeat adding from time to time pine nuts, parmesan cheese and salt. 

Alternatively you can use the mixer with a much faster and easier result. Put in the mixer the basil and some oil. Mix. Then add some other oil and mix. Repeat again now adding the cheese, parmesan, garlic and salt together with the walnuts and pine nuts. If you can't find the milk cheese all parmesan will do just fine. Do not over mix but leave the sauce just a little bit thick

It is a typical genoese sauce and it is advised to season the pasta: "troffiette" or noodles with French beans and boiled potatoes in pieces.

Sacripantina (typical Ligurian sweet)

Ingredients: 300 gr. of crumbled Savoy biscuits; 100 gr. sugar; 2 egg-yolks; 1 glass of rhum; 1 glass of dry <<marsala>>; 100 gr. of bitter cocoa.

To prepare: combine the finely crumbled biscuits with all the other ingredients without heating. When you have well combined divide  the mixture into two parts. Pour one part in a cup. Add the cocoa to the other part. Pour the first part over  the one with cocoa. Place all in the fridge for at least three hours. Garnish all with fresh cream and serve cold.

 

Artichokes cake

(for 8 persons)

 

Ingredients: potatoes; 5 fresh artichokes; 3 rolls of bread; 2 glasses of milk; 4 eggs; 3 spoons of parmesan cheese; garlic; a pinch of sweet majoram; salt; extra virgin olive oil.

To prepare: peel the potatoes, cut them into slices, salt them and put them in a pan (about 30 cm. wide). Clean the artichokes and cut them in thin slices. Add the sliced artichokes on the potatoes. Prepare a stuffing with the majoram, the garlic and the cheese. Put in another pan some oil. Add the rolls (you must have previously soaked them in the milk), the eggs, salt and the previously prepared stuffing.  Stir well. It should be quite liquid. Pour the mixture over the artichokes, add some more olive oil and put the all in a hot oven for about 40 minutes.

 

 

Angier with Vermentino  (fish with Ligurian wine)

(for 4 persons)

Ingredients: I kg angler; 1/2 glass of olive oil, 1/4 vermentino (Ligurian wine); parsley; garlic; salt; pepper; lemon.

To prepare: flour the slices of angler and brown it on both sides with  garlic and parsley. Add the wine and let it cook on a low flame. When cooking is ready add pepper and lemon. Serve with raw parsley.

 

Portofino noodles

(for 6 persons)

Ingredients for the noodles: 500 gr. flour; 3 eggs; salt and water. For the sauce: 6 spoons of  pesto; 6 spoons of fresh tomatoes.

To prepare: Boil the pasta. Mix separately the pesto with fresh tomatoes. Lay the noodles in a frying-pan and add the sauce. Mix all on the flame for two minutes.

 

Gnocchi with pesto

(for 4 persons)

Ingredients for the gnocchi: 800 gr boiled potatoes; 200 gr flour; 50 gr. curd; salt; rice; flour.  For the pesto: see the above recipe.

To prepare: mix the potatoes, the flour, and the curd until they form a soft paste. Lay a strip of this paste of a diameter of 2 cm. Then cut them in pieces 1 cm. long. Roll this pieces under a fork to form the gnocchi making attention to put some flour in order not to make them sticky.  Boil the gnocchi in salted water. Drain them as soon as they float in the pot.  When they are cooked serve with pesto and add some olive oil.

 

Mushrooms with cream

(for 4 persons)

Ingredients: 400 gr. mushrooms; 30 gr. butter; parsley; 2 slices of toast; pepper; salt, 50 gr. of fresh cream.

To prepare: melt the butter in a frying pan and add the sliced mushrooms, !et it get brown for a few minutes. Coat with salt and pepper. Add the cream and the chopped parsley, mix the all. Place the mixture on the slices of toast and serve immediately..

 

Cheese Tart

Ingredients: small soft cheese (like crescenza); white flour (Manitoba); olive oil, salt.

To prepare: add together flour, olive oil and knead a fairly thick paste on the rolling-board, adding some cold water. Put the paste in a cup and let it stay lukewarm for 1 hour. Then knead dough the paste for some minutes and let it rest for 5 minutes. After, spread it with the roller in the oven plate and cover it  with a oiled round. Put on the paste the chopped cheese and cover with a thin, almost transparent pastry layer. Use your finger-tips to pinch the paste in order to form small holes. Coat with salt and olive oil, put in the very hot oven  for 6 minutes and when it is well goldened, cut it into pieces and serve. You can use a wood oven if you happen to have one. It will give your cheese tart an even more delicious taste. the oven must be closed.

Farinata

Ingredients: 2 lt. of water; 750 gr. of chick-pea flour; 30 gr salt; 450 gr. olive oil.

To prepare: 5 hour before baking, put in a pan two liters of water, the chick-pea flour and salt. Mix all together and wait. Pour in the large low pan the olive oil. Add in the pan the water with the flour and mix, then put in the oven which you will have previously warmed. Cooking time: 15 minutes.

Tagliatelle with olive sauce

(for 4 persons)

Ingredients: 4 spoons olive caviar; 400 gr "farfalle"; fresh cream.

To prepare: heat the cream in a frying-pan. Add the olive sauce and mix. Add the cooked tagliatelle. Mix all together and sauté for just a few minutes, then serve. The chef advises to serve with a cool bottle of Pigato or Vermentino wine.

 

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