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The regional recipes of Liguria are well known as tasty, elaborate and generally cheap. The notable use of vegetables and aromatic plants make the courses healthy, balanced and suitable for all needs and specific diets.
Here follow some ideas to bring Liguria flavours on your table
May Recipe
Tribute to grandma and mother: home-made “tagliatelle”
Ingredients for 5 people (one egg is calculated every 100g of flour)
Tools
Preparation:
• Arrange yourself on a wooden pastry board, then make the classic flour fountain spreading the central hole well with your fingers, break the eggs one at a time on a plate and pour them in the center of the fountain with a pinch of salt.
• Once you have poured the eggs into the fountain and season with salt, start to beat them gently with a fork, as you start to beat the flour so as not to let the egg run from all sides
• Quickly collect all the flour with your hands starting to knead, working the mixture until you get a smooth, dry and not too soft dough.
• Wrap the dough in the transparent film and let it rest for 30 minutes
• After half an hour resume the dough, sprinkle a little flour on the wooden pastry board, crush a little the dough with your hands to form like a "round pizza", then start rolling with a rolling pin.
• As you roll out the dough rolled up the rolling pin, pulling it "rubbing" the palms on it, moving them away and bringing them together, then rest it on the board, pull it a little and rewind it to the rolling pin, continuing to pull "rubbing" with your hands. Continue until you have a sheet of about one or two millimeters
• Once you have obtained the dough, spread it well on the table, let it dry for a few minutes,
then start rolling it up on itself and sprinkle it with a little flour.
• With a large knife with a smooth blade, start slicing it to the desired size
(from 3 to 4 mm for fettuccine and tagliatelle, from 5 to 6 mm for pappardelle).
• Once sliced, spread a large cloth or a tablecloth, spread the rolls with your hands to unwind the tagliatelle and arrange them by lying on the canvas sprinkling with a little bit of flour. Cover them with another dishcloth or tablecloth and put the water pan to boil for cooking
• Once the water is boiling, pour your tagliatelle a little at a time, and cook for about 5/6 minutes.
Enjoy your meal!!
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March - April Recipe
A recipe that is much more than a sauce and a pasta condiment: it is an ancient art that is handed down from generation to generation, like the mortar on which it is prepared.
Not everyone today has a "mortaio" at home or the time to prepare it following the delicate process that brings the leaves of basil and become pesto, and so here is our "modern" version that, for purists-of-pesto we call "Crema di basilico":
- 1 pinch coarse sea salt
- 1 tuft of parsley to make greener the sauce
- ½ clove garlic and a nut of butter
- 1 handful of Italian pinoli (pine nuts)
- ½ glass of extra virgin olive oil.
- the dry basil leaves a few at a time,blend for a few seconds every time.
- 2 spoonfuls of first-quality ground parmesan cheese.
The pesto can be poured into an air-tight container and kept in the refrigerator not more than 1 week .
