Cream of Trombetta Zucchini with Cuttlefish Ink and Candied Lemon Zest Cooking Recipe

Cream of Trombetta Zucchini with Cuttlefish Ink and Candied Lemon Zest Cooking Recipe

Serves 4

Preparation time: 40 minutes
Cooking time: 30 minutes

Ingredients

    • 2 lb. (1 kg) zucchini, preferably Trombetta
    • 14 oz. (400 g) cuttlefish
  • 2 shallots
  • 1 leek
  • 2 ⅓ cups (550 ml) extra virgin olive oil
  • A ladle of fish stock
  • 1 unwaxed lemon
  • Scant 1 cup (200 ml) water
  • ½ cup (3 ½ oz./100 g) sugar
  • 1 sprig of fresh dill
  • A few rosemary flower
  • Salt

Cream of Trombetta Zucchini with Cuttlefish Ink and Candied Lemon Zest Cooking Recipe

 

Cooking Method

  • Peel and chop the shallots.
  • Clean and dice the zucchini Boil them in salted water with the shallots until cooked.
  • Clean and dice the cuttlefish.
  • Remove the ink sacs and set aside.
  • Chop the leek finely and soften in a skillet with a tablespoon of the olive oil.
  • Add the cuttlefish; cook for a few minutes then add the ink mixed with the fish stock.
  • Season with salt and let cook for 15 to 20 minutes.
  • To prepare the candied lemon zest, cut the peel into julienne and add to a small saucepan of boiling water for 3 minutes (it should remain slightly bitter), then drain.
  • Prepare a syrup by boiling the water with the sugar, add the drained zest and cook until translucent (about 5 minutes).
  • Finish preparing the cream by mixing the drained zucchini and shallots with some of the cooking liquid using a stick blender, and drizzle in the remaining olive oil.
  • Serve the cream of zucchini in soup plates.
  • Add a spoonful of cuttlefish, a sprig of dill, some candied zest, and rosemary flowers.

Chickpea Galette Cooking Recipe | Farinata Recipe

Chickpea Galette Cooking Recipe | Farinata Recipe

Almost everywhere, farinata is a dish served on its own, although it can accompany aperitifs or be eaten at teatime – or anytime, for the sheer pleasure of it.

Serves 8

Preparation time: 5 minutes
Resting time: 4 hours minimum
Cooking time: 30 minutes

Ingredients

  • 4 cups (1 lb./SOO g) chickpea flour
  • Scant ½ cup (100 ml) olive oil
  • Salt, pepper

Equipment

  • 1 copper farinata tray, or baking sheet and parchment paper

Chickpea Galette Cooking Recipe Farinata Recipe

 

Cooking Method

  • About 5 hours before the meal, mix the flour with 6 cups (1.5 liters) of water in a bowl, using a whisk, until smooth and free of lumps.
  • Leave it to rest for at least 4 hours.
  • Skim off the foam that forms on the surface and season with salt.
  • Preheat the oven to 400°F (200°C).
  • If you do not have a copper farinata tray, line a baking sheet with parchment paper, oil it lightly, and place in the oven for 5 minutes to heat up.
  • Pour the olive oil into the mixture and whisk thoroughly.
  • Spread it over the hot baking sheet to a thickness of approximately ½ in. (1 cm) and bake for 30 minutes until it forms a golden crust.
  • Serve immediately, and pass round a pepper mill so your guests can season to taste.

Suggested food/wine match

The most classic match is Spuma (a popular soda made of sugar, water, and caramel), or Durin Ormeasco Di Pornassio—Liguria DOC

Chef’s notes

Before cooking, you can embellish the farinata by sprinkling its surface with very finely sliced scallions (such asoneglia), rosemary (traditional in Savona), or with thin slices of purple artichoke.
The result can be good when cooked in an oven, but the best farinata is cooked over a wood fire. The most important thing is to serve it very hot, as soon as it comes out of the oven.

Did you know?

Farinata is a humble dish that goes back to the ancient Greeks and Romans. Made from chickpeas, it provided an alternative to wheat flour, which was very expensive.

Easter Pie Cooking Recipe | Torta Pasqualina Recipe

Easter Pie Cooking Recipe Torta Pasqualina Recipe

Easter Pie Cooking Recipe | Torta Pasqualina Recipe

This pie is a traditional dish—known as “lean”—that has been made at Easter inGenoasincethe Middle Ages.

Serves 8

Preparation time: 40 minutes
Resting time: 1 hour
Cooking time: 50 minutes

Ingredients

  • 5 cups (1 lb./500 g) + 1 tablespoon all-purpose flour
  • 1 cup plus 2 tablespoons (280 ml) water
  • ½ cup (120 ml) olive oil
  • 3 bunches young chard
  • ½ cup (3 ½ oz./100 g) grated Parmesan
  • A few sprigs of marjoram
  • 2 cups (1 lb./500 g) ricotta
  • 8 eggs
  • 2 tablespoons butter
  • Salt, pepper

Easter Pie Cooking Recipe Torta Pasqualina Recipe

 

Equipment

  • 1 deep tart mold
  • 1 pastry brush

Cooking Method

  • Mix the 5 cups (1 lb./500 g) flour, water, salt, and half the oil together to make a firm, smooth dough.
  • Divide it into six balls, cover with a dish towel, and let rest for 1 hour at room temperature.
  • Bring a pan of salted water to a boil. Trim and wash the chard, then blanch it.
  • Drain and slice it, then mix with the tablespoon of flour, half the Parmesan, and the marjoram.
  • Mix the ricotta with rest of the olive oil, two eggs, a pinch of salt, and the remaining Parmesan.
  • Roll out the balls of dough into very thin sheets (traditionally there would have been thirty-three sheets to symbolize Christ’s age, but today to allow for the frenetic pace of modern life, the number has been reduced to six or eight).
  • Lightly oil a deep tart mold.
  • Line it with the first sheet of pastry, which should overlap the edge by approximately Vz in. (1 cm).
  • Brush it all over with olive oil and lay the second sheet on top.
  • Repeat twice more, taking care that the layers of dough stick to each other as little as possible.
  • Spread the chard mixture evenly over the base of the pastry and then carefully spread the ricotta mixture on top.
  • Make six indentations with the back of a tablespoon and break an egg into each one, adding a pinch of salt and the 2 tablespoons butter.
  • Roll out the remaining balls of dough and cover the pie in the same way as you did for the base.
  • Once all the layers are in place, roll the edges of the pie to make a pretty border around it.
  • Prick the surface with a fork (being careful not to pierce the egg yolks), sprinkle with olive oil, and bake in the oven at 400°F (200°C) for 50 minutes.
  • The pie can be served as soon as it comes out of the oven but its flavor will develop as it cools down.

Suggested food/wine match

  • Bio Vio,Aimone Vermentino—Riviera Ligure Di Ponente DOC

Chef’s note

You can replace the chard with purple artichokes and a little onion.

Did you know?

The traditional recipe uses quagliata or presciseua cheeses, but their limited production means that they are replaced by ricotta these days.

Fresh Pasta with Pesto Cooking Recipe | Trofie Al Pesto Recipe

Fresh Pasta with Pesto Cooking Recipe | Trofie Al Pesto Recipe

Trofie are pasta in the shape of a corkscrew, typical of the Recco region near Genoa.

Serves 4

Preparation time: 1 hour
Resting time: 1 hour
Pasta cooking time: 3-5 minutes

Ingredients

  • Trofie
  • 4 cups (12 oz./400 g) bread flour
  • ⅔-1 cup (220 to 240 ml) water
  • Salt
  • Pesto
  • 1 clove garlic
  • 2 bunches European basil
  • 1 teaspoon kosher salt
  • 1 tablespoon pine nuts
  • ⅓ cup (2 oz./50 g) grated Parmesan
  • ⅓ cup (2 oz./50 g) grated pecorino, preferably Sardinian
  • ⅔ cup (150 ml) olive oil

Equipment

  • 1 stone mortar with wooden pestle

Fresh Pasta with Pesto Cooking Recipe Trofie Al Pesto Recipe

 

Cooking Method

  • Prepare the trofie.
  • Mix the flour, water, and a pinch of salt into quite a firm, smooth dough.
  • Divide it into pieces about the size of a small bean.
  • Press down gently while rolling each piece diagonally by hand on the counter, to give it the shape of a corkscrew measuring 1 ½ in. (4 cm) long.
  • Let them rest for 1 hour.

Make the pesto.

  • Meanwhile, peel the garlic.
  • Wash and carefully dry the basil, removing the leaves by hand from any stalks that seem fibrous.
  • Pound the kosher salt and garlic in a mortar, then add the basil leaves, continuing to press down with the pestle in a circular movement.
  • Incorporate the pine nuts and both cheeses.
  • Add the olive oil in a thin stream, whisking continuously to obtain a smooth, creamy emulsion.

 

  • Just before the meal, cook the trofie in a large saucepan of boiling salted water.
  • When they are cooked (3 to 5 minutes), drain them, retaining 2 tablespoons of the cooking liquid to thin down the pesto.
  • Mix the trofie with the pesto sauce and serve immediately.

Suggested food/wine match

  • Lunae Bosoni, Vermentino Lunae—Cotli di Luni DOC

Chef’s notes

  • For authentic pasta with pesto, enrich the pasta cooking water with green beans and potatoes cut into small pieces.
  • To keep your pesto for several days in the refrigerator transfer to a small glass jar and cover with olive oil before sealing.
  • Ideally do not add the cheeses until just before serving.
  • Basil has a fragile aroma and oxidizes very quickly when it comes in contact with metal.
  • Prepare the pesto In a mortar made of stone with a wooden pestle, if possible; you can use a knife or blender but the aroma will be lost.
  • Also, avoid using Thai basil, as its minty quality is not suitable for this recipe.

Minestrone Soup Cooking Recipe | Minestrone Recipe

Minestrone Soup Cooking Recipe Minestrone Recipe

Minestrone Soup Cooking Recipe | Minestrone Recipe

This popular recipe highlights the flavors of spring vegetables, which complement the taste of the pesto.

Serves 4

Preparation time: 20 minutes
Cooking time: 2 hours

Ingredients

  • ¼ cup (⅔ oz./20 g) dried porcini
  • 7 oz. (200 g) white haricot beans (in the pod)
  • 5 oz. (150 g) peas (in the pod)
  • 5 oz. (150 g) fava beans (in the pod)
  • 1 clove garlic
  • 1 potato
  • 1 onion
  • 2 zucchini
  • 6 cabbage leaves
  • 7 oz. (200 g) green beans
  • 6 chard, endive, or borage leaves
  • 1 carrot
  • 2 tomatoes
  • 3 tablespoons olive oil
  • Grated Parmesan
  • Grated pecorino Pesto
  • Salt

Equipment

  • 1 vegetable mill or stick blender (optional)

Minestrone Soup Cooking Recipe Minestrone Recipe

 

Cooking Method

  • Soak the dried porcini in lukewarm water for 10 minutes, then drain and chop them.
  • Wash and shell the fresh haricot beans, peas, and fava beans (if these are large, peel them as well).
  • Peel the garlic and chop the clove finely.
  • Peel and wash all the other vegetables and cut them into small pieces.
  • Bring 8 cups (2 liters) of water to a boil in a stockpot, and add the tomatoes for a few seconds so that they will peel easily.
  • Remove with a slotted spoon and take off the skins.
  • Salt the water, then return the peeled tomatoes to the pan, together with the porcini and the rest of the vegetables.
  • Add the olive oil and cook for 2 hours over low heat.
  • Serve with Parmesan, pecorino, and pesto.

Suggested food/wine match

  • Fontanacota, Sciac-tra—Ormeasco di Pornassio DOC

Chef’s notes

Once the minestrone soup is ready; you can add pasta or rice and cook according to the packet instructions.
You can also pass the soup through a vegetable mill, or use a stick blender, to give it a smoother texture.

Rabbit with Olives Cooking Recipe – Coniglio Alla Sanremese Recipe

Rabbit with Olives Cooking Recipe - Coniglio Alla Sanremese Recipe

Rabbit with Olives Cooking Recipe – Coniglio Alla Sanremese Recipe

Traditional Ligurian cuisine features mostly white meat, such as rabbit and poultry, but also, to a lesser extent, veal, lamb, kid, and pork.

Serves 8

Preparation time: 20 minutes
Marinating time: 30 minutes
Cooking time: 1 hour 30 minutes approximately

Ingredients

  • 1 jointed and boned rabbit with its liver, and preferably other offal
  • 1 cup (250 ml) wine vinegar
  • 2 onions
  • 2 tablespoons walnut kernels
  • 3-4 tablespoons olive oil
  • 8 cloves garlic
  • 1 sprig of thyme
  • 1-2 bay leaves
  • 1 sprig of rosemary
  • 4 cups (1 liter) red wine
  • 20 riviera (or Provencal) olives
  • Salt

Rabbit with Olives Cooking Recipe - Coniglio Alla Sanremese Recipe

 

Cooking Method

  • Ask your butcher to joint and bone the rabbit when you buy it, retaining the head and offal.
  • Marinate the rabbit pieces in 1 cup (250 ml) of vinegar mixed with 3 cups (750 ml) water for 30 minutes.
  • Meanwhile, simmer the rabbit’s head and offal in 1 ⅔ cups (400 ml) of salted water for 15 minutes minimum, over medium heat.
  • Peel the onions and chop. Finely chop the walnuts.
  • Pat the marinated rabbit pieces dry and heat in a pan, without fat, so that water still contained in the meat evaporates.
  • Transfer the pieces of rabbit to a large stockpot with the olive oil and brown them.
  • Add the chopped onions, unpeeled garlic, walnuts, and herbs; season with salt.
  • When the onions are well colored, deglaze with the wine, then let everything simmer for approximately 1 hour.
  • Once the offal is cooked, remove it from its stock, and chop it up.
  • Remove the head and discard.
  • Add the chopped offal back to the stock and use this stock to moisten the rabbit while it is cooking.
  • Add the olives 5 minutes before the end of the cooking time.

Suggested food/wine match

  • Maccario Dringenberg, Rossese di Dolceacqua Posad superiore—Rosse DOC

Chef’s note

Serve a vegetable puree with the rabbit, or roasted potatoes. You can use the cooking juice, without the olives, for flavoring pasta.