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The recipes
Typical recepies of Liguria.
| Penne alla lampara |
PREPARATION:
Brown some onion in little butter. Add prawn’s tails, brandy and Tomini (caprino cheese) to mix everything.
End with a bit of soya in the sauce and cook the pasta in.
Recommended wine : Bianchetta genovese "Enoteca Bisson"
Something special: add to the sauce a julienne of bacon just browned.
Two rich Liguria red wines:
Rossese Foresti of Dolceacqua;
Rosso “Musaico”enoteca Bisson Chiavari;
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| Bavette di Gianni |
PREPARATION:
Put in a skillet oil and garlic and make them brown. Wash and dry some anchovies to salt, then let them melt in the hot oil; add potatoes cut in pieces and a lot of chopped parsley.
Put in a pan the bavette “al dente” and let cook until creamy.
At the end it is possible to add some grated pecorino.
Recommended wine : Soave Pieropan "Calvarino".
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| "My way" ORATELLA |
PREPARATION:
Take a fresh sea bream, clean it and cut on the back with a knife.
Chop some parsley, a little bit of rosemary and red onion, pepper, salt and fennel.
Put this mix in the fish cuts and in both gills fresh laurel and half lemon slice.
Lay everything in a skillet with tomato pieces, potatoes, some mix and add Liguria olive oil.
Put in the oven at 200° and in the middle of cooking time add Pigato wine and Taggia olives.
Season the recipe with the sauce.
Recommended wine: Pigato Massaretti di Pippo Parodi.
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| Totanetti Primavera |
PREPARATION:
Cut the muscles in julienne way and the courgettes.
Grill and season with tomato concassé, basil, salt, oregano and chilli pepper.
Serve on a bed of Chioggia salade, fresh or grilled.
Recommended wine : Prosecco Italico fermo "Bortolomiol"
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