Tag: Liguria

Sanremo rice cake recipe, the recipe – Italian cuisine reinvented by Gordon Ramsay

A thin sheet of flour, water, milk and oil and a rice filling, trumpet courgettes (in good weather) or pumpkin (in autumn and winter): let’s talk about Sanremo rice cakealso called Sanremo green cakea typical dish of the cuisine of Ligurian Riviera Of Ponente.

To prepare it you will first have to make the dough and let it rest in the fridge for an hour. Once rolled out into a disc, the pasta is ready to be filled with a mixture of rice, courgettes, eggs and parmesan; the cake must then be closed with another disc of dough and baked.

Discover all the others gastronomic specialties of Liguria and Sanremo and try it too Rice cake crust with porcini mushrooms.

What to eat in Sanremo? All specialties – Italian cuisine reinvented by Gordon Ramsay

Sanremo: not just Festival! In addition to singers, the city on the Riviera di Ponente is the cradle of excellent local food. You want to know what to eat in Sanremo, what are the native specialties not to be missed? If you are in the area, whether during the Festival or at other times of the year, we have developed a guide to Sanremo specialities absolutely worth trying.

What to eat in Sanremo?

Walking

Let’s start from a great Ligurian classic, in a local version: la Sardenaira. It is a Ligurian focaccia typical of the city of Sanremo, seasoned with tomatoes, anchovies, capers and olives. A real treat for focaccia lovers! Always in the wake of “walking” food, there is the classic Green cake, prepared with a filling of rice and rotating seasonal vegetables.

Appetizers

You can’t miss the typical fish dish such as lo Stockfish brandacujun. Here the stockfish is creamed and accompanied by potatoes, Taggiasca olives and extra virgin olive oil and offered as a spread to eat at the start of the meal.

First dishes

Let’s then move on to a first classic of the Ligurian tradition, the inevitable ones Trenette with pesto. We are talking about one of the classic sauces that have always conquered Italians, but not only. Ligurian basil pesto is in fact used widely throughout Italy. Also in the first course section, the Pansoti stuffed with borage. Typical of all Liguria, from East to West. It is a fresh pasta filled with borage, which can be seasoned with just butter and sage, with pesto or with walnut sauce. In the soup section, however, we have buridda, a tasty fish soup typical of Sanremo cuisine and Liguria in general. There are many versions: from the one with dogfish and mullet, to the one with cuttlefish.

Second courses

Secondly, a great local classic comes into play: the Rabbit Sanremo style (or rabbit with olives). It is made with Taggiasca olives (typical of the area) and accompanied by walnuts, thyme, bay leaves, rosemary and washed down with Vermentino.

The sweets

Don’t miss the desserts either. As a little gem, the very famous Sanremo kisses. These are two hazelnut paste biscuits held together by a delicious chocolate mousse. Impossible to resist. Continuing, you should also try the Ciavai cake. Behind this mysterious name lies a particularly rich dessert flavored with curaçao and based on eggnog and whipped cream. Pure enjoyment.

Curiosity

A gem is the fishing of a very delicious crustacean: the Sanremo red prawn. This shrimp is known for its intense flavor and its delicacy in the mouth. Excellent to eat raw, or cooked with salt or just seared. The Sanremo red prawn is in fact a jewel of Ligurian fishing, a delicious crustacean fished exclusively in the waters of the City of Flowers, with a bright red colour.

The most loved Ligurian recipes

What to eat in Sanremo All the specialties

In Liguria, immediately after trofie, come trenette: a long, flat pasta shape, similar to linguine. How are they seasoned? With pesto, of course!

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Chickpea farinata is a traditional Ligurian and Tuscan preparation which has many names (fainè, cecina, chickpea cake) and recipes in other regions

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Stuffed vegetables, the classic Ligurian ones

In Liguria, where people often eat “lean”, the art of cooking vegetables reaches imaginative peaks of gluttony. Stuffed vegetables are widespread throughout the region, with different variations: this one, typical of the Ponente area, is among the simplest, as if not wanting to interfere too much with the flavor of the vegetables

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Focaccia with Ligurian cheese

Cheese focaccia is a typical recipe from all of Liguria. The one from Recco is the most famous today, let’s prepare it together

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Pisciarada, the Ligurian potato focaccia

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Trofie with pesto the Ligurian recipe

Flour, water, salt and many small gestures. A mortar, garlic, oil, basil, parmesan, pecorino, pine nuts. We fly to Liguria with a plate of trofie with pesto

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Easter cake from Liguria

In Liguria, it’s not Easter without Easter cake: legend has it that women made it with thirty-three sheets, equal to the years of Christ. Here is the recipe

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Homemade Trofie like in Liguria: let's learn the recipe – Italian Cuisine

It is the best known and most appreciated Ligurian pasta. Let's learn how to make it with our hands: three ingredients and a little manual skills are enough

It is one of the most famous dishes of all Liguria, although its origin dates back to a small village on the east coast of Genoa, Sori: le trofie they are a must try for anyone who loves pesto and fresh pasta. And like any type of fresh pasta, they can also be prepared at home. Do you want to try?

An ancient pasta

Trofie are a pasta that Ligurian women have always made at home, thanks to the fact that only three ingredients are needed to prepare them: water, semolina and salt. Once, their particular and elongated shape was obtained with a wooden knitting needle, along which a small piece of dough was rolled up and then crushed with the palm of the hand. Now the production is mostly industrial, with special machinery. Trying to make them at home gives, as always, a very special taste.

homemade-trophies

Semolina, not flour

The recipe for hand made trofie involves the use of semolina and not flour. But what is the difference between the two? And how do they recognize each other? The flour is the result of the grinding of soft wheat, while the semolina comes from the grinding of durum wheat. The first has a more rounded shape and a more crumbly consistency, while durum wheat has a more elongated shape and is, in fact, harder. The flours deriving from these two grains also show some differences: the first has a whiter color and is softer to the touch, the second instead has a more yellow color and is more grainy.

The recipe for homemade trofie

For 6 people: arrange 400 g of semolina on a fountain table, add a pinch of salt and as much water as you need to have a homogeneous and elastic mixture. Add it little by little. Then work the dough for ten minutes and then let it rest out of the refrigerator for about 30 minutes, covered with a cloth. Then detach some pieces the size of a marble and with the palm of your hand roll the pieces of dough on the pastry board, obtaining twisted dumplings, with the thinner ends of the central part. Throw them in a pot with boiling water and salt and let them cook for 4 minutes and then drain them, keeping a little cooking water, which you will need to dilute the pesto.

Gordon Ramsay Recipes

Tag: Liguria

Sanremo rice cake recipe, the recipe – Italian cuisine reinvented by Gordon Ramsay

What to eat in Sanremo? All specialties – Italian cuisine reinvented by Gordon Ramsay

What to eat in Sanremo?

The most loved Ligurian recipes

Homemade Trofie like in Liguria: let's learn the recipe – Italian Cuisine

It is the best known and most appreciated Ligurian pasta. Let's learn how to make it with our hands: three ingredients and a little manual skills are enough

An ancient pasta

Semolina, not flour

The recipe for homemade trofie

Here are our recipes with trofie