Tag: Ligurian

Ligurian Piccagge: pasta with chestnut flour – Italian Cuisine

Piccagge are a type of homemade pasta typical of the Ligurian tradition. They can be seasoned with pesto, with a meat or fish sauce, with butter or with a nut sauce

Pigeons are a type of homemade pasta widespread in Liguria. In shape they look very much like fettuccine (spicy in dialect) but they are a little wider and are made by mixing white flour with that of chestnuts, once the main food of the Genoese hinterland and ideal to enrich the wheat flour.

You can season them with pesto – as the Ligurian tradition dictates – or with a meat or fish sauce: le piccagge they are a very versatile pasta and, since the recipes also appear in the recipe eggs, is a very porous type of first course, ideal for getting married with gravy and sauces.

spicy ligurian first course recipe preparation ingredients Italian cuisine

How to prepare Ligurian pigeons

Here is the recipe for making spicy fish at home.

Ingredients

200 g of chestnut flour, 300 g of 00 flour, 3 whole eggs

Method

The preparation of the wild ones begins mixing the two types of flour, then add the whole eggs, a pinch of salt and about 150 ml of slightly warm water.

The mixture is kneaded until a uniform dough and of the right consistency and yes let it rest for about half an hour.

With the help of a rolling pin you create one thin sheet, and cut some fettuccine (the piccagge) about 1,5 cm wide. Before cooking it in abundant salted water the pasta goes dried for another half hour on the cutting board with flour.

You can season, as mentioned, with the traditional pesto, or with a sea bass sauce or even with a tasty walnuts sauce.

To prepare it you will need: 100 g of shelled walnuts, 50 g of grated Grana Padano cheese, 100 ml of liquid cream, 1 tablespoon of pine nuts, garlic, marjoram and salt.

That's enough blend in a mixer inserting the ingredients only at the end passes. Walnut cream must be very dense and it must be diluted during the freezing of the pigeons with a little cooking water.

Stuffed anchovies, Ligurian style fish – Italian Cuisine

Baked or fried, they are part of the Ligurian tradition and are a second dish that will win you over

Stuffed anchovies they are a dish of the Ligurian peasant tradition, prepared in order to use the leftovers of vegetables and dry bread. It was then used to chop what was left over, add it to the chopped and soaked bread and recompose everything in a savory and tasty filling that was then used to stuff the anchovies, a little considered fish, but rich in proteins and omega 3, allied fatty acids of the health, especially that of heart and arteries.

The benefits associated with the consumption of anchovies

This fish, which is part of the blue fish category, has very high nutritional qualities: in fact it contains good quantities of riboflavin, a vitamin of the group B which participates in numerous metabolic reactions, oxidation of fatty acids and amino acids and cellular respiration. In addition, anchovies are a good source of several minerals, including football (important for healthy bones and teeth), iron (for the production of red blood cells), phosphorus (ally of kidneys and heart) and selenium (which helps the immune system). The only negative aspect of this fish is the fact that it also contributes cholesterol: attention therefore for those who already have high values of this fat.

How anchovies are cleaned

For the recipe for stuffed anchovies, it is essential to obtain the fresh fish. What are the characteristics that a fish like this must have? A lively and protruding eye, the shiny scales, metallic, and the firm, elastic body, with a slight red halo near the head. To clean them, open them for the length on the belly, remove the central spine and the head and keep the tail instead. Open them well, wash and dry them on a paper towel. Your anchovies are now ready to be stuffed.

The recipe for stuffed anchovies

Ingredients

First get yourself 600 g of anchovies, 200 g of fresh chard, a sprig of chopped parsley, 30 g of stale breadcrumbs, 20 g of grated Parmesan cheese, two eggs, milk, two cloves of garlic, milk, pine nuts, salt and pepper.

Method

Clean the anchovies as indicated above, soak the breadcrumbs in a little milk, wash the chard leaves and cook them in a pan with only the water that remains adherent to them after washing. As soon as they are cooked, drain them, squeeze them well, mince them and put them in a bowl with the parmesan, the minced garlic and parsley, the breadcrumbs well squeezed by milk, the beaten eggs, two tablespoons of extra virgin olive oil, salt and pepper. Mix the ingredients thoroughly and distribute this mixture on the anchovies. Complete with two pine nuts and then place a second anchovy on top of the filling. If you want, finish with a thin slice of lemon on top of the fish. Oil an oven pan, arrange the anchovies next to each other and bake in a preheated oven (200 °) for 10-15 minutes. The filling must still be soft. Serve them warm.

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Frisceu: irresistible Ligurian pancakes – La Cucina Italiana – Italian Cuisine

Our culinary journey up and down the boot today takes us to Liguria, to discover the frisceu. What are? Find out with us

Liguria, from a culinary point of view, is an incredible land, rich in original and unmistakable traditional recipes: trofie with pesto, corzetti, focaccia di Recco… i frisceu. Have you ever tried them? They are of savory pancakes, often offered in restaurants as an aperitif or appetizer or even as street food. Someone in fact sympathetically called them the "Fish & chips" Liguria.
They are often called also cuculli, but there is a substantial difference, which we reveal to you in our gallery, along with some other curiosities and straight to propose them at home. Below, however, find the original recipe.

The recipe for Ligurian frisceu

Ingredients

For 6 people, you need: 250 grams of flour 0, 8 grams of brewer's yeast, 180 grams of water, a pinch of salt, 1 egg yolk, 1 liter of peanut seed oil and 1 bunch of borage.

Method

First, dissolve the brewer's yeast with warm water; then add flour, salt and oil, mixing with a hand whisk in order to obtain a batter without lumps. Leave to rest for a couple of hours, covering with plastic wrap. Meanwhile, chop the borage and after the two hours of rest of the dough, add it. Finally, with the help of a spoon or an ice cream portioner, make up small balls of dough, to dip in the boiling oil at 180 °. As soon as the frisceu turn golden, drain them and serve them hot.