- Focaccia - Fugassa-
- Knead a fairly thick paste
with 500 grams of white flour, a pinch of salt, few drops of
olive oil and as much water as is needed
- Roll it out and put it in
a well oiled baking-pan.
- Imprint teh surface with fingers,
add some more olive oil and salt and put in a hot oven. There
are many different kind of FOCACCIA: in some zones very think
slices of nonionare spread over the dough, Elsewhere rosmarin
or ground black peppered is sprinkled over it
- Farinata - Farinata
- Chick-peas tart
- Ligurians love farinata of
chick-peas very much, even if it's not just a Genova's recipe,
but is wide -spreaded in Tuscany and in Sicily.
- Dilute in 1 and half liter
of water, 500 grams of chick-peas flour and stir very carefully.
Let it rest for the whole night.
- The following day, remove
the skum and stir with a ladle adding a glass of oil and some
salt. At this time, spread it in a well oiled pan. Season it
with rosmary and put in the oven. Serve very hot.
- Pesto - Pesto
- The doses I give here, will
be sufficient for 800 grams of pasta.
- Clean Carefully about 50 leaves
of basil, leave them dry and put them in a mortar with two cloves
of garlic and a pinch of salt.
- Press the leaves againstthe
borders of teh mortar in order to melt them, without pounding
them. Then, add by little 2 tablespoon of parmesan cheese, or
pecorino cheese ( better), and when teh pesto has become a thick
pureé, pour it into a tureen, diluting with one and a
ahlf glass of olive oil, Pour it little by little, keeping stirring
with a wooden spoon. Thus you'll obtain a nice green sauce, fairly
- Tocco de noxe
- Nuts sauce
- Six helpings of pasta or of
ravioli for meatless day can be seasoned with teh following doses
of ingredients of Tocco de noxe:
- 600 grams of nuts kernels
without the outer rind, little soft bread, moistened in water,
salt, oilve oil, and curdled milk, 1 leaf of majorana.
- Puond accurately teh nuts
and the soft bread in a mortar. When they have amalgamated, pour
the mixture in a tureen. Incorporate, stirring with a wooden
spoon, 4 tablespoon full of oil, a pinch of salt and as much
as milk as is needed to obtain a think sauce.
- When teh pasta is ready get
some spoons of nuts sauce and put it in teh serving pot. Dilute
it with few boiling water taken directly from the pot where the
pasta were cooked, and stirr to dissolve the sauce. Pour the
pasta, and serve hot.
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