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19 February 20115 August 2024

Le trenette con il pesto alla genovese

Le trenette con il pesto alla genovese.
Finalmente un paio di foto del piatto, forse il piu` famoso, fatto con il pesto genovese: le trenette al pesto.
Come potete infatti vedere, per essere ancora piu’ buono, e` guarnito con patate e fagiolini, un classico!

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Le trenette al pesto (o anche linguine al pesto) sono un tipo di pastasciutta tipica della cucina ligure. Gli ingredienti di questa ricetta sono la pasta, ovvero le trenette o le linguine: le prime lunghe quanto lo spaghetto ma, a differenza di questo, di sezione ellittica, e il pesto.
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Pasta called trenette seasoned with Genoese pesto – Les pâtes appelées trenette assaisonnées au pesto génois – La pasta llamada trenette aderezada con pesto genovés – A massa chamada trenette temperada com pesto genovês – Die Pasta heißt Trenette, gewürzt mit genuesischem Pesto – Món mì ống gọi là trenette với sốt pesto Genoa

6 May 201024 July 2024

Trofie with Genoese Pesto: the typical Ligurian dish

Trofie with pesto, Genoese style: the typical Ligurian dish.
Trofie with pesto (with some potatoes) is one of the typical dishes (or at least one of the typical pastas) of Genoa.

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Here are two beautiful photos:

Photo taken with Canon 600D and lens Canon 18-55 EFS.

I refer you back, here, to the short but clear recipe written for me by the Chef Loris.

Trofie are a type of pasta typical of Ligurian cuisine, elongated and thin, trofiette, believed to originate from Sori, in the province of Genoa. It should be noted that in the Ligurian language the term trofie indicates "gnocchi" and trofietta indicates a "gnocchetto", a pasta made of flour and potatoes, with a substantially different shape and consistency on the palate.
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Trofie with Genoese pesto: the typical Ligurian dish – Trofie au pesto génois : le plat typique de la Ligurie – Trofie con pesto genovés: el plato típico de Liguria – Trofie com pesto genovês: o prato típico da Ligúria – Trofie mit genuesischem Pesto: das typisch ligurische Gericht – Trofie với pesto Genova: món ăn Ligurian điển hình

19 January 200922 December 2022

Salmone alla Ligure

Salmone alla Ligure.
Il titolo è buttato un po’ lì perché non sapevo come chiamarlo…
Una bella fettina di salmone norvegese, cotto in padella con olive, cipolla, capperi e pinoli con contorno di patate bollite…
Un piatto invitante no? Lo Chef è la signora Emma, come per quasi tutti i piatti che sono stati fotografai sul blog!

A steak of salmon prepared Ligurian style – Un steak de saumon préparé à la ligurienne – Un filete de salmón preparado al estilo de Liguria – Um bife de salmão preparado ao estilo da Ligúria – Ein Lachssteak nach ligurischer Art zubereitet – Bít tết cá hồi chế biến theo phong cách vùng Liguria – 三文鱼牛排准备利古里亚风格 – サーモンのステーキはリグリア風に調理されました

6 May 200825 August 2024

Minced meat and mashed potatoes

Minced meat and mashed potatoes.
This is almost certainly one of my favorite dishes: minced meat and mashed potatoes.
I don't even know if it's an Italian or Swiss dish (but from the faint memories I have from kindergarten it seems Italian to me) the fact remains that it really drives me crazy.

And if I tell you how I like to eat it… I like to mix everything until I have a “mush” that usually horrifies all the guests but which is delicious.
Enjoy your meal!

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Minced meat or minced meat is meat that has been minced to a more or less fine degree. Community regulations define “minced meat” as boneless meat that has been subjected to a grinding operation into fragments and contains less than 1% salt. In the past, meat was minced with a knife or mezzaluna, in modern times the mincing is done using a tool called a mincer. The mincing of the meat fibres means that minced meat cooks much more quickly than whole meat, in some preparations it is also consumed raw. Minced meat is obtained mainly from beef, veal, pork but also game, minced lamb and poultry are rarer.
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