Cima alla genovese.
Finalmente sono riuscito a scattare una nuova foto ad uno dei piatti della cucina tipica genovese sotto le feste: la cima alla Genovese.
Ho trovato questo bel articolo su Giallozafferano.it se vi interessa la ricetta.
Photo taken with iPhone 6.
A dish of stewed bear meat enjoyed in Estonia.
I have a few minutes to spare, a wifi and many photos to post taken in the last few months.
This was taken in Tallinn where, with a colleague, we went to taste one of the most original dishes: bear meat.
I know that the quality of the shot is not exactly excellent but we were in a dark local tavern, in medieval style, and the light was dim.
Would you try it? Add a comment or go to the bottom of the site to read what other visitors have written.
Photo taken with iPhone 6.
Insalata di polpo fatta in casa.
Un ottimo piatto di insalata di polpo. Polpo bollito in acqua e aceto e condito con olio d’oliva e sale.
Non è la prima foto di questo piatto che inserisco, più in basso vedrete le altre, ma questo è stato preparato da mia mamma a casa.
Le verdure ripiene fatte in casa: un piatto tipico ligure.
Le verdure ripiene sono un piatto estivo per eccellenza, anche se la preparazione col forno non aiuta a rinfrescarsi.
In Liguria sono un classico e, in questa stagione, non mancano certo le verdure fresche e locali a km zero da riempire.
Melanzane, zucchine, cipolle (le migliori), peperoni.
Do you know this dish? Add a comment or go to the bottom of the site to read what other visitors have written.
Ho già diversi post e foto a riguardo, guarda più in basso per vedere gli altri.
Se poi vi interessa la ricetta della preparazione di quelle fatte in Liguria (in molte parti d’Italia sono infatti preparate) ho trovato questo bel post sul sito cucinagenovese.it che racconta in breve della loro preparazione.
A little piece of focaccia? Great for breakfast.
As I have already said and written, there is no Genoese breakfast that does not include a little piece of focaccia all'olio.
I already have a nice photo (here) of the focaccia but when I saw this cabaret of focaccia at the bar I couldn't help but take a photo!
Do you like Genoese focaccia?
Add your own comment or go to the bottom of the site to read what other visitors have written.
For those who might be interested, you can find the recipe written by me here.
It can be eaten for breakfast, as a “fast breaker” in the morning or as an aperitif-appetizer. It is traditionally accompanied with a small glass of white wine (or gianchetto in Ligurian). It is customary (not typically Genoese) to dip the focaccia in cappuccino or milk for breakfast.
Continue and learn more on Wikipedia
I ravioli al sugo di funghi della trattoria Marchin.
Una divagazione dei classici ravioli liguri al ragù di carne è fare i ravioli al sugo di funghi. Se poi si è in autunno i funghi è facile che siano freschi e raccolti nella zona.
Tra l’altro sul sito ci saranno diverse foto di funghi freschi che ho trovato andando a cercarli in zona.
Hai mai mangiato in questa trattoria? Aggiungi un comment or go to the bottom of the site to read what other visitors have written.
Photo taken with iPhone 6.
Questi sono dell’ottima trattoria Marchin a Mezzanego.
Il raviolo è un prodotto tipico della cucina italiana. Si può descrivere come un quadrato o tondo di pasta all’uovo ripiegato a contenere un ripieno a base di carne, di pesce, di verdure o formaggio, a seconda delle varie ricette locali.
Il raviolo può essere servito in brodo o asciutto accompagnato da sughi o salse. La scelta dipende anche dal tipo di ripieno.
Continue on Wikipedia
The real Pasqualina cake of my house, the recipe.
The Pasqualina cake is a typical Ligurian dish that we make quite often in my house and that my wife Emmi makes perfectly, perhaps not following the recipe perfectly but in a way that we (and our guests) like very much.
It is a vegetarian dish that was once made for Good Friday, which was eaten that day because it was vegetarian but which could be taken on a trip to the countryside or to the seaside that, weather permitting, was done on Easter Monday.
Nowadays this cake is rightfully part of the great series of Ligurian cakes that are made and eaten throughout the year.
I also have a wonderful memory of this dish from many years ago: the Pasqualina cake from Marcenaro's shop, but regarding the specialties of this great shop, so many memories are coming to mind that it would be better if I talked about it on another occasion... but I promise I will.
Unfortunately I have never seen Mr. Marcenaro prepare the Easter cake so you will have to settle for reading how we make it at home.
First of all, we need to talk about the puff pastry: once it was said that the layers of the puff pastry should be 33, like the years of Christ, but we do something much simpler, using a dough made with flour, a little olive oil, water, a pinch of brewer's yeast (dissolved in water) and a pinch of salt. To do it even faster, you can also use a puff pastry from the supermarket, but it is better to choose one of the best quality. At home, however, we make the dough ourselves first and let it rest for the entire time dedicated to preparing the dough.
The ingredients are always the same but it is important that the vegetables are very fresh and always in season.
Swiss chard is available all year round but during the Easter period it would be a shame not to use, in addition to Swiss chard, artichokes and, if possible, borage.
After boiling the vegetables separately, we cut them quite finely and the artichokes more coarsely, then sauté everything in olive oil with sage and a clove of garlic. Afterwards, once the vegetables have cooled, we mix them with ricotta, beaten eggs, and grated parmesan cheese. We check that the mixture is salty and add a pinch of pepper.
We then roll out the pastry on an oiled baking pan, cover with our dough (depending on the quantity the cake will become higher, preferably at least three centimeters), make some small depressions in each of which we break an egg, being careful not to break the yolk ... the idea would be that each nice slice also corresponds to an egg. We cover with at least two or three more layers of pastry, as thin as possible.
Once the cake is closed, we will make a small braid of rolled dough around it and finally brush everything with beaten egg slightly diluted with water. A classy touch would be to put a straw in a little hole under the topmost sheet of pastry and blow delicately so that this sheet of pastry swells and gives a more important appearance to the cake. We will then cook everything at 180° until the Pasqualina takes on a nice amber color.
Here are four beautiful photos of the cake:
Nigiri: sushi di salmone.
Se vado ad un ristorante giapponese le uniche due cose che mangio sono i nigiri ed il sashimi.
Il nigiri è un tipo di sushi composto da una pallina di riso ed una fettina sottile di pesce adagiata sopra (in questo caso salmone).
Si mangia intingendoli in salsa di soia e, se piace, wasabi.
Photo taken with iPhone 6.
Il sushi è un insieme di piatti tipici della cucina giapponese a base di riso insieme ad altri ingredienti come pesce, alghe, vegetali o uova. Il ripieno è crudo e può essere servito appoggiato sul riso, arrotolato in una striscia di alga, disposto in rotoli di riso o inserito in una piccola tasca di tofu.
Continue and learn more on Wikipedia.
