The genoese meat sauce of my home, the recipe Today I will briefly explain the recipe for Genoese meat ragù as I know how to prepare it.
In plenty of olive oil, fry chopped onion with a clove of garlic. Add a nice piece of beef and a medium sausage and brown everything well. Moisten with red wine and, once dried, add a few pieces of dried mushrooms and some pureed tomatoes. Cook slowly for an hour. Remove the meat, chop it, and put it back in the sauce to cook for another hour.
At this point the sauce is ready!
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I leave you with an image of a nice plate of ravioli seasoned with meat sauce (not the tocco though):
The typical Ligurian meat ragu prepared at my home, the recipe – Le ragoût de viande typique de la Ligurie préparé chez moi, la recette – El ragú de carne típico de Liguria preparado en mi casa, la receta – O típico ragu de carne da Ligúria preparado em minha casa, a receita – Das typisch ligurische Fleischragout, bei mir zu Hause zubereitet, das Rezept – Món ragu thịt đặc trưng của vùng Liguria được chế biến tại nhà tôi, công thức
Fare la scarpetta col pesto genovese. Il pesto alla genovese è sicuramente il condimento per eccellenza della Liguria. E da buoni genovesi non se ne spreca nemmeno una stissa (una piccola goccia) per cui avanti di scarpetta per pulire il piatto. Purtroppo mettendoci tanto parmigiano (a casa mia si usa solo quello e non anche il pecorino) rimane un po’ troppo appiccicato al fondo del piatto e non riesco a pulirlo bene bene.
Ti ho fatto venire l’acquolina in bocca? Aggiungi un comment or go to the bottom of the site to read what other visitors have written.
Primo esempio fu, in epoca romana, il Moretum, descritto da Virgilio[2][3]. La prima ricetta del pesto viene fatta risalire all’Ottocento, anche se certamente è debitrice di più antiche salse pestate come l’agliata (versione alla ligure dell’agliata classica), a base d’aglio e noci, diffusa in Liguria durante la repubblica marinara genovese[4], e il pistou francese. Continue and learn more on Wikipedia
Mop up the sauce with bread and Genoese pesto – Réaliser le chausson avec du pain et du pesto génois – Hacer la zapatilla con pan y pesto genovés – Faça o chinelo com pão e pesto genovês – Machen Sie den Hausschuh mit Brot und genuesischem Pesto – Làm chiếc dép bằng bánh mì và sốt pesto kiểu Genoa
Spaghetti al pesto ligure. Uno dei tipi di pasta conditi con il pesto che più mi piace sono i classici spaghetti numero cinque. Il pesto ligure fatto in casa, purtroppo non con il mortaio ma con il frullatore, si può utilizzare su moltissimi tipi di pasta: i più classici sono le trenette, le trofie (o trofiette di Recco) oppure i corsetti. A me piacciono moltissimo anche gli spaghetti ed eccovi la foto di un bel piatto che ho mangiato qualche giorno fa.
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Spaghetti with basil pesto, the most typical pasta dish of Liguria – Spaghetti au pesto de basilic, le plat de pâtes le plus typique de la Ligurie – Espaguetis con pesto de albahaca, el plato de pasta más típico de Liguria – Esparguete com pesto de manjericão, o prato de massa mais típico da Ligúria – Spaghetti mit Basilikumpesto, das typischste Nudelgericht Liguriens – Mỳ Ý với rau húng quế, món mỳ đặc trưng nhất của vùng Liguria – 意大利面配罗勒香蒜酱，利古里亚最典型的意大利面 – リグリアの最も典型的なパスタ料理、バジルペストのスパゲッティ
A very spicy Thai sauce – Une sauce Thaï très épicée – Una salsa tailandesa muy picante – Um molho tailandês muito picante – Eine sehr scharfe Thai-Sauce – Nước sốt Thái rất cay – 非常辣的泰国酱 – かなり辛いタイ風ソース
Trenette al pesto fresco. Il mio condimento per la pasta preferito è sicuramente il pesto alla genovese. Quando poi è associato alle trenette è il massimo (vabbè dai è ottimo anche con spaghetti, fusilli, trofie, gnocchi… un po’ con tutti i tipi di pasta). Pesto ovviamente fatto in casa fresco, credo siano in pochi gli abitanti della Liguria che lo comprano già fatto, 5 minuti per la preparazione della salsa mentre l’acqua bolle (dai dieci con il lavaggio del basilico e la separazione dei gambi dalle foglie – un trucco per renderlo più buono) e ed ecco il piatto fatto. Un piacere per gli occhi ma soprattutto per il palato.
A te piace la pasta al pesto? Aggiungi un comment or go to the bottom of the site to read what other visitors have written.
Per la ricetta del pesto, quello fatto in casa mia, vi rimando al bell’articolo scritto da mio papà Loris qualche tempo fa: here.
Trenette, a Ligurian pasta shape, with fresh basil pesto – Trenette, une forme de pâtes liguriennes, au pesto de basilic frais – Trenette, una forma de pasta de Liguria, con pesto de albahaca fresca – Trenette, uma forma de massa da Ligúria, com pesto de manjericão fresco – Trenette, eine ligurische Nudelform, mit frischem Basilikumpesto – Trenette, một hình dạng mì ống của vùng Liguria, với rau húng quế tươi – Trenette，一种利古里亚意大利面形状，配新鲜罗勒香蒜酱 – トレネット、リグリアのパスタの形、新鮮なバジルペスト
Tzatziki e hummus greco. Due salse, o forse meglio chiamarle creme, famose in Grecia. Quella sulla sinistra si chiama tzatziki è fatta con yogurt e cetrioli. Quella sulla destra si chiama hummus ed è fatta con le fave. Assaggiate a Santorini.
La parola greca Tzatziki deriva dal turco Cacık, che è il nome con cui i turchi chiamano questa pietanza. La base comune a tutte le principali tradizioni viene preparata con yogurt, generalmente di pecora (o di capra), poi cetrioli (in forma di purea o finemente spezzettati), quindi aglio, sale e olio d’oliva. Continue and learn more on Wikipedia.
Ravioli with walnut sauce: the recipe. The variation on the more classic pansotti are lean ravioli with walnut sauce. A typical Ligurian dish with an unmistakable taste.
Outside our area I have seen this sauce prepared in many ways but here, or rather, in our coastal hinterland, the walnut sauce is accompanied by the even more classic "pansotti" or "pansoti": vegetable ravioli or ravioloni of different shapes that can be small like ravioli or large and closed like tortelloni but, in any case, prepared with the typical Ligurian low-egg pasta and stuffed with wild herbs, ricotta, eggs and grated cheese. This pasta was born in Rapallo and its hinterland and then spread throughout the province of Genoa. I have a fond memory of the Valle family who had an old and small restaurant in the Ne' valley, in Frisolino. The grandfather was a wise expert on hunting and his countryside (very well known throughout the valley and in Chiavari). The first son who also helped in the restaurant, the second son a bachelor, a specialist in preparing rabbit, and little Enrico who is now a grown man, married with a family. The pearl of this group of men was Enrico’s mother, wife of the first son, a great cook of the poor and very tasty cuisine of the hinterland. Now that the restaurant no longer exists and that the whole family group is cooking in the valleys of paradise, before talking about the dishes that Mrs. Valle prepared, I can tell you some anecdotes…
English: You couldn’t think of “da Valle” as a real trattoria but rather as a family reunion with other guests/friends and these memories are very vivid because over the years I’ve had all sorts of things: the cutlery was all assorted, like the napkins and it could happen that, like the tablecloths, they were holed or broken but still very clean. Another time, when I had guests, we were greeted by the uncle who prepared the rabbit, sitting on the entrance step, who was putting on his shoes and who, unperturbed, greeted us saying that the rabbit was ready… Between all of them, Enrico aside, they must have had about thirty teeth. The public relations were by the grandfather and the very clever Enrico while the first son waited tables. The greatness of this place consisted in the cuisine, in the poor ingredients, in the parsimony of the oil made in the family but especially in the great mastery of that woman who prepared excellent things with little. The menu was always the same: an appetizer of homemade cold cuts, pansotti with walnut sauce, ravioli with sauce in which you often saw a colombina or another mushroom added to enrich the sauce, roast or cima or mixed fried meat (a little) and vegetables (lots and delicious) and a homemade dessert.
The pansotti were made like ravioli but twice as long and a little wider and the sauce had a scent which is the trick that is never mentioned in its preparation.
Now let's get back to the walnut sauce. To prepare it we need good walnuts, bread soaked in milk and then squeezed, a little garlic and then the final aroma... I like to crush everything in the mortar but you can also use an immersion blender but little by little so as not to heat the sauce. I immerse the kernels in boiling water for about thirty seconds and as soon as I remove them I immediately put them under cold water to then peel them more easily. In the meantime I squeeze the breadcrumbs soaked in milk and add them to the walnuts, a little garlic without the inner core, a little salt and the typical Ligurian aroma, the erba persa, which I like in abundance. Just like Mrs. Valle did. After having crushed everything well and mixed it with excellent Ligurian extra virgin olive oil and the sauce is ready. I don't like to add, as many do, grated cheese to flavor and dilute the sauce but dilute it with half a spoonful of cooking water and then put the cheese on the pasta after serving it. Enjoy!
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Ravioli with walnut sauce: the recipe – Raviolis sauce aux noix : la recette – Ravioli con salsa de nueces: la receta – Ravioli com molho de nozes: a receita – Ravioli mit Walnusssauce: das Rezept – Ravioli với sốt óc chó: công thức – 核桃酱馄饨：食谱 – クルミソースのラビオリ：レシピ
