Tagliolini freschi al sugo di granchio. Un eccellente piatto di tagliolini con sugo di granchio fresco. Anche visivamente il piatto era splendido con la pasta servita nel carapace di un granchio.
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I granchi (Brachyura Linnaeus, 1758) sono un infraordine di crostacei decapodi prevalentemente acquatici. I granchi sono in particolare dotati di un robusto carapace e di due potenti chele, pertanto utilizzano quattro paia di arti per il movimento e le chele per prendere, difendersi e cibarsi. L’addome è ripiegato verticalmente ed è quindi nascosto. Molte specie sono notturne, quando la presenza di potenziali predatori è minore; l’alimentazione varia da specie a specie e comprende animali, piante, carcasse. Continue on Wikipedia
Fresh tagliolini with crab sauce – Tagliolini frais à la sauce au crabe – Tagliolini frescos con salsa de cangrejo – Tagliolini fresco com molho de caranguejo – Frische Tagliolini mit Krabbensauce – Tagliolini tươi sốt cua
Tagliatelle with mushroom sauce. One of the tastiest and simplest sauces there is: mushroom sauce, this time seasoning a nice plate of tagliatelle.
This is the recipe and Loris' anecdotes:
Dried mushroom sauce.
This sauce, very different from the one made with fresh mushrooms, is part of the inland tradition. Nowadays you can see tagliatelle with porcini mushrooms on the menus of certain restaurants but, at least in the hinterland of the Riviera di Levante, these are the excellent tagliatelle with dried mushrooms that are part of the old tradition of these parts and are made with the addition of tomato sauce. Therefore, apart from being in mushroom season, if this dish is served without tomato, the mushrooms used are certainly frozen, perhaps with the addition of a few pieces of dried ones to give them a little more aroma. Years ago I had a friend from Santo Stefano d'Aveto, now deceased, who was a great trader of dried mushrooms and it is difficult to imagine what a large market there is behind this product... I remember that this friend had a refrigerated warehouse where he kept tons of dried mushrooms that came from all over Europe and that he also kept for many months to sell them when the season and the prices were more favorable. Now many anecdotes related to mushrooms come to mind but I don't want to bore you with these memories of mine. A particular memory is from many years ago when I was in Sicily doing my military service and I had a Calabrian comrade whose family traded in fresh mushrooms. Once, during a short leave, I went with him to his village, Stilo, at a warehouse of his family there were tons of fresh mushrooms that were brought by the locals. The mushrooms were divided by size, quality, type and then treated by wise women who prepared them to be taken to the city and sent to the markets, others were prepared to be put in oil and others were dried. Evidently, in the early seventies, there was not yet the possibility and culture of freezing.
Here, in many restaurants in the first hinterland, excellent dishes of tagliatelle with dried mushrooms (with tomato) are served, as an alternative to the traditional dishes of ravioli with Genoese ragù or pansotti with walnut sauce.
The recipe for making the sauce with dried mushrooms is very simple. First of all you need good quality mushrooms and it is not essential to choose the most expensive ones but the most fragrant ones. I leave the dried mushrooms to soak for a short time in cold water, which I change after a couple of minutes to eliminate any residue of soil and leaves and replace it with more cold water. Separately I fry in the right amount of extra virgin olive oil a little finely chopped onion, a head of garlic, a lightly chopped rosemary and a couple of bay leaves. I then add the mushrooms soaked in the water and chopped to the soffritto. As soon as the mushrooms have warmed up I bathe them lightly with a little white wine, add the right amount of pureed tomatoes and a little salt. When the sauce begins to brown (it is not a long cooking time) I add, if necessary, a little of the second water in which I soaked the dried mushrooms. At the end, I measure and adjust the salt and add a very finely chopped parsley.
I also like to add a little hot chili pepper to the soffritto.
The recipe for making tagliatelle with mushroom sauce at home – La recette pour faire des tagliatelles à la sauce aux champignons à la maison – La receta para hacer tagliatelle con salsa de champiñones en casa. – A receita para fazer tagliatelle com molho de cogumelos em casa – Das Rezept für die Zubereitung von Tagliatelle mit Pilzsauce zu Hause – Công thức làm tagliatelle sốt nấm tại nhà – 在家制作蘑菇酱意大利面的食谱 – 自宅でマッシュルームソースを使ってタリアテルを作るためのレシピ
Risotto al sugo di aragosta. Sono riuscito a scattare una foto migliore di quella precedente (here) ad un bel piatto di risotto al sugo di aragosta. Ebbene sì mi sono dovuto sacrificare ieri sera… solo per il sito web!!! Questa volta però ci sono anche le aragoste, belle e buone. Quasi dimenticavo di citare dove lo abbiamo mangiato: L’Osteria a Monterosso.
Polenta con sugo di funghi. Grave mancanza dei questo Photoblog, che spero di aver sanato con questo post, era la foto di un bel piatto di polenta con un po’ di sugo, questo è sugo di funghi, che a casa mia non dico si faccia tutti i giorni ma abbastanza spesso. Buon appetito.
I ravioli al ragù di carne di Marchin. Nel sito c’è già una bella immagine di questo piatto ma, essendo uno dei miei preferiti, ne ho messa un’altra. In questo caso il soggetto dello scatto sono gli ottimi ravioli al ragù della trattoria Marchin che rimangono tra i più buoni della mia zona. Sto inserendo anche un post, nella categoria “Consigli” con una breve descrizione del posto.
Go see my article with my personal ranking of the restaurants where I ate the best ravioli al ragù in the Province of Genoa di Levante.
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Ligurian cuisine is made up of dishes from the culinary tradition of Liguria, a region that uses ingredients linked both to local production (such as preboggion, a mixture of wild herbs) and to imports from areas with which Ligurians have had frequent contact over the centuries (such as Sardinian pecorino, one of the ingredients of pesto). A poor cuisine, typical of country people, mountaineers and sailors, made of simple, common and cheap foods, which has however become expensive, refined and full of ancient glories. Continue and learn more on Wikipedia
Marchin’s ravioli with meat sauce – Raviolis de Marchin sauce à la viande – Ravioli de Marchin con salsa de carne – Ravióli de Marchin com molho de carne – Marchins Ravioli mit Fleischsoße – Ravioli của Marchin với nước sốt thịt – 马钦肉酱馄饨 – マルチンのラビオリ ミートソース添え
Penne al ragù di carne. Mi viene l’acquolina solo a vederle queste foto (eppure le ho preparate e mangiate oggi a pranzo!). Un bel piatto di penne al ragù di carne, potrei quasi dire il mio sugo preferito.
Risotto with lobster sauce, the recipe. The chef of the house (my dad) has once again amazed everyone with an exceptional dish: a risotto with lobster sauce.
And here is the recipe from chef Loris:
This is a somewhat lengthy process but it can also be done with a frozen lobster. First of all I divide the lobster into two pieces lengthwise when it is still frozen and immediately put it in a pan with a little oil where I have fried a clove of garlic. I bring the lobster back to life over low heat to recover the juices that would disperse with the ice from freezing and I let it cool. Once cold I recover the central pulp and all that contained in the legs and head and put it aside. I put the pan back on the heat with all the bone scraps and the liquid from the first cooking; once hot I bathe them with a little cognac which I let evaporate, I add a little tomato puree (fresh is better) and let it cook for a short time adding hot water because you must remember that all the sauce and pulp will continue to cook in the risotto... Then I pass everything through a sieve.
At this point I begin the classic risotto preparation: in the base of very finely chopped onion and fried in a little olive oil, I toast the arborio rice, bathe in white wine and, once evaporated, add the chopped pulp and the sauce. I add a little more hot water, cover the pan with the risotto and let it cook on low heat for about twenty minutes, checking that it does not stick and if necessary stirring very slowly with a wooden spoon. Once cooked and with the heat off, I stir in a little more olive oil, add a little chopped parsley and serve on very hot plates.
The photo probably doesn't do the dish much justice but here it is:
Rice with lobster sauce, the recipe – Riz sauce homard, la recette – Arroz con salsa de bogavante, la receta – Arroz com molho de lavagante, a receita – Reis mit Hummersauce, das Rezept – Cơm sốt tôm hùm, công thức –
