HOW TO MAKE GENOESE DISHES?

DON' T WORRY....HERE ARE SOME EASY ITALIAN COOKING LESSONS !!!

You will be taught how to prepare typical ligurian dishes (pesto,focaccia al formaggio....) surrounded by a nice atmosphere and in the end a little tasting will satisfy your curiosity !!
So... why don't take advantage of this kind of opportunity !

domenica 30 ottobre 2011

Mushrooms, mushrooms, mushrooms...


 Carpaccio di funghi
 Polenta with mushrooms sauce
                                                           
Baked mushrooms with potatoes                                                       

sabato 16 luglio 2011

giovedì 19 maggio 2011

THE LAST VEGGIES OF THE SEASON...

Fresh peas with a delicious home-made wild boar sausage and broad beans...

 Meanwhile I'll be waiting for tomatoes, zucchini, eggplants etc etc...from my own garden though !!! See ya

domenica 24 aprile 2011

HAPPY EASTER !!!


Look at what I have eaten for lunch.... roasted lamb, potatoes and artichokes... YUMMY !!!

What about you instead?

martedì 5 aprile 2011

SUMPTUOUS FOOD !!!

Here you are, now I would like to introduce you to some of "THE FIRST OF THE SEASON" vegetables I made a few evenings ago...
    
FRIED ZUCCHINI WITH THEIR FLOWERS :

For the batter: 200 grams of flour, 1 teaspoon of salt, 1 egg, 80 grams of milk and some water. Mix all the ingredients. (Don't make it too runny)
Heat some oil in a pan, meanwhile slice the zucchini lenghtways (thickness 5mm) divide the flowers of the zucchini discarding the heart then dip the zucchini and the flowers  into the batter and fry till golden. Drain them in a piece of kitchen paper....
It ' s worth it !!!

sabato 26 marzo 2011

SPAGHETTI ALLA PIRATA !!!

Hi there, this morning while I was having a stroll along this little “carruggio” in Zoagli with my friend Barbara,       

                 
I saw this beautiful plate hung on the wall, with this recipe written on it ! 


SPAGHETTI ALLA PIRATA (for 6 people) : In a pan heat some olive oil with a clove of garlic, parsley and basil chopped. Then add 3 cubed ripe tomatoes and 5 fillets of anchovies cut into pieces and some oregano. Cook for 5 minutes,  then raise the heat and pour 1 glass of white wine. Let it evaporate. Meanwhile boil 600 grams of spaghetti AL DENTE. Put them into the pan and sauté for a little while. Drizzle some grated parmisan … that s’all ENJOY IT!!!

mercoledì 9 marzo 2011

GETTING READY FOR EASTER

Easter count down is starting and according to our ancient custom we are all busy tidying up our houses waiting for them to be blessed by the priest. Il "mangiare magro", which means following a strict diet based on not eating meat every friday, is taking place. We were used to picking specific herbs (called PREBUGGIUN) which were eaten and used to make RAVIOLI ! Some initiative has been organised in order to rimind people of these, in my opinion, precious habits. It has rained a lot this winter so there are not many growing, that ' s why I 'd better be going otherwise no ravioli on my table !!!! See you soon...

lunedì 7 marzo 2011

HURRY UP!

Try the following recipe !!  Carnival time is almost over...
Get ready for something else...

mercoledì 23 febbraio 2011

TAKE A LOOK !

It' s Carnival time and the aroma of "bugie",  a sort of thin and crispy biscuits, is in the air...
Are you feeling peckish?! Let s try the following recipe and leave your opinion, will you?



Bugie (frappe) Quite morish indeed...
240 grams of flour, 2 eggs, a pinch of  salt, 20 grams of sugar, 20 grams of butter (room temperature), 1 tablespoon of  Marsala wine
if you like you may add  a dash of zest or vanille and a pinch of baking powder
additional drops of water to moisten if needed
Preparation
In a large bowl mix all the ingredients. The dough will be dry but if it is too dry you may add some water (a little). Allow the dough to rest at least 10 minutes. Break off 1/4 of the dough and roll thinly (1/4 of inch thickness or less).Using a ravioli cutter or pizza cutter, cut into strips about one inch wide and 4-6 inches long. In a large frying pan, heat your oil until sizzling. Fry your bugie, turn until strips are lightly brown. Drain on paper towels. Cool a bit and then sift powdered sugar over it. That s all...Easy to make easy to eat !! 

giovedì 17 febbraio 2011

HOW TO GET HERE....

By motorway. Autostrada A12 Genova-Livorno, exit Rapallo.
By road. From Genoa SS n 1 Aurelia direction Pisa (east); from Rapallo SS n 227 direction Portofino.
By train. Rail line FS Genova-la Spezia. Plenty of trains both long distance and local. (Landing at Cristoforo Colombo Airport you can catch a bus from airport to Principe station then a half hour to Santa Margherita by train ). It's easy and a very pleasant journey along the coast.
By plane. Nearest airport Cristoforo Colombo, Genova, which can be reached by motorway: from toll exit Genova Aeroporto (about 35 Km from Santa Margherita) take autostrada A10 direction east, then the A12 until exit Rapallo or by taxi.
Where to park. There are pay car parks for visitors. Charges vary based on season and length of stay.