Chicken breast with peppers

Chicken breast with peppers and a second meat dish that is prepared flouring and browning the chicken breasts in the pan to make them soft and tender. More »

Chicken in beer with onions and bacon

The chicken in beer with onions and bacon, and a delicious main course, prepared browning the chicken pieces with the spices, and then combining the onions and More »

Chicken cream

Chicken with cream and a second delicious dish prepared with mushrooms and chicken breast dipped in a delicate cream. Chicken with cream and a very simple dish More »

Chicken Fricassee

The chicken fricassee and a tasty main dish of white meat, easy and quick to prepare. The fricassee identifies a way of cooking meat, in particular the More »

Chicken with potatoes, mushrooms and onions

It 'a classic of the kitchen, the children are greedy and and a second plate that fits well for a formal dinner or for a family dinner: More »

 

Category Archives: Sapori-Italia/Liguria

Pesto alla Genovese

Pesto alla GenoveseSpeaking of pesto comes to mind immediately Liguria, and in this beautiful region that, with the utmost care, does this salsa is even said to be an aphrodisiac. The pesto sauce and a cold, synonym and symbol of Genoa and the whole Liguria, which for decades, one of the most widely known sauces in the world.

Walnut sauce

Walnut sauceThe walnut sauce and a typical Ligurian cuisine recipe, used to flavor a variety of pasta dishes, and particularly well-known for being the perfect condiment for the famous "pansotti Genovese." Traditionally walnut sauce was called "Tocco de nux" and was prepared with nuts that you were going to pick up in the fall.

Torta Pasqualina

Torta PasqualinaPasqualina cake and a savory pie stuffed with herbs, cheese and eggs, wrapped in thin sheets of pasta: and the ideal to be enjoyed in the outings on Easter Monday (Easter Monday), as it can be prepared in previously, and can be eaten cold. The torta Pasqualina symbol and one of the dishes of Ligurian cuisine, and widely appreciated throughout Italy.

Zucchini Stuffed Ligure

Zucchini Stuffed Ligure

The stuffed zucchini alla ligure, are part of those regional dishes very ancient, derived from the tradition, and then in common use in families, this recipe has been often imitated and varied, since each family, putting his reworked. For the filling of zucchini, they sometimes opted for cottage cheese or minced meat instead of tuna and anchovies, as well as spices or herbs were often different depending on the availability at the moment.

Top of the Genoese

Top of the GenoeseThe top of the Genoese and a dish of Ligurian cuisine and especially the city of Genoa. and a plate of ancient tradition, consisting of a pocket of veal stuffed with vegetables, meat and cheese, sewn with needle and thread, so that during the long cooking the stuffing does not come out. The difficulty of the preparation is just that: a little more than half fill the pocket with the stuffing and seal the opening very well.

Rabbit with Ligure

Rabbit with LigureAs the name suggests, rabbit Ligure and a second dish of the region Liguria and more specifically of Western Liguria but now, today and spread all over the country. This delicious dish, nothing more and if the combination of the delicate meat and "soft" the rabbit, and the taste quite bitter instead given by black olives, local wine, and of course the inevitable walnuts and pine nuts.

Baccalа bittersweet Ligurian

Baccalа bittersweet LigurianThe sweet and sour cod Ligurian and a second dish of Liguria, which is prepared in the first instance flouring and frying the cod, cut into pieces, then seasoned will stufandolo for a few minutes in a preparation consisting of sour white wine, vinegar, sugar, garlic and sage . Ingredients 1 tablespoon white wine vinegar 2 cloves garlic 2-3 tablespoons flour 500 gr cod baccalа 2-3 leaves sage white wine 1 cup sugar 20 gr …

Chickpea flour

Chickpea flourThe chickpea flour and specialties typical of Liguria, particularly the city of Genoa, where he was invented about 2,000 years ago. Porridge and a very low pie made with very simple ingredients and poor: chickpea flour, water, salt and oil. With regard to the origins of this surrogate bread, we must go back a long way, even to the time of the Greeks and Romans, when the soldiers used to prepare a "concoction" of chickpea flour and water that were then bake in the sun or on his shield, to feed quickly and cheaply.

Focaccia (fьgassa) Genovese

Focaccia (fьgassa) GenoveseThe focaccia alla genovese, in dialect "in fugassa", and a specialty typical of Ligurian cuisine, and the tradition of its ancient preparation and so rooted in the Genoese, who has made the focaccia alla genovese a slow food. The origins of the true focaccia alla genovese are to be found in the mists of time, so that is prepared now all over the world, even if it virtually impossible to recreate its fragrance and goodness outside of Genoa.

Focaccia with cheese (Recco)

Focaccia with cheese (Recco)The focaccia with cheese, or co fugassa cheese, and a typical Ligurian recipe, specialty of Recco, small town in the Ligurian coast. The fame of Recco in terms of cakes and recognized all over the world and certainly this cake has contributed in particular to the creation of such notoriety. Will be particularly successful for the union between focaccia and cheese, but this cake just like everyone, young and old.