Liguria can be found on the Italian Riviera, along the northwestern coast of Italy, and it is a landscape that will impress people on their journey through this historically rich and popular region. The capital Genoa, one of the most important ports in the Mediterranean and home to Christopher Columbus, was a powerful maritime state during the Middle Ages. Today, one can find architecturally impressive buildings, elegant mansions and historic churches — all of which bear witness to Liguria’s glorious past, yet blend in perfectly with modern times. Luxuriant Mediterranean vegetation exists in the mountain regions of Portofino and Cinque Terre and the climate in this mountainous region is mild, perfect for growing vegetables, olives and grapes. Sanremo is one of Italy’s most famous bathing resorts and the place where the annual Italian pop music festival takes place.
On Saturday, March 29, 2014 the Pesto Championship will take place in Genoa. In the Hall of the Great Council in the Doge’s Palace, 100 competitors from around the world will compete in the preparation of Pesto Genovese using traditional ingredients and a pestle and mortar.
Ligurian cooking is known for the simple flavors of fresh produce, especially the Pesto alla Genovese mentioned above. Liguria basil is blended with extra virgin olive oil, pine nuts, garlic and Parmigiano Reggiano to make this famous sauce. It is not only used for pasta, but can also be added to soups, vegetables or rice dishes.
Liguria is a region of vineyards and olive groves that produce excellent extra-virgin olive oils and quality wines, like Ormeasco and Rossese from Dolceacqua, Vermentino, Ciliegiolo and Bianchetta from Genoa, Albarola, and Pollera Nera from the Riviera di Levante and Pigato from Salea d’Albenga.
Seafood and fish dishes are typically fish soups like ciuppin and buridda made with stockfish, as well as stuffed and fried sardines.
Among the meat dishes to choose from are cima alla genovese (cold stuffed breast of veal) made from the leftovers of slaughter such as brains and sweetbreads, etc. along with eggs, cheese, peas and greens or a stewed hare with taggiasche olives, pine nuts and rosemary. The famous stuffed pie of the region is Torta Pasqualina (Easter pie), a thin pastry stuffed with greens, cheese and eggs.
Fugassa, a soft and thick focaccia covered with onion slices and olive oil, and the thin farinata, a baked savory pancake made with chickpea flour, are very popular. The traditional desserts of this region are pandolce genovese, amaretti and cubeli (tiny butter cookies).
La Focaccia Col Formaggio Di Recco – Focaccia with Cheese
The traditional version calls for locally made stracchino cheese–a soft, fresh, creamy cow’s milk cheese. You can substitute crescenza cheese, which is basically stracchino under a different regional name or even a burrata, which is made from fresh mozzarella cheese with a creamy cheese filling in the middle. It bakes down to a stracchino-like texture. All of these are now available in the United States from Bel Gioioso Cheese. You will want something mild and creamy (soft enough to be spreadable, but not liquid) that will also melt. I also like the taste of creamy Italian fontina in this recipe. The King Arthur Flour Company sells 00 Italian flour.
Dough (will make two “14″ pans)
- 2 1/4 cups (10 ounces/ 284 g) unbleached all-purpose flour or 00 grade flour (this has slightly more gluten than American flour)
- 1/2 teaspoon (0.125 ounce (3.5 g) salt
- 3/4 cup (6 ounces/170 g) water, room temperature
- Stracchino or similar cheese, 8 ounces for each 14-inch pan
- Salt and pepper to taste
- Olive oil, about 1 tablespoon per pan
- Sea salt, to taste
In a mixing bowl stir all the dough ingredients together and continue stirring until they form a ball of dough. Add more water if needed, a few drops at a time, to hydrate all the flour. If the dough is too sticky, add more flour. Dust the counter with a little flour and transfer the dough to the counter. Knead it for about four minutes, adding flour or water as needed to make a smooth, supple dough. It should not be sticky, but soft and only slightly tacky, almost satiny to the touch. You can also do this in an electric mixer or a food processor.
Cover the dough and let it rest for five minutes, then knead it again for about two minutes. This can also be done in an electric mixer using a dough hook.
Divide the dough into 4 balls of approximately 4 ounces each. Cover them and let them rest for about fifteen minutes before rolling and stretching them.
Preheat the oven to 500 degrees F. Lightly mist the baking pan or pans with olive oil spray.
Rub a small amount of olive oil on a smooth counter or work surface to make a circular lightly oiled spot of about the diameter of your baking pan. Take one of the dough balls and place it in the center of the oiled spot and flatten it with your hand. Flip it over so that both sides have touched the oiled surface. Use a rolling-pin to roll out the dough, from the center to the outer edges, to the size of your pan. If the dough springs back, let it rest for a few minutes and then continue rolling it (you can start on a second piece in the meantime–it will take 2 pieces per pan).
When the dough is the diameter of the pan, carefully lift it and gently stretch it with your hands, as if stretching pizza dough, to make it larger than the pan and as thin as you can get it without tearing it–it should look like fillo (phyllo) or strudel dough–nearly paper-thin. Lay one piece of stretched dough over the pan and tuck it into the corners to cover the whole surface as well as the inner walls of the pan, with some dough overhanging the pan.
Fill the dough-covered pan with pieces of cheese, spaced about 1 1/2 to 2 inches apart. Sprinkle the cheese with a small amount of pepper and salt. Repeat the rolling and stretching of a second piece of dough and cover the pan with the dough, overhanging the outside of the pan so that the top and bottom crusts connect along the rim of the pan. Pinch the two doughs together and tuck the dough into the pan, crimping it with your fingers all around the circumference to make a pie-like edge. Crimp this edge with your fingers to seal the two doughs together to fully enclose the cheese filling. If necessary, trim off any excess dough with a paring knife.
Drizzle a tablespoon of olive oil over the top of the dough and sprinkle a small amount of sea salt. Use a scissors or sharp paring knife to cut vent holes into the top crust. Place the pan in the oven and bake for about 10 to 15 minutes or until the top crust is covered with deep golden brown streaks and sections. Remove the focaccia from the oven and allow it to cool for about three minutes. Cut the focaccia into large or medium size squares (not wedges) and remove the sections with a flexible spatula. Serve while still hot.
Rice Minestrone with Pesto – Minestrone di Riso al Pesto
- 1 cup (200 g) rice (use medium-grained, if possible, not parboiled)
- 1 – 15 oz can borlotti beans or similar beans
- 12 ounces (300 g) mixed greens (e.g. spinach, chard, cabbage)
- 2 potatoes
- 1 leek
- 2 medium carrots
- 1 rib celery
- 1/2 medium onion
- 2 tablespoons olive oil
- 2 quarts (2 liters) boiling water
- 2 tablespoons pesto sauce
- Salt and pepper to taste
- Freshly grated Parmigiano Reggiano cheese
Peel and dice the potatoes. Peel and slice the carrots, coarsely chop the mixed greens and dice the green part of the leek. Mince the celery, onion and white part of the leek. In a soup pot heat the olive oil and saute the onion, celery and white part of the leek until the onion is translucent. Add the remaining chopped and diced vegetables and cook, stirring, for a minute or two. Add the beans, season the mixture with salt and pepper and carefully add the boiling water. Simmer the soup for one hour.
After an hour, stir in the rice and let it cook for 15 minutes more or until the rice is tender. Remove a ladle of just the broth to a mixing bowl. Stir the pesto sauce into the broth and, when the rice is done, stir the pesto mixture into the soup. Simmer for a minute more and serve it topped with grated cheese.
Sea Bass Filets, Ligurian Style — Filetti di Orata Alla Ligure
- 1 1/3 pounds (600 g) sea bass fillets, bream or similar fish
- 1/2 pound (200 g) potatoes, peeled and thinly sliced
- 4 teaspoons (20 g) capers, rinsed
- 1/2 pound (240 gr) green zucchini, sliced
- 1/4 cup dry white wine
- 1 tablespoon minced fresh marjoram or dill
- 1/4 cup extra virgin olive oil, divided
Preheat the oven to 400 degrees F (200 C).
Sauté the potatoes until lightly browned in half the olive oil and then place them with the zucchini slices in the bottom of a baking dish. Lay the fish filets over them, sprinkle the remaining ingredients over the fish and season everything to taste with salt and pepper. Roast the fish for 15-20 minutes and serve each portion of fish with the vegetables beneath it.
Ligurian Olive Oil Cake
- 7 tablespoons unsalted butter, melted, plus more for greasing
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup extra-virgin olive oil
- 3 tablespoons whole milk, at room temperature
- 4 large eggs, at room temperature
- 1 cup sugar
- Finely grated zest of 2 lemons or oranges
Preheat the oven to 350° F. Butter and flour a 10-inch round cake pan.
Into a medium bowl, sift together the 1 3/4 cups of flour, baking powder and salt. In another medium bowl, whisk the melted butter with the olive oil and milk.
In the large bowl of an electric mixer, beat the eggs with the sugar and citrus zest until pale and thickened, about 3 minutes. Alternately, beat in the dry and wet ingredients, starting and ending with the dry ingredients. Pour the batter into the prepared pan.
Bake for about 30 minutes, until the cake is golden brown and the side pulls away from the pan. Transfer the cake to a rack and let cool before serving.
MAKE AHEAD The cake can be stored at room temperature for up to 3 days.
- A Sicilian Style Christmas Eve Dinner (jovinacooksitalian.com)