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liguria
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Corzetti or Croxetti with Marjoram Pesto
Corzetti are a type of stamped pasta found in the Liguria region, often sauced with marjoram pesto, pesto Genovese, or a special Ligurian ragu u tuccu.
Posted · Author James Martin
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Coniglio alla ligure
Coniglio alla ligure on an Italian menu signifies rabbit is cooked with aromatic vegetables, wine, and two iconic Ligurian ingredients: olives and pine nuts.
Posted · Author James Martin
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Pasta con Ragù di Polpo, Octopus Ragu
Pasta con Ragù di Polpo is a pasta, preferably a fresh pasta, with a long cooked tomato based sauce containing chopped octopus.
Posted · Author James Martin
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Pasta (trofie) zucchine e noci
Pasta with walnuts and zucchini is a spring primo piatto that’s simple and satisfying without tomatoes.
Posted · Author James Martin
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Pansotti con Salsa di Noci
Pansotti con Salsa di Noci is a triangular “ravioli” with a walnut sauce often seen on Ligurian menus. It’s a classic of the region and a lighter pasta dish than you might think
Posted · Author James Martin
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Frittura all'italiana
Frittura all’Italiana is a fry-up of lightly battered seasonal vegetables and meat served in many places on the Italian peninsula. With many regional variations, it’s an adventure in eating.
Posted · Author James Martin
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Polpo con Patate
Polpo con Patate is a Ligurian specialty antipasto that combines tender, long-cooked octopus with boiled potatoes and the region’s fine olive oil.
Posted · Author James Martin
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Farinata
Farinata is a healthy and tasty chickpea pancake served as a starter in a traditional restaurant or as street food from little stands in Liguria and northern Tuscany.
Posted · Author James Martin
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Rossetti con carciofi
Rosetti con carciofi is an antipasto dish of steamed tiny fish and raw slivers of artichoke drizzled with olive oil.
Posted · Author James Martin