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stockfish “alla Badalucchese” has this nordic fish as its main ingredient: cooked in a pine nut sauce, hazelnuts, dried mushrooms and garlic, cured anchovies, white wine, local extra virgin olive oil and meat stock. “sagra dello stoccafisso”, or festival of the stockfish, takes place every year on the third sunday of september. (Ph. © Paolo Picciotto)

Coniglio alla ligure Stewed rabbit is among the meat based main courses. it is the fruit of the union between the delicate meat of rabbit with the flavours of Taggiasche olives, the unmistakable wine of the local valleys, the inevitable pine nuts, onions, rosemary, and of theP.d.o. (Protected designation of origin) extra virgin olive made in Liguria (Ph.© Paolo Picciotto)

from Cooking and Life

Fifth week – Liguria

Stoccafisso accomodato (stewed stockfish) allowed for another specialty that is prepared with onions, garlic, parsley, tomatoes, potatoes, pine nuts and Taggiasche olives.

Stoccafisso accomodato, Liguria. (stewed stockfish) allowed for another specialty that is prepared with onions, garlic, parsley, tomatoes, potatoes, pine nuts and Taggiasche olives. (Ph. © Paolo Picciotto)

Corzetti con crema di Pinoli, Liguria. Corzetti come topped with a pine nut sauce which has a creamy consistency and is ivory in colour. it is prepared by pounding the pine nuts with a mortar and adding crumbs of bread soaked in milk. it is completed with quagliata cheese, salt and a spoon of extra virgin olive oil made with olives from the Ligurian riviera. it can be said that this sauce is a more refined alternative to that of the walnut for topping first courses. (Ph.© Paolo Picciotto)

from Cooking and Life

Fifth week – Liguria

Coniglio alla Ligure Stewed rabbit is among the meat based main courses. it is the fruit of the union between the delicate meat of rabbit with the flavours of Taggiasche olives, the unmistakable wine of the local valleys, the inevitable pine nuts, onions, rosemary, and of theP.d.o. (Protected designation of origin) extra virgin olive made in Liguria.

Pansoti in salsa di noci: In Liguria we prepare vegetarian ravioli made with herbs: swiss chard, nettles, borage, wild asparagus has begun to spread. An example: pansoti (the name derives from “pansa” (belly) for their bulging shape). They’re topped with walnut sauce: a harmonious blend of flavours, obtained by grinding the walnuts in the mortar, with the addition of olive oil, salt and a little cream or “quagliata” cheese and pine nuts. (Ph. © Paolo Picciotto)

from Cooking and Life

Fifth week – Liguria

Pansotti al sugo di noci Pansoti in salsa di noci: In Liguria we prepare vegetarian ravioli made with herbs: swiss chard, nettles, borage, wild asparagus has begun to spread. An example: pansoti (the name derives from “pansa” (belly) for their bulging shape). They’re topped with walnut sauce: a harmonious blend of flavours, obtained by grinding the walnuts in the mortar, with the addition of olive oil, salt and a little cream or “quagliata” cheese and pine nuts.