Tag Archives: Liguria

Fagiolini in salsa di acciughe (Green beans in Anchovy Sauce)

Some people, I’m told, have an aversion to anchovies. That’s too bad, because it’s hard to think of a more savory “condiment” for your dishes. The ancient Romans used garum, a sauce derived from anchovies that still lives on today in the form of colatura, they way we use salt, to add savor to just […]

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Farinata genovese (Genovese Chickpea Flatbread)

One of the iconic dishes of Ligurian cuisine, just as typical of the region as pesto, la farinata genovese deserves to be better known. It has a wonderful, mildly nutty flavor that marries well with just about anything you want to serve it with, but it is perfectly delicious on its own, as an antipasto […]

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Cioppino, an Italian-American Classic

 As regular readers will know, this blog is focused on authentic Italian home cooking, the kind that you might eat in Italy itself. But it is also, in some sense, about the Italian diaspora, so it is only fitting that, from time to time—at least once a year—we feature an Italian-American dish, and Columbus Day […]

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Coniglio alla ligure (Ligurian-Style Rabbit)

Rabbit is another one of those foods that many people seem to feel squeamish about. Perhaps because the live animal is so cute and furry, the thought of eating them strikes people, particularly North Americans, as strange or even disgusting. That’s too bad, because rabbit is actually one of the most delicious of meats, much […]

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Gnocchi di patate con salsa di noci (Potato Gnocchi with Walnut Sauce)

Folks, it’s Thursday again and–as the saying goes, giovedi’ gnocchi!–it’s gnocchi day! Last week we had gnocchi with pesto sauce. This week it’s gnocchi with another, somewhat less known raw sauce from Liguria: salsa di noci or walnut sauce. Looks-wise, this dish is not particularly spectacular–it’s rather pale and wan, in fact–but the taste is […]

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Gnocchi al pesto (Potato Gnocchi with Pesto Sauce)

Thursday is gnocchi day in Rome and, I believe, elsewhere in Italy. Keeping up with the old custom, last night at our house we had potato gnocchi with that most classic and sprightly of summer sauces, pesto. Here’s how to make gnocchi from scratch: Boil (or steam) Russet or other mealy potatoes with their jackets […]

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Trenette al pesto (Trenette Pasta with Pesto Sauce)

Everyone these days knows about pesto, the Genovese basil sauce, but it is rarely well made. The first thing to know about pesto–and I have this from a Genovese friend–is that the real thing is redolent of garlic. The flavors should explode in your mouth. Too many versions you’ll come across (including anything you might […]

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