During your stay in Borgata Cantone, situated in Garlenda, in Savona district, in Liguria, you can taste pesto sauce, rabbit and fish, the ingredients of the cuisine in Savona area.
Trofie al pesto
Trofie with pesto are one of the most popular dishes of the Ligurian tradition. To taste the best ones we have to use a fresh pasta and pesto made following the tradition. The pesto is made with fresh basil leaves and crushed with salt, garlic, pine nuts and grated cheese. Finally it joins the olive oil. Then boiled diced potatoes and green beans and the water itself are added trofie.
Trofie are made with a simple mixture of water and flour, from which are derived the small balls to be prepared on the table with the fingers, to obtain the typical rolled and elongated shape. Once the pasta is cooked it is drained along with green beans and potatoes and topped with fresh pesto, a sprinkling of cheese and here’s a sublime dish! The traditional pesto involves the preparation with pestle and mortar, and the oil added at the end, this operation reduces the ingredients to a thick cream without grind them with the blades of the blender that heats food, and may slightly alter the flavor .
Trofie with pesto photo femaleworld
Coniglio alla ligure
The Ligurian rabbit is a very tasty meat dish but at the same time is light. The rabbit meat is very appreciated in Liguria and livestocks have been used for many centuries. In this recipe the meat is cut into pieces and browned in olive oil with chopped onion. It is mixed with white wine and cooked with the addition of broth. Then they add the sauce made of olives, pine nuts, garlic and rosemary. Once cooked is served hot. The rabbit in Liguria is cooked in many other recipes, baked, with sauce or with artichokes.
Pesce alla ligure
In Liguria we have to taste a good fish recipe! The Ligurian fish is a generic recipe that involves the use of many Mediterranean fish such as sea bream, sea bass, mullet and other kinds of fish. With this recipe the fish is cooked in a pan with the typical ingredients of the region that are pine nuts, olives, rosemary, olive oil, artichokes and sometimes mushrooms. Thene they prepare a sauté of garlic and rosemary to which they add the pine nuts and then the fish. It is mixed with the wine and the olives are added, sprinkled with parsley, salt and pepper. Then they add ingredients such as mushrooms or tomatoes or artichokes. You can find different variations of the Ligurian fish, with different qualities depending on the season, the important thing is to enjoy a great fresh fish!
Charming home near by
