Posts tagged "slow food"

Focaccia bread

Have you been to Liguria and have you fallen in love with Focaccia?

I know..it happens so often! If you would like to try to do it at home and if you would like to amaze family and friends here you will find my special recipe.

Focaccia Ligure
Recipe:

500 gr soft wheat flour / half cube of brewer’s yeast/ 250 ml water / olio extra vergine d’oliva / 15 gr table salt

Knead the flour with the brewer’s yeast, previously dissolved in the lukewarm water and the table salt. Put the mixture, which will be slightly sticky, in a baking tray greased with 3 tablespoons of extra virgin olive oil and let it rise in a warm place for about 40 min. Spread the dough with your hands slightly oiled, without removing it from the baking tray. Whisk 1/2 teacup of extra virgin olive oil with the same quantity of water and spread 2/3 of this mixture onto the focaccia surface. Let rise 1 more hour. Take the oven temperature to 250°C and with your fingertips make the typical focaccia holes on the dough, then wet it with the remaining oil and water emulsion, sprinkle with salt and put immediately in the oven. Cook for about 15-20 min. until the focaccia is golden brown.

Buon appetito!

https://www.liguria.guide/portfolio/ligurian-recipies/

 

Levanto is…

Spending a nice holiday in Levanto means not only having relaxing days at sea but also discovering a town rich in history, culture and food traditions.
Today I want to dwell on a typical Levanto delight, which you will find only in this area of ​​the Riviera di Levante: the “gattafin”.
A unique recipe of its kind, loved by children and grown up and it is true that one leads to another!
They are like Proust’s madeleines, every time I eat them I go back to my childhood and the days spent in the kitchen with my grandmother.
But what is the “gattafin”? It is a large ravioli stuffed with wild herbs prepared with the same procedure of herbs quiche, but the cottage cheese ( ricotta) is present in smaller quantities or absent, eventually fried in hot oil.
Perhaps the term comes from “Gattafura”, a fourteenth word which indicated recipes in which the vegetables were crushed by two layers of pasta. We have notice of them  already in cookbooks of the ‘400 and’ 500 and apparently they were  served to the rich lords.

Don’t wait any longer, come for a taste!

GuideLiguria