  
Products and recipes. Oil is one of the main elements of Ligurian cuisine and of mediterranean diet, obviously it must be extra virgin olive oil to guarantee that genuineness that you can taste in simple but tasty dishes of our zone. Near oil, there are all varieties of vegetables: tomatoes, marrows, potatoes, beets and other simple products like cheese and eggs. |
 
Ingredients: Some basil leaves, a little spoon of pine nuts, a glass of extra virgin olive oil, one or two cloes of garlic and three little spoons of parmesean cheese. Preparation: put the basil leaves, the garlic and the pine nuts in the traditional marble mortar, then triturate the ingredients with woody pestle until you obtain a delicate amalgam, to this you'll add parmesean and oil. You can add it to pasta, "trofie" or "trenette", or to the vegetable soup. |
  Ingredients: 1 Kg beets (boiled, minced and grossly squeezed), one onion, 1 hg rice boiled in milk, _ Kg marrows cut in thin cubes, 4 eggs, extra virgin olive oil, some "grana" cheese, some salt. Stuffing preparation: Fry onion, add beets and marrows, bring away from the flame and add eggs, rice, cheese, olive oil and salt. Paste preparation: Prepare the paste to make the puff-paste with: meal, water, oil and salt, stretch the puff paste out and make to disks of it. Put one disk in a baking-tin which has to be oiled, add the stuffing, cover it with the second puff-paste disk and bake it. Let it bake for one hour on a slow fire. If you prefer, you can prepare, not a big cake, but many little cakes named "pansarotti" which have to be fried with a lot of olive oil. |
  (pumpkin flowers) Ingredients: 1 Kg potatoes, marrows and boiled string-beans, 3 eggs, 1 crumb of bread milk-soaked, one handful "grana" cheese, basil and garlic triturated in the mortar, salt and pepper. Stuffing preparation: Sift the boiled vegetables, add other ingredients. Fill the pumpkins flower or other vegetables (onions, peppers, marrows, potatoes): you can fry them with a lot of olive oil, or you can bake them adding in the baking-tin some tomatoes sauce. |
  (ligurian salade) Ingredients: and preparation: typical salade of Imperia's valleys, it is easy to be prepared, you just have to cut some consistent tomatoes (possibly the quality named "cuori di bue") and add to them, as you like it, pieced basil, anchovies, cucumbers, olives in brine and yellow peppers; dress with extra virgin olive oil and salt. |
  (Stuffed Savoy cabbage) Ingredients: one Savoy cabbage, 2 hg sausage paste, 4 eggs, garlic, parsley, olive oil, salt, pepper, sweet marjoram, cheese, bread-crumbs, tomatoes. Preparation: boil some leaves of the cabbage for a few minutes then let they drain. Prepare the stuffing with the sausage paste, the eggs, the garlic, parsley, oil, salt, pepper, sweet marjoram, cheese and the "eye" of the cabbage (its bottom), mixing all with the bread - crumbs. Lay the leaves of the cabbage on a dish with two cotton threads, fill the leaves with the stuffing and bind them with the thread. You can boil them in a vegetable soup, or in a saucepan with olive oil, garlic, parsley, tomatoes and salt. |
  (Olives in brine) Ingredients: pulpous olives, water, salt, thyme, rosemary, sage, laurel, lemon. Preparation: put the olives, not completely rype yet, in water without salt for forty days, changing water every two days; after these forty days you have to prepare the brine: boil for fifteen minutes in salty water (1 hg salt for every liter water) the following spices: thyme, rosemary, sage, laurel. Let water cools then strain it. Put the drained olives in glass jars with hermetic sealing, cover olives with brine adding a slice of lemon in every jar. After forty days you have to sobsitute the brine with another one prepared in the same way. |
| Ricette tratte
dal sito del comune di Dolcedo |