November 15, 2010
by Anna Merulla /
The recipe that I’d like to suggest to you today is a traditional ligurian dish that best reveals how the ligurian cuisine is a cuisine of humble origins. Sweet Fried Milk – Latte Dolce Fritto is a thick milk based cream left to solidify, then cut in pieces which are breaded and fried. I believe
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November 8, 2010
by Anna Merulla /
Christmas is coming and what comes immediately to my mind is The Pandolce Genovese (or Panettone Genovese). It is the most popular Christmas pastry of Genova. Pandolce Genovese is totally different to the usual Panettone and Panforte found on Christmas menus.
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November 3, 2010
by Anna Merulla /
Scrub potatoes clean and place them in a large pot of boiling water. Add enough salt to make the water taste salty and steam untill tender. When potatoes are cooked, drain them. Once they are cool enough to handle but still warm, use a kitchen knife to scrape off and discard the skins.
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October 25, 2010
by Anna Merulla /
Risotto is a traditional italian dish and has its roots from the Northern parts of Italy where rice is abundant. Risotto can be flavored with different kind of ingredients and, one of this can be octopus.
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October 18, 2010
by Anna Merulla /
One of my favorite Ligurian recipes are the Frittelle di mele, Apple fritters. Frittelle di mele is a typical Christmas recipe, but last Sunday I prepared it for luch for my guests because I hadn’t so much time to prepare a cake. In fact, it is a simple and fast recipe, but delicious at the
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