First dishes - Rapetta Ivo

DUMPLINGS BEET WITH CABBAGE AND FONDUE - Federico Olimpo

200 gr. beet,
400 g r.farina,
4 eggs,
400 g r.verza,
300 g r.latte
20 g r.maizena,
200 gr. fontina,
30 gr. butter,
salt and pepper to taste.

Cut the cabbage into thin strips and sbianchirla. Toss in pan with butter and season with salt. Mix the cornstarch with the cold milk, salt and boil. Melt the cheese cut into chunks. Blend in a food processor beet clean, flour, eggs and salt. Put the mixture into a pastry bag and make it into small pieces fall in 'boiling salted water. Just come to the surface drain. Serve on a bed of cabbage, served with the fondue.

Pansotti SAUCE WITH WALNUTS - Nadia Ambrogio

For the dough:
Flour type "00" 300 gr,
Durum wheat flour, 100 grams,
Water q.b.,
1 tablespoon extra virgin olive oil,
dry white wine

For the filling:
preboggion 500 gr: (a mixture of wild herbs borage, chervil, sow-thistle, and dandelion, herbs, burnet), borage oil and herbs in all about 600 g,
200 g ricotta cheese,
grated Parmesan cheese 50 gr,
a clove of garlic,
1 or 2 eggs,
marjoram, salt, butter

For the dough knead the flour with 2 tablespoons of white wine, olive oil and enough water to form a dough elastic and firm, into a ball, grease it with oil and let it sit. Meanwhile, prepare the filling. Clean and wash thoroughly all the herbs, cook them, sgrondandole just by water, in an empty pot. When they are ready, squeeze removing the residual water, chop finely and place in a bowl. Add the garlic and marjoram, ricotta, Parmesan cheese, eggs and salt. Stir until you have a smooth mixture. Take the dough, pull the sheets with the sheeter machine. Cut the dough into circles stuff it with the filling, richiuderne the edges and give the classic shape tortello. Pansoti Boil in salted water, drain when al dente and toss immediately with a knob of butter and then with walnut sauce diluted with a little 'pasta water.
A curiosity: it seems that the name derives from the fact that some preboggion Crusaders, during a stop in gear, gather into herbs to prepare a meal to their lord, Godfrey of Bouillon, Latin for "proBoggion" which soon gave its name to this bunch, later became preboggion.

PUMPKIN RAVIOLI TO LIGURIAN - Federico Olimpo

500g flour,
3 eggs,
1 kg pumpkin,
300g beetroot,
150g ricotta
10 g onion,
80 g parmesan cheese,
80g pecorino,
150g butter,
80g sage,
Marjoram, salt, pepper q.b.

Prepare the flour and eggs pasta. Cut the pumpkin into cubes grated cheese chop the marjoram. Boil the beets squeeze and then put in a blender. Skip the pumpkin in a fund onion and pass through a sieve. For the filling, mix the squash Swiss chard and ricotta add the parmesan and pecorino cheese flavored with marjoram, salt and pepper. Melt the butter with the sage and cook. Cook the ravioli in salted water and skip the butter, having previously removed the sage.

STOCKFISH and bacilli - Federico Olimpo

The doses used are only indicative, as seemed most suitable, trying to revisit a classic recipe of the Genoese cuisine. The bacilli are dried beans very tasty.

400 gr Bacilli soaked for 12 hours,
300 g cod,
100 gr flour 00
1 egg,
5 basil leaves,
salt, extra virgin olive oil.

With flour, eggs and chopped basil make a fresh pasta flavored pull into thin sheets and cut into lasagna (3X2 cm). Boil the stockfish and clean the skin and bones. Cook the lasagne and cool them in cold water. Boil the bacilli and blend in reducing velvety smooth and fairly thick, with possibly lengthen the cooking water. Serve in soup plate on which were placed some lasagne, velvety focusing on the cod into small pieces. Complete with a drizzle of extra virgin olive oil.

Zimino CHICK PEAS - Vittoria Traversa

Ingredients for 6:
600g dried chickpeas,
300 gr bietolone cutting,
20 g dried mushrooms,
1 tablespoon tomato paste,
1 leek, chopped
1 clove garlic,
1/2 stalk of celery, chopped
1 small carrot, chopped
1 bay leaf,
Oil / salt / pepper, grated Parmesan cheese, 6 slices of bread toasted

Put the chickpeas to soak for 12 hours with a pinch of baking soda. Rinse well and cook them in salted water for not too much about 3 hours. In a large saucepan saute the chopped vegetables and garlic in a little oil. Add the chard, washed and chopped, soaked and chopped mushrooms, tomato paste dissolved in a little warm water and bay leaf. When the beets and mushrooms are cooked, add the drained chickpeas (keep the water). Do cook for 15 minutes, then add the cooking water from the chickpeas until you have a soup not too soupy. Bake again at least half an hour a slow boil. Add cooked to order 1 or 2 tablespoons of olive oil, season with salt and mix well. Serve in soup plates and serve over the toast. Sprinkle with Parmesan cheese.
This is a soup that is traditionally prepared in Liguria for the Day of the Dead.

bibliography www.webalice.it/lciardi/Librino%2520genovese%2520Maniman.pdf excellent compendium of recipes from Genoa, congratulations to the autor Federico, Nadia and Tina who have met so many tasty recipes Genoa.