Genoese starters - Rapetta Ivo

Go to content

Main menu:

Genoese starters

Ligurian cuisine > Genoese starters

STARTERS ANCHOVIES LEMON - Grandmother Ibidi - Victoria Traversa

I prepare often in the spring and until July, when they are the best; last few days in the fridge. The anchovies should be fresh and strictly homegrown, the recognition from the back of a little blue 'iridescent, the taste is more delicate than the big ones that know more than Sardinian.
The cleanse by removing the head and pulling the tail come off all the intestines; Then I open the book to a wire holding them under running water and running a finger along the backbone that throw away but leaving the tail. At this point, rinse well from the blood, wipe with a paper towel and put them in a container with lemon juice and a little salt for at least 6 hours moving them every so often. And closed in the fridge of course. Do not use vinegar because I do not like, it seems to me that the taste too much like that of the industrial marinated anchovies. After the liquid drain well, put them in a dish in a single layer with a little lemon juice, oil exv, salt, garlic and parsley finely chopped. They are very good even without garlic and parsley, if I hurry I do not! Try it with orange juice instead of lemon in the sauce.

ANCHOVIES LEMON - Victoria Traversa         


From the good Genoese prepare every week in the summer, they last a few days in the fridge. The anchovies should be fresh and strictly homegrown, are recognized by the iridescent blue back a bit, they are more flavorful. The eviscero removing the head and pulling the tail, then put them in a bowl under running water, flush for about half an hour, remove all the blood and sbianchisce, then drain and condisco with plenty of lemon juice, salt and a few tablespoons of vinegar, the amount depends on taste. I leave to marinate for 2 or 3 hours, drain, wipe the good and the ARRANGE in a baking dish in layers well aligned with fresh garlic slices, we Ligurian really like, ex.vo oil, salt and oregano.

ANCHOVY STUFFED - Nadia Ambrogio

Ingredients: 1 kg of Ligurian anchovies 1 egg 1 clove of garlic, a sprig of parsley 3 tablespoons Parmesan cheese 2 fillets of anchovies cleaned 1 tablespoon chopped capers and bread crumbs flour oil for frying

Clean the anchovies also removing the backbone, wash and dry. Put in a food processor a portion of fresh anchovies and anchovy fillets obtaining a compound not too late. In a bowl beat the egg with a little salt, add the parsley and garlic, cheese, capers and the mixture. You will have to obtain a fairly large, merge possibly a little 'bread crumbs. With this mixture fill the anchovies boned from the side leaving them open. If you want you can fill coupled with the filling in the middle. Dip in flour, preferably semolina wheat flour, and fry in deep oil before immersing the side of the filling. You can also pass before the egg and then in breadcrumbs. We serve immediately. Alternatively equally enjoyable are:

Baked stuffed anchovies


Prepare them also in this case is rather simple. Need for about 10/12 stuffed anchovies (depending on their size):

250 gr. Anchovy
Genovese basil if possible
Lemon thyme (thymus also simple is just fine)
A little bit of parsley
30 g Mollica soaked in milk squeezed
30 g Mortadella
1 egg
50 grams of breadcrumbs
Extra virgin olive oil
Salt and pepper

The anchovies should be washed, lightly boned, dried and set aside.
Of these it will take about 4 or 5, depending on the size, that triterete with the crescent.
United now in the bowl of the mixer (or cutting board) all herbs, along with the sausage and breadcrumbs soaked in milk and squeezed.
The mortadella added a bit 'more flavor to the recipe. Purists Ligurian not the endeavor, but I find it excellent.
Prepared the dough, add the chopped anchovies too, mixing thoroughly, and season with salt and pepper. Here you will only need a little '"hand" to determine the correct proportions of flavors ... according to your preferences.
Arrange the anchovies now open and dry laying them on a lightly greased baking dish and anchovy on each put a spoonful of filling.
Overlap another anchovy, sprinkled with a little '0lio breadcrumbs and a drizzle of olive oil and bake at 180 degrees for about 20/25 minutes depending on your oven, making sure that they are well browned. You can also leave some "discovery" mo 'stuffing .. are good too!
If desired, you can also prepare the individual "sandwiches" of anchovy friggendoli, instead of putting them in the oven.
To fry the anchovies just flour them and put them in hot oil. You can also pass into the beaten egg, but are more indigestible.

Domes VEGETABLES - Federico Olimpo


It 'a review of the pie Pasqualina, where the consistency of the dough is replaced by potatoes.

500 Gr costolute Beets, 750 g potatoes, 250 gr. Prescinsoea (Genoese soft cheese mixed with cream, similar to soft cheese), Extra Virgin Olive Oil, Garlic

Separate the leaves of chard from the coast. Blanch the leaves and set aside. Boil the coasts of beets and potatoes leaving them slightly al dente. Cut them into chunks and toss them in a little oil and garlic salt and cook. Allow to cool and mix the vegetables with the prescinsoea. Grease of small molds, like creme caramel, with a little oil and foderarli with the leaves of chard, leaving overflow part of the leaf that was closest to the coastline. Fill them with the mixture and close by folding the leaf remained free. Bake in oven at 180 degrees for 10 minutes and serve a sformandoli a large plate accompanied with a sauce with pine nuts or almonds.

my focaccia Genovese - Vittoria Traversa        

Melt a cube of yeast in 250 g warm water with a teaspoon of sugar or barley malt, I rest for half an hour and then 500 g 00 flour mixture and about half a cup of extra virgin olive oil (about 70 grams), salt (must be a tasty pasta). If you use lard instead of oil focaccia gains in smoothness. Work until a dough is soft and not sticky. Proving until doubled (if you do need to do more baking leavened already separate pieces).

Divide the dough without touching it too much. At this point anoint you with plenty of extra virgin olive oil the pan and stretch out the dough WITHOUT rework. If you touch becomes too elastic, difficult to widen and tears miserably. (must be thin, to a max cm, because then rilievita); I would say that this dose is sufficient for 2 rectangular baking pans approximately 30x40. Make it rise again until the cake is pretty swollen and then practice with the fingertips of dimples all over the surface going deep almost to the pan. sprinkle the surface with coarse salt that will end in the little holes. Prepare an emulsion in a jar or bottle with 2 parts olive oil for 3 of water. Beat well and pour abundantly on the cake that must remain just wet, not just damp. Bake in a hot oven until the water has dried and the cake is golden brown. Just pulled out of the oven should be brushed with extra virgin olive oil several times. You'll see that absorbs it like a sponge. Revise at least 3 times. Cut into pieces and make them cool before eating (if you resist) and devour accompanied by a mug of Pigato (white wine of the Ligurian Riviera di Ponente) fresh

Variant onions


Before you make the holes with your fingers to add expansive white onion sliced ​​thin, but not transparent. Cook the cake and is delicious.

Variant with olives

Version 1) as in bakeries: add above pitted green olives squeezing a bit '
Version 2) abundant chop green olives and add them to the dough after the first rising and doing everything rilievitare until doubled in volume prior to writing into the pan. Add a few pieces of oil in the surface.

Variant with the Sage

Chop abundant sage and add to the dough after the first rising and doing everything rilievitare until doubled in volume prior to writing into the pan.
Variant with fresh tomato

This is not traditional, but it is very good. 5

Add on top of slices of ripe tomato (I use plum). Put them close together, even overlapping in cooking because it reduces a lot. Drizzle with olive oil, oregano and salt and bake.

Focaccia CHEESE - Federico Olimpo


200 g flour Manitoba, approximately 130 g water, salt, ½ kg stracchino

Mix the flour and water to obtain a soft dough. Let stand. Pull it until you get a thin sheet and foderarvi a mold greased with olive oil. Stuff with cheese. Taking another piece of dough until it is almost transparent. Roll out the dough on the cheese and seal the edges. Drill a few holes to release steam, an emulsion of water and brush with olive oil and bake in oven at 230 °.

Paniccia (Italian) or PANISSA (Genoese) - Vittoria Traversa


1.5 liters of water, 450 grams chickpea flour.

Bring to a boil the water, add the flour, stirring so as not to make lumps and cook at least 1 hour and 20 'stirring constantly. Freshly cooked, pour into bowls, sprinkle with olive oil, freshly ground pepper and a few drops of lemon. Or pour into bowls or in another large bowl and low and allow to cool. when it is cold you can ':
- Cut into strips and fry. salt
- Cut into cubes and bake in a pan with olive oil, chopped onion, chopped or cippollotti, salt and parsley.


3 cups of chickpea flour, 1 liter of water and 100 g, 1 kg of onions.

Mix the chickpea flour with cold water and let stand for about 1 hour. Bring to the boil and cook stirring for about 30 min .. Pour into a bowl, allow to cool, then cut into strips. Cut into fine julienne onions and simmer them with olive oil. Stir the onions stewed with panissa, adding chopped marjoram, pepper and salt. Place in the oven for 10 minutes to cool.

ROSSETTI FRIED Nadia Ambrogio     


Rossetti gr 300 Durum wheat semolina oil, peanut oil, salt

This is a simple recipe but tasty as all fried. I prefer to use peanut oil, taste less strong, but the ideal would be the extra virgin olive oil. In a pan heat plenty of oil. Clean lipstick from every impurity, should not be done, but I prefer to wash them under water. Drain very well and pass, a few at a time, in the semolina, making sure that if they are of good and it dries all the moisture remained. Fry, a few at a time, in hot oil just a few moments, the time they become crispy. The pan should be separated individually. Drain and dry them on paper towels and season with salt. Nadia Ambrogio
The lipsticks are not juveniles, contrary to what you may believe, but adult fish that reach a maximum size of 6 cm. Locally happen mistakenly call lipsticks you feel even the smallest of mullet, this due to their soft pink color.

STICKS Nadia Ambrogio

Ingredients: 200 grams of breast of veal, 100 grams of sweetbreads, calf brains of 100 gr, 100 gr of strands (back), 20 grams of dried mushrooms soaked in water, 2 artichokes, 1 whole egg and 2 egg whites, a handful of bread soaked in milk, 3 tablespoons of grated Parmesan cheese, bread crumbs, nutmeg, salt pepper oil for frying, butter, white wine, a dozen long sticks

Blanch the brains and veins and remove the skins. Reduce all cubes. Cut all the meat in small pieces. In a large skillet brown the butter, put the breast of veal brown for about ten minutes then add other meats, including brains and veins, starting from the most hard-boiled. Deglaze with white wine. Add salt after cooking. Clean the artichokes, cut into wedges, also clean the stems and place them in acidulated water, then cook them in a pan with a little oil keeping them al dente. Drain both meat and artichokes begin to form the sticks stabbing meat and artichokes turns and tight. Leave out the two ends of the sticks to be able to take with your hands. You should get about 12 sticks. Switch to Advanced mixer meat, mushrooms, bread crumbs, and squeezed the stems of the artichokes. It must be composed of a rather fine to which you add the cheese, nutmeg, salt and pepper, 1 egg. With this mixture wrap the sticks trying to form a patty stretched. Switch the sticks in beaten egg whites, then in bread crumbs. Fry in deep oil a few at a time until they are golden. Serve immediately. This is my interpretation, which does not differ much from the original, but I've adapted to the tastes of my family.
This is a dish of ancient tradition, probably of eastern origin, where these still exist today elongated meatballs skewered on sticks. The Genoese sailors always came into contact with different cultures that assimilated uses. Known as "Sticks of Genoa," were once strung in thin sticks of wood because treated yellow with saffron. There is a version for use in the nineteenth century, in which these sticks wrapped in the hosts and then continued to the breading and frying, they were just called "fried in the host of priests."


Cut into small pieces (like brunoise) lean veal and chicken breast. Cut similarly onion, carrot and celery and sauté in the butter, add the meat, fry quickly with vegetables and deglaze with white wine. Evaporate and salt. Combine the boiled peas and a few spoonfuls of sauce to mix well. Fill the vol-au-vents with this mixture and pass them in the oven for a few minutes.

I can not remember the exact sites from which I have drawn a few recipes, but I am always ready to name the sources of such duty, let me know. A site I remember, however, is that related to the the website is called this is the site of PAOLINO ûn scïto do belin! (genoese dialect) visit the pages of this website is truly a lover of traditional products Genoese!

Back to content | Back to main menu