Our Typical Dishes

Sardenaira is a typical kind of pizza of Sanremo.

Ingredients:

Base:

• Flour 600 g

• Water 300 ml

• Oil extra virgin from olive 70 g

• Fresh brewer's yeast 15 g

• Salt 13 g

Sauce:

• Tomato sauce

• Onion

• Oil extra virgin from olive

• A pinch of salt

• Olives

• Capers

• Garlic

• Anchovies

• Origan

Preparation:

Sauce:

Mix all the ingredients of the sauce.

Base:

1. To prepare sardenaira mix all ingredients of the base and then knead it;

2. Make it rise for 1 hour in the oven at 50°;

3. Put the sauce on the base;

4. Put the base again in the oven at 200° for 20 minutes;

5. Take it off and then eat it.

Farinata is a thin pancake made by chickpea flour

Ingredients:

• 200 gr. chickpea flour

• 600 ml. water

• 1/2 glass extra virgin olive oil

• salt and pepper

Preparation

First of all, pour the chickpea flour into the water, taking care to dissolve all the lumps. Then add two pinches of salt (the equivalent of 1 teaspoon) and let it rest, stirring occasionally, for about 5 hours.

Then, pass the mixture through a skimmer, to eliminate all the foam formed on its surface.

While you are heating the oven to 250°C (but only you know very well your oven…), grease the baking pan with two tablespoons of extra virgin olive oil. Probably, the perfect pans are the galvanized copper ones you can find in some old shops in Genoa, but you can also make farinata in a normal oven pan.

When the oven is hot, heat the oiled pan for a few minutes; then pour the mixture and the remaining oil into it. Leave the pan in contact with the bottom of the oven for 10 minutes, then move it in the highest part for about 10-15 minutes, until the surface becomes golden brown. Finally, sprinkle with black pepper and serve hot.

Remember that farinata is perfect for brunch, lunch or teatime, and suitable for everybody because it’s totally gluten free and vegan. Here another post about a traditional ‘merenda’ from Liguria, Italy.

Trofie with pesto is a typical pasta of Liguria.

Ingredients:

• Trofie 500 g

• Basil 50 g

• Pine nuts 16 g

• Parmesan 100 g

• Olive oil of Taggia

• Garlic 1 clove

• A pinch of salt

Preparation

Pesto:

1. Put basil, pine nuts, parmesan, olive oil, garlic, a pinch of salt in the mixer;

2. Mix everything with much love.

Pasta:

1. To prepare pasta put water in the pot and then let it boil.

2. When water boil put salt in and then put pasta;

3. Let pasta cook for 9 minutes and then drain it;

4. Put Pesto on the pasta and then eat it.