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This is a local recipe that Livio revisits in his own style by using the steaming process instead of hot water cooking as he usually does with vegetables.

Ingredients: Chard leaves, grated white old bread, eggs, parsley, garlic, extra virgin olive oil from Limone, grated parmesan cheese, salt and pepper.

Procedure: slightly cook the leaves in hot salted water (steaming is better) keeping only the top with the green, put the leaves on a cloth to cool down.

Prepare in a bowl the filling with grated hard bread, grated parmesan cheese, grated parsley, 1 egg, salt and pepper, fry the garlic with butter and mix it with the filling, leave to cool for 2 hours in the fridge. Put the filling in the middle of the leaves and roll like a sausage, if you prefer bind the roll with a cooking string, cook or steam in hot water for 10 minutes, once the rolls have cooled down, cut them in slices, put them on a plate and with olive oil on top they are ready to be served.

CAPU’ ALLA LIMONESE

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There are different recipe for the so called ‘pesto alla genovese’ the essential issue about it, is the use of fresh product from the garden;

Ingredients: fresh basil, fresh parsley, pine-kernels, salt, white pepper, grated parmesan cheese, extra-virgin olive oil from Limone.

Procedure: Collect the best leaves of basil and parsley from your garden (leave out the stem), wash and dry, to obtain a good pesto the leaves need to be dried very well and the amount of olive oil need to cover the amount of leaves. Slightly toast the pine-kernels and put all the ingredients in a bowl ready to be mixed. Leave the pesto in the fridge 2 hours before use.

 

 

PESTO ALLA GENOVESE

PASTICCERIA

Milena’s BRUTTI MA BUONI KAKSE

these biscuits are tasty but not good looking, they are sometimes served with the desserts.

Ingredients: egg white; powdered sugar, grated nuts, water, honey.

Procedure: prepare the sugar syrup in advance as we need it cold. Cook water and sugar by adding the honey, leave to cool down. Whip the egg white, after a few minutes slowly add the sugar syrup and the powdered sugar. At the end add the grated nuts by mixing with a spoon from the bottom to the top. With a spoon put small amounts on a bakingtray, cook for 15 minutes at 160°C. The form of these biscuits is not beautiful but the taste is most important.

 

 

BISCOTTI SENESI Laura’ CANTUCCINI

I CANTUCCI DI LAURA these are the typical biscuits from Siena regularly to be found for breakfast.

Ingredients: pealed almonds, white flour, sugar, butter, eggs, a few spoonfulls of anise liquor, baking powder, salt.

Procedure: toast the almonds for a few minutes. Put together all the ingredients and the almonds. If the mixture is too hard or dry add a bit of cold milk. Put the pastry on an oven sheet and make some long and thin rolls (smaller as a French baguette). Put in a preheated oven at 190° C. for 20 minutes. Once they they are slightly browned take them out and leave them to cool, cut the rolls in a size of 1 cm, put them back in the hot hoven but switched off for another 20 minutes to toast them.

 

LAURA’ SPONGADI’ kaecse

DI GARGNANO

these biscuits are a local recipe from the near village of Gargnano, that Laura has adopted for breakfast.

Ingredients: flour, sugar, eggs, baking powder, sugar, egg whites.

Procedure: Mix all the ingredients. Make little balls 3 cm large and put them on a baking tray, pour sugar powder before putting in the oven at 180°C for 20 minutes.

For the glazing: shake the egg whites and the powder sugar. The glazing needs to be put on the top of the pastry after 5 minutes of cooking. Leave them with the oven switched off and the open door to dry.

FRUIT TART, this tart of shortbread changes according to the fruit of the season, so it usually starts with apples and pears in spring and moves on to cherries, apricots, peaches and plums.

Ingredients: for the pastry, make a large amount of pastry to be used within 1 week in the fridge; 1kg flour, 400 gr. butter, 600 gr. sugar, 250 gr. eggs, 5gr salt,½ grated lemon,

For the filling : 4 spoons of sugar, 4 eggs, a fist of grated almonds, fresh fruits, amaretto liquor, milk.

Procedure: prepare the pastry by beating the butter together with the sugar (the butter needs to be soft, not hard and become creamy) add salt and lemon, and add the eggs while beating the butter, add the flour at the end and put in the fridge for at least 12 hours.

Once the pastry is cooled roll it out to fill the bottom of a tart pan, prick the bottom so air can come out, put some grated almonds on the bottom and fill with fresh cut fruit, for example apricots. Once the pan is full with the fruit prepare the filling by just mixing the ingredients of the filling and pour it on the top of the fruit until the pan is full.

Cook for 40 minutes at 180°.

 

 

A simple sauce for so many tastes;

Ingredients: a red Tropea onion, a pickled gherkin, fresh cucumber, a marrow, white mustard, lemon juice, basil, parsley, salt and pepper, sugar, Rodella’s extra virgin olive oil, sunflower oil, vinegar, boiled egg (not compulsory).

Procedure: Mix everything and adjust if necessary to taste.

 

LIVIO’S VINAIGRETTE

this tart of shortbread changes according to the fruit of the season, so it usually starts with apples and pears in spring and moves on to cherries, apricots, peaches and plums.

Ingredients: for the pastry, make a large amount of pastry to be used within 1 week in the fridge; 1kg flour, 400 gr. butter, 600 gr. sugar, 250 gr. eggs, 5gr salt,½ grated lemon,

For the filling : 4 spoons of sugar, 4 eggs, a fist of grated almonds, fresh fruits, amaretto liquor, milk.

Procedure: prepare the pastry by beating the butter together with the sugar (the butter needs to be soft, not hard and become creamy) add salt and lemon, and add the eggs while beating the butter, add the flour at the end and put in the fridge for at least 12 hours.

Once the pastry is cooled roll it out to fill the bottom of a tart pan, prick the bottom so air can come out, put some grated almonds on the bottom and fill with fresh cut fruit, for example apricots. Once the pan is full with the fruit prepare the filling by just mixing the ingredients of the filling and pour it on the top of the fruit until the pan is full.

Cook for 40 minutes at 180°.

FRUIT TART

PASTA ALLA NORMA

This type of pasta is like having Sicily on lake Garda, J.W. Goethe said once he arrived in Sicily: ‘One understands Italy only after having visited Sicily’, and here we explore a distant region by finding through tastes so many similarities. Not only the lemons and oranges were brought to lake garda from Sicily but also many other products which need to be studied and rediscovered in order to be appreciated, one of this is the aubergine.

Livio uses the aubergine for this kind of pasta but also for slices of aubergine called ‘….alla parmigiana’.

However : pasta alla norma. The history of cooking crosses the history of music when we talk about the origin of this pasta. It had been dedicated to the great composer Vincenzo Bellini who was born in Catania, in 1801 (died in1835). The story of this pasta was started by Nino Martoglio (1870-1921), a well known playwright from Catania, who, while eating a plate of Maccaroni with tomato and aubergine he exclaimed: “Chista è ‘na vera Norma!“ which means ‘this is a real Norma’ referring to the pasta as a real masterpiece, hence from that moment on ‘pasta with aubergine’ but better still macaroni, became one of the Sicilian dishes most popular all over the world.

Ingredients: fresh aubergine from Mario’s garden, tomatoes, garlic, oregano, salt & pepper.

Procedure: Wash the aubergine and cut in little cubes. Sprinkle with some salt and leave to drain for a couple of hours. In the meantime prepare a tomato sauce by stirring the garlic with olive oil, add the fresh tomatoes, cut small or from tinned if you do not have any fresh but of a good quality, add pepper and salt. Once the aubergines have drained, fry them in extra virgin olive oil until the skin gets softer. Add the aubergine to the tomato sauce and add some oregano.

 

 

A traditional dish from Lombardy, from one generation to the next.

Ingredients: A piece of good quality shoulder of approx. 2 kg, onions, garlic, and prepare a soup with acacia honey, some anchovy, extra virgin olive oil, salt and pepper.

Procedure: Cut the meat in three big pieces, cut away all the fat, season it with salt and pepper and brown it in a big pan. Separately fry the onions, garlic, the anchovies and 2 big spoons of acacia honey. Add the browned meat to the fried onions and add 4 litres of unsalted water and 1 litre of olive oil. Leave to cook for 3 to four hours. Once the cooking is finished, separate the meat from the sauce. The sauce needs to be cooked longer in order to reduce. This dish is served by cutting big slices of meat with a large amount of sauce.

 

 

BEEF WITH OLIVE OIL

BURNT VANILLA CREAM

this is a weekly dessert, and is also known as a crème bruleé.

Ingredients: Milk and sugar and vanilla, sugar, egg yolks, fresh cream used normally for whipping.

Procedure: Melt the sugar in the milk and the vanilla kerns. Mix the cream with the egg yolks and add the hot milk with the sugar and the vanilla. Pour in little porcelain low bowls and cook for 45 minutes at 90°C. The cream is ready when it is trembling and not hard. Cool down quickly, before serving pour brown sugar on the top and burn it.