12 September 2011
Posted in FOOD AND WINE
Liguria is one if not only Italian region which is surrounded by two mountain chains: Alps and Apennines, and enclosed by Tyrrhenian sea. Thanks to this particular location, Liguria benefits from the sea side climate while being protected from cold northern winds. This characteristic climatic factors created alongside with commercial traditions a cuisine which is just like Liguria herself: a perfect harmony of greens (mountains: veggies) and blue (sea: fish) from which derives truly unique tastes and flavors, such as sweet olive oil, delicately scented wines, tasty vegetables and some of best cured meats.
The sea side part of Liguria is well famed for its extensive consumption of fish and various crustaceans. In fact anchovy, white bite, sea bass, white bream are common in local cuisine. Very important for Liguria are woods, which produce many important ingredients for local chefs: mushrooms, truffles and chestnuts.
However, the undeniable hero of the Liguria is a little green plant, known commonly as basil, which grows particularly well in vicinities of Genoa. Being not only used as a herbal spice for tomato sauces, mozzarella and other dishes, basil is definitely the star of one of most genuine and delicious receipts from Liguria:
Spaghetti pasta with pesto Genovese
Ingredients for 4 person:
350 g of spaghetti pasta (if you prefer you can use trofie, linguine)
4 medium potatoes
50 g green beans
2 nosegays of fresh basil
2 garlic cloves
25 g of grated Peccorino cheese
25 g of grated Parmesan cheese
50 g of pine nuts
½ cup olive oil