Versione Italiana

CIUPIN
(Rock-fish purree in a Genoese way)




Ingredients (Serves 4)

350 oz rock-fish
chopped parsley
1 small onion finelly crushed
2 salted anchovies
4 riped tomatoes
1 cup white wine
salt and pepper
toasted bread
2 cups water.


PREPARATION:

In a frying pan put extra vergin olive oil, chopped parsley and brown them, after add salted anchovies. Peel tomatoes, cut them in chops and put them in the frying pan. Simmer 5 minutes, add the gutted fishes sprinkle with white wine and let it evaporates, add 2 cups of water and simmer 10 minutes. Put everything in the pure-maker. Add salt and pepper.If it is too dense, add fish broth. Put in bowls or soup-plates some toasts of fried bread flavoured with garlie and put he pure on it. Add 2 tablespoons of extra vergin olive oil.






Fillets of fish with edible mushrooms in Ligurian way



Ingredients (Serves 4)

4 fillets of fish
7,05 oz of edible mushrooms
"extra vergin" olive oil
1 cup white wine
bread crumbs
1 garlie clove
½ dl di fumetto di pesce (fish broth)


PREPARATION:

Cover the fillets with bread crumbs. In a frying pan put oil and garlie until they brown, add the fillets of fish, sprinkle with white wine and fish broth. Add mushrooms finelly cut on the fillets put them into an oven, over medium heat for 10 minutes. Serve them with a timbale of vegetables. If desired.






Tomaxelle



Ingredients (Serves 4)

8 veal cutles
2 eggs
7,05 oz. minced meat,1 pinch of marjoram.
1,76 oz. grated Parmigiano cheese.
3,5 oz. on sweetbreads and chicken livers
a bit of chopped parsley.
1 garlie clove
1,05 oz. pine seeds
1 cup white wine
1 cup extra vergin olive oil
Tomato sauce,salt.


PREPARATION:

Boil sweetbreads,and chicken livers drain and strain them.In a terracotta bowl,put together the eggs, parmesan, minced meat, pine seeds, chopped garlie,parsley and salt. Mix everything. Beat the veal cutlets and place the amount of the mixture prepared in the center of each cutlet. Wrap and tie them with a thread or a toothpick. In a frying pan, put oil and chopped onion, add a cup of water and stir until it evaporates. Add the tomaxelles make them brown, sprinkle with white wine and once wine has evaporated add a bit of broth. Cook them.If desired serve with peas; after adding broth add peas, a bit of tomato sauce and salt. Make it simmers about 20 minutes, add broth whether it evaporates.






Long narrow noodles with pesto, potatoes and French beans.



Ingredients (Serves 4)

9,87 oz. long narrow noodles
1 potato
2,11 oz. fresh french beans
For pesto preparation:
2,82 oz. small basil leaves
0,70 oz. pine seeds
1,41 oz. grated Parmigiano cheese
extra vergin olive oil
1 garlie clove


PREPARATION:

Put in a blender the pine seeds, basil, extra vergin olive oil and garlie. When it becomes a liquid smooth cream add Parmigiano and Pecorino cheese. Blend everything for few seconds, add salt. First, boil in a pot the French beans and then the potato cut in slices, stir them and add pasta. When pasta is ready add pesto souce and serve immediately.








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