un menů ed una giornata difficili da dimenticare.........




 SUNDAY LUNCH IN TIGULLIO LAND

CORZETTI

˝ kilo corzetti, 3 Potatoes, 200 grams Green Beans, 150 grams Pesto.






Wash and clean the green beans which have been cut in half or three.

Peel and slice the potatoes.

Fill a large pot with water and bring to boil with add 2 tblsp. of coarse salt, then add potatoes and green beans.

When they are half way cooked, add the pasta and cook till the pasta is done.

Strain all ingredients, toss with pesto and serve.

 






Genoa Style Tuna






Cooking time: about 40 minutes





Ingredients, amounts for 4 people:

  • salted anchovies: 2

  • white flour:

  • dried mushrooms: 1 oz

  • olive oil:

  • pepper:

  • parsley:

  • salt:

  • lemon juice:

  • fresh tuna: 1 lb 2 oz

  • white wine: 1 glass



Preparation:
Soften the dried mushrooms in warm water. Bone the sardines and wash well. Chop the garlic, parsley, mushrooms and the sardines, put all in a pan with the olive oil and a spoonful of flour. Cook for 5 minutes then pour over the wine, when it begins to boil add the slices of tuna adding salt and pepper to taste. Cover the pan and leave to cook over a moderate heat for about 25/30 minutes. Serve the tuna covered in the sauce and sprinkled with the lemon juice.




 







CIAMBELLONE  DI  MELE

pela  5 mele e tagliale a pezzettini
prepara un impasto con farina zucchero (poco)  burro ( prefuso in forno) 1 uovo  e lievito
impasta e lascia lievitare per 1 ora
aggiungi le mele a pezzettini
mescola e metti tutto in una  forma di silicone imburrata (ciambella)
cuoci in forno preriscaldato per 30 minuti a 180 gradi