SUNDAY LUNCH IN TIGULLIO LAND

CORZETTI

½ 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.