Ponente

Zimino Onegliese

Posted on by Monica

INGREDIENTS FOR 6 PEOPLE:

- 200 GR. BEANS of Conio CANNELLINI

- 1 PORRO

- 1 ONION

- 2 GARLIC CLUBS (PRIVATE OF THE SOUL)

- 2 CARROTS

- 1 LEG OF CELERY

- 150 GR YELLOW PUMPKIN

- 1 BUNCH BEETS OR HERBS

- HALF VERZA CABBAGE

- 1 TOMATO HEART OF RIPE OX

- 4 MEDIUM POTATOES

- 4 SPOONS OF EXTRA VIRGIN OLIVE OIL TAGGIASCO

Lorenzo's Amoretti brothers

- COARSE SALT

- 200 GR PURE PORK SAUSAGE

- 6 PORK RIBS

PREPARATION

Soak i Conio beans 12 hours before, clean and cut the vegetables as for the minestrone and wash them carefully. In a fairly large pot, fill it halfway with water and put it on the stove, (possibly with a flame spreader) when it is lukewarm, put the Conio beans ,Taggiasco Extra Virgin Olive Oil and salt. Then gradually add the other vegetables from the hardest to the most tender, bring to a boil and then lower the heat. Cook for one hour. Then add the pork ribs and the sausage cut into pieces and cook for another hour. If the zimino is consumed too much and thickens, add some vegetable broth. Serve hot with toasted bread rubbed with garlic (of vassalico) and black pepper Taggiasco Extra Virgin Olive Oil (better if new).

Stroscia Ligure di Ponente

Posted on by Monica

INGREDIENTS

  • 500 gr flour 00
  • 125 gr White granulated sugar + one for covering
  • a sachet of baking powder
  • the grated rind of one lemon
  • 1/2 glass of Vermouth
  • 250 g of Taggiasco Extra Virgin Olive Oil Fratelli Amoretti di Lorenzo

PREPARATION

Turn on the convection oven at 180 ° C.

In a bowl, mix the flour with the baking powder and sugar.
Add the vermouth, theTaggiasco F.lli Amoretti di Lorenzo oil and the grated zest of the lemon and work until they are completely incorporated.

Roll out the dough, which will be very compact, in a 28 cm cake tin lightly greased with someOil Taggiasca and crushing it with your fingertips.
Try to spread it no more than one centimeter high, otherwise it will tend to remain too soft inside, losing its characteristic crunchiness.
Sprinkle the surface with plenty of sugar.
Bake in the oven at 180 ° C for about 30 minutes.

Remove the Stroscia from the oven and let it cool before consuming it.