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In ages past, certain Ligurian women of polite
society would drink their brandy from a spoon,
that way their peers would believe they were
taking medicine. Eccentric and refined, these
words describe both the manners and cuisine of
Italy's northwestern coast.
From the holiday beaches of Finale Ligure to the
candle-lit restaurants in Genoa, happy dining is
a given in this scenic corner of the
Mediterranean. And, seafood is easily the
staple.
Calamari and scallops, salted
anchovies and steamed mussels—all earn a
starring role in Ligurian cuisine. Accent
flavors come from the area's sweet chestnuts and
the famed boletus.
Head to your local market, look
for only fresh ingredients with delicate and complimentary flavors. Or, follow
these appealing recipes and your dinners will be as rich and storied as the
regional byways leading to Monte Carlo.
Seafood Recipes:
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Castellane with Scallops, Belgium
Endive, Chives and Pine Nuts
(Castellane con Capesante, Indivia, Erba
Cipollina e Pinoli)
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1/4 cup
1/3 cup (3 ounces)
2 cloves
3 bunches
10 ounces
1 box (16 ounces)
to taste
to taste
3 tablespoons
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pine nuts
extra virgin olive oil
garlic, minced
Belgium endive, cut into thin strips
bay scallops
BARILLA Castellane
salt
freshly ground black pepper
chives, chopped
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PLACE
pine nuts in a skillet over medium heat. Cook 5 to 7 minutes or until lightly
browned. Set aside.
BRING a large
pot of water to a boil.
HEAT olive oil
in a large skillet over medium heat. Add garlic and saute one minute.
ADD endive and
continue cooking 3 to 4 minutes, stirring occasionally. Turn heat to high. Add
scallops; saute 1 to 2 minutes, stirring occasionally.
COOK pasta
according to package directions. Drain and immediately add to scallop mixture.
Mix well. Season with salt and pepper.
TRANSFER to a
serving platter or bowl. Sprinkle with chives and reserved pine nuts.
Ease of preparation: easy
Prep Time: 10 minutes
Cook time: 15 minutes
Servings: 4-6
Regions: Liguria
Wine pairing: White
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Liguria's greatest claim to fame in the
culinary world is the credit it gets for
inventing
pesto, a pasta sauce of such
lightness and versatility it has made
its way into nearly every fusion
kitchen. Pesto is believed to be the
oldest oil-based sauce of the culinary
arts. It most likely originated in the
Middle Ages when some enterprising cook
tired of garum, a ubiquitous
fish oil with aromatics dating back to
the Roman Empire.
Its main ingredients are olive
oil, garlic, pine nuts and basil. Basil was so highly prized when it was
imported from Asia Minor, it received the Latin name Ocimum Basilicum,
meaning "regal perfume." The best pesto comes from the leaves of extremely young
basil plants...less than two months old.
Pesto as we recognize it was
first documented in 1865, and has been pleasing connoisseur and hungry mouths
ever since.
Pesto Recipes:
Campanelle with Basil Pesto, Asparagus and Seafood (Campanelle con Pesto al
Basilico, Asparagi e Pesce)
Gemelli with Genovese Pesto and Green Beans (Gemelli con Pesto alla Genovese
e Fagioli Verdi)
Jumbo Shells with Veal and Pesto Sauce (Jumbo Shells con Vitello e Salsa al
Pesto)
Lasagne with Pesto and Eggplant (Lasagne con Pesto e Melanzane)
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While your appetite takes a tour of Liguria, let
your palate wander. When it comes to wines that pair
well with seafood pastas, Italy holds an
embarrassment of riches. To minimize the time you
might spend staring at labels in your wine shop,
Barilla’s executive chef encourages these wines and
includes their home regions.
And
if the meal you're planning is a festive one, you
should also pick up a bottle of limoncello, a
summery digestivo from Capri.
To learn more
about limoncello and its origins, visit
here!
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Watch as Chef Lorenzo prepares
a dazzling yet simple plate of spaghetti and frutti di mare. Get the inside
scoop on matching tender calamari with al dente spaghetti.
Watch the video.>>
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