Edits

Food & Drink

Sauce code— Global

Preface

Roberto Panizza took over an old trattoria in the Ligurian capital last year and brought it back to its former glory. Here, he shares his passion (and recipes) for the regional speciality, pesto and gnocchi.

Recipe 1

Traditional Genovese pesto

Serves 4-6

4 bunches of basil (approx 65g of leaves)
30g Italian pine nuts
45g grated Parmesan cheese
20g-40g (to taste) grated Pecorino cheese
1-2 (to taste) cloves of garlic
One pinch of coarse sea salt
70ml extra virgin olive oil

The method

  1. A marble mortar with a wooden pestle are the best tools. Clean the basil leaves in a bowl of water and dry carefully.

  2. Place the garlic and pine nuts in the mortar and crush. When the ingredients reach a smooth almost creamy texture add sea salt and the basil leaves. Mash the basil leaves with smooth, circular movements. When the mix turns bright green, add the Pecorino and Parmesan.

  3. Drizzle the olive oil to bind all the flavours. Finally, stir quickly to avoid as much discoloration as possible.

Recipe 2

Homemade potato gnocchi

Serves 4-6

1kg potatoes
300g flour

The method

  1. Boil the potatoes in their skin. When tender peel and mash them while still warm. Sprinkle with flour and knead to blend.

  2. Dust work surface lightly with flour. Take a small piece of the dough, roll a small cylinder no larger than 2cm wide. Cut into 3cm long pieces and press at the centre with thumb and roll to make an indent.

  3. Bring a pot of salted water to boil, add the gnocchi. They cook quickly in 5 minutes. Gnocchi are considered to be ready when they float to the surface.

Serving: Strain the cooked gnocchi and gently mix in the pesto to taste. The traditional topping for gnocchi is pesto but they are equally good with a simple tomato sauce or a drizzle of extra virgin olive oil and Parmesan. Also great with butter and truffle slices.

Monocle 24

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