This typical preparation of the Golfo Paradiso (Bogliasco, Pieve Ligure, Sori, Recco), a stone’s throw from Genoa, is traditionally served with walnut sauce, a mortar delicacy made with garlic, marjoram, pine nuts, walnuts, bread (soaked into milk), Parmigiano, salt and oil. These excellent pot bellied square ravioli (a.k.a. ravioli del Levante) are stuffed with greens, ricotta (prescinseua in the past) and fresh herbs – the Portofino promontory is right around the corner… – called preboggiòn mixed with grated Parmigiano. The La Spezia version asks for rice, leeks and raisins, whereas the cappellasci (featuring preboggiòn, too) are round. Cooking is very rapid (3 min.). Wine matching: white, DOC Riviera di Ponente Pigato or Vermentino (from any of the 4 DOCs Riviera di Ponente, Val Polcevera, Golfo del Tigullio, Colli di Luni).
Tradotto da Luisa Puppo per Ligucibario http://www.ligucibario.com
