Recipes Archive - MoloModo21 Blog

stoccafisso accomodato ricetta tipica genovese

by Caterina 2 January 2024

Stockfish stew

Stewed stockfish made Genoese style with potatoes, olives, pine nuts and flavours is called 'stoccafisso accomodato'. Stoccafisso is dried cod (while baccalà is salt cod). Being dried, stockfish is an ingredient that can be stored easily and for a long time and…

by Caterina 29 December 2023

19244Views 0Comments

Tripe stew

Tripe stew is one of the best-loved and most important dishes of Genoa's gastronomic tradition, so much so that this recipe can already be found in the first cookbook that collected typical local dishes in one volume: Ratto's famous 19th-century 'Cuciniera genovese'.…

by Caterina 29 December 2023

1839Views 0Comments

Cuttlefish buridda

Cuttlefish buridda is also known as cuttlefish with peas and potatoes. In Genoese cuisine, the word 'buridda' identifies more of a way of cooking and in fact, in addition to cuttlefish buridda, there is also fish buridda, stockfish buridda, etc., depending on…

by Caterina 29 December 2023

1059Views 0Comments

Mesciua (legume and grain soup)

Mesciua is a typical soup from La Spezia made with legumes and cereals (such as beans, chickpeas and spelt) boiled separately, in order to respect the correct cooking time of each ingredient, and then seasoned with oil and pepper: no other flavours…

ravioli al branzino con sugo di gamberi ricetta

by Caterina 21 December 2023

4717Views 0Comments

Sea bass ravioli with shrimp sauce

Sea bass ravioli with shrimp sauce is a dish that always impresses, perfect from the holiday table (pasta dish recommended for the Christmas or New Year's Eve menu) to Sunday lunch in summer. We have chosen to dress our sea bass ravioli…

by Caterina 21 December 2023

1445Views 0Comments

Spaghetti with cuttlefish ink

Spaghetti with cuttlefish ink is a typical Italian seafood dish, especially from Sicily and Veneto. Many versions of this recipe have been created, with the ingredients of the sauce changing according to personal taste. There are those who make it spicier, those…

by Caterina 21 December 2023

1863Views 0Comments

Cappon magro recipe

Cappon magro is one of the best-loved recipes in the Ligurian gastronomic tradition. It is prepared in Genoese kitchens especially during the Christmas festivities, given the complexity of making it. This is also the main reason why it has become one of…

by Caterina 5 December 2023

1364Views 0Comments

Ceci in zimino (chickpea soup genoese style)

Ceci in zimino (chickpea soup genoese style) was the dish traditionally served in Genoa on the Day of the Dead, 2 November, and by extension also on fasting days when a low-fat diet was prescribed, hence also on Christmas Eve. Chickpeas have…

Barbagiuai - Ravioli di zucca fritti alla ligure

by Berto 31 October 2023

1248Views 0Comments

Barbagiuai – Fried ravioli with pumpkin and cheese

But how much do we Ligurians love to fry! The fritto misto, the stecchi, the frisceu, the cuculli, the focaccette and even these barbagiuai, which not many people know... well, then let's say with our recipe that now is the right time to…

by Berto 4 September 2023

2764Views 0Comments

Capponadda – The typical local crunchy salad

Capponadda is a Ligurian salad whose main ingredient is galletta del marinaio, a typical dry flatbread that gives the dish an incredible crunchiness. Despite its name, this traditional Ligurian recipe is not related to aubergine caponata. At most, Genoese capponadda bears some…

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