Recipe for corzetti with vegetables…Dish of the Ligurian tradition

Ligurian corzetti are one of the oldest dishes of the Ligurian culinary tradition.

Expanded in the nearby Ovada and Novi Ligure in a mix of tradition.

In the past, even the mold for imprinting the family crest was hand-carved wood; now only a few craftsmen continue to make the stamps to decorate the corzetti.

In Genoa, grain was never lacking, because when the ships arrived to be unloaded in the ports, the Genoese stocked up to avoid running out.

It is said to be one of the pasta shapes since medieval times. I wanted to try this specialty again, and I got to work; the first time I ate corzetti, I was working with a family in Arenzano

At that time, the lady of the house, a Genoese by birth and passion, prepared them. Those were two months of good food and extra pounds 😜😂. It was hard for me to resist the offers of such well-cooked food; every morning we went out shopping, at local farmers, at the dock to buy fish, at the market for everything else…Arenzano in my heart!

I tried several times to replicate the recipes that I remembered well, and I put them in the memory notebook… As my children often say, I never wrote down anything of my cooking knowledge, I imprinted them in memory and they stayed there, waiting to be put into practice.

Fortunately, I have always had a decent historical mind!

At the time, I ate them with vegetables, the custom wants the classic pesto or marjoram pesto.

Today I decided to re-propose the dish I tasted back then… With garden vegetables and fresh basil.

Unfortunately, I don’t have the stamp to decorate the corzetti, not the wooden one, so I used the cookie cutter… I think the result is good!

Flour, eggs, and vegetables… Later the link for two other regional dishes.