“My Liguria” is the first sandwich of the eighth edition of the series “Around the World in 15 Sandwiches”. It is my own creation and a dedication to my Liguria, my homeland.
Focaccia, Genoese pesto, anchovies, prescinsêua are strongly indicative ingredients of Liguria.
The Genoese focaccia (fugassa) is about half an inch high, golden/amber in color with well-defined dimples. It’s distinguished by being brushed with an emulsion of extra virgin olive oil, water, and coarse salt before the final rise (about 20 hours of rising in total).
The Genoese pesto is made by pressing (mixing under pressure) basil with salt, pine nuts, and garlic, all seasoned with Parmigiano Reggiano, Fiore Sardo cheese, and extra virgin olive oil.
Anchovies, traditionally referred to as the “bread of the sea”, are a staple in Ligurian seafood cuisine. The best are those caught off the coast of Monterosso.
The prescinsêua is typical of the Genoese hinterland, made from curdled milk and with a consistency somewhere between ricotta and yogurt.
On the blog, you can find other sandwiches dedicated to my region:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 1 Piece
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 1 strip of Ligurian focaccia
- 6 salted anchovies
- to taste Genoese pesto
- 3 tablespoons prescinsêua
Steps
Warm the strip of Ligurian focaccia, cut it and spread first the Genoese pesto, then the anchovies, and finally the prescinsêua.
For the traditional Genoese pesto recipe, you can find it on the website of the Consorzio Pro Loco di Genova.
Did you know that….
In Liguria, the Genoese focaccia is traditionally accompanied by a small glass of white wine (or gianchetto in Ligurian) and it’s also common to dip it in cappuccino or milk for breakfast.
Once, prescinsêua was mainly used to make the famous Recco focaccia, but due to the low production of dairy, it is now generally replaced with stracchino cheese.
Once, prescinsêua was mainly used to make the famous Recco focaccia, but due to the low production of dairy, it is now generally replaced with stracchino cheese.
FAQ (Frequently Asked Questions)
What are the measurement units for focaccia?
Besides selling by weight, focaccia is sold according to other units of measurement.
Among these:
– sleppa (or slerfa) (equivalent to 1⁄8 of the baking sheet, equivalent to 150-200g);
– strips (measure equivalent to about 40-60g); the focaccia strips are placed on a cardboard tray for small morning refreshments at work;
– cubes (square bites with a side of 2-3 inches used as an alternative to strips);
– wheel (in many bakeries in the Savona hinterland, the baking trays were and are circular about 12-16 inches in diameter, therefore when purchasing, you can request a wheel of focaccia, half wheel, a quarter, or another fraction).What are the ingredients of Genoese pesto?
According to tradition, there are 7 ingredients for Genoese pesto:
• Young basil leaves from Pra’ (the smallest ones): the suitable basil traditionally comes from the crops located on the hills of Pra’, a district of Genoa. This basil, with a delicate and non-minty flavor, has a Protected Designation of Origin (PDO) and is preferred for its qualities in making traditional pesto.
• Extra virgin olive oil from the Ligurian Riviera. The oil produced in Liguria is typically delicate (it doesn’t “sting” or “catch in the throat”, especially that made from “Taggiasca” olives of the Riviera dei Fiori) “sweet-fruited” meaning the bitter and spicy notes do not prevail over the sweetness sensation, and for its qualities, it has a Protected Designation of Origin (PDO).
• Pine nuts.
• Very aged Parmigiano-Reggiano (aged at least 30 months): it must be very aged, also because in this way it doesn’t “cook” when you add the pasta cooking water to extend the cream;
• Fiore Sardo (a DOP Sardinian pecorino) with at least 10 months of aging.
• Vessalico garlic (from the municipality of the lower Valle Arroscia in the province of Imperia), characterized by a less intense taste.
• Coarse sea salt, preferably particularly flavorful and aromatic.What Ligurian dishes are made with anchovies?
Among Ligurian dishes made with anchovies, we find the sardenaira, a focaccia with anchovies, Taggiasca olives, tomato, oregano, onions, garlic, and lots of tradition.
The machetto, the traditional anchovy paste.
“Bagnun de anciue”, a stew of anchovies with tomato sauce, and fried stuffed anchovies.In which recipes is prescinsêua used?
Used in many typical Ligurian dishes, from the pasqualina pie (and savory pies in general) to Barbagiuai, fried pumpkin-filled ravioli, as well as rice pie and stuffed vegetables (scarpette). There is also a version of pesto, and one of the walnut sauce, that includes its use
