Tag Archives: Genoa

Parks and villas in Liguria: Villa Negrotto Cambiaso (Arenzano)

Also called Villa Sauli Pallavicino, Villa Cambiaso is one of the most beautiful villas in Liguria. This wonderful Villa is surrounded by a large park and close to the sea. Walking around you’ll see several peacocks, aquatic turtles, rabbits and some stunning views!

I hope you enjoy this visual diary (part one of two). Comments are welcome! ❤

SER_3550

SER_3494

SER_3500

SER_3512

SER_3517

SER_3518

SER_3519

SER_3520

SER_3537

SER_3540

SER_3543

SER_3546

SER_3549

SER_3560

SER_3566

SER_3568

SER_3610

SER_3617

SER_3633

SER_3645

SER_3673

More information here.

Advertisements

Traditional Recipe: Torta Paradiso (Heaven Cake)

DSC_2842

This is a traditional dessert from Genoa, a very delicate, light and soft sponge cake that everybody loves! It reminds me of my childhood: at the time, my mother used to buy this cake from Panarello, one of the best and most famous posh bakeries in town. Panarello’s Torta Paradiso is truly amazing! If you ever come to visit Genoa, I strongly recommend that you try this cake in one of their shops.

DSC_2886

This recipe was inspired by Panarello’s Torta Paradiso (and I assure you, it also gets very close to the real thing), which is slightly more elaborated and delicious than the old Genoese recipe. In the traditional recipe (and by traditional I mean the really old one), you would only use potato starch, the juice of a lemon, eggs, baking powder, sugar and finally, butter, but, only to grease the tin.

DSC_2917

Torta Paradiso.

Ingredients

for a 28 cm in diameter cake

Preparation: 20 minutes

Cooking: 50 minutes

Medium/ Difficult

200 g (7.05 oz) butter, softened

200 g (7.05 oz) icing sugar (and a little more icing sugar to garnish the cake)

100 g (3.5 oz) manitoba flour

100 g (3.5 oz) potato starch

4 egg yolks

3 whole eggs

2 drops of vanilla extract

1 teaspoon of baking powder

1 tablespoon of lemon juice

a pinch of salt

a few drops of almond flavouring

Method.

1. Separate the egg whites from the yolks and put everything aside.

DSC_2777

2. Sift together the flour, the potato starch and the baking powder.

3. Stir the softened butter with the sugar, the almond flavouring and the vanilla extract, until you get a creamy mixture. Then gradually add all the egg yolks into the mixture.

DSC_2790

4. Also add the flour and the starch (but still very gradually). Mix everything well.

DSC_2795

5. Beat all the egg whites with a pinch of salt and a tablespoon of lemon juice, until stiff. Combine the egg whites into the mixture, stirring gently.

DSC_2804

DSC_2809

6. Bake in a preheated oven at 180 ° C (356 °F) for at least 50 minutes, using a greased baking dish (with 28 cm in diameter).

DSC_2810

DSC_2817

7. When the cake is completely cooled, garnish with plenty of icing sugar.

DSC_2824

DSC_2835

DSC_2886

DSC_2910

DSC_2871

DSC_2861

DSC_2893

Torta Paradiso.

Media difficoltà

Preparazione: 20 minuti

Cottura: 50 minuti

Ingredienti

200 g di burro

200 g di zucchero a velo (e dello zucchero a velo in più per decorare)

100 g di farina manitoba

100 g di fecola di patate

4 tuorli d’uovo

3 uova intere

2 gocce di estratto di vaniglia

un cucchiaio di succo di limone

1 busta di lievito per dolci

un pizzico di sale

qualche goccia di aroma di mandorla

Metodo.

1. Separate gli albumi dai tuorli e mettete tutto da parte.

2. Setacciate e unite la farina alla fecola di patate con il lievito.

3. Amalgamate il burro con lo zucchero, l’aroma di mandorla e l’estratto di vaniglia, fino ad ottenere una crema omogenea. Poi, incorporate gradualmente tutti i tuorli d’uova all’impasto.

4. Aggiungete anche la farina e la fecola (sempre gradualmente). Amalgamate bene tutto.

5. A parte, montate tutti gli albumi a neve con un pizzico di sale e un cucchiaio di succo di limone. Unite gli albumi montati al composto, mescolando delicatamente dal basso verso l’alto.

6. Infornate a forno preriscaldato a 180° C per almeno 50 minuti, utilizzando una teglia imburrata (di 28 cm di diametro).

7. Quando la torta sarà completamente raffreddata, guarnite con abbondante zucchero a velo.

DSC_2904

Mom’s Amazing Salted Cod Recipe

First of all, I shall introduce this recipe explaining that salted and dried cod (Baccalà and Stoccafisso) are both very popular in Genoa, where I live. We use them in many traditional dishes, although they are widely used in several countries, I know. Both these cod require some care in the process, but they are very healthy and versatile.

This weekend I had the great pleasure to try a lovely salted-cod recipe, prepared by my mother, who was extremely enthusiastic about it.  It is indeed a delicious dish, full of flavour but also quite delicate, despite the fact that salted cod usually has quite a strong and distinctive taste; so we decided to publish it on Foodfulife. I must admit, I am so excited to share one of my mom’s wonderful recipes with you this week!!!!!

Tips.

1. Salted cod is cod preserved in salt. The salt used to preserve the fish should have been completely removed when you buy it, however, it’s better to check the fish. You can always remove the excess salt by soaking the cod in water overnight ( in the fridge), before preparing the recipe.

2. Use two large frying pans, wide enough to contains all the fish, which will be moved from one pan to the other during the cooking process. Always lay the fish skin-side down, to avoid breaking it.

3. If you wish, you can replace salted cod with swordfish and monkfish, all of these fish are well suited for this recipe.

DSC_6529

Mom’ s Baccalà With Tasty Tomato Sauce

Preparation 10 minutes

Cooking 20 minutes

Ingredients

4 tablespoons extra virgin olive oil for the sauce and extra oil (also use extra virgin olive oil) for frying the fish

1/2 medium size red onion, finally chopped

1 clove of garlic, finely crushed

1 tablespoon fresh chopped parsley

1 anchovy

800 g (28.2 oz) salted cod

1 tablespoon salted capers

5 pickled green olives

5 pickled black olives

1/2 tablespoon of tomato paste

2 cups Italian passata (Italian tomato puree in glass jars)

Flour for dusting

Salt and pepper to taste (salt only if necessary)

Method

1. Fry the onion, parsley and anchovy in 4 tablespoons of extra virgin olive oil. When the onion is almost golden add the garlic. After a few minutes, add the capers and all the olives with tomato paste and the passata, stir well and lower the heat.

DSC_6510

2. Separately, cut the salted cod into thick slices (leave the skin on) and remove the bones.

DSC_6535

3. Flour the pieces of cod and then fry them in a large pan with plenty of extra virgin olive oil until golden.

DSC_6555

4. Using a pair of kitchen tongs, place the fried fish in tomato sauce (prepared in step 1) and then cook for about 10 minutes. While cooking, season the top of the fish using a spoon (during this process do not flip the fish, to avoid breaking it).

DSC_6564

DSC_6571

DSC_6579-2

5. Turn off the heat and season with salt and pepper (salt only if necessary). Cover with a lid, let it sit for a few minutes and then serve.

DSC_6585-2

The cod was served with a huge salad and some amazing wholemeal bread, made with a lot of tasty seeds! Lovely!!!

DSC_6604

DSC_6609

I only wish I took better photographs for this recipe…But I didn’t have the proper equipment with me and It wasn’t easy to work with my mother cooking/complaining in the kitchen…Believe me!!!  🙂 When she cooks she gets really nervous! :-)))

DSC_6592

Baccalà al sugo saporito della mamma.

Preparazione 10 minuti

Cottura 20 minuti

Ingredienti

4 cucchiai di olio d’oliva per la salsa e extra olio (sempre olio extra vergine d’oliva) per friggere

1/2 cipolla rossa, tritata finemente

1 spicchio d’aglio tritato

1 cucchiaio di prezzemolo fresco tritato

1 acciuga sott’olio

800 g di baccalà

1 cucchiaio di capperi sotto sale

5 olive verdi

5 olive nere

1/2 cucchiaio di concentrato di pomodoro

1 bicchiere grande di passata di pomodoro

Farina q.b. per infarinare

Sale e pepe q. b. (sale solo se è necessario)

Preparazione.

1. Fate soffriggere la cipolla, il prezzemolo e l’acciuga con 4 cucchiai d’olio extra vergine d’oliva. Poco dopo aggiungete anche l’aglio (giusto per non farlo bruciare). Dopo qualche minuto, unite al soffritto i capperi, tutte le olive, il concentrato di pomodoro e la passata. Mescolate bene il sugo e abbassate il fuoco.

2. A parte, tagliate il baccalà a tranci (con la pelle) e levate le lische.

3. Infarinate i pezzi di baccalà e fateli friggere in padella con abbondante olio extra vergine d’oliva. Lasciate dorare.

4. Usando delle pinze da cucina, mettete tutto il pesce nel sugo saporito al pomodoro che abbiamo preparato, appoggiandolo delicatamente dalla parte della pelle.  Fate cuocere ancora per qualche minuto, non girando il pesce per evitare di romperlo (condite aiutandovi con un cucchiaio).

5. Spegnete il fuoco e aggiungete il sale e il pepe (il sale solo se necessario). Lasciate riposare per qualche minuto e poi servite.

Taking a Break

Yesterday, a friend and I decided to take a break. We had lunch at a nice coffee shop and walked for a couple of hours.  Sometimes you just have to take a walk to clear your mind, relax and recharge your energy….

Yes, this was the view! 🙂

DSC_5552

DSC_5572

DSC_5553

DSC_5554

DSC_5556

DSC_5565

DSC_5574

DSC_5577

DSC_5576

Do you have a favourite place when you feel like to take a break?