Pesto genovese al mortaio


  • 4 bunches of basil
  • 30 g pine nuts
  • 50 g  Parmesan
  • 35 g Pecorino Cheese
  • 1 clove of garlic
  • 10 grams of salt
  • 70 cc of olive oil (extra vergine)

Wash in cold water and dry the basil leaves well in a towel without rubbing.
Put the garlic and pine nuts in the MORTAIO and crush them with a circular motion,
Once reduced to a cream add salt and basil leaves, gently crushing always with a circular motion.
Repeat for several minutes, then add cheese and olive oil until a cream.
The pesto can be refrigerated in a mortar so as not to oxidation of the sauce


Potatoes   gnocchi

  • 1kg of potatoes
  • 2 egg yolks
  • a pinch of salt
  • 300 gr of wheat flour

Cook the potatoes with the skin in hot boiling water, then peeled and squashed.
Form a fountain with the wheat, salt and egg yolks and mix.
Make a roll of potato pasta and cut in small pieces.
Boil all in hot salted water, as soon as the small gnocchi come up drain it.


Baked fish "Alla Ligure"


  • 600 g sea bass or sea bream, yellowtail, seabream….
  • 4 medium size potatoes
  • 30g pine nuts
  • 50 g cherry tomatoes
  • 30 g black olives
  • Olive oil
  • Rosemary
  • Chopped parsley
  • White wine
  • Salt

Clean and scale the fish and make two fillets. Cut the peeled potatoes into slices and put them on the bed of an oiled baking pan, add salt and rosemary.
Now immerge the fish for about one minute in boiling water, add salt and the thread of rosemary and place it on the potatoes. Then bake at 200°C and at half cooking add some white wine, tomatoes, olives and pine nuts.The fish will be cooked after about 15/18 minutes. Serve it hot accompanied with the cooking juice and add some chopped parsley on the top of each plate.