LIGURIA CAMPO for 2

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(serve 2)
Minestrone verde (spring vegetable soup) with pesto genovese 
Pansotti (fresh pasta stuffed with spring greens & ricotta) alle noci
Merinda tomatoes, olive oil & basil
Camogliesi al rhum (Choco-coated choux buns stuffed with rummy chocolate ganache)

 

 

Liguria is an emerald gem of a region – what one of my good friends would describe as one of ‘God’s thumbprints’ on the earth. I have long enjoyed staying a few nights at the harbour town of Camogli, partly in order to hike the promontory in the morning. There I would stop at midday at the Abbey of San Fruttuoso – completely isolated save for a coastal path, secluded beach and sea access – to lie a while on the sand, and then take lunch at Ristorante Giorgio, seated over the waves. After lunch I’d complete the hike to Portofino, ogle the vulgarity of wealth and sip an overpriced diet coke, then take a boat back to Camogli for supper. Here, I give you a feast of Liguria’s springtime bounty – vibrant minestrone speckled with pesto, rich little pasta parcels stuffed with wild herbs and tossed with walnut sauce, and camogliesi, fat little choux buns stuffed with chocolate.

For your meal you will need: 

  • A saucepan for the minestrone
  • A large pot for boiling water for pasta, and a frying pan for the sauce
  • A wooden spoon

The detailed recipes for the dishes are here, but in essence:

  • Let all the ingredients come up to room temperature
  • Bring a pan of well-salted (10g/lt) water to the boil
  • Put the minestrone in a pan, add a splash of water then heat up and cook for a minute
  • Serve in bowls, topped with a spoonful of pesto
  • Boil the pasta, warm the sauce, then mix the two
  • Serve with the walnuts crumbled atop
  • Chop the tomatoes and dress them
  • Scoff this & the pasta, then the pud

ENJOY