The recipes from here, the way we make them at home.
Firm, sweet trombette from Albenga, sautéed with prawns and tossed with linguine. The pasta I make at home by eye, in a quarter of an hour.
The recipe for a trombette frittata: how to clean zucchini flowers (and what on earth a pistil is). What you bring home from the market, in a pan.
As a boy I ate it in a hurry, defrosted at the last minute. Now it's my Sunday luxury. The real recipe, in a mortar, and my mother's freer one.
The real recipe, the one you make at home with chickpea flour. And, if you are in a hurry, the shortcut with the ready mix.
The recipe for stoccafisso all'onegliese, the dish that in Oneglia tastes of celebration: how to soak it, why it needs pine nuts and walnuts, and the two hours of low heat you can't skip.
The recipe for brandacujun: salt cod and potatoes boiled together and creamed by shaking the pot hard, with taggiasca olive oil, garlic and parsley. The dish is named after the gesture, and the gesture is everything.
The recipe for Ponente-style stuffed anchovies: how to clean and butterfly them, the filling of breadcrumbs, egg, parmesan and marjoram, and the air-fryer trick to keep the house free of smoke.
Ligurian ravioli di magro: a filling of greens and ricotta, dressed with butter and sage or with tomato. The recipe to make them, and the address to buy them fresh in Oneglia, right next to the church.
A savoury tart of pasta matta and trombette zucchini, the classic thing to take on a day trip. The recipe to make it at home — with the honest warning: it won't come out like Blengini's, but it'll be good.
