Pansotti al Preboggion con Salsa di Noci

pansotti-salsa-noci-liguria-walking-toursI’ve just returned from a very productive (and very enjoyable) scouting trip to Italy. We are including the Italian Riviera and Cinque Terre to our tour offerings, and are excited to share yet another wonderful Italy destination with our clients. But our research starts well before even setting foot on the ground – for me, it begins in the kitchen with learning the traditional dishes of the cuisine of Liguria.

italian-riviera-walking-toursOne dish that immediately caught my eye was Pansotti, a triangular ravioli stuffed with herbs, greens, and cheeses. The name Pansotti comes from the pastas pot-bellied appearance, from pancia, “belly”. Given its meat-free stuffing, it was often served during Lent or other days of abstinence.

ingredients-salsa-noci-liguria-walking-toursOriginally the cheese used was prescinseua, a Genovese curd cheese similar to cottage cheese but more acidic. Today it is often made with a mix of ricotta and grated Parmeggiano-Reggiano.

pansotti-pasta-liguria-walking-toursWhat makes these ravioli from Liguria really unique is the filling, Preboggion, a mixture of at least seven wild herbs. The name itself is believed to have originated from the term “Pro boggion”, boggion meaning bouillon or broth, indicating a mixture of different things. The mixture today will vary, and depending on the season would typically contain herbs and greens such as cabbage primaticcio (wild cabbage), Rapunzel (Campanula rapunculus, a member of the bellflower family), dandelion, parsley, nettle, borage, wild chicory, chard, chervil, burnet, and sow-thistle. As these ingredients are not commonly found in a local vegetable market, they are foraged.

rapallo-liguria-walking-toursWe visit the town of Rapallo on our tours, a port city on the Tigullio Gulf. From the  16th-century Castello sul Mare (Castle-on-the-Sea) to the cable car to Nostra Signora di Montallegro (Our Lady of Montallegro), offering stunning panoramic views, to nearby destinations like Portofino and Camogli we have plenty to explore here. This is also the perfect destination to try the authentic Pansotti in Salsa di Noci – walnut sauce. A few local restaurants are officially recognized by the Rapallo De.CO., the Consorzio Pansotto Rapallo, a consortium dedicated to the preservation of this traditional specialty. While the following recipe would not be up to their standards, it was still delicious!

pansotti-rapallo-liguria-walking-toursPansotti al Preboggion con Salsa di Noci

Ligurians often use white wine in their pasta, which results in a very delicate pasta, perfect for these ravioli, so you may want to roll it a bit thicker than usual.

For the dough

3 cups all purpose flour
1 1/2 teaspoons salt
1/4 cup dry white wine
1/3 to 1/2 cup water
1 large egg

For the filling

1/2 pound mixed herbs and baby greens
3/4 cup grated Parmeggiano-Reggiano
1 clove garlic, minced
3/4 cup ricotta
1/4 teaspoon nutmeg
1 large egg
Kosher salt and freshly ground pepper

For the sauce

3/4 cup walnuts
1/4 cup pine nuts
1 clove garlic
1/4 cup grated Parmigiano-Reggiano
1/3 cup extra virgin olive oil
1/2 cup fresh ricotta
Kosher salt and freshly ground pepper
1/4 cup heavy cream

To make the dough:

Place the flour on your counter in a mound. Make a well in the middle. Place the salt, wine, 1/3 cup water and egg in the well. Using a fork, lightly beat the ingredients in the well. Gradually start incorporating the flour from the sides of the well. Eventually the sides of the well will collapse, at this point use a pastry scraper to work the rest of the flour into the dough. if the dough doesn’t come together after a few minutes, add the rest of the water.


Knead the dough for about 15 minutes, working a bit more flour into it when it gets a bit sticky. The dough should be very smooth, silky, and very elastic.

To roll out the pasta using a pasta machine, divide the dough into 4 – 6 pieces. You will roll out one piece at a time, while rolling keep the remainder covered with plastic wrap so it does not dry out. Lightly flour the machine rollers, the work surface around the machine, and the first piece of dough. Set the rollers at the widest setting. Flatten the dough into a disc, sprinkle with flour, then feed the disc into the space between the two rollers. Feed the dough through with one hand, while holding the upturned palm of your hand under the sheet emerging from the rollers. Keep your palm flat to protect the dough from punctures by your fingers.

As the sheet emerges from the rollers, guide it away from the machine with your palm. Pass the dough through the rollers five to six times, folding it into thirds and flouring it each time. Then set the rollers at the next narrower setting and pass the dough through three times, folding it in half each time. Repeat, passing it through three times at each successively narrower setting. Repeated stretching and thinning builds up elasticity making especially light pasta. If the sheet becomes too long to handle comfortably, cut it in half or thirds and work the pieces in tandem.

Don’t worry if at first the dough tears, has holes, is lumpy, or is very moist. Just lightly flour it by pulling the dough over the floured work surface. Take care not to overdo the flouring, or the dough may get too stiff. As you keep putting it through the rollers, it will be transformed from slightly lumpy and possibly torn to a smooth, satiny sheet with fine elasticity.

Different machines have different numbers of settings. These ravioli use the thinnest setting on a machine, which will be thin enough for you to see color and shape through it; this is perfect for lasagna and filled pastas. If it is so thin that the dough tears easily, however, stop at the next to last setting.

Place the pasta sheets on a floured sheet pan, separated by deli paper or plastic wrap. Cover the pile with a slightly damp towel.

Prepare the filling:

Bring a large pot of water to a boil and blanch the herbs and greens for 3 minutes. Drain, and submerge in ice water, and squeeze out the excess water.

Finely chop the blanched greens in a food processor or with a knife. Transfer them to a bowl and add the cheese, garlic, ricotta, and nutmeg. Season with salt and pepper. Add the egg and mix well to combine.

Prepare the Pansotti

Cut the dough into four pieces and cover three of them with plastic wrap. Run the remaining piece through the widest setting of an pasta machine. You should obtain a thick, flat slice of dough. Fold into thirds, then put it back through the machine from its shortest side at the same setting. Repeat this process at least 3 times. Then start running the dough through at progressively narrower settings until you reach the very last one, always flouring both sides of the dough and inserting the shortest side first. Set the resulting long sheet of dough aside on a lightly floured surface, and cover it with a kitchen towel to keep it moist. Repeat with the other three pieces of dough. This dough is very delicate and can be a bit sticky. Make sure you dust all surfaces generously with flour when working with it.

With a dough cutter or knife, cut all the dough sheets in half lengthwise. Then, from each sheet, cut out squares about 3 inches across. Spoon about 1 teaspoon of the filling at the center of each square and fold it in half to form a triangle, sealing two of the sides with a quick brush of water. Continue filling and folding until you run out of dough and filling. You can leave  the triangles as is, or take the two corners on the fold and pinch them together to form a tortellini type shape.  I’ve seen Pansotti done both ways, in Rapallo the corners were pinched, which to me looks more like a “belly”.


Arrange the pansotti in a single layer on a lightly floured surface and cover them with a kitchen towel. You can freeze them at this point, if you are not planning to use them right away.

Prepare the sauce

Toast the walnuts, and allow to cool. Place the cooled walnuts, pine nuts, garlic and Parmigiano in the bowl of a food processof and puree until creamy, about 2 minutes. With the food processor running, add the olive oil in a thin stream and continue to process until a smooth creamy sauce forms. Transfer to a bowl and add the ricotta, mixing with a spoon to incorporate it into the sauce. The mixture should be smooth but fairly dense. Add salt and pepper to taste.

Bring a large pot of generously salted water to a boil. Cook the pansotti for 4 to 5 minutes, or until they’re soft and pliable.

Meanwhile, transfer the sauce to a 12-inch skillet, add the heavy cream and stir to incorporate over medium-low heat, 2 to 3 minutes. Adjust seasoning.

Drain the pansotti, reserving 1/2 cup of the cooking water, and toss them with the sauce. If the sauce seems too dry, add the cooking water 1 or 2 tablespoons at a time. Serve immediately.


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Rattatuia – Ratatouille from Liguria

rattatuia-liguria-walking-tours-italyI am off to Liguria next week, to discover the best locales for our new Liguria and Cinque Terre walking tour. As I prepare for each tour, I research extensively the local cuisine. This dish is a prime example of the French influence in the cuisine of Liguria, due to their shared border as the French Riviera becomes the Italian Riviera.

It is not clear who first created rattatuia, or ratatouille, as you would call it in Provence. Most attribute it to the French, as the name comes from the French verb touiller, meaning to “stir up”. But ratatouillelike dishes exist just about everywhere you go in the Mediterranean, from Spain to Greece to Turkey. Most are traditionally eggplant based; more modern versions that include peppers and tomatoes emerged only after the sixteenth century when a Ligurian sailor named Christopher Columbus traveled to the New World and brought these back with him.


The Ligurian version, rattatuia, reflects the region love of vegetables. The several Ligurian recipes I researched for this all were less eggplant-rich and focused more on beans and green vegetables – green bean, zucchini, and borlotti beans, which are usually not found in the French version. Olives and pine nuts are another Ligurian variation, seen also in the Sicilian version, caponata. And of course basil is the herb of choice to flavor your rattatuia in Genoa.


For an excellent ratatouille, the French cooking reference Larousse Gastronomique recommends “the different vegetables should be cooked separately, then combined and cooked slowly together until they attain a smooth, creamy consistency”, so that “each will taste truly of itself.” This dish is definitely one that improves the next day, alowing the flavors to meld, and the juices to reabsorb, resulting in a thicker consistency. It is a wonderful vegetable side dish and makes a great bruschetta on some lovely bread. In Liguria rattatuia is also used as a sauce, to accompany gnocchi, pasta or fish.

When in Liguria, enjoy with a glass of Pigato (white) or Rossese (red).


13 ounces fresh borlotti beans, or 1 15 ounce can white beans, rinsed
5 ounces green beans, trimmed and chopped into 1” pieces
1/2 cup olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 carrot, diced
1 small celery stalk, diced
1 eggplant, diced into 1/2” cubes
1 red pepper, diced into 1/2” cubes
1 yello pepper, diced into 1/2” cubes
2 ripe tomatoes, peeled, seeded and diced, or 1 15 ounce can chopped tomatoes
Sea salt and freshly ground black pepper
2 zucchini, diced
1/4 cup basil leaves
Optional: great olives (pitted and halved), pine nuts

If using fresh borlotti beans, cook the beans in salted boiling water until soft but still al dente, about 30 minutes. Drain and set aside.

Blanch the green beans in boiling water for 2 minutes. Drain and plunge into ice water. Set aside.

Heat the olive oil in a large heavy duty saute pan over low heat. Add the onion and saute for 3 minutes, until softened. Add the garlic, borlotti beans, green beans, carrots, celery, eggplant, peppers and tomatoes. Season with salt and pepper and cook for 30 minutes, stirring occasionally. Add the zucchini and basil, and optional olives, mix well, and cook another 30 minutes.

Add the optional pine nuts, and adjust seasoning to taste. Serve hot, or it is even better the next day.

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Wines of Liguria – Exploring Italy with Italiaoutdoors

vineyards-liguria-walking-tours-italyTourists know Liguria as the Italian Riviera, famous for its beaches and the resort towns of Portofino and Cinque Terre. It’s a great location for our newest Italiaoutdoors gourmet walking tour. The region of Liguria forms a narrow coastal strip in northwestern Italy, bordered by France to the west, the region of Piedmont to the north, Tuscany to the east, facing the Ligurian Sea all along the south. Its capital and largest city is Genoa (Genova).

The wines of Liguria are not well known outside the Riviera as its production is quite small, second only to tiny Valle d’Aosta.  It has no DOCGs, eight DOCs, and four IGPs. Liguria produces mostly white wine. The region’s primary grape varieties are Vermentino, Pigato (a biotype of Vermentino), and Rossese.

vineyard-monorail-liguria-walking-toursThe vineyards of the Italian Riviera are majestic terraced slopes that plunge into the Mediterranean sea in the Cinque Terre, occupying a truly maritime environment. While spectacular, the terrain is extremely difficult to work efficiently and safely. Harvest is done by hand, with the help of monorail systems to move the grapes up the hills.

Winemakers in the Cinque Terre are driven by passion, not money. The steep hillsides do not allow for any mechanical assistance, except for small monorail carts which are few and far between. All of the work – pruning, harvest, transport to the carts – must be done by hand. Unlike other wine regions, the wine is produced in the villages, not in the vineyards, so the grapes must be gently transported to the nearest road, loaded onto vehicles which then transport them down the the villages. The wines are obscure, relatively expensive and hard to find on the international market, so there is not a lot of potential for financial success. But wine production is an important tradition in Liguria, and these growers proudly carry on, in spite of the difficulties presented by their rugged, yet lovely terrain.

A few of the varietals and types of wines found in Liguria:


A white indigenous varietal, grown mostly in Cinque Terre and La Spezia. A fairly neutral grape, most commonly blended with other Ligurian varieties such as Bosco and Vermentino.

Colli di Luni DOC, Colline di Levanto DOC, IGP Colline del Genovesato, IGP Colline Savonesi, IGP Liguria di Levante, Val Polcèvera DOC


Bosco is a white indigenous varietal that is grown predominantly in Cinque Terre where it is often the primary component of a blend. It gives structure and richness to the region’s crisp, aromatic white wines, which also contain Vermentino and Albarola. Bosco is rarely vinified as a varietal wine. Care must be taken in handling due to Bosco’s propensity to oxidize easily, creating potential wine faults. The wines are therefore best consumed within a year or two of harvest.

While Bosco is important in the region’s dry white wines, it is also a key component in the Cinque Terre’s sweet Sciacchetrà wines, which are made in the passito style from air-dried grapes.

Cinque Terre / Cinque Terre Sciacchetrà DOC, IGP Colline del Genovesato, IGP Colline Savonesi, IGP Liguria di Levante


Pigato is another white indigenous varietal, which has been proven by DNA analysis to be the same varietal as Vermentino and Piedmont’s Favorita. Its name, Pigato, means “spotted”, due to the freckled appearance of the ripe grapes. The grape makes sturdy, aromatic wines with plenty of fruit.

IGP Colline del Genovesato, IGP Colline Savonesi, IGP Liguria di Levante, IGP Terrazze dell’Imperiese, Riviera Ligure di Ponente DOC


Rossese is the red indigenous varietal that is grown around Dolceacqua and Ventimiglia. Located in the Imperia province, these two communes sit at the very western edge of the Italian Riviera, on the border with France. Rossese has been an important grape here since it arrived from Provence, just over the border to the west. Rossese wines are brightly colored with a fresh, tangy palate, along with notes of blackcurrant and herbs.

IGP Colline del Genovesato, IGP Colline Savonesi, IGP Liguria di Levante, IGP Terrazze dell’Imperiese, Riviera Ligure di Ponente DOC, Rossese di Dolceacqua / Dolceacqua DOC


Vermentino is Liguria’s most widely planted grape, a white indigenous varietal also grown in Sardegna and Tuscany. Biotypes include Liguria’s Pigato and Piemonte’s Favorita. Wines produced from Vermentino grapes typically display flavors and aromas of citrus, tropical fruit, acacia, rosemary, thyme with a salty finish.

Colli di Luni DOC, Colline di Levanto DOC, Golfo del Tigullio–Portofino / Portofino DOC, IGP Colline del Genovesato, IGP Colline Savonesi, IGP Liguria di Levante, IGP Terrazze dell’Imperiese, Riviera Ligure di Ponente DOC.

Styles of Wine


Sciacchetrà is the sweet, white passito wine produced on Liguria’s dramatic Cinque Terre coastline. Passito is an Italian word for wines made by the appassimento process in which, after picking, the grapes are laid carefully on pallets (traditionally straw mats, but now typically plastic) in ventilated barns in order to dry, essentially becoming almost raisins. As the grapes shrivel and lose water they become full of concentrated sugars and flavors. After three to six months the semi-dried grapes are gently pressed and the juice fermented until it reaches the desired level of sweetness and alcohol. Most passito wines will spend some time aging, often in oak barrels to develop additional flavors and complexity in addition to time resting in the bottle prior to release for sale. Italian wines made in the passito style include both red and white wines.

Bosco, Albarola and Vermentino grapes are used to make Sciacchetrà. Once picked and transported to the winery – which in Liguria is carried out by hand and transport is done a specially adapted monorail system – the grapes are left to dry on well-ventilated racks until the concentration of natural sugars reaches a potential alcohol level of at least 17%. This process ensures intense, sweet flavors in the resulting wine, which is deliberately left with significant residual sugar and alcohol level.

Sciacchetrà wines are intensely golden-yellow in their youth, changing to amber over the years. They offer aromas of honey and white blossoms, with hints of citrus. Sciacchetrà Riserva has been aged for three full years prior to release. There is no stipulation as to whether this aging must take place in stainless steel, glass or oak.

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Pesto alla Genovese

pesto-liguria-cinque-terre-walking-tours We are introducing a new Italiaoutdoors walking adventure to Liguria and Cinque Terre. Also known as the Italian Riviera, this is one of the most breathtaking coastlines in the world. Here, the sea and the mountains meet in dramatic fashion, and we spend a week exploring the fascinating history, indigenous wines, and traditional cuisine of the area among one of the most stunning backdrops in Italy.

portofino-harbor-liguria-walking-toursProbably the greatest gift of the Ligurian region to the culinary universe is its pride and joy – Pesto alla Genovese. Most Americans today are familiar with pesto, which originated  in Genoa. The word ‘pesto’ derives from the Italian word “pestare”, which means to pound or crush. Traditionally, a pesto would be made using a mortar and pestle, with the ingredients being ‘ground’ with a circular motion of the pesto.

To a Ligurian, pesto requires very specific ingredients – light Ligurian DOP olive oil, Riviera pine nuts, fresh garlic from Vessalico (in western Liguria, near the French border) , sea salt, a 50-50 blend of Percorino sardo cheese from Sardinia (Sardo is richer while Pecorino Romano is more salty) and true Parmigiano-Reggiano, all combined with tender shade-grown basil. The traditional technique for making pesto utilizes a marble mortar and an olive wood pestle, the grinding releases the herb’s oils and maximum flavor and produces the preferred crushed texture. The cutting action of the food processor is believed to cut off the plants capillaries and prevents the fullest release of flavor. Today, however, finding pesto made using a mortar is rare indeed.

Outside the city of Genoa, the suburb of Prà produces what the locals consider the best basil for pesto. Here it is grown not in fields but in greenhouses, as Ligurians prefer greenhouse basil over that grown under direct sun, as the latter results in basil that is darker in color and tough. These greenhouse growers annually produce over 5 million plants.

basilico-pra-hothouseWhy Prà? The same Genovese basil seed is now distributed world wide, and grown as far away as California. The microclimate around Prà is believed to be responsible for the quality – neutral soil, a southern exposure that gets sunny days year round, Mediterranean breezes keep the area cool so the basil doesn’t overheat and oxidize. The Italian government actually conducted experiments in which the same basil seeds were planted elsewhere – the result was a thicker stem, darker color, and more minty flavor. Today, the basil from Prà and nearby on the Ligurian coast has earned DOP status, recognizing the unique quality of the product.

pesto-pra-liguria-walking-toursIt is rare to find pesto in your grocery store that hails from Liguria. The largest pesto production facilities are actually in Japan and Denmark, and you can be pretty sure that any large producer is not using good quality extra virgin olive oil, pine nuts, cheeses and, of course, Prà basil. But you can easily make a great pesto at home – yes, even cheating with a food processor or blender – using quality ingredients. It will keep for a couple of days in the refrigerator, just store in a sealed container with a layer of olive oil on top to keep it from discoloring. But it goes wonderfully on so many things that it doesn’t need to last much longer than that!

Pesto alla Genovese

3 cups tightly packed basil leaves
2 medium cloves garlic
2 tablespoons pine nuts
Sea salt
1/2 cup extra virgin olive oil
3 tablespoons finely grated Pecorino Sardo
3 tablespoons finely grated Parmigiano-Reggiano

Put the basil, garlic, pine nuts, a pinch of salt, and 1-2 tablespoons of the olive oil in the bowl of a food processor or blender. Start mixing, adding a little more olive oil if the ingredients don’t easily combine into a paste. Stop the food processor, add the pecorino and Parmigiano, and continue processing until you obtain a smooth, creamy paste. Transfer to a bowl and mix in the remaining olive oil. Adjust seasoning with salt to taste. Use immediately, or transfer to a seal-able container, cover the top with a thin layer of olive oil, which prevents it from discoloring, and store in the refrigerator until ready to use.

For the ambitious: Mortar and Pestle Method

Place the garlic, salt, pine nuts and basil in the mortar and start crushing with the pestle. Use a circular motion to press the pestle around the sides, rather than pounding. When these have melded together, add the cheeses and keep pressing until everything is blended into a paste. Move to a bowl and add the oil, mix until combined.

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Insalata di Porcini Crudo – Raw Porcini Mushroom Salad

salad-porcini-walking-tour-italyMushroom hunting was once an important source of sustenance in many regions of Italy, from the Veneto to Tuscany to Umbria to Liguria. Many Italians today still forage wild mushrooms, with local communities in each region working to keep this tradition alive,  sharing recipes for preserving the mushrooms and establishing rules for their picking. Our September cycling and walking tours in Italy allow us ample opportunity to feast upon and cook with the decadent porcini mushrooms.

Sunset in Tuscany on our September tour

My first attempt at purchasing them at a market here in Italy left me very disappointed. Here in Italy, at a market, you point, and the vendor selects the product for you. A good system hygienically, but unscrupulous vendors can stick you with lousy product if you are not watchful. That happened with my first purchase of porcini – when I cut into the stems, they were spongy and yellow and riddled with holes. Porcini attract worms, and these teeny holes are from the worms burrowing in. This is fine if the mushrooms are dried – the worms crawl out – but not ideal for eating fresh. I threw them out.

forarger-mushrooms-bike-wine-toursA few days later, porcini were at my local vegetable market, where I shop regularly and they are always very careful to select good products for everyone. They selected 4 porcini for me, and carefully checked each one for quality and worm holes by cutting a small slit in the bottom of each stem. They were perfect, pale and firm and beautiful.

Porcini mushrooms for our cooking class

Fresh porcini can be stored in a paper bag in your refrigerator for a few days prior to using. The bottom of the stems will be quite dirty, using a small knife cut off the dirty exterior. Do not wash under running water, this will make them mushy, but you can try and clean them as much as possible using a damp paper towel.

porcini-clean-walking-tours-italyThe following recipe is a classic, on the menu at many a trattoria in Tuscany in September. A few ingredients, perfect porcini mushrooms, cheese, and a wonderful local olive oil is all you need – a prime example of Italian cuisine, a few pristine ingredients, simply prepared.

Insalata di Porcini Crudo – Raw Porcini Mushroom Salad

Serves 4

4 fresh porcini mushrooms, cleaned and stems inspected for worms
4 ounces Parmigiano Reggiano cheese, thinly sliced with a vegetable peeler
Kosher salt and freshly ground pepper
Extra virgin olive oil

Thinly slice the porcini mushrooms, keeping caps and stems attached. Place in a bowl. Season with salt and pepper and drizzle with some olive oil. Carefully toss to combine, keeping mushroom slices intact.

Divide mushrooms between 4 plates. Top with the slices of cheese. Drizzle with more olive oil and serve.

I would suggest an olive oil on the mild, fruitier side, like the Leccino varietal from Pruneti. It still has a bit of pepper in the finish, but won’t overwhelm the flavors of the Porcini.

Enjoy with a glass of Vernaccia di San Gimignano, one of the few DOCG white wines from Tuscany.


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