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Transfer to an oiled bowl and shape into a ball. Ligurian-Style Focaccia Recipe. (Excess dough can be refrigerated for up to 2 days, covered, and used to make other focaccias; you can also freeze it for up to 1 month and defrost as needed).Next is Corniglia, the highest of the five towns and the least overrun by tourists. You are better off reaching Monterosso by train from La Spezia or any other city along the Ligurian coast, or by ferry from Santa Margherita or other Ligurian coast towns.Scatter the Marzolino slices over the dough, then arrange the spinach here and there over the Marzolino (discard any accumulated juices rather than add them to the focaccia along with the spinach to ensure that the focaccia won't cook up wet and heavy as a result of excess moisture).Stir in the pasta and serve hot. Serves 8This refreshing antipasto can be made with any impeccably fresh fish: sea bass, halibut, red snapper, even tuna or salmon will do beautifully. Peel the eggplant, cut it into slices, and grill it. Serve hot, cut into wedges. Pour the lemon juice and olive oil over the anchovies, and set aside in the refrigerator for 1 to 3 hours. Make a well in the center and add sugar, egg, lemon peel, melted butter, wine and a pinch of salt. Add 2 teaspoons of the olive oil and the pine nuts and cook 5 minutes, or until the pine nuts are golden, stirring often. Crumble well with your hands to form a paste. These three ingredients are combined with other staples, most notably the region's delicate olive oil, to create Liguria's favorite dishes: braised salt cod, stewed rabbit, and an array of subtle pasta sauces. We watched him knead massive amounts of dough, then shape, dimple and, finally, bake the focaccia to golden perfection. Olive Oil 1/3 C. Chopped Pancetta (Tip )Make the dough: Place the flour, 1 teaspoon of the salt, and 2 tablespoons of the olive oil in the bowl of a food processor. Here is the recipe for her fabulous (and fabulously simple) pasta with Mediterranean herbs.The Cinque Terre were largely unknown to tourists until recently, accessible only by foot or by boat until trains connected them to other towns in Liguria and roads were built linking them to La Spezia. Scatter the Marzolino slices over the dough, then arrange the spinach here and there over the Marzolino (discard any accumulated juices rather than add them to the focaccia along with the spinach--again, this is to ensure that the focaccia won't cook up wet and heavy as a result of excess moisture).From Corniglia, the hike to Manarola is brief: an hour or so will get you there. Cactus pears, rosemary bushes, and citrus thrive in the intense heat of summer and the mild winter months, lining the tortuous paths that connect one town to the next.Mix the flour, 1 tablespoon of the salt, and the sugar in the bowl of an electric mixer. But this Ligurian-style version is a vegetarian,– loosely inspired by Livorno’s famous “cinque e cinque,” a typical stuffed sandwich made with chickpea pancakes – combined with the ultra Ligurian prescinseua (a fresh cheese typical of Genoa that’s a bit like yogurt and a bit like ricotta).Authentic Italian Cooking since the 1920sOn a personal level, he considers himself a Milanese traditionalist, but prefers more Ligurian-style specialties, such as soups with legumes and grains, and obviously fish, which both cook quickly and play up the quality of the products used.