Liguria: The Cookbook: Recipes from the Italian Riviera by Laurel Evans

  • Fried sage leaves (Salvia fritta) (page 30)

    from Liguria: The Cookbook: Recipes from the Italian Riviera Liguria by Laurel Evans

    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: all-purpose flour; sparkling water; eggs; vegetable oil; sage
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Notes about Recipes in this book

  • Summer salad (Condiggiòn)

    • lean1 on November 01, 2023

      Love this salad. A beautiful mix of flavors and textures. I also added a few sun dried tomatoes and less bread. Hope to make this salad often

  • Ligurian stamped pasta (Corzetti)

    • lean1 on November 01, 2023

      Made this in class with author. Must let the dough rest. Used a pasta machine to roll it out. Easy to make just requires patience.

  • Walnut sauce (Salsa di noci)

    • lean1 on November 01, 2023

      Made this with the author in Italy. Easy to make in the food processor and makes alot. Use pasta water to thin otherwise the sauce is thick and gloppy.

  • Ligurian focaccia (Focaccia Ligure)

    • twoyolks on January 26, 2025

      I baked this in two quarter sheet pans which I think were just a bit too small (the recipe is clearly translated from metric units). The problem is that the oil started to spill over a bit and ignite at the bottom of the (gas) oven. Putting a half sheet pan on the bottom rack stopped that from happening. In the future, I'd want to either use a slightly larger pan or slightly less dough. I made the brine using kosher salt and I think it could've used a bit more salt in it. I also didn't get quite the seam on the edge that I wanted so the dough got a bit soggy on the bottom. A stronger brine but less of it may help with that too.

  • Tomato and anchovy focaccia (Sardenaira)

    • lean1 on December 08, 2023

      Finally got to make this today. A snap to make the dough in a food processor. Doubled in an hour rose a second time in the pan. Used a small can of already crushed tomatoes, 4 large garlic, 5 anchovies and one tablespoon of capers and bit of Italian olive it. Sensational flavor. Thank you Laurel I loved it!

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  • ISBN 10 0847870618
  • ISBN 13 9780847870615
  • Linked ISBNs
  • Published Sep 28 2021
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Rizzoli

Publishers Text

Italian cuisine never goes out of style. Yet while many are familiar with various regional cuisines of Italy, one of its most gastronomically rich regions has been largely overlooked: Liguria, home of focaccia, pesto, and the Cinque Terre.

Award-winning author and food writer Laurel Evans has been immersed in the cuisine of Liguria for 15 years, ever since her Italian boyfriend (now husband, and the photographer for this book) brought her to his family’s hillside villa in Moneglia on the Mediterranean coast. There, Evans immersed herself in kitchens, restaurants, and markets, building relationships with the chefs, shopkeepers, producers, and nonne who drive the local cuisine. This book showcases all that she disovered: a cuisine that is beautiful but humble, plant-based and waste-conscious at its core, with a particular spirit and history that she unravels for readers new to the region.

From the ultimate pesto, to the definitive focaccia recipe coaxed out of local bakers, to recipes for lesser-known Ligurian specialties like Cappon Magro, Liguria: The Cookbook offers readers a personal journey into the heart of the cuisine of this timeless yet ever-evolving region.

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