Ripieni all’ Antica – Genovese style Stuffed Vegetables


Stuffed vegetables from the past. An Italian recipe, from the heart of Liguria area, Genova! Second local famous dish after Pesto Alla Genovese.


For the stuffing:

  • 6 cups  of day- old  bread, crusts removed (about 6 thick slices)
  • 1 cup almond milk
  • 30-40 gr dried porcini, soaked in 2 cups warm water
  • 10-12 large fresh basil leaves, finely chopped
  • salt
  • 2 large eggs, lightly beaten
  • 30-40 gr pine nuts
  • 4 anchovy fillets, finely chopped
  • 2 cloves of garlic, finely chopped

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Homemade Fig Jam with Citrus Notes

fig jam

I followed various recipes occasionally, but I decided to show you the easiest and secure, which I did this year. My goal was to enrich the result but very discreetly, so I put a little Cointreau:  gives subtle tones of orange, cinnamon and cloves just to add flavors.  Use this recipe or meticulously following the recipe or as a base in relation to the personal taste of the different options. The truth is that you will manage to save a little hazy summer for winter days and every bite spread on your bread will remind you of the August vacation.


  • 2.5 pounds of figs
  • 800 gr. – 1 kg sugar (if your figs are sweet, put the least amount)
  • 2 tbsp Cointreau or Grand Marnier
  • zest and juice of 1 lemon
  • 1/2 cup water
    in cheesecloth: 1 stick of cinnamon & 6 cloves

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