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our recipes:

PANSOTTI WITH SAUCE Of WALNUTS
Ingredients for 4 people
borragine and other erbette: 700 g white flour: 400 g ricotta: 150 gone on to g the sieve eggs: 4 eggs: 2 beaten salt: q.b. grated parmigiano: 50 g For season: garlic: 1/ 2 minced segment sauce of walnut-trees: 6 spoons salt: q.b.

PREPARATION
Prepared the pasta: you on a table arrange the flour to fountain and rooms. To the center break us the eggs and you mix. Will be ready, stretch it I mix getting a skim through thin. Wash the grasses and cook them using the only water stayed on the stays after the washing. Salty, you drip, squeezes and you mince the grasses and unite it to the eggs, the ricotta, a pinch from salt and the minced garlic. You work the mixture adding the grated parmigiano then and mixing still. Cut it skin through first in square of 6 cm. of side and then to triangles in which you will begin to the centers of the mixture; you fold up the pasta pressing on the sides. You in the meantime make boil water salted in which you will make to cook the pansotti. Once cooked, drip you them and season them with the sauce of walnut-trees.

FARINATA GENOVESE
Ingredients for 4 people
farina di ceci: 400 g olio extravergine d'oliva: 3-4 cucchiai acqua: 1,5 litri sale e pepe: q.b.

PREPARATION
You in a terrina put the flour to fountain and pour you to the center, at a time, the water mixing with attention for avoid the formation of clots. Salty and lets rest for all night long in the same terrina. The morning eliminates the foam that will be been fully grown in surface. In a baking-pan put the oil and pour you, then, the farinata mixing well up to when won't have absorbed the seasoning. Set it in the hot oven for 30 minutes around; sprinkle it of pepper and you serve cut asunder.

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