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When the focaccia is golden, she lets it cool for 10 minutes before cutting up and serving. Related: Giada De Laurentiis Just Shared This 4-Ingredient Focaccia Di Recco—And It Looks Sublime
Lidia Bastianich comes from a family of cooks. She learned how to cook from her grandmother and mother, and today she shares her passion for Italian food with millions of people, through her many ...
Transfer the focaccia to a cutting board, cut into pieces, and serve. Recipe courtesy of The Southern Italian Farmer’s Table: Authentic Recipes and Local Lore from Tuscany to Sicily by Matthew Scialabba & Melissa Pellegrino/Lyons Press, 2012.
Focaccia al formaggio or focaccia di Recco, a typical variety of focaccia made in Recco. Focaccia has countless variations along the Ligurian coast, from the biscuit-hard focaccia secca (lit. ' dry focaccia ') to the corn-flour, oily, soft Voltri version. [13] [14] An extreme example is focaccia con il formaggio (lit.
Stracchino is usually eaten on its own but also as a filling for some kinds of bread: in Recco, on the Ligurian riviera east of Genoa, focaccia con il formaggio ("cheese focaccia") or focaccia di Recco is typically filled with crescenza, while in Romagna and in parts of some nearby regions (e.g. northern Marche, Umbria and eastern Tuscany) it ...
Recco is known for its focaccia con il formaggio (focaccia with cheese) which is made with stracchino. [7] [8] The consortium that dictates the official recipe of the focaccia, supposedly the result of a Saracen attack in the 13th century, has obtained the European Union PGI status for the recipe.
Other street foods are the Genoese focaccia di recco (a double layer of thin dough filled with quark cheese and baked); farinata (a thin, baked chickpea-flour batter, topped with salt, pepper and olive oil), which is often served with focaccia (a thin bread, also with salt and olive oil); Florentine trippa and lampredotto (ox stomach cooked in ...
It has a fairly sour flavor and is used in the preparation of a number of typical Ligurian dishes, such as pansoti (similar to ravioli but filled with vegetables), focaccia al formaggio, and many savory pies, including Genoese Easter pie (torta pasqualina). [2] [3]