• APPETIZERS

  • FOCACCIA, BREAD AND POLENTA

  • ALL ABOUT PASTA

  • PESTO and other sauces

  • "PRIMI"

  • "SECONDI" and sidedishes

  • CHEESE RECIPES

  • DESSERTS

  • HOME

  • LINKS

    		•  U RecettAriel
    Cundiggiłn

    Condiggiłn was the most popular summer salad.
    To serve 4:

  • 800 g (0,9 lb) tomatoes (the best variety is the "Cuore di bue")
  • 1 bunch of fresh basil
  • 100 g. (4 oz) olives (possibly "Taggiasche")
  • 1 cucumber
  • 1 yellow or green sweet pepper
  • 1 clove of garlic
  • excellent Ligurian extra virgin olive oil
  • 2 tablespoons of vinegar
  • salt and pepper to taste

    Cut the tomatoes in pieces, the cucumber in thin leaves and the yellow pepper in strips. Add the basil leaves. Chop finely the garlic, add oil, vinegar, salt and pepper and season the salad with this sauce.

    Some people add salted anchovies (well washed, rinsed and chopped), or tuna fish, or mackerel, or bottąrga (tuna or mullet eggs)