Recipe of the Week: Lasagne cu pesigu from Conio

A very local dish from the village of Conio, they are called lasagne but they are fresh homemade pasta with a pinch (pesigu)!

Conio is a small village in the inland of Imperia, well known for its extraordinary beans - a Slow Food Presidium.

Here is the traditional recipe.

Ingredients:

• 250g flour
• 150g whole flour
• 2 eggs
• 500g tomatoes
• 2 garlic cloves
• 1 potatoe
• water
• Extra-Virgin olive oil
• Salt 

Directions:

Sautée the garlic with extra-virgin olive oil, add the tomatoes an salt and cover; let simmer for about 15 min. 

In the meantime, mix flour, eggs, and water and knead to get thin sheets. Using a wheel cutter, cut into regular squares and pinch each one of them in the middle with your fingers to give the fresh pasta its traditional shape.

When the water previously prepared reaches a boil, add the potatoe chopped and salt and let boil for about 7 minutes, then add the pasta. When ready, mix the pasta with the sauce previously cooked and enjoy this delicious dish from the ancient Ligurian cooking tradition.  

Recipe gently offered by Ms. Cinzia Gandolfo