Recipes from ‘A day at the International Culinary Institute for Foreigners’

Ricotta gnocchi stuffed with Sacla’s classic pesto
Riccardo Marello gave the usual gnocchi a delicious twist by stuffing each one with some pesto. This is his recipe.
Stuffed lasagnette with vegetables on a red pepper sauce
Bernard Muscat's wine recommendation: a full-bodied red wine with high acidity – Barbera d’Asti by Batasiolo, from M Demajo
Tagliolini alla Ligure con pesto, patate e fagiolini
Pasta dough is usually made by mixing one egg to every 100g of flour, but more egg-yolks are needed for
Tartra
Tartra is a creamy and savoury pudding typical of the region of Piedmont and said to have Spanish origins.
More recipes

Biscotti di meliga

By Matty Cremona

This recipe was given to me by Gemma Gallo and Alessandra Strocco at Ca Vittoria. These biscuits are delicious with lemon sorbet, or with coffee or vin santo. The recipe is an ancient Piemontese one, said to have been born of necessity when there was a poor wheat harvest; they are made with some maize flour. You can flavour them with a little lemon peel, or roll the dough out on sugar for added crunchiness.

You will need:

225g of soft wheat flour, 175g of maize flour (polenta), 150g of butter, 75g of sugar, one egg, one egg-yolk, 4g of baking-powder.

Beat the butter and sugar until they are creamy. Break in the egg and add the yolk, then stir in all the flour. Mix it until you have soft dough. Refrigerate this for two hours, then roll it out thinly (I found it easier to do this when the dough was placed between two sheets of cling-film) and use a biscuit cutter to make shapes. Bake these on a greased baking-tray at gas mark 4/180C for a few minutes until they are golden.

Tagliolini alla Ligure con pesto, patate e fagiolini

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