CONDIGLIONE OF THE LIGURIAN COAST OF FLOWERS traditional italian recipe by Laura's Kitchen

traditional cooking recipes and books from italy by Laura's Kitchen

Special menu

Sauces

Gravies for Pasta

Liqueurs

Appetizers & Crostini

Pizzas & Focaccias

First Courses & Soups

Second Courses, Meat & Fish

Eggs and Side Dishes

Cakes & Cookies

Tea and hot infusions

CONDIGLIONE OF THE LIGURIAN COAST OF FLOWERS
(Liguria)

INGREDIENTS FOR 4/6 PERSONS

4 tomatoes, not too ripe

½ yellow pepper (capsicum)

1 cucumber

2 fresh onions

3 cloves of garlic

a basil sprig

a branch of oregano

a handful of pitted black olives

1 large tin of tuna

1 hard boiled egg

2 salted anchovies

½ cup of extra virgin olive oil

salt and pepper.

PREPARATION

Cut up the tomatoes and a cucumber.
Cut the sweet yellow pepper in strips.
Remove the fishbones from the anchovies, wash the salt away
and cut into cubes. Add these ingredients and mix in the roughly
ground leaves of basil and oregano.
Cut the fresh onions into thin slices and add the ground cloves of garlic.
Stir all together and mix in the crushed hard boiled egg using a fork.
Add the pitted black olives and the tuna.
Flavored with salt, pepper and olive oil
and stir well before serving.