FOOD & DRINK


TABLE TALK


LA CUCINA DI NONNA NINA On the other side of the Portofino promontory, in the quiet village of San Rocco, La Cucina di Nonna Nina occupies two tiny rooms in a rustic villa. Here, guests are served delicious Ligurian dishes such as stuffed cuttlefish or trofiette pasta cooked with nettles and pesto. Its interior is charming and rustic, and guests comment fondly on their home-style meals of rabbit, pasta with pesto, fresh fish, and lemon tart. Snag one of the tables on the terrace outside if you can. €€€


RISTORANTE DA I GEMELLI Located in the Portofino harbour, this restaurant is owned by twin brothers, and offers fresh local seafood and Ligurian specialities. Don’t forget to check out the restaurant’s excellent selection of local wines to accompany your meal. €€€€


Ristorante La Terrazza HOTEL SPLENDIDO, PORTOFINO


PASTA ALLA ELIZABETH TAYLOR SERVES 4


Deceptively simple but with depths of flavour: the humble tomato spaghetti


INGREDIENTS


800g Bronze-drawn Spaghetti pasta


TRATTORIA DEI PESCATORI Just down the road in Santa Margherita is a reliable stop for Ligurian specialities such as pansotti in salsa di noci (pasta strips with nut sauce) and the best of the day’s seafood catch. Open since 1910, this restaurant takes inspiration from its long history. The restaurant is proud to serve regional fare, including a traditional fish soup and rossetti, boiled young anchovies served with artichoke and mashed potato. €€€


FARINATA DI CECI


Also known as frisciolata socca, turta or turtellassu. Made with chickpea flour, water, extra virgin olive oil and salt. It can be eaten plain or with stracchino or crescenza cheese, pesto or rosemary.


1 kg Cherry tomatoes (400g for sauce, 600g for confit) 500g Vine tomatoes 225ml Olive oil 2 Garlic cloves


100g Basil 5g Dried oregano 5g Thyme 20g Brown sugar Lemon zest (half lemon) Pinch of salt


PREPARATION


• Create the tomato confit. Slice 600g of cherry tomatoes in half and season them with thyme, salt, brown sugar and lemon zest


• Cook in the oven at 80°C for 3 hours


• Boil the vine tomatoes in hot water until the skin comes off, then slice them sideways


• Cook the spaghetti in boiling water with salt •


• Once the pasta is ready, add it to the pot


• Add the vine tomatoes and, at the very end, the confit tomatoes


SERVE Serve into bowls and finish with a pinch of oregano and basil leaves.


In a separate pot, heat some olive oil with garlic and basil, then add the remaining cherry tomatoes


ONBOARD | SPRING 2021 | 93


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