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Genoese Tavola Calda
Genoa (Liguria) — Mother recipe · en it
A lavish Genoese tavola calda, a burst of flavors and colors on the plate.
⏱️ 30 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 1 kg of varied pasta (tagliatelle, rigatoni, fusilli)
- 500 g of canned salmon
- 200 g of shrimp
- 200 g of mussels
- 100 g of canned tuna
- 500 g of mixed salad
- 200 g of pecorino cheese
- 200 g of grana cheese
- 100 g of black olives
- 50 g of parsley
- Extra virgin olive oil
- Salt and pepper
Method
- Cook the pasta in salted water and drain.
- Blanch the shrimp and cut them into pieces.
- Open the can of salmon and cut the fish into cubes.
- Open the can of tuna and mix it with a bit of oil.
- Wash and chop the mixed salad.
- Cut the pecorino and grana cheese into cubes.
- Set the Genoese tavola calda on a large platter, adding the ingredients in order.
- Transform the tavola calda into a shared meal, allowing each person to serve themselves as they please.
The story
Genoese tavola calda originated in the 18th century when sailors brought home recipes from sea and land, creating a rich and varied meal.
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