5 Traditional Genovese Recipes (No Pesto)

Minestrone

5 Traditional Genovese Recipes (No Pesto)

Genoa and Liguria offer a rich culinary tradition beyond pesto. Here are five authentic Genovese recipes without pesto, celebrating the region’s flavors of seafood, vegetables, and slow-cooked meats.

1. Polpo alla Genovese (Genoese-Style Octopus Stew)

A classic slow-cooked octopus dish with tomatoes, olives, and white wine, highlighting Ligurian maritime traditions.

Ingredients:

• 1 kg octopus, cleaned

• 2 tbsp extra virgin olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 200ml white wine (Pigato or Vermentino)

• 300g cherry tomatoes, halved

• 50g Taggiasca olives (or Niçoise olives)

• 1 tbsp capers, rinsed

• 1 bay leaf

• Fresh parsley, for garnish

• Fine sea salt and black pepper, to taste

Method:

1. Sauté onion and garlic in olive oil.

2. Add octopus, searing for 2-3 minutes.

3. Pour in white wine, let it reduce.

4. Stir in tomatoes, olives, capers, bay leaf, and a little water.

5. Cover and simmer for 1 hour until tender.

6. Serve with crusty Ligurian bread.

Wine Pairing: Pigato di Riviera Ligure DOC – a structured white with floral notes.

2. Cima alla Genovese (Stuffed Veal Breast)

A festive Genoese specialty where veal breast is stuffed with eggs, vegetables, and Parmigiano Reggiano, then slow-cooked.

Ingredients:

• 1 kg veal breast, pocket cut

• 2 eggs, beaten

• 100g peas

• 50g mortadella, diced

• 50g Parmigiano Reggiano DOP, grated

• 1 small onion, minced

• 1 small carrot, minced

• 2 tbsp extra virgin olive oil

• Fine sea salt and black pepper, to taste

• 1 sprig marjoram

• 1 liter vegetable broth

Method:

1. Sauté onion, carrot, and peas in olive oil.

2. Mix with eggs, mortadella, Parmigiano, and marjoram.

3. Stuff the veal, sew it closed.

4. Simmer in broth for 2 hours.

5. Cool, slice thinly, and serve with lemon and olive oil.

Wine Pairing: Rossese di Dolceacqua DOC, a light Ligurian red.

3. Stoccafisso alla Genovese (Genoese-Style Stockfish Stew)

A historical dish featuring stockfish (dried cod), potatoes, and olives in a tomato-based sauce.

Ingredients:

• 800g stockfish, soaked and cleaned

• 3 tbsp extra virgin olive oil

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 200g cherry tomatoes, crushed

• 2 potatoes, diced

• 100g Taggiasca olives

• 1 tbsp capers

• 1 sprig rosemary

• Fine sea salt and black pepper, to taste

Method:

1. Sauté onion and garlic in olive oil.

2. Add stockfish and cook briefly.

3. Stir in tomatoes, potatoes, olives, capers, and rosemary.

4. Cover and simmer for 40 minutes.

5. Serve with polenta or crusty bread.

Wine Pairing: Cinque Terre Bianco DOC, a dry Ligurian white.

4. Minestrone alla Genovese (Genoese Vegetable Soup with Pasta)

A hearty vegetable soup enriched with short pasta and Parmigiano Reggiano rind.

Ingredients:

• 1 onion, chopped

• 2 tbsp extra virgin olive oil

• 1 carrot, diced

• 1 celery stalk, diced

• 1 zucchina, diced

• 200g cabbage, shredded

• 2 potatoes, cubed

• 100g green beans, chopped

• 100g cannellini beans, cooked

• 1 Parmigiano Reggiano rind

• 150g small pasta (Ditalini or Trofie)

• Fine sea salt and black pepper, to taste

• Fresh basil, for garnish

Method:

1. Sauté onion, carrot, and celery in olive oil.

2. Add potatoes, cabbage, zucchini, and green beans.

3. Pour in water, add Parmigiano rind, and simmer 40 minutes.

4. Stir in cannellini beans and pasta, cook until tender.

5. Serve with extra Parmigiano and basil.

Wine Pairing: Vermentino di Liguria DOC – crisp and aromatic.

5. Torta Pasqualina (Genoese Easter Pie with Ricotta and Chard)

A flaky savory pie filled with Swiss chard, ricotta, eggs, and marjoram, traditionally enjoyed during Easter.

Ingredients:

• 500g Swiss chard (or spinach), chopped

• 250g ricotta di pecora

• 3 eggs

• 1 tbsp Parmigiano Reggiano DOP, grated

• 1 tbsp marjoram, chopped

• 300g puff pastry (or homemade dough)

• Fine sea salt and black pepper, to taste

• 1 tbsp extra virgin olive oil

Method:

1. Sauté chard with olive oil until wilted.

2. Mix with ricotta, eggs, Parmigiano, and marjoram.

3. Roll out puff pastry, place in a pie dish.

4. Fill with ricotta mixture, cover with another layer of dough.

5. Bake at 180°C (350°F) for 35-40 minutes.

Wine Pairing: Pigato DOC, a Ligurian white with herbal notes.

Conclusion

These dishes showcase Genoa’s diverse culinary heritage, from seafood to hearty vegetable-based preparations. Each recipe is deeply rooted in Ligurian tradition, offering a taste of authentic Genovese cuisine beyond pesto.

By Master Chef Gianluca Deiana Abis