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Focaccia di Recco:
by Lidia Bastianichshow: Lidia's Kitchen
Everyone loves the smell of baking focaccia. I enjoy making it when my family comes over or I have other guests. I often put out a large antipasto spread as an appetizer, and my freshly baked focaccia adds an extra-special homemade touch to the spread. I often bake it plain, but sometimes I top it with tomatoes, or olives, or onions . . . or all three! Focaccia is popular all over Italy. It can have different toppings, seasonings, and textures depending on the region, but one of my favorites, different and super- delicious, is the focaccia di Recco. Recco is a city on the Ligurian coast, near Genova, known for its focaccia as well as for pansotti (a special kind of pasta dressed with walnut sauce) and the famous trofiette pasta with pesto. If you happen to be in the area in September, you can watch a spectacular fireworks display and enjoy the specialties and delicious street food along the beautiful Riviera. This focaccia is a bit different: it is not topped, but, rather, filled with stracchino, a cow’s milk cheese from the north of Italy, which is not aged, eaten young, and usually has no rind. It is a soft cheese with a mild, delicate flavor. (Makes 2)
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