Lorenzo Bo

Raieu
Via Milite Ignoto 25, Cavi di Lavagna

Opened in 1962 inside a former fish shop, over the decades Trattoria Raieu has preserved the values passed down through the generations. Dishes are based exclusively on typical Ligurian cuisine and combine the authenticity of the past with original touches. Ingredients come from the sea and the hills around the small town of Cavi di Lavagna, promoting the philosophy of local sourcing and seasonality.

Lavagna gaggetta cabbage stuffed with skate, gillnet-caught from the family boat

For the stuffing
1 kg gillnet-caught skate https://it.wikipedia.org/wiki/Rete_da_posta)
0.50 g bread
1 egg
1 pinch fresh marjoram, finely minced
1 pinch salt
0.1 dl Cabannina cow’s milk (Slow Food Presidium)
100 g prescinseûa cheese (Ark of Taste)

For the sauce
1 dl Riviera di Levante PDO extra virgin oil
1 Zerli red onion (Ark of Taste)
1 dl Bianchetta Genovese PDO white wine
10 Lavagnina olives in brine
1 pinch salt
200 g pursemìn tomatoes (heirloom Tigullio Gulf variety), finely chopped
2 Lavagna Gaggetta cabbages (Ark of Taste)

For the filling, clean skate and boil wings for 20 minutes in salted water.
Drain fish, allow to cool, remove the skin and any cartilage.

Soak bread in milk.

Finely mince marjoram.
Beat eggs with a pinch of salt, add skate flesh, marjoram, moist bread and prescinseûa.
Amalgamate the mixture.
Blanch cabbage in salted water.

For the sauce, gently fry Zerli red onion, add wine and allow to evaporate, add olives in brine and pursemìn tomatoes, and cook for 15 minutes over a medium heat.  

Add a ladle of hot salted water.

Lay cabbage leaves on a tray, cover with stuffing and roll up.

Put stuffed cabbage leaves in the sauce and cook for about an hour over a low heat, adding a pinch of salt.

Serve in a bowl with 3 or 4 olives, onion and sauce.