Cundigiun alla Genovese

Cundigiun alla Genovese


  • 300 g new potatoes
  • 4 salad tomatoes (‘cuore di bue’ preferably)
  • 2 peppers
  • 1 cucumber
  • 1 red onion
  • 100 g taggiasca olives in brine
  • 4 salted anchovy fillets
  • 2 cloves garlic
  • 1 hard boiled egg
  • Vinegar
  • Salt
  • basil leaves
  • P.D.O. Riviera Ligure oil


Boil the potatoes, peel and set aside to cool.
Hard boil the egg.
Wash, debone and chop the anchovies.
Rub garlic over the inside of a serving bowl and in it arrange the vegetables cut into thin slices, the olives, and the tomatoes cut into segments.
Mix all the ingredients carefully and dress with P.D.O. Riviera Ligure oil, vinegar and salt.
Add the basil leaves and set aside for a few minutes to rest before serving.
Your Cundigiun alla Genovese is ready to serve!

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