Prescinseua

Prescinseua is not, strictly speaking, a sauce, condiment, or spread, but rather is a fundamental ingredient in Ligurian food. It can be used in pesto, in walnut sauce, and often is stirred into other dishes in small amounts to give them a creamy tang. Some Ligurians have a bit of prescinseua at breakfast with fruit and a little sugar, or spooned onto thin bread and served with a glass of very light white wine as an aperitif. Prescinseua is a Ligurian word; in Italian it is either called quagliata or latte cagliata. The closest term in English is probably clabber, a sort of clotted sour milk. Ligurians occasionally substitute ricotta for prescinseua, but this will not have the same effect. You will come closer if you use half ricotta combined with half buttermilk or tangy yogurt. What follow are two recipes for prescinseua. The first is a more traditional preparation that takes a little more time but will have classic results. The second is a useful means of having a small amount of something that will approximate prescinseua without the extra effort.