Tag Archives: pesto

Pesto fatto in casa – Homemade Pesto

Recipe 5: Another famous recipe of my mum, and very common in every italian house is the homemade pesto. What is better than the fresh smell of basil, pine nuts and parmesan all mixed together? And pasta with home made pesto it’s just another thing. My mum never buy the already made, but instead she uses to do pesto and frozen it in little containers to have it for all the winter.

Here the ingredients for 5 people: 70 gr. basil,  half a glass of Extra Virgin Olive Oil, 2 garlic cloves , 3 spoons of pine nuts, 3 spoons of Parmesan, 1 spoon of Pecorino cheese and a bit of gritty salt. Of course the pasta will be around 500 gr. better if the shape is “trofie”.

The procedure is quite easy, but to be traditional, you will need a marble mortar and a wooden pestle. This because instead to chop the leaves you will need to crush them to have the leaves’ oil necessary for the sauce. Wash the basil leaves in cold water and dry them on a paper towel. Don’t squeeze them.

Then crush in the mortar the garlic clove the pine nuts and the basil leaves, add  the salt, the Parmesan, the Pecorino cheese and keep pounding using a light circular movement of the pestle.

Add some of the Extra Virgin Olive from time to time and keep  mixing until  you obtain  a smooth creamy sauce. Pesto should not be greasy and the amount of oil used must be well absorbed and not floating on top.

Trofie and Trenette are the pasta used in Liguria, however linguine or spaghetti al dente will make a good companion to this sauce. Just put some sauce in each plate with sme spoon of water from the boiling pasta and mix. In this way the suace will be more creamy and ready to be mixed well with the pasta.

Just add a sprinkle of Parmesan on top and Buon Appetito!

PS. Mamy che buono! L’ho portato a casa di amici e non sai le facce quando hanno sentito l’odore appena aperta la scatolina! Fantastico e la pasta non ha nulla a che vedere con il pesto pronto! Grazie questa ricetta me la tengo proprio stretta!

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Linguine pesto and prawns – product testing 2 Dolce vita event

Recipe 93: From the Dolce Vita event and Foodinthecity, i have the pleasure today to present you some new real high quality and truly original italian products: the pasta from Pastificio dei campi and the organic products from Sommariva.

I found this pasta really special: so traditional in the taste and in the consistency, but so innovative for the packaging and the blog they run. A real discovery! The Pesto from Sommariva instead is Bio and made with the best ingredients from Liguria, where the recipe comes from.

With these genuine products i could have done a simple pasta with pesto, sure of an amazing result, but to make it a bit special i decided to add some prawns, so… here are Linguine Pesto e Gamberetti.

The ingredients i used for 2 people are: 250 gr. of Linguine di Gargnano – Pastificio dei Campi (you can find them in Harvey Nicholson too), 150 gr. of peeled prowns, 100 gr. of Pesto Genovese Bio Sommariva, 1 red chili, a clove of  garlic, fresh parsley, Parmesan, olive oil, 25gr butter, a glass of white wine and salt.

Put some olive oil in a pan with a crashed clove of garlic and a sliced chili. Add some parsley leaves, prawns, let them cook a bit and then add some butter to let the prawns get a bit colored.

In the meantime put the linguine in some boiling water, add some salt and let them cook for around 8 minutes.

You will need to add some white wine to the prawn because they will be quite dry and the wine will give them a little twist in the taste.

At this point open the pesto, breath and prepare yourself to enjoy this plate! 🙂 if you will try a little spoon of the sauce, you will really taste the pine nuts and the basil. Fantastic! Put some of this in the plates where you will serve the pasta and add some hot water to make it less dense and easier to be absorbed by the pasta.

When the pasta is almost cooked, drain it and pass it in the pan with the prawns. Mix until the sauce is absorbed and then place it in the final plates.

Mix again the linguini until all the pesto is well absorbed and all the pasta has the same color.

Add some Parmesan and Buon appetito!

PS. Mamy non si che buoni questi prodotti: le linguine le fanno a Gragnano, mentre il pesto Biologico viene direttamente dalla Liguria. Li ho trovati alla Dolce Vita e ne sono rimasta entusiasta. Poi con i gamebretti insaporiti dal prezzemolo, peperoncino e una spruzzata di vino bianco, le linguine al pesto hanno fatto una riuscita fantastica!

Pasta, pesto and cherry tomatoes! (-47 weeks)

Recipe  98: This is a quick and easy pasta for everyday lunch or dinner. You won’t need more than 10 minutes, basically just the time to cook the pasta!

Ingredients for 2 people: 250 gr of pasta (it’s better short pasta), some pesto sauce ( I normally use the Sacla’ one you can find everywhere here in London. Then one day i will also add my mum’s recipe to make it at home!), some cherry tomatoes (6-8), olive oil, garlic, salt, Parmesan and pepper if you like it.

Put some  water and salt in a baking pan and let it boil. In another pan, put some olive oil with some garlic in pieces. Let them cook a bit so the oil will take the flavor. I then normally take the garlic out, but if you like it you can also leave it in the sauce.
When the water will boil, you can add the pasta and let it cook for around 10 minutes (depending by the pasta, but take it out one or two minutes before the time written on the bag) .


Cut the cherry tomatoes in 4 and put them in the oil. Let them cook a bit and add some pesto sauce (2-3 spoon). Mix it all and when the pasta will be ready, drain it and place it in the pan with the sauce. If you can add also a bit of water from the pasta, this will be better for the sauce.

Mix it all and add some other pesto sauce until it is enough for all the pasta. Finally put some Parmesan and mix again.
Serve in the plates and add some black pepper.
Buon appetito!

PS. Mamy siccome io sono una patita del pesto e questa e’ la ricetta favorita di Anna, appena ci siamo trovate a cucinare insieme, abbiamo deciso di preparare questa pasta…. anche per uscire dal solito semplice piatto. Nella sua semplicita’ questa pasta e’ buonissima. Certo magari la prossima volta metto anche la tua ricetta del pesto…con quella si che verra’ veramente squisita!