venerdì 17 giugno 2011

Pesto and pasta.....pasta con pesto

http://www.mangiareinliguria.it/consorziopestogenovese/pestogenovese.php

logically the recipe in the link is in Italian but I'm pretty sure that you all can read this one too:


don't you just adore WIKI? and to think that when I was growing up there was only Encyclopedia...anyone's and everyone's only you couldn't add nor take away.
So on with the story. After having come to the Tallahassee part of the boot-shaped peninsula I not only had to learn the language, the culture and the use of the 24 hour clock(that is a story in itself along with the kilograms and it's treasures) I also had to learn the culinary world. The first thing that I ate that was really something(not that everything wasn't something special because it was!) was PESTO which my mother-in-law made from the basil they grew in their veg garden. Superb!

The pasta used is linguine. Flat spaghetti. With the linguine they put potatos(sliced large julienne) and thin stringbeans. All boiled together and then seasoned with that wonderful green creamy olive oily and garlichy and pine nutty sauce! Finis.....simple enough.

Of course it is simple but as everyone knows, each household has its own recipe. After having seen the original(above) here are the number of changes you can make(although I prefer original recipe)

1 - cashews and pine nuts
2 - walnuts and pine nuts
3 - fresh cream along with all the rest
4 - butter along with all the rest....ad infinito....as they say here. Buon APPETITO!


Ivana, ecco la ricetta originale...nel link sopra, il primo. Una ricetta facile facile anche se non hai il mortaio. Il gusto ne perde parecchio però perche pesto vuol dire proprio quello 'pestare'. I gusti si amalgamano divinamente bene nel mortaio e il mortaio di marmo prende il gusto del pesto dal continuo uso e consumo. Garantisco però che questo semplice ricetta anche fatta nel mixer rende una pastasciutta buonissima in qualsiasi momento:

la pasta utilizzata è LINGUINE....non metto la marca perche se scegli quella buona è tutta buona
con la pasta vanno bollite patate vecchie tagliate a julienne grande
e con loro una manciata a testa di fagiolini piccoli.....

con un po di parmeggiano su ogni piatto è squisito....ricetta antica sì ma fresca e leggera come piace a noi oggi! Cosa mi dici?