How to use pesto (not only in pasta) – Italian Cuisine

Pesto is one of the most famous pasta toppings in Italian cuisine, but it also lends itself to many other preparations. Here are some ideas

We are used to using the pesto especially in pasta, either hot, for a quick and tasty first course, which cold, for a fresh and tasty lunch or dinner.

But the truth is that with the pesto – of basil, of rocket salad, of zucchini and even of broccoli – you can do many other things, not just the sauce for pasta! Let's discover together all the recipes that can be prepared with this simple but delicious sauce.

Pesto recipes

With pizza

Let's start with one of the most famous dishes of the Italian cuisine: Pizza. Pesto is a perfect seasoning to prepare a light and delicious pizza. Any examples? This pizza with stracchino, porcini and pesto for example, or with i peppers and pesto. And for vegans there is also the pizza recipe with pesto veg and without mozzarella.

With risottos

We then move on to the risotto, to which the pesto offers an ideal condiment as it blends perfectly all ingredients without giving the dish too much taste. Any examples? Risotto with Fava beans with lettuce pesto, with i shrimp, with boiled potatoes and with bacon and provola for a really tasty first course.

With meat and fish

After the risotto it is the turn of the meat. Have you ever thought of stuffing the rolls with pesto? Or to flavor a chicken breast with pesto sauce? Also the kebab it can be seasoned with this versatile green sauce, as well as the veal escalopes, the fillet and the turkey breast.

Even when we talk about fish, the recipes that can be enriched with pesto are really many. Combined with almonds to embellish a salmon steak, in a salad of cod and legumes, with the mullet, the sea bream, to prepare delicious dishes fish rolls and for fanciful meatballs to bring to the table in minutes.

As a sauce for aperitifs

Finally, pesto can also be used in the preparation of an omelette with tomatoes, a rustic cake with ricotta and a salami with a strong flavor like speck, of a vegetarian lasagna. Not enough for you? If you still want pesto you can use it spreading it on toasted bread for an aperitif or on a sandwich for a tasty lunch and to season the stuffed tomatoes for a fresh and nutritious summer meal.

Sweet yoghurt chills: 5 ideas to try – Italian Cuisine

From semifreddo to cheesecake, five recipes with Greek yogurt to put in the freezer to refresh snacks and summer dinners

The Greek yogurt it is an essential ingredient in the refrigerator because it is very versatile and suitable for many preparations.
If you eat it only for breakfast you will discover instead that there are many other ways to enjoy it.
Here is an example 5 recipes very easy and fresh to bring to the table frozen, as a snack or dessert.

Not just frozen yogurt

The frozen yogurt it is an ice cream in all respects prepared with special ice cream makers generally with the addition of fresh cream.
It has a very creamy consistency exactly like that of an ice cream and is served white with natural topping of fresh fruit, syrups, grains or tasty toppings.
Since it is not very easy to reproduce at home, we want to offer you some very easy ideas to prepare without ice cream maker or other special equipment, ideal for a snack or a dessert, all based on yogurt and all to be kept in the freezer.

Yogurt ice-cream

To prepare an ice cream with Greek yogurt you simply have to mix it with whipped cream and sugar and then place the mixture in the freezer.
It can be consumed once it is cold as it is or it can be shake to become even creamier.
For a version without cream, lighter and vegan, you can pour the yogurt into the ice mold and then blend it once frozen with banana slices, even frozen, or berries.

Yogurt popsicles

For a snack on the go to eat standing up and without plates, cups and cutlery, prepared by icicles.
Pour the Greek yogurt mixed with honey and fruit into the popsicle molds and after a couple of hours in the freezer you can enjoy them.
The funniest thing about this recipe is that you can use all the fruit you like best, whether in pieces or blended.
The real greedy can put in the basic compound, in addition to yogurt, also chocolate chips, dried fruit and crushed biscuits.

Yogurt semifreddo

To make this dessert not only very good, but also good to serve, prepare a mixture based on Greek yogurt, icing sugar and whipped cream and then pour it into a plumcake mold or a Bavarian mold, possibly in silicone so that it can be distorted when cold without breaking it.
Again you can add one basic cheesecake with chopped biscuits and butter or grain and butter or you can garnish the semifreddo with melted chocolate or a fruit syrup. Pull it out of the freezer at least 15 minutes before serving.

cheesecake

We talked about cheesecake because this is the classic dessert that everyone always loves.
The version without cooking it is very fast and delicious, but have you ever tried to freeze it to get something very similar to an ice cream cake?
Chop Digestive type cookies and mix them with the melted butter. Mash them with your hands on the basis of a hinged mold lined with parchment paper and then pour over the yogurt mixed with fresh whipped cream, honey and berries.
Complete with a prepared syrup and cook the berries and sugar and leave to cool well. Store in the freezer for a few hours and then serve.

Frozer yogurt bar

This healthy and light snack goes crazy on the web because it is very easy to prepare and beautiful to see.
In practice they mix yogurt, honey, chopped pistachios, chocolate drops, blueberries and raspberries e then pour everything on a baking sheet covered with parchment paper.
Cover the surface with more parchment paper and then leave it in the freezer for two hours.
Once frozen for good, this table must be broken by hand and served.

Are you curious to try the recipes that we have proposed to you? Take a look at the gallery to see what the final result will look like.

Pasta and salmon in 10 light ideas – Italian Cuisine

Lightness, taste and a lot of good simplicity. Salmon pasta will be unforgettable with these delicious recipes

After so many pennette, cream and salmon dishes, we know: pasta + salmon = summer! But if we are looking for a bit of lightness and some new ideas … what is left of the cream?
Pasta above all, to choose from in many formats, dried, fresh, wholegrain, of rice, spelled or lentils. And the salmon: very good raw, smoked or simply cooked in a pan. In the gallery above we had fun playing with these two basic ingredients, but now we pass the ball to you. Here are some simple rules for preparing a pasta and salmon from bis.

Eye to the salmon

The fish we have chosen for these dishes is tasty, rich in properties and easy to prepare, but it has a small defect: it is more caloric than other fish. So if we want to prepare a first light we must not exceed the doses. In general, we try not to exceed 60 grams per serving, on about 80 g of pasta. Since it is naturally oily due to the fat it releases, we can cook it gently in the pan without adding oil or butter.

We focus on vegetables

Like all light dishes, this one also needs a good quantity of low-calorie ingredients capable of balancing the smaller portions of pasta and salmon. For a truly dietary result, we can use 50 g of pasta, 50 g of salmon and 100 g of zucchini or other vegetables that will give the dish the right volume. Salmon also combines asparagus, broccoli and peas.

Instead of cream

If you cannot resign yourself to our classic dish, replace the traditional sauce with a condiment made from lskim cream, low-fat yogurt and natural salmon (canned). Freshly ground pepper and that's it.

Gordon Ramsay Recipes