Tag: basil

Pesto di Pra ': where the basil is kissed by the sun – Italian Cuisine

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The narrow terraces between the mountains and the sea, an ancient recipe wisely measured and a cultivation close to production: these are the secrets of the Pra 'pesto, known throughout the world as the green gold of Liguria




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The Pra 'pesto: the sun and the wind are the raw materials of this ancient and irresistible recipe; from them the Genoese Basil takes shape, color and taste, which in Pra 'is cultivated according to the dictates of an ancient peasant tradition. "Pra 'is the area of ​​choice for the cultivation of basil", says Stefano Bruzzone, owner together with Alessandro Ferrari of the Serre sul Mare farm. "Land of farmers and fishermen, this suburb of the Genoese Ponente has always been known for its terraces and meadows (hence the truncation in Pra 'in fact), which have made basil the protagonist of local agriculture: today, thanks to organoleptic characteristics unique, it is renowned all over the world ".

189624 "src =" https://www.salepepe.it/files/2021/07/ilpestodipra_IMG_0543.jpg "width =" 210 "style =" float: left;Product of the territory
The basil grown in Pra 'therefore has an indissoluble bond with the territory and the secret of its goodness lies precisely in the place where it is born. "For almost two centuries our family has dedicated itself to the cultivation of basil in Genoa Pra 'and; more recently, we have added to this activity the production of traditional Genoese Pesto", continues Bruzzone. "In these hills nestled between the sky and the sea, these plants are born with a bright color and an intense aroma, which from our greenhouses enter directly into the jar as a very fresh and aromatic product". A symphony of flavors, a perfect balance of fragrances that also derives from the careful selection of ingredients and the skill in dosing them.

Green gold made in Genoa Pra '
If the basil grown in Pra 'is the great protagonist of the ancient Genoese recipe, it is the mix with excellent raw materials of the Italian agri-food tradition and give life to that explosion of taste that has earned it the reputation of green gold of Liguria, known and loved throughout Italy and the world: Italian pine nuts, Italian garlic, Pecorino Romano DOP, Italian coarse sea salt, extra virgin olive oil, Parmigiano Reggiano DOP, Grana Padano DOP are expertly mixed according to the rules of an alchemy refined in centuries.

189642 "src =" https://www.salepepe.it/files/2021/07/VC-08022021_004.jpg "width =" 210 "style =" float: left;Short supply chain, according to tradition
"To obtain a final product such as Pesto di Pra '", says Bruzzone, "the short supply chain and the choice of excellent raw materials are essential. Basil is processed just after harvesting: only in this way is the its perfume ". Just like it used to be. "Our commitment is to pass on this great heritage made of peasant values ​​and love for the territory to future generations", he says. "Innovation is a constant effort, but with full respect for tradition", he concludes.

September 2021

Posted on 09/20/2021

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Paccheri with prawns, courgettes and basil – Italian Cuisine

Paccheri with prawns, courgettes and basil


How to store basil to have it even in winter – Italian Cuisine

How to store basil to have it even in winter


Among the aromatic plants, basil is the one that best represents Mediterranean cuisine. With its unmistakable and pervading scent, it is the ingredient that you cannot do without to give freshness, flavor and color to every dish. Keep it even after the summer? You can, here's how

From spring to late summer there is no balcony or even just a window sill from which the unmistakable terracotta pot in which the basil grows flourishes does not appear. King of aromatic plants, (its name in Greek means royal herb), it has always been used for its therapeutic qualities and to flavor foods. There are about 40 varieties, but the most common are the Genoese basil, very fragrant, and the Neapolitan basil, with a large leaf. Finding it fresh and fragrant in autumn and winter is at least complicated: for this, here are three ideas to keep it and enjoy it longer.

Freeze the leaves

It is a very easy method for storing basil. You have to collect the leaves, remove the seeds, wash them and dab them with paper towels. Once dry you must arrange them on a baking tray lined with aluminum foil and put them in the freezer for about two hours. Once frozen, you can put them gently in an airtight container and put everything in the freezer. When you need them, all you have to do is take the quantity you need. The leaves will retain their scent and color for several months.

Store the leaves in fine salt

Take a resealable jar and fill it with basil leaves previously washed and dried carefully, so that they do not become moldy. Pour over the leaves of the fine salt, making several layers of salt and basil. Fill up to 5 cm from the edge and then cover with more salt. Close the jar and place it in a cool and dry place: the leaves will keep for as long as you want. When you need it, just take them and add salt to the jar.

Freeze a base for pesto

If you want you can prepare one base that will be useful for quickly cooking pesto. Chop the cleaned basil with extra virgin olive oil and a pinch of salt. Place the sauce in a glass container with a lid and freeze. At the time of use, all you have to do is thaw everything and add the parmesan, pecorino, garlic and chopped pine nuts to the sauce. A tip for singles: put the base for the pesto in the ice containers. If necessary, you will thaw only the dose you need.

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