whisk dried tomatoes with 60 g of oil, capers and tarragon to obtain a thick pesto. Blanch the cauliflower florets in salted water for 5 minutes. trimmed the amberjack fillet and place it on a baking sheet lined with parchment paper; remove the bones, season with oil, salt, thyme, grated lemon zest and bake at 180 ° C for about 20 minutes. serve with cauliflowers and pesto.
First prepare the pesto: finely chop the pistachios, then mix them with Parmesan, salt, pepper and oil.
Remove the casings from the sausages and shell them. In a large non-stick pan, brown the garlic with a little oil, then add the sausage and brown it well, then add the wine.
In the meantime, cook the pasta in a pan of salted boiling water, and drain it al dente, keeping a little cooking water. Add the pasta to the sausage, add the pesto and mix, helping if needed with a little cooking water to make the sauce more creamy.
Because (surprise!) Pesto doesn't just go to pasta. Here is an easy preparation that reveals all the good things about simple things
Imagine the intense scent of a tuft of basil mixed with Pine nuts, seasoned with a drizzle of fragrant oil and accompanied by a crunchy slice of bread just out of the oven: Can you resist this wonder of flavors? The pestobread it is an easy but really tasty aperitif that you can prepare this season of the year with the leaves of your fresh and fragrant basil.
How to make a pesto rule of art
The pesto of basil is one of the most popular sauces in all of Italy. There are many types on the market, but no one can match the flavor of a homemade pesto, just made. Extra virgin olive oil of the riviera, pine nuts, basil (the Genoese one, with small leaves, grown mainly in the Prà district), grated pecorino and parmesan cheese, a pinch of salt, a clove of garlic and you're done. Pounded everything together in a mortar if you want to be a purist, or mixed with a food processor if you are practical.
1 loaf of whole wheat bread, about 400 g, 150 g emmental, 150 Tuscan pecorino cheese, 150 g homemade pesto, extra virgin olive oil.
First cut the bread long, without separating the two halves: remove the crumb from the inside and in half of it add the grated emmental, the pecorino (keep some slices aside, which you will then put on each piece of bread) and the pesto. Add a drizzle of extra virgin olive oil if the mixture is too thick. Mix well and then fill the bread with this filling. Close and put in the oven at 200 ° for 10 minutes. Once removed from the oven, slice the bread and arrange the slices on a serving plate. Complete with a drizzle of oil and the pecorino flakes.
In the tutorial you will find some other tips for making pesto bread