Tag: pesto

Recipe Pasta with mint pesto and bread crumbs – Italian Cuisine

Ingredients FOR THE PESTO

200 g basil
120 g mint
50 g parsley
25 g crumbled stale bread
30 g grated Parmigiano Reggiano DOP
2 cloves of minced garlic
extra virgin olive oil
salt
ice

Ingredients FOR THE PASTA

600 g fusilli or other short pasta
Grated Parmigiano Reggiano DOP
coarse salt

Duration: 25 min

Level: Easy

Dose: 8 people

To prepare pasta with mint pesto and bread crumbs, blend the basil, parsley, mint, stale bread, garlic and 5 ice cubes in a blender or in a powerful food processor.
Add 2 tablespoons of oil, Parmesan, 1 tablespoon of salt and mix.
Bring to the boil in a pot of salted water over medium heat.
Strain fusilli al dente, add the pesto and sprinkle with grated parmesan.
Decorated to taste with fresh herbs.

Pepper pesto. One recipe, many variations! – Italian Cuisine

Do you prefer it simple or rich? On hot or cold pasta? And what about the bread?

Maybe when it comes to pesto are you used to thinking about Genoese recipe made with basil, garlic, pine nuts and parmesan.
But you know that you can make a delicious pesto, as well as with aromatic herbs, also with vegetables?
We offer you a perfect pesto for summer based on Red peppers.

Pesto all year long

The pepper pesto it is easy to prepare and we suggest you make a nice quantity because you can keep it for a long time, in sterilized jars. You put it in the pantry and then you can consume it all year round bringing with you the flavor and aroma of summer vegetables even in the winter months.
Much more simply, you can even freeze it!
You can flavor it with the basil like classic pesto, or you can also enrich it with dry tomatoes, almost like a Sicilian pesto.
It is excellent on pasta, both cold and hot, and can also be used for stuffing sandwiches, sandwiches and bruschetta.

pesto-of-peppers

Cooking peppers

Peppers go cooked and you can do it in three ways: in the oven, in the microwave or on a plate (grill).
We recommend the third way because it is very fast.
Heat a cooking plate or a non-stick pan and then cook quickly whole peppers until the skin is almost burnt and will easily go away.
Many people also do this directly on the stove, in contact with the flame.
The process is very effective, but be careful!

How to make pepper pesto

Once cooked and peeled about 2 peppersalso deprive them of the seeds and cut them into pieces.
Let them cool and then blend them with 50 g of pine nuts, 50 g of almonds, 100 g of grated Parmesan cheese, a clove of garlic and plenty of fresh basil.
You can use an immersion blender by adding the oil flush until a soft cream is obtained.
If you don't like almonds, use only pine nuts or vice versa. Some also like it very much with nuts.
It is important that there is some dried fruit to obtain a perfect pesto.
What about garlic? You decide. We put it!

Variations for a richer dressing

As we said, pepper pesto can be enriched with dried tomatoes in oil if you want to make it more tasty.
On the toasted bread and with a drizzle of oil it is the end of the world.
It is also very well with the ricotta cheese, whether fresh mixed inside, or salted sprinkled on a plate of pasta.
Finally, if you want a really tasty first cold dish, combine pesto with peppers and tuna in oil and then add some rocket salad which gives that touch of bitter taste that doesn't hurt at all.

Alcoholic pesto: the cocktail tastes of coconut. Recipe – Italian Cuisine

For the summer of 2020 basil and coconut, "stolen" from the kitchen, enter the glass and conquer every palate. Trends and a drink to make at home, signed by the cocktail-influencer @mint_drink

Summer is the season of mixology. Aided by the warm climate and the days, summer drinks smell of fresh notes, such as those of basil; borrowed from the kitchen. A taste that goes well with another trend represented by the use of coconut that satisfies the requests of those who, from drinks, are also looking for some energy. "To amaze, this summer, even the most used spirits: rum and spirits with savory hints, such as gin and vodka, with a sea flavor triumph. And if someone likes "moved", the sodata with the most disparate aromas find space as interesting accents between the twist on classic . To identify them, the digital bartender Gabriele Stillitani (better known on Instagram as @mint_drink), which with its 50 thousand followers and the experience in its La Dispensa restaurant in Lugano, always has a complete overview of international mixology. In addition to identifying the five cocktail trends of summer 2020, he has also created a drink with an exotic and refreshing touch, a concrete example of what, this summer, we all want to drink.

The return of rum

The Caribbean distillate is the basis of many cocktails that are very fresh in the summer. An example, one of the most requested at the counter is the Daiquiri. With its predisposition to get along with exotic flavors and fruits, rum has secured its place of honor among the summer trends of mixology.

Distillates with "sea flavor"

One of the most innovative trends of the summer season is represented by alcoholic preparations distilled with sea water. There are numerous gin and vodka that, on the label, reveal this particular ingredient, capable of giving cocktails a savory note so well-liked by contemporary palates.

The coconut

The summer 2020 blends have coconut as an ally of spirits and also as a garnish. Almost essential in Tiki preparations, coconut is among the most popular ingredients of the current season, together with pineapple. It will not be a coincidence that Piña Colada remains among the most requested cocktails in the hot season.

Mediterranean flavors: basil

Basil represents a trend in the trend because, once again, the raw materials used in the kitchen are willingly placed in the glass. This plant, with its fragrant leaves and the tip of flavor that completes each preparation, imposes itself with its Mediterranean aroma and is the protagonist in numerous trendy drinks such as Gin Basil Smash.

The particular sodas

The firm and tonic waters are enriched with new combinations and flavors that give intriguing notes to the alcoholic blends served at the counter. The sugary effervescence is a characteristic of summer 2020 drinks, with spicy touches of jalapeño and ginger, exotic and fresh like yuzu and kumquat, with Mediterranean hints of rosemary and olives or smoked salt.

The recipe of Fr.alcoholic ester

30 ml tequila
15 ml mezcal
30 ml lime
20 ml home made coconut and basil pesto

Method

For the pesto puree or pound together 5 basil leaves, a spoonful of coconut syrup and one spoonful of water.
Take a 3-piece Cobler shaker, starting to pour the lime juice and pesto inside. After having also poured the alcoholic part, mix the ingredients well together, mixing them with a barspoon. Shake and strain in a low tumbler filled with ice, garnish with dehydrated coconut.

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