Tag: pesto

Bruschetta with burrata and arugula pesto – Italian Cuisine

imaginative bruschetta: Ready in a few minutes, they satisfy the eyes and palate. In this recipe we have used the burrata Murgella, rich and creamy. You can serve them with a glass of sparkling wine as an aperitif or bring them to the table to tease waiting for lunch.

1) Cut the heart of celery. Chop the chili pepper eliminating the seeds. Scald i tomatoes in boiling water, peel them, remove the seeds and cut them into cubes.

2) Coarsely chop the mixer in the mixer rocket salad, celery, 1/2 teaspoon coarse salt, 1 clove garlic peeled and half of the oil. Arrange the mix in a bowl and mix it with the tomatoes, the chilli pepper, the remaining oil and oregano.

3) Toast the slices of bread in the oven, rub them with the remaining garlic and cover them first with the burrata and then with the prepared mince.

Incoming search terms:

Trofie recipe with Ligurian pesto – Italian Cuisine

Flour, water, salt and many small gestures handed down from generation to generation. A mortar, garlic, oil, basil, parmesan, pecorino cheese, pine nuts and we fly to Liguria in front of a magnificent plate of trofie with pesto

Ingredients FOR TROFIE

300 g 00 flour
50 g wholemeal flour
salt

Ingredients FOR THE PESTO

60 g extra virgin olive oil
30 g Parmigiano Reggiano Dop
25 g basil leaves
10 g pine nuts
10 g Sardinian pecorino
1 small garlic clove
coarse salt

Duration: 1 h 30 min

Level: Middle

Dose: 4 people

FOR TROFIE
Jumbled up the 2 flours and mix them with about 125-130 g of water and a pinch of salt. Leave the dough to rest for 30 minutes, covered with a towel or bowl.
disconnect then from the dough, a few at a time, pieces of pasta as large as chickpeas; roll them in your hands, place the spindles obtained on the surface and twist them, one by one, under the hand, pressing them slightly with a diagonal movement.

FOR THE PESTO
Mash in the mortar the clove of garlic with some coarse salt; add the pine nuts and basil and mash them gently with the pestle. Incorporate the grated Parmesan and Pecorino. Finally mix with the oil, adding it flush. If you also want to use the blender, start creating an emulsion with pine nuts, chopped garlic and a little oil; then add the basil and the rest of the oil. At the end, mix the cheeses mixing with a spoon.
Boil the trofie in boiling salted water for 4-5 minutes, drain them al dente and season with the pesto, diluted with 1-2 tablespoons of cooking water.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/trofie-recipe-with-ligurian-pesto-italian-cuisine html

Orecchiette with pesto with smoked stracciatella – Italian Cuisine

The typical Apulian pasta format, le orecchiette, seasoned with San Marzano tomato pesto, walnuts and Martina Franca capocollo. What makes this first course a very special dish stracciatella smoked of the Palazzo Dairy.

This was cooked exclusively for Murgella by the chef Luigi Pugliese.

1) Wash and cut the skin of the tomatoes and then blanch them for two minutes in boiling water.

2) Remove the tomatoes from the skin and seeds and mix them with an immersion blender together with all the other ingredients. Once the mixture is obtained, pass it through a large mesh sieve to obtain a silky pesto.

3) Bake the capocollo at a temperature of 150 ° for a few minutes, until it is crispy at the right point, but not burnt.

4) Cook the orecchiette and then drain them in a pan and stir them carefully over very low heat.

5) Pour a spoonful of smoked stracciatella onto the bottom of a serving dish, then place the portion of orecchiette on top.

6) Complete the dish with other stracciatella, the baked capocollo coarsely crumbled and tender basil leaves.

Share recipe

Incoming search terms:

Flour, water, salt and many small gestures handed down from generation to generation. A mortar, garlic, oil, basil, parmesan, pecorino cheese, pine nuts and we fly to Liguria in front of a magnificent plate of trofie with pesto

Ingredients FOR TROFIE

Ingredients FOR THE PESTO

Incoming search terms:

Share
recipe