Tag: pesto

Meatballs with pesto – Recipe Meatballs with pesto – Italian Cuisine

First, soak the bread with a little warm water, then squeeze it well.
Add the minced meat with bread, chopped fresh basil, parmesan, egg, pesto and a little salt in a bowl (remember that pesto and parmesan will contribute to the flavor of the mixture).
Mix until a homogeneous mixture is obtained.

With wet hands, form the patties, more or less the size of a walnut, and pass them in the flour.

Heat a drizzle of oil in a non-stick pan, then quickly brown the meatballs, then blend with the wine, cover with the lid and cook for about 10 minutes on medium-low heat.
Remove the lid and shrink the sauce.

The pesto meatballs are ready, serve them immediately.

Pesto Accordion Bread – Italian Cuisine

Arrange the flour in a bowl, put the yeast, sugar, milk and water in the center, start kneading, then leave to rest for at least 20 minutes or until foam is created on the surface.
At this point also add salt and butter and knead until a smooth and homogeneous mixture is obtained.

Cover the bowl with a clean tea towel and let it rise for about 2 hours or until doubled in volume.

Take back the dough, deflate it with your hands and spread it on a lightly floured pastry board, creating a rectangular sheet about 0.5 cm high.
Sprinkle the pasta with pesto, reaching the edges, then add also pecorino and pine nuts; Finally, cut the dough into rectangles of about 8×10 cm.

Stack the rectangles one on top of the other, always keeping the seasoned surface upwards, then insert them all in the buttered mold and let rise again for 1 hour.

Bake for about 30 minutes or until golden brown in a preheated convection oven at 180 ° C.

The pesto accordion bread is ready, at least let it cool before serving.

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Recipe Amberjack and cauliflower fillet with dried tomato pesto – Italian Cuisine

Ingredients

800 g amberjack fillet
600 g cauliflower florets
200 g dried tomatoes
15 g desalted capers
6 g tarragon leaves
thyme
lemon
extra virgin olive oil
salt

Duration: 30 min

Level: Easy

Dose: 4 people

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.

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