Tag: pesto

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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Pasta with sausage and pistachio pesto – Italian Cuisine

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.

The pasta with sausage and pistachio pesto is ready, serve immediately.

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