Tag: pesto

Pesto bread, for a rustic aperitif that tastes like home – Italian Cuisine

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 pesto bread 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.

The recipe for pesto bread

Now imagine this fragrant sauce, instead of dressing the pasta, inside a freshly baked loaf. Here's how to make pesto bread.

Ingredients

1 loaf of whole wheat bread, about 400 g, 150 g emmental, 150 Tuscan pecorino cheese, 150 g homemade pesto, extra virgin olive oil.

Method

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

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Recipe Fake Erbazzone with light pesto – Italian Cuisine

Ingredients

400 g potatoes
300 g flour
200 g courgettes
150 g mozzarella
100 g spring onions
35 g basil
15 g pine nuts
grated cheese
extra virgin olive oil
salt
pepper

Duration: 2 h

Level: Middle

Dose: 8 people

For the recipe of the fake light pesto erbazzone, boil the whole potatoes with the peel in unsalted water for 30-40 minutes. Peel and coarsely mash them. Clean the courgettes, cut them into rounds; clean and cut the onions into slices, also keeping a piece of the greenery. Sauté everything in a pan with 2 tablespoons of oil for 8-10 minutes with a pinch of salt. Blend the basil and pine nuts with 3 tablespoons of oil, a pinch of salt and an ice cube until a light pesto is obtained. Mix the pesto with the mashed potatoes, now cold. Also add the zucchini and spring onions, 3 tablespoons of grated cheese, salt and pepper.
For the dough: mix the flour with 150 g of water and 25 g of oil, obtaining an elastic dough; let it rest covered with plastic wrap for 15 minutes. Then roll out 3⁄4 of the dough to a thickness of 2-3 mm and line it with a tart mold (ø 22 cm, h 2 cm).
For the fake erbazzone: fill the mold with the filling and add the mozzarella, in small pieces. Roll out the remaining dough on a disc, place it on the filling and seal it along the edge forming a cord. Brush the surface with oil, puncture it with a toothpick and cook the big herb in the oven at 180 ° C for about 50 minutes. Remove from the oven, let it cool down and decorate it as desired.

Avocado pesto, the sauce that amazes – Italian Cuisine

How to prepare a quick and easy avocado pesto to season pasta, salads and find it perfect on fish

Avocado pesto is a sauce that combines the goodness of pesto with the energy of avocado to give a new and special twist to our recipes. They are enough to prepare it a ripe avocado, fresh basil leaves, garlic, extra virgin olive oil and salt. And if you're thinking it's not a pesto, you're right. To prepare it you don't need a mortar, but the mixer!

The recipe for avocado pesto

To prepare the avocado pesto you need a ripe avocado, two handfuls of basil leaves, half a clove of garlic, four tablespoons of extra virgin olive oil and half a teaspoon of salt. Blend all the ingredients adding the oil flush and continuing to whisk until a homogeneous cream is obtained.

The crunchy touch

To add a crunchy touch to the pesto, add a handful of pine nuts, pistachios or hazelnuts. For a creamier effect instead, the is perfect Parmesan Cheese grated. Add it at the end, when the ingredients are well mixed and blend again to obtain a thick and full-bodied pesto. If you love strong flavors, you can opt for pecorino, but in this case you will have to remember not to add salt.

Avocado pesto on the pasta

This cream is perfect for seasoning spaghetti, linguine, fusilli, farfalle, penne, rigatoni and paccheri. If you choose fresh pasta, we recommend that you dilute the avocado pesto with a spoonful of cooking water to prevent it from drying out too much.

Avocado salad

To prepare an unusual avocado salad, we can cut julienne courgettes, carrots and fennel and season them with our avocado pesto. To give it an extra boost, we suggest one sprinkle with lime and a sprinkling of paprika.

Avocado bruschetta

Inspired by avocado toast, the bruschetta with avocado pesto is prepared by toasting the bread, rubbing it with a little garlic and spreading it with the cream. Then arrange the slices of tomato seasoned with oil, salt and pepper.

Avocado pesto on salmon

An imaginative and tasty combination! Grill the salmon, add a little lime juice and a pinch of pepper and serve warm. The ideal side dish? A baked potato, peppery and salted.