Tag: pesto

Pesto di Pra ': where the basil is kissed by the sun – Italian Cuisine


The narrow terraces between the mountains and the sea, an ancient recipe wisely measured and a cultivation close to production: these are the secrets of the Pra 'pesto, known throughout the world as the green gold of Liguria


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The Pra 'pesto: the sun and the wind are the raw materials of this ancient and irresistible recipe; from them the Genoese Basil takes shape, color and taste, which in Pra 'is cultivated according to the dictates of an ancient peasant tradition. "Pra 'is the area of ​​choice for the cultivation of basil", says Stefano Bruzzone, owner together with Alessandro Ferrari of the Serre sul Mare farm. "Land of farmers and fishermen, this suburb of the Genoese Ponente has always been known for its terraces and meadows (hence the truncation in Pra 'in fact), which have made basil the protagonist of local agriculture: today, thanks to organoleptic characteristics unique, it is renowned all over the world ".

189624 "src =" https://www.salepepe.it/files/2021/07/ilpestodipra_IMG_0543.jpg "width =" 210 "style =" float: left;Product of the territory
The basil grown in Pra 'therefore has an indissoluble bond with the territory and the secret of its goodness lies precisely in the place where it is born. "For almost two centuries our family has dedicated itself to the cultivation of basil in Genoa Pra 'and; more recently, we have added to this activity the production of traditional Genoese Pesto", continues Bruzzone. "In these hills nestled between the sky and the sea, these plants are born with a bright color and an intense aroma, which from our greenhouses enter directly into the jar as a very fresh and aromatic product". A symphony of flavors, a perfect balance of fragrances that also derives from the careful selection of ingredients and the skill in dosing them.

Green gold made in Genoa Pra '
If the basil grown in Pra 'is the great protagonist of the ancient Genoese recipe, it is the mix with excellent raw materials of the Italian agri-food tradition and give life to that explosion of taste that has earned it the reputation of green gold of Liguria, known and loved throughout Italy and the world: Italian pine nuts, Italian garlic, Pecorino Romano DOP, Italian coarse sea salt, extra virgin olive oil, Parmigiano Reggiano DOP, Grana Padano DOP are expertly mixed according to the rules of an alchemy refined in centuries.

189642 "src =" https://www.salepepe.it/files/2021/07/VC-08022021_004.jpg "width =" 210 "style =" float: left;Short supply chain, according to tradition
"To obtain a final product such as Pesto di Pra '", says Bruzzone, "the short supply chain and the choice of excellent raw materials are essential. Basil is processed just after harvesting: only in this way is the its perfume ". Just like it used to be. "Our commitment is to pass on this great heritage made of peasant values ​​and love for the territory to future generations", he says. "Innovation is a constant effort, but with full respect for tradition", he concludes.

September 2021

Posted on 09/20/2021


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Long pierced fusilli pasta with dried tomato pesto – Italian Cuisine

Long pierced fusilli pasta with dried tomato pesto

Long pierced fusilli pasta with dried tomato pesto, preparation

1) Desalt the capers. Seared for 5 minutes the dried tomatoes in boiling water, to soften them. Shred them and blend them in the mixer with the peeled pear, 60 g of almonds, 20 g of capers desalted, mint leaves and a pinch of green oregano, adding 3 tablespoons of oil and a grind of pepper.

2) Cut fillet the remaining almonds. Boil fusilli in abundant salted water, drain and season them with pesto, softened with a few tablespoons of pasta cooking water. Complete with sliced ​​almonds, remaining capers, red oregano, fresh mint and a drizzle of raw oil.


Posted on 09/15/2021


Recipe Corzetti with soncino pesto with pink pepper fennel – Italian Cuisine

Recipe Corzetti with soncino pesto with pink pepper fennel

  • 200 g flour 00
  • 200 g clean fennel
  • 75 g breadcrumbs
  • 60 g soncino
  • 40 g pitted black olives
  • 40 g grated parmesan
  • 10 g pine nuts
  • dry pink pepper
  • sugar
  • extra virgin olive oil
  • salt

They can be found in two versions: the round ones, typical of Novi Ligure, with decorations on both sides. They are discs of about 6 cm on which, once upon a time, the family crests or pasta makers were imprinted. A special tool is used to prepare them, a sort of double "stamp" which, in addition to cutting the dough, allows you to decorate the discs on both sides in a single move. The Valpolcevera version, on the other hand, works the dough without tools, creating smaller pieces in the shape of full 8. Traditional condiments are light sauces of meat, sausage, mushrooms, or pesto or, simply, oil, pine nuts and marjoram.

Mix the 00 flour and breadcrumbs with 200 g of warm water and a pinch of salt. Let the dough rest for 30 '. Cut the olives into small pieces and put them in a pan to dry for 10 '; then sprinkle them with a teaspoon of sugar and let them dry for another 5 '. Cut the fennel into wedges and brown in a pan with a drizzle of oil.

Season with salt and flavor with dry pink pepper. After 3 ', pour a ladle of water and cook for 5-6'. Blend the soncino with the grated parmesan, the pine nuts and about 80 g of oil, obtaining a pesto. Roll out the dough to a thickness of 2-3 mm and prepare the corzetti as shown in the photos alongside.

Then boil them in lightly salted water for 2-3 'and drain. Serve with the soncino pesto and fennel, completing with the dried olives and pink pepper berries.

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