Tag: pesto

Recipe Salad with feta cheese, dried tomato pesto and fried tagliolini – Italian Cuisine

Ingredients

6 pcs lettuce hearts
2 pcs feta slices
150 g fresh tagliolini
60 g dried tomatoes in oil
20 g peeled roasted hazelnuts
dry oregano
pickled taggiasche olives
peanut oil
extra virgin olive oil

Duration: 20 min

Level: Easy

Dose: 4 people

For the salad recipe with feta, sun-dried tomato pesto and fried tagliolini, sauté the feta in the pan with a
extra virgin olive oil for 2-3 minutes: it will become soft and even more aromatic. Blend the drained dried tomatoes with 20 g of hazelnuts, a pinch of oregano, 70 g of extra virgin olive oil and 30 g of water, obtaining a red pesto. Divide the tagliolini into skeins and fry them, one by one, in boiling peanut oil few seconds. Cut the lettuce hearts in half, distribute them on plates and season with a drizzle of extra virgin olive oil; add olives, chopped hazelnuts, a pinch of oregano, crumbled feta, red pesto and crispy noodles. Complete to taste with sprouts and dried flowers.

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Orecchiette recipe with Mediterranean pesto and chicory – Italian Cuisine

Ingredients

a bunch of chicory
320 g fresh orecchiette
100 g extra virgin olive oil
50 g pitted taggiasche olives
50 g salted capers
50 g dried tomatoes in oil
a lemon
an orange
coarse salt

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of the orecchiette with Mediterranean pesto and chicory, Cut the peel with 15 g of orange peel and 15 g of the lemon, mince them, scald them for a few seconds
and drain. Repeat this operation 2 more times so that the peel loses its bitter taste. For convenience, you can already prepare 3 saucepans on the stove with boiling water. Chop the capers, olives and tomatoes, mix everything in a bowl with
the peeled rinds, 20 g of lemon juice, 20 g of orange juice
and the oil, until obtaining a fragrant sauce of the consistency of pesto. Separate the puntarelle from the head, wash them, cut them at the base, cut them into strips and store them in a bowl of water and ice to make them crisp and curl. Cook the orecchiette in boiling salted water, drain, season with the prepared pesto and complete with the well-drained puntarelle.

Video recipe baked colombine with herb pesto – Italian Cuisine

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