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Pasta con Pesto alla Genovese

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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    Posted: 22 March 2012 at 07:31
Photo Courtesy: Public Domain - Foto Search.
PESTO takes its´ name from the Italian verb PESTARE, which means to pound or pulverize. It is the classic sauce of the province of Ligueria on the northwest coast of Italia.
 
Traditionally, made in a mortar and pestle, today´s uncountable home gourmets whip it up in a food processor.
 
Connoisseurs have always believed that only the Micro Climate in and around the city of Genoa, produce Basil sweet enough to make the perfect Pesto. However, if you grow your own Basil ( find out how from Historic Foodie and The New Forum´s Post in Herbs and Spices ) that by harvesting the leaves of basil, prior to the flower budding stage, you too can have sweet heavenly basil.
 
The pecorino ewe cheese should be young, so that it has its´ nutty aromas and does not overpower the basil and pinenuts. Traditionally Pesto is served with a narrow ribbon pasta for example, tagliatelli. However, one can be as versatile as they please with this recipe.
 
6 Appetiser Servings of Pasta con Pesto alla Genovese:
 
1 large garlic clove
1/2 cup E.V. olive oil
2 1/2 cups packed fresh basil leaves
1/2 cup freshly grated young Pecorino Sardo or Reggiano Parmesano  ( 2 ounces )
5 tlbps. toasted pine nuts chopped
2 tblsp. heavy cream
salt and black pepper to taste
 
1) Finely chop garlic ( I do not use a Food Processor for this dish ) via hand or food processor
2) However,  while machine is still running, gradually add in a thin stream, the olive oil and do not pour in all at once
3) add basil by handfuls and blend until smooth
4) add 1/2 of the cheese and 4 tblsps of pinenuts with salt and pepper
5) mix cream into the pesto
6) fold in the remaining 1 tblsp of pinenuts
7) cook the tagliatelli in salted boiled water until just tender however, firm to bite
8) transfer the pasta and the pesto with a bit of the boiled water that you cooked the pasta in to a large bowl
9) add the Pesto
10) toss and add the additional Pecorino Sardo or Reggiano Parmesano
 
Serve with a Prosecco or a glass of oak aged Italian Red
 
Written by: Margaux Cintrano.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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