Featured Recipe:
Homemade Tagliatelle with Pesto
Chances are you are familiar with Pesto - especially if you've been to Liguria - the region of the Cinque Terre, Portofino and Genoa. This basil-based sauce was created during the 19th century in this splendid corner of northern Italy. (Although, legend has it dating back to medieval times as a medicinal food). According to tradition, pesto must be prepared using a marble mortar and a wooden pestle so that the basil doesn't oxidize and is able to give off all of its wonderful aromas. If pesto is made using a blender or food processor, the metal blade chops rather than rubs the basil leaves, bringing out less flavor. But any way you make it is better than not at all!
Servings 4
 |
| First course in San Fruttuoso near Portofino. Pesto with Trofie (instead of Tagliatelle). Read about our splendid day on my blog. |
For pasta
1 lb. all-purpose flour
4 eggs
1 tablespoon extra virgin olive oil
3/4 oz Pecorino cheese
2 potatoes
For pesto
1 oz basil
1/2 oz pine nuts
1 clove of garlic
1 cup Extra Virgin Italian Olive Oil
2 oz grated Parmigiano Reggiano cheese
1 1/2 oz grated Pecorino cheese
salt and pepper to taste
45 minutes preparation + 7 minutes cooking
For the preparation of the pesto:
Put into a mortar the basil, mix in the parsley leaves, which give a fine green color and reduce the strong flavor of the basil, the cloves of garlic, the ewe's milk cheese, and a pinch of salt. Pound to a pulp in the mortar adding, a little at a time, a glass of oil. If you wish a more delicate pesto, halve the quantity of cheese, oil e butter.
Prepare the dough with flour, eggs, a tablespoon of oil, and a pinch of salt.
Place the flour on a flat work surface and form a well. Break the eggs into the center and begin to work the dough. Knead until satiny smooth, then let the dough rest for 20 minutes.
Roll out the dough into a thin sheet. Flour lightly and fold it over onto itself a couple of times. Use a knife to cut 1/4 in wide tagliatelle noodles. Stretch out the noodles on a lightly floured tray to dry.
In a large pan, put abundant lightly salted water with some sliced potatoes and bring to the boil. When the potatoes are cooked, toss in the "Tagliatelle" and leave to cook together. Drain the pasta when "al dente" together with the potatoes, transfer to a preheated plate and dress immediately with the cheese and some tablespoons of cooking liquid. Mix a first time, cover with the pesto and mix again, carefully, just before serving.
Link to the recipe.
Buon Appetito!
Recipe and excerpts compliments of Academia Barilla - the international center dedicated to the development and promotion of Italian Gastronomic Culture located in the heart of Parma - the capital of the Italian Food Valley.
~~~
Some Really Good Blogs 
