Basil Pesto

 

Pesto may have become popular in North America by the 1980's and 1990's however it is a recipe that apparently has been around for centuries. With its origins possibly dating back to the Roman age. Pesto originated in Italy, in the regions of Genoa and Liguria, and was first documented around the 1850's when basil became introduced as a main ingredient. 

Previously mentioning our 2 foot basil plant helps and does lend itself to create this effortless purée; regardless this pesto recipe is not complicated to make, all thanks to using a speedy food processor. A herbaceous and tangy flavour with a balance of nutty earthiness and richness that clings when tossed with pasta. You may substitute the walnuts with another nut such as pecans or almonds or with the more traditional pine nut.   

Basil Pesto

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1/3 cup walnuts pieces

2 large cloves of garlic, roughly chopped

2 cups lightly packed fresh basil leaves

1/2 teaspoon salt

1/4 teaspoon black pepper

2/3 cup extra olive oil

1/2 cup grated Parmigiano Reggiano cheese (not parmesan)

Using a food processor, chop the walnuts and garlic together.

Add the basil, salt and pepper until finely chopped

Keep the food processor running and add the olive oil. 

Then add the Parmigiano Reggiano cheese until it's smooth.

Store in an air tight container with a thin layer of olive oil on top to prevent browning. The pesto will keep in the refrigerator for about a week or freeze for up to 6 months. 

Notes: If you cannot find Parmigiano Reggiano cheese then use another cheese such as Pecorino Romano, Pecorino Sardo, Gana Padano or Parmesan. 

Casa Giulia Lemon Marmalade

If you like lemons and enjoy marmalade, this is the breakfast spread for you. In fact this is so good that I want to spread it over everything. Not too sweet and loads of tartness to tantalize the tongue which leaves one picturing rows of lemon trees, tall glasses of lemonade and mountains of lemon gelato.

Enjoy your long weekend everyone! - JW 

Nigellissima

I bought this cookbook about a week before the cooker decided to call it quits. While we are waiting for a new one we are bound to cook by stove top... or slow cooker. As I am out of my element with cooking only by stove top, Nigella Lawson is in her element at being Italian or should I say channeling her inner Italian. There is something for everyone in this cookbook... food, passion and inspiration. 

The introduction reads more like an autobiography reminiscing of her days spent in Florence. Written in true Nigella form. She is talking to you... sharing and emphasizing. You can sense her inspiration and passion for food and Italy. I have been to Florence too and as I read, I drifted off retracing my steps only to realise that food, travel and life impacts us all differently. After turning page after page of this cookbook it inspired me to make Spaghetti Bolognese. I had no recipe just my thoughts and whatever struck my fancy went into the pan. The large bowl of Spaghetti Bolognese was met with wide eyes and hungry stomachs. Servings were dished out happily and then seconds and thirds to the few who had the most room in their stomach. 

Nigellissima is only 273 pages, notes, index and acknowledgements included. Compared to some of her other cookbooks this is a slim one. She has condensed her new Italian inspired recipes into five chapters. Pasta, Meat, Fish & Fowl, Vegetables & Sides, Sweet Things and An Italian-Inspired Christmas. She briefly discusses the eight pantry items she needs, and that you will need, to make her recipes. There are helpful hints placed here and there. One of them being: Never over sauce your pasta. Full page colour photography leads less to the imagination and more to your soon to be bottomless stomach. The Mascarpone Mashed Potatoes, Saffron Orzotto, Italian Tray Bake, Chocolate Salami, Chocolate Olive Oil Cake and the One -Step No-Churn Coffee Ice Cream have left me wanting my new cooker now! I really want to make the Chocolate Olive Oil Cake to christen the new oven. If you want to bring out your inner Italian then I would recommend this book... a tavola! -JW   

Pasta! Pasta!

A couple of weeks ago the University was having a book sale. I went to browse and see if anything caught my eye. Many of the boxes clearly were full of academic books. Still I browsed some more and found two cookery books and a few poetry books. Aside from the popular pasta dishes this cookbook caught my eye purely on the illustrations. 

Pasta! Pasta! is only 64 pages however to me pasta is one of the quintessential comfort foods. With an Introduction and How to Please Your Pasta (a basic guide to the do's and don'ts of pasta cooking). You will be singing That's Amore in no time. The section on the Cooking of Pasta should be most helpful. Nobody likes over cooked mushy pasta! Cheeses for Pasta... well there are only three mozzarella, parmesan and ricotta. 

Some of the most popular pasta recipes are featured in this book. You have Fettucce Alfredo, Ravioli, Linguine alla Marinara, Manicotti, Vermicelli e Pollo, Penne alla Carbonara and let's not forget Spaghetti Bolognese. The last page features six classic sauces. I will share the most simplest of them all Marinara Sauce. It can virtually be served over any pasta you wish and can also be used as a pizza sauce.

Marinara Sauce - 3 tablespoons oil, 1 large onion chopped, 1 small carrot chopped, 1-2 cloves garlic crushed, one 2 - pound can of tomatoes or 2 pounds fresh tomatoes, peeled and chopped, 1 teaspoon dried oregano, 1/2 teaspoon dried basil and salt and pepper to taste.

   

Sauté in oil the onion, carrot and garlic for about 5 minutes. Add the tomatoes, breaking them up with a wooden spoon. Add the oregano and basil and simmer, partially covered for about 30 minutes. Strain the sauce through a fine sieve, pushing down hard on the vegetables. Reheat if necessary. If the sauce is too thin, boil it down, uncovered over medium heat until it has reduced to the desired consistency. Season with a salt and pepper to taste. 

   

Here is a photo of the illustrations that accompany the recipes through this cookbook. They just scream 1970's! Not to confuse you the steps are numbered and the illustrations are there as a quick visual reference. Buon Appetito! - JW