basil

This is one of the most important pasta recipes ever! Really….. I was reading last months issue of the Italian food magazine Sale e Pepe where there happened to be a dedication to Basil. Among the basil related recipes was “THE” recipe for Pesto Genovese, this is the recipe recognized by the Consorzio del Pesto Genovese (yes there is a an actual consortium for pesto Genovese and other Italian protected food types!). I am so happy to have found, and to share this recipe with you Pesto: The Magnificent 7 (ingredients). Let’s cook!

Pesto Genovese, Basil Pesto

Servings: 3-4
Difficulty: super easy
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In the original recipe they use a mortar and pestle, feel free to use either a food processor or blender, I tried both and got great results

Ingredients

The Magnificent 7

2 packed cups of basil leaves (just the leaves and the baby leaves work the best)

1/2 cup extra virgin olive oil, if you can find oil from Riviera Ligure better yet!

6 Tbls parmesan reggiano

2 Tbls pecorino romano imported

2 garlic cloves

1 Tbls pignoli nuts

Sea Salt course grind

1 lb of pasta, linguine or trenette

Directions

With a mortar pestle, blender or food processor combine the above ingredients, mix or blend until creamy and ingredients are incorporated. Set aside, if making ahead, cover or seal in an airtight container to keep the top layer from browning

-Add water to a pasta pot, bring to boil, add the pasta cook to al dente indication on package….drain pasta, reserving 1 cup of pasta water. In a pasta bowl, add the pasta and mix with the pesto, if necessary, add some of the reserved pasta water to create a creamy pasta.

Serve

Buon Appetito!

Mickey

The Caprese Salad is one of the most popular Italian summer plates. Beautiful ripe, red tomatoes sliced with buffalo or regular mozzarella cheese, topped with fresh green basil leaves then drizzled with extra virgin olive oil, delicious. The Caprese, with it’s colors of the Italian flag, is easy to compose, a hit for summer lunches or dinners. As much as I adore the traditional sliced version of this salad sometimes it is easier to serve this bite sized “Baby Caprese” Salad to your guests. Lets Cook!

Baby Caprese

Servings: 2-4
Difficulty: super easy
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A bite sized version of the classic Italian Caprese Salad

Ingredients

1 lb baby plum or cherry tomatoes

1/2 lb fresh mozzarella regular or Buffalo *try to find the small round mozzarella balls

10 large basil leaves

2 tbls imported extra virgin olive oil

sea salt

Directions

-Wash and dry the tomatoes, cut into quarters and add to a serving bowl

-if using the tiny mozzarella balls, cut into 1/4 or 1/8 pieces depending on the size (if using a large mozzarella, cut into pieces more or less the size of your tomatoes, add to serving bowl

-stack the basil, roll it lengthwise and slice it thinly across the width, add to the bowl