How To make Classic Minestrone Soup Con Pesto Alla Genove
3 tb Olive oil
2 Onions, diced
2 Carrots, chopped
2 Leeks, whites only chopped
2 Stalks celery, chopped
2 Potatoes, diced
1 c Dry beans
- soaked and cooked - but still hard 1 Large eggplant
- skinned and diced 2 c Hot chicken broth
4 c Boiling water
Salt and pepper 2 Tomatoes, diced
1 1/2 c Cabbage, diced
1 1/2 c Spinach, diced
1 1/2 c Zucchini, diced
3/4 c Pasta, raw
3 tb Pesto, heaping
PESTO:
1 1/2 c Fresh basil leaves
1 Garlic clove
Parmesan or romano cheese 3 tb Pine nuts or walnuts
1/2 c Olive oil
In olive oil saute till soft onions, leeks, carrots, celery, and potatoes. Add dry beans, eggplant and cook down. Add chicken broth, water, salt, pepper, tomatoes and cook for about 1 hour covered. Add cabbage, spinach, zucchini. Add pasta. If too thick add more chicken broth. When done add pesto sauce. Courtesy of Ciao Italia cookbook. Submitted By WA6AWD@WOLFENET.COM (ALAN BURGSTAHLER) On 19 DEC 1995 182142 -0700
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Trofie al pesto la ricetta originale con Federico Bisso #oldies
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The Best Italian Minestrone Soup | Cooking With Livia #22
Join Livia for her usual Monday cooking lesson. Today she's making a summer soup- Minestrone alla Genovese
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Enjoy 3 Sicilian Pasta Grannies making 'pasta con le sarde'!
Our signore, Rosetta, Rosa and Pina, share their friendship and incidentally a recipe for pasta con le sarde - though in this case the fish turned out to be anchovies because they were what was available in the fishmongers that morning. I wish you all the joy of 80-year friendships.
How to Make FRESH BASIL PESTO Like an Italian
Fresh basil pesto is so easy to make and one of the most versatile condiments in Italian cooking. It originated in the region of Liguria and when made fresh the salty flavour just dances on your tastebuds.
When making your own pesto at home, the trick is to use fresh basil leaves – either from your own garden, the farmers market or your neighbours!
Be warned, once you start blending the basil, your kitchen will be filled with the most delicious aroma and as soon as you combine the pine nuts and parmigiano you will not be able to resist a few scoops almost right away!
#basilpesto #pesto #basilpestosauce
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94 yr old Maria makes tagliatelle with tomato sauce! | Pasta Grannies
This is a simple, but so good recipe.
94 year old great-grandmother Maria is from Marche where she and her husband started a winery called Cantina Bastianelli. It's flourishing, just like its founder! Here she is, making tagliatelle with tomato sauce. The addition of duck eggs gives a richer flavour but of course hen eggs are fine too.
For the pasta: 400g 00 flour (maybe a bit more if using ducks eggs which tend to be larger) 4 duck eggs
For the tomato sauce; 400ml passata or kilo of fresh (ripe) toms put through a food mill. 1 fresh onion, 5 garlic cloves, 1 carrot, two celery sticks (either add whole and remove, or chop finely), salt and a handful of basil leaves (remove before serving). Parmigiano to serve
If you are in Marche and would like to try Bastianelli wines - they are next door to my favourite pasta producers, Pasta Mancini
Eggs Genovese and the Moonstruck Egg
Bald Chef of Bergamo makes breakfast fun! Try these fresh recipes for a fun brunch. I know they don't eat eggs like this in Genova, but the freshness of the simple pesto goes perfectly with the egg.
And why not try the Moonstruck egg. A family favorite - you too can make it at home. Just because it is an egg doesn't mean it has to be boring!