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
How To make Classic Minestrone Soup Con Pesto Alla Genove's Videos
Minestrone soup with pesto
Spring Asparagus Risotto recipe | 2022
Spring is a beautiful season. The first heat, holidays, love, flowers! Everything explodes with beauty! Another great thing about this season is the variety of vegetables found in the market. Today we visited one of the most famous markets in vilnius, “Hales turgus”. With our cameras we accompanied Federico between the various stands of fruit, vegetables and cheeses and talked to the people who offer the products of their land to the market every day. Walking around the market Federico got inspiration for a fantastic spring recipe. Lets cook together - Spring Asparagus Risotto
Spring Asparagus risotto
RECIPE FOR 3
Rice 270g (Arborio or carnaroli)
Asparagus 600g
1 leek
Butter 75g
Parmigiano reggiano cheese 50g
Salt
Black peppers
FOE THE BROTH
Water 1,5L (cold)
1 carrot
1 celery
1 potato
1 onion
Few cherry tomatoes
Hardest parts of asparagus
Hardest parts of leek
Black pepper in grains
1 tbs sea salt
TIPS!!!
Visit “ROOTS” spot in hales turgus:
ACALA KAMPUCHA (very nice discover for us):
91 year old Maria shares her lasagna recipe with Pasta Grannies!
Maria passed away on 12 December 2021 aged 92; this video was made in 2020. She made this lasagna for her customers to take away. Over the years she adapted the recipe and the result is a green lasagna, layered with a pork ragù and béchamel sauce. This is Maria's second appearance for Pasta Grannies!
Adjusted to feed 4 -6 people:
For the pasta:
● 250 g 00/plain flour
● 110 g eggs
● 30 g fresh spinach, leaves only
For the ragù:
● 2 garlic cloves
● 3 sage leaves (wrapped in muslin)
● 200g unsmoked pancetta, diced
● 1.5 kg minced pork (loin or shoulder)
● 1.5 litre beef stock
1 heaping tbsp of tomato paste
400 g passata
● Salt, pepper
For the béchamel:
● 30 g butter
● 30 g flour
● 1/2 litre whole milk
● 1/2 a nutmeg, grated
● For sprinkling: 50g Parmigiano (or more, if you feel like it)
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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Minestrone Epivegan Style
Minestrone Epivegan Style is a simple dish to make at home for any occasion. It is great for a delicious lunch or warming dinner. Tons of tasty vegan goodness.
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The Other Legendary Ragu From Naples is Glorious
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Pasta alla genovese…at its core this dish is a beef braise that uses the juice of a massive number of onions as the braising liquid. It's a brilliant little recipe that sounds like it's from Genoa, but it's actually from Naples, and it's the other famous Ragu from Naples that you need to know about, so let's just jump right into it.
Recipes:
Pasta Alla Genovese: The Other Famous Ragu From Naples
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