Pasta with pesto sauce
Ingredients for pasta with pesto sauce
Basil leaves: 55 gms
Pine nuts: 20 gms
Garlic: one or two cloves
Parmesan (two years old): 40 gms
Sardinian pecorino cheese: 10 gms
Coarse salt: a few grain
Extra virgin olive oil from the liqurian Riviera: 550gms
Direction for pasta with pesto sauce
Wash the basil leaves in plenty of cold water. Leave them to dry on a towel. You can also use a hand-operated salad spinner. During this process, pay attention not to break, crush or rub the basil leaves. You need to use a marble mortar and wooden pestle when making Genoese pesto. Once clean, crush the garlic and pine nuts in the mortar until they are creamy. Add the dry basil leaves a few at a time, and salt. Don’t beat the mixture, but use the pestle with a delicate movement, rotating it against the sides of the mortar. This movement is necessary to extract the essential oils from the veins of the basil leaves, which are therefore not broken but rubbed against the side of the mortar. Continue this movement until the sauce is homogeneous and well-mixed, and the basil is very fine. Add the parmesan and the Sardinian pecorino cheese. Slowly add the extra virgin olive oil and stir again with a wooden spoon until the cheese is mixed in.
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Spaghetti with wild mushroom
Spaghetti with wild mushroom
Ingredients for Spaghetti with wild mushroom
Olive oil: 3 spoons
Garlic pods: 3 pods
Slice fresh button mushrooms
Dry shitake mushrooms
Dry Chinese or Thai mushrooms
Dry oyster mushrooms
Dry chilli flakes
Black pepper
Direction for Spaghetti with wild mushroom
Soak dry mushrooms in lukewarm water for at least ½ hour. Slice grossly. For shitake, add the whole dry mushrooms to a boiling water for another ½ hour, then let it rest olive oil in a non-stick pan at medium flame. Add three garlic pods with their skin. Add the fresh mushroom slices. Also add the soaked mushroom slices after squeezing their excess water, and serving. Remove the garlic pods and add some salt and grossly chopped parsley. Blanch the spaghetti in abundant boiling water. No need of adding any oil, if you enough boiling water. After adding the spaghetti in water, wait for the boil to start again and then add 10 gms of salt per litre of water in case after mixing the dressing, the spaghetti is too stuck. Mix immediately with the mushroom preparation and sprinkle with fresh parsley and grinded black pepper.
Ingredients for Spaghetti with wild mushroom
Olive oil: 3 spoons
Garlic pods: 3 pods
Slice fresh button mushrooms
Dry shitake mushrooms
Dry Chinese or Thai mushrooms
Dry oyster mushrooms
Dry chilli flakes
Black pepper
Direction for Spaghetti with wild mushroom
Soak dry mushrooms in lukewarm water for at least ½ hour. Slice grossly. For shitake, add the whole dry mushrooms to a boiling water for another ½ hour, then let it rest olive oil in a non-stick pan at medium flame. Add three garlic pods with their skin. Add the fresh mushroom slices. Also add the soaked mushroom slices after squeezing their excess water, and serving. Remove the garlic pods and add some salt and grossly chopped parsley. Blanch the spaghetti in abundant boiling water. No need of adding any oil, if you enough boiling water. After adding the spaghetti in water, wait for the boil to start again and then add 10 gms of salt per litre of water in case after mixing the dressing, the spaghetti is too stuck. Mix immediately with the mushroom preparation and sprinkle with fresh parsley and grinded black pepper.
Category:
Italian Recipes,
Mushroom Recipe
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