Pesto alla genovese
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Basil leaves |
| 20 | grams | Pine nuts |
| 30 | grams | Pecorino Romano (this means seasoned pecorino) |
| 30 | grams | Extra virgin olive oil |
| 1 | Cloves of garlic (up to 2) | |
the Ingredients are very simple because pesto is a poor dish.
the tradition suggest to use a pestle but nowdays can be used an osteriser.
the tipical pasta used for the pesto alla genovese is "Trenette" or "Linguine" that is a kind of flat spaghetti. One last raccomandation, once that the "Trenette" and the Pesto are well mixed in the pan serve the pasta on a dish where there you layed few boilled potatoes cutted in thin disks, this will make it really "Genovese"! Posted to FOODWINE Digest 11 Dec 96 From: Paolo <franchet@...>
Date: Thu, 12 Dec 1996 02:51:20 +0100
Related recipes
- Amerigo's salsa alla genovese
- Anchovies, fried genovese style
- Arancia genovese
- Cima alla genovese 2 ( salsa verde )
- Cima alla genovese info
- Classic minestrone soup con pesto alla genovese
- Genovese pesto sauce
- Genovese rice and bean soup
- Linguine al pesto genovese
- Minestrone genovese (vegetable soup with pesto)
- Mom's pesto genovese
- Penne alla pesto
- Pesto genovese
- Pesto genovese - ff
- Ravioli genovese
- Saltimbocca alla genovese
- Saltimbocca alla genovese (from liguria area)
- Stuffed zucchini genovese
- Tonno alla genovese (genoan tuna steaks)
- Torta di zucchini alla genovese