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Let-s talk about pesto. The real thing.
Today pesto is very popular and it has assumed forms that are in many cases far from what the idea of pesto really is. Of course one is free to as one pleases but in this blog we will deal with authenticity so we will propose pesto alla genovese . There are other authentic pesto recipes such as pesto alla trapanese or pesto di pistacchi. The latter being great Sicilian pesti . But the Genovese pesto is the most popular and the most messed with. The Genoese take their pesto very seriously and swear that it's true flavor can only be achieved in Genova where a small leafed basil is used. But this is a matter of opinion. What they do use is a cut up small potato and a bunch of cut up green beans in the pasta water. These will be part of the final dish. The ingredients are ad occhio or by the eye. Cooking is not a science. Although pesto means pestle and the best way is to do the mashing manually, even the Genoese have surrendered to modern exigencies so a blender will do just fi...
Spezzatino di manzo or beef stew
This is a very appropriate cold weather dish It is easy and delicious. Place the beef stew meat available in most supermarkets in a deep put a third of a stick of unsalted butter and a dash of good olive oil. Add 3 or 4 dried bay leaves and the meat. Let the meat brown in medium heat. Now add two carrots cut up in medium pieces and a stalk of celery also cut up in medium pieces along with a medium union finely diced. Add sea salt cover and cook until the meat begins to soften. At this point add the peeled ang cut up potatoes and black pepper. You may also add thyme and a dash of nutmeg. Cover and cook until the potatoes are done. Add some Italian parsley. Make sure that there's enough liquid. Have some hot water handy to add to the meat. Serve with enough broth to dunk good rustic Italian bread coated with EVO. To finish the dish a swirl of olive oil and a sprinkle of black pepper, You may garnish the dish with fresh parsley. Be sure to remove the bay leaves. Buon appetito
Past alla carrettiera
A dish that is easy, delicious, and full of anti oxidants. The carrettieri were carters who traveled throughout Sicily on their colorfully decorated carts. This simple pasta was sort of a tail gate event. It was very fast and simple and very economical, Only three ingredients plus the pasta. In this case I used linguine but any cut will do, The carters usually used spaghetti. Good olive oil (EVO) , a clove of garlic minced finely and a handful of Italian parsley also minced finely. Boil the water for the pasta. Do not forget the salt. When the pasta goes in, take a large bowl add two tablespoons or more of the EVO plus the garlic and parsley. Stir well. Add a little salt. Drain the pasta and place into the bowl. Mix well. The heat will subdue the garlic somewhat. Note that if the garlic is old, remove the center that is usually beginning to sprout. This is what causes garlic nasties. Place on a flat dish and finish the dish with a sprinkle of black pepper, a little swirl of oil ...
