Have a safe Sunday

 

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 fine. In said blender add half a cup of really good EVO, two or three garlic cloves, a nice bunch of washed and dried basil leaves, a spoon of pinoli, half a cup of parmigiano, a third of a stick of butter plus a little Sicilian sea salt. Easy on the salt. Blend slowly until you get the pesto. At this point the aroma is to die for. Of course do this while the pasta and the potatoes and string beans are cooking in salted water. The pasta is usually trofie but they are almost impossible to find. ai got mine at the little Italy in The Bronx. Any pasta will do evem spaghetti

Drain the pasta and reserve some pasta water and then add the pesto to the pasta. Stir well. If the mixture is too dry, add some of the reserved pasta water. Serve by adding a few pinoli on top and if needed some more parmigiano. This recipe comes from my wonderful  zia Grazia who lived many years in Genova and it is as authentic as it gets.

Buon appetito.

  

 

  

Have a nice weekend and stay safe.

 

Vintage film shot

 My favorite building in New York. The timeless Flat Iron Building

 

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 

A little humor but no comments.

 

Late fall scene

 Or is it really early winter.

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 and a good pecorino. Do not be afraid to try this simple but very healthful dish. You will be assured a seat on the bus or subway.

Buon appetito

 

Have a great week

 May your skies be red at night so that your days will be delightful