BAVETTE WITH PESTO ALLA GENOVESE
BAVETTE WITH PESTO ALLA GENOVESE
INGREDIENTS:
4 handfuls of fresh basil
20 g of pine nuts
30 Parmesan
30 g of pecorino cheese
1 clove of garlic
A pinch of salt
Extra virgin olive oil
Pasta
PREPARATION:
1. Wash the basil leaves and peel the clove of garlic. Combine basil, pine nuts and garlic in a mortar and add a pinch of salt. Drizzle everything with a few drops of olive oil to make the sauce mushy.
2. At the end, add parmesan and pecorino and mash everything well once more.
3. Put hot water in a bowl and cook the pasta until al dente.
4. Strain the pasta after it is cooked and save some of the starchy water in which it was cooked. Add a few drops of olive oil, the pasta and the pesto that you previously prepared in a mortar to the pan, then cover everything with a little starchy water.
5. Stir the pasta and pesto together with the starchy water briefly on the pan and wait 2 to 3 minutes for the flavors to combine. Serve pesto alla genovese and pasta, then grate some more cheese and enjoy your lunch like real Italians. Good !
BAVETTE WITH PESTO ALLA GENOVESE
INGREDIENTS:
4 handfuls of fresh basil
20 g of pine nuts
30 Parmesan
30 g of pecorino cheese
1 clove of garlic
A pinch of salt
Extra virgin olive oil
Pasta
PREPARATION:
1. Wash the basil leaves and peel the clove of garlic. Combine basil, pine nuts and garlic in a mortar and add a pinch of salt. Drizzle everything with a few drops of olive oil to make the sauce mushy.
2. At the end, add parmesan and pecorino and mash everything well once more.
3. Put hot water in a bowl and cook the pasta until al dente.
4. Strain the pasta after it is cooked and save some of the starchy water in which it was cooked. Add a few drops of olive oil, the pasta and the pesto that you previously prepared in a mortar to the pan, then cover everything with a little starchy water.
5. Stir the pasta and pesto together with the starchy water briefly on the pan and wait 2 to 3 minutes for the flavors to combine. Serve pesto alla genovese and pasta, then grate some more cheese and enjoy your lunch like real Italians. Good !
Thick hot chocolate
Ingredients
220 ml of homemade almond milk
3 large spoons of raw cocoa powder
a spoonful of coconut cream
3 large spoons of coconut sugar
2 teaspoons of tapioca powder
3-4 tablespoons of water
1 teaspoon of Ceylon cinnamon
1 teaspoon of grated zest of an unsqueezed orange
Procedure
Place almond milk, cream and coconut sugar in a saucepan. Separately, mix 2 teaspoons of tapioca powder with 3-4 teaspoons of cold water. When the milk boils, reduce the heat to low and add cocoa powder and Ceylon cinnamon. Mix well, then add the mixture of tapioca and water and continue to cook gently for 1 minute, stirring constantly, until the chocolate thickens. If desired, serve with the grated zest of a non-sprinkling orange.
For people who are not allowed to consume nuts, this thick fine chocolate can be prepared in the same way with coconut milk.
Create Your Own Website With Webador