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tasting_italy_pesto_sauce_recipe_1With our gastronomical trips let us take you to Liguria, a place where sea fell in love with mountains, giving birth to genuine and delicious dishes. Find out recipe for the true and only spaghetti with pesto!

Liguria is one if not only Italian region which is surrounded by two mountain chains: Alps and Apennines, and enclosed by Tyrrhenian sea. Thanks to this particular location, Liguria benefits from the sea side climate while being protected from cold northern winds.  This characteristic climatic factors created alongside with commercial traditions a cuisine which is just like Liguria herself: a perfect harmony of greens (mountains: veggies) and blue (sea: fish) from which derives truly unique tastes and flavors, such as sweet olive oil, delicately scented wines, tasty vegetables and some of best cured meats.
The sea side part of Liguria is well famed for its extensive consumption of fish and various crustaceans. In fact anchovy, white bite, sea bass, white bream are common in local cuisine. Very important for Liguria are woods, which produce many important ingredients for local chefs: mushrooms, truffles and chestnuts.
However, the undeniable hero of the Liguria is a little green plant, known commonly as basil, which grows particularly well in vicinities of Genoa. Being not only used as a herbal spice for tomato sauces, mozzarella and other dishes, basil is definitely the star of one of most genuine and delicious receipts from  Liguria:

tasting_italy_pesto_sauce_recipe_2

Spaghetti pasta with pesto Genovese

Ingredients for 4 person:
350 g of spaghetti pasta (if you prefer you can use trofie, linguine)
4 medium potatoes
50 g green beans
For pesto:
2 nosegays of fresh basil
2 garlic cloves
25 g of grated Peccorino cheese
25 g of grated Parmesan cheese
50 g of pine nuts
½  cup olive oil
salt

tasting_italy_pesto_sauce_recipe

First of all you have to prepare the pesto, which is a truly simple deed. So take your fresh and fragrant basil, wash it and dry in a kitchen towel. Peel the garlic.
Normally the pesto should be made in a marble pounder with wooden pestle, but if you don’t have it (well, those beautiful times are passed and gone…) a simple blender will do almost as well. Into container put basil leaves, garlic, olive oil, pine nuts and some salt. Blend for a very short time until grainy. Add both Peccorino and Parmesan cheeses and blend again until creamy. Done? I bet a wonderful aroma is floating in your kitchen right now… Well, feel yourself as if on Italian holidays in green Liguria, don’t you?
However, now let’s take care about pasta. Years ago our Italian grandparents were cooking potatoes, pasta and green beans together for one simple reason – to save gas. Now days we can probably easily cook these things separated, but to pay homage to tradition… It will be better to cook all those three ingredients together: pasta, potatoes peeled and cut to pieces and washed green beans.
When ready drain on a colander, while still warm mix with pesto and place on a serving dish.
Isn’t it just perfect dish for a meeting with your friends?...
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