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Various types of pesto: the recipes and the list of types of pesto to use as a sauce for pasta. From the classic Trapani pesto to chard pesto. Ingredients and tips on using pesto to dress pasta, meats, fish and croutons.
Who said thepestoit's just the one atGenoeseor toTrapani? Culinary creativity, combined with the Italian food and wine tradition, provides us with a series of condiments to use to accompany meats, croutons, fish or pasta.
Various types of pesto
In this paragraph we will provide you with hints, ideas and recipes on the types of pesto for pasta and other courses, starting with the various types of pesto that are most common and then listing the lesser known ones. There will be a mention of the Pesto recipe byBenedetta Parodi.
The classic Ligurian recipe that is obtained by pounding basil with salt, pine nuts, garlic, parmesan, pecorino cheese and extra virgin olive oil. You can find a guide onhow to make Genoese pesto.
This is Benedetta Parodi's infamous pesto recipe. Trapani pesto is one versionSicilianof the classic Genoese pesto. It is generally made with 250 grams of ripe tomatoes to be pounded with 50 grams of almonds, 50 grams of basil, a large clove of red garlic, a spoonful of pecorino cheese and freshly ground black pepper.
The aubergines must be pounded cooked: just peel them, prick them with a toothpick and cook them in the oven at 200 ° for about 20 - 25 minutes. Basil leaves, a clove of garlic, parmesan and a drizzle of oil must be added to the aubergine pesto.
It is prepared like the classic Genoese pesto but the basil is replaced by chard (or chard or ribs, so we also speak of chard pesto or rib pesto). In addition to the pine nuts provided by the basil pesto, chopped walnuts are also added here. The most suitable pasta for this pesto is linguine and to garnish you can use some walnuts still intact.
The recipe includes 320 grams of broccoli, 30 grams of pine nuts, 30 grams of Parmesan cheese, 15 grams of basil, 70 grams of extra virgin olive oil, 15 grams of peeled almonds (salt and pepper as required). The pesto is prepared after coarsely blanching the broccoli which, as soon as it is drained, must be cooled in a bowl filled with ice cubes in order to keep the vegetables solid and crunchy.
Walnut pesto or walnut and pine nut pesto
To give the walnut pesto a pasty consistency, ricotta is used to obtain a velvety sauce more suitable for pasta. Generally, 100 grams of walnuts are combined with 60 grams of ricotta. Alternatively, it is possible to make walnut pesto using extra virgin olive oil with the ingredients: 100 grams of walnuts, 80 grams of grated parmesan, 20 grams of pine nuts, a few fresh mint leaves, 60 ml of olive oil .
It is prepared by adding water to make the mixture more fluid. The ingredients of thepistachio pesto recipethey see 200 grams of shelled pistachios, 100 ml of water, 80 ml of oil, 5 grams of basil (about 3 - 4 leaves), half a clove of garlic, the grated rind of a lemon and 45 grams of Grana Padano.
Zucchini are used raw: just grate them before putting them in the mortar (or in the mixer, in the children or food processor). The ingredients to be added are the same as for pesto alla genovese except that in this case the basil to be used for 200 grams of zucchini amounts to 10 grams.
These just listed are just some of the various types of pestothat we have available to dress pasta, bread, meats and fish dishes. We can list again:
- Mushroom pesto
- Red beetroot pesto
- Pesto with mint
- Black cabbage pesto
- Pesto with wild herbs
- Pesto with nettles
- Watercress pesto
- Rocket pesto
- Sage pesto
- Radicchio pesto
- Pesto broccoli and anchovies
- Pea pesto
- Marjoram pesto
- Pesto of capers
- Pesto with broad beans