Italian pesto recipe

Pesto is one of the symbolic recipes of Ligurian cuisine. An easy-to-make recipe with a strong Italian flavor.

INGREDIENTS TO CONTA THE PASTA FOR 6 PEOPLE:

basil 50 gr
half-cup extra virgin olive oil
pecorino 6 tablespoons
pine nuts 1 tbsp
garlic 2 cloves

METHOD:

Finely chop basil with pecorino, pine nuts and garlic and add plenty of olive oil. Once done all the pounded in the mortar.

This typical recipe of Italian cuisine has a Genoese version in which boiled potatoes are also added to boiled meats and both beans made with sauteed pesto before seasoning the pasta.

BESCIAMELLA OR WHITE SAUCE

The white sauce or besciamella is one of the basic sauces used for a lot of preparations including the famous italian recipes like lasagna, cannelloni and vegetables in the oven.

INGREDIENTS:

- 1 liter of milk
- 80 g butter
- 60 g flour
- salt
- Nutmeg

PROCEDURE:

Boil the milk with the nutmeg and salt.

Meanwhile, prepare the roux, melt the butter to a saucepan and add the flour stirring with a whisk.

When the milk boils add the roux, stirring with a whisk always cook for a couple of minutes and the white sauce is ready.

To have a white sauce more liquid just add a little bit of milk.

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RAGU' or meat sauce.

The Journal of the Bolognese sauce recipe was submitted by a delegation from Bologna of the Italian Academy of Cuisine at the Chamber of Commerce and Agriculture in Bologna in an attempt to codify this traditional recipe of Italian cuisine.

The etymology of the word "ragù" seems to derive from french "ragout" noun derived from "ragoûter" which literally means to awaken the appetite.

The fascist regime attempted to Italianize calling the term "ragutto".

Ingredients for 4 servings:

- PEELED TOMATOES
- 300 g minced veal or beef
- 300 g diced pork
- 50 g celery
- 50 grCAROTE
- 50 grCIPOLLE
- ROSEMARY
- GARLIC
WINE - WHITE
- Salt, pepper


PROCEDURE:

Finely chop celery, carrots and onions, add the rosemary and garlic cloves, brown slightly, add the minced veal and pork.
Allow to brown well, add salt and pepper and a teaspoon of flour for 00 "bind" the sauce better. Sprinkle with white wine and cook until the wine evaporates.
Add the pureed tomatoes to simmer, stirring occasionally.

SPAGHETTI ALL'AMATRICIANA

Spaghetti or bucatini all'amatriciana are perhaps the most famous recipe of italian cuisine in the world.

The amatriciana sauce derive her name from the city of Amatrice in the province of Rieti (Lazio).

Ingredients for 4 people:

- 350 g spaghetti
- 400 g of tomato sauce
- 100 g of bacon 
- 60 g pecorino cheese
- Dry white wine
- Salt
- Chili

Cut the bacon into cubes and brown it with the crushed red pepper. Be careful not to fry the bacon too otherwise it becomes dry and hard. Sprinkle with white wine and let it drain thoroughly, then add the tomato sauce and salt.

Meanwhile, cook spaghetti al dente in salted water, pour the sauce into the pan making it jump (or mixed) with grated pecorino.

Tradition calls for cooking the spaghetti or bucatini all'amatriciana strictly without the onion, but I think it goes well and cut into julienne fry made with the bacon.

Other recipes for spaghetti on http://italy-recipes.blogspot.com/:


- SPAGHETTI BACON AND LEEKS

BECHAMEL SAUCE

The Béchamel sauce is a major basic sauces used for a lot of preparations in the italian cuisine recipes as lasagne, cannelloni and vegetables baked in the oven.

Originally béchamel sauce was obtained by slow cooking of milk, meat broth and spices, mix with the addition of cream. The current name appeared in the cookbook Le Cuisinier français (" The French Chef, "published in 1651), Francois Pierre (de) La Varenne (1615-1678) Nicolas Chalon du Blé cook, Marquis d'Uxelles, the founding text of French cooking. The name was meant to honor the courtier Louis de Bechameil, Marquis of Nointel (1603-1703), which is sometimes referred to as the inventor of the recipe. 



INGREDIENTS:

- Milk 1 lt
- 80 g butter
- Flour 60 gr
- Salt
- Nutmeg

PROCEDURE:

Boil the milk with nutmeg and salt.

Meanwhile, prepare the roux, to melt the butter in a saucepan and add flour stirring with a whisk.

When the milk boils add the roux, stirring with a whisk always cook for a couple of minutes and the sauce is ready.

To have a more liquid sauce just add a little of milk.