Introduction .... I do not know if I am no longer able or blogger is to write the numbers but I am unable to enter the larger photos, in any event by clicking on it you will see the enlarged, the detail we know is always a pleasure!
One of the things I love most of the summer are definitely the scents and colors to which the associate
in my mind. Summer for me is the smell of tomatoes, picked warm from the sun, so bitter arugula and fresh basil, red and light green chillies and all the colors of the flowers in bloom, not to mention 'blue sea is the fantastic story that .......... vitaaaaaaaaa (Antonello said my friend!)
What surprises me is to see how to make use some features in my dishes, I have recently noticed that the colors of my menu It's all about the Tricolor.
I feel like a patriot of the kitchen!
said this spring around I decided I had to have some aromatic plants on my terrace, I do not think there's anything more beautiful than an ingredient used in cooking just read.
As you can see from the photos to start I focused on rosemary, basil (mom what an amazing experience intoxication of her perfume in the morning when the water it!) And peppers, a little more kindly snatched plan the campaign and my grandmother's chili jungle, below, magnificent!
as short as it is not, ultimately there is no plate on which there is no basil or pepper to enhance taste!
Today we put two of a very simple and certainly for many, represents the classical discovery of hot water, but to me precisely because of their simplicity amazed to taste fresh and delicious, with more or less caloric content .
as short as it is not, ultimately there is no plate on which there is no basil or pepper to enhance taste! Today we put two of a very simple and certainly for many, represents the classical discovery of hot water, but to me precisely because of their simplicity amazed to taste fresh and delicious, with more or less caloric content .
The first is the quintessence of the basil, if I had a grandson two years and asked to associate the word basil to something, I'm sure you respond PESTO!
Mine does not claim to be the real Genoese pesto but it was a good, definitely on my WonderPiantina, but I want to post it because I've never found a recipe online and I think some of the doses eye that I failed to get a fairly balanced pesto!
Orecchiette pasta with basil pesto. 200 grams orecchiette
20 basil leaves, pine nuts
15 + 5 / 6 for decoration
+ 2 tablespoons of grated pecorino cheese to sprinkle the finished dish to
half a clove of garlic oil to taste
In a bowl, chop everything with the immersion mixer until a smooth sauce without lumps or large pieces.
Taste and adjust as needed pecorino or salt or oil.
Season orecchiette with pesto, cooked in plenty of water salt and garnish with remaining pine nuts and a dusting of pecorino.
really really good!
The other recipe I got it, I wanted to try the famous cottage cheese but I did not know how to consume them, I thought that after a low-fat cheese for what is not can not be comfortable with a fresh tomato sauce tomato basil.
Spaghetti with fresh tomato sauce with basil and cottage cheese.
200 grams of wholemeal spaghetti (I buy the best fit for me!)
20 cherry tomatoes (25/30 if they are very small)
100 grams of cottage cheese
garlic oil
4-5 basil leaves salt
In a pan fry just one clove of garlic with a teaspoon of extra virgin olive oil, add tomatoes, divided into 4 and let them go.
Meanwhile cook the spaghetti in salted water.
In my case the tomatoes have cooked for 8 minutes equal to that of the same spaghetti, but a couple of minutes before shutting down I added the basil leaves whole.
Drain the pasta and add to the tomato sauce and flakes that melt with the heat of the pasta a bit 'creating a nice creamy sauce, garnish with a sprig of basil.
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