Pesto sauce is one of the most popular sauces and lacocinainternacional lacocinaitaliana but despite its popularity are many who dare to make this sauce. The reasons for this contradiction may be the price of pine nuts and fresh basil difficulty finding.
If you can not find the sprockets replace almonds (almond pesto), which will give a different flavor to the sauce, but fresh basil is not replaceable dry. If you can not find fresh basil recipe is best left for another day to get this aromatic herb.Ingredients for Pesto Sauce (for 2 people):
15 grams of fresh basil (dried basil is worth)
Pine nuts 50 grams (about 4 tablespoons)
30 grams of parmesan
30 grams of old or stale cheese (sheep's or mixed)
1 clove of garlic
8 tablespoons olive deaceitede (not worth another oil)
Half teaspoon saltRecipe for Pesto Sauce (for two people):Peel the garlic and put it in an electric grinder. Picalo fine.Add the basil leaves (Take off stems if equipped), pine nuts and salt. Pica everything well until it becomes a paste.Put all in a mixing vessel and adding olive elaceitede. Mix everything in a blender until it forms a smooth mixture and thin. Then add 4 tablespoons of warm water to thin a bit, if you do not be too dense paste.Grate the parmesan and cheese or stale and add to the sauce. Mix well.The pesto is ready to eat salt lacocinay.
How to cook Pesto:As there is no time to cook to make this sauce, just chop, grate, whip and mix. For this reason you have to be very careful with the garlic, since being raw flavor is very intense and not everyone tolerates it. If when you taste the sauce you think that is too strong can lower its flavor by adding a tablespoon of water at a time and testing in between.Or add tablespoons of water if the sauce is too thick. In both cases you can use the water for cooking the pasta which go to serve the pesto.The Italian pesto is made with parmesan and pecorino (another type of cheese) but the latter is hard to find. So you can replace it with a cheese that balances the taste of aged parmesan cheese as a mixing (conlechede sheep, cow cabray).By the way, if you make the sauce in advance and leave it in the fridge waiting to make pasta not add any cheese. You'll do just before mixing with pasta.One last tip, as the sauce is cold it is important that you add to the pasta as the escurres, so will take the heat from the pasta.
If you can not find the sprockets replace almonds (almond pesto), which will give a different flavor to the sauce, but fresh basil is not replaceable dry. If you can not find fresh basil recipe is best left for another day to get this aromatic herb.Ingredients for Pesto Sauce (for 2 people):
15 grams of fresh basil (dried basil is worth)
Pine nuts 50 grams (about 4 tablespoons)
30 grams of parmesan
30 grams of old or stale cheese (sheep's or mixed)
1 clove of garlic
8 tablespoons olive deaceitede (not worth another oil)
Half teaspoon saltRecipe for Pesto Sauce (for two people):Peel the garlic and put it in an electric grinder. Picalo fine.Add the basil leaves (Take off stems if equipped), pine nuts and salt. Pica everything well until it becomes a paste.Put all in a mixing vessel and adding olive elaceitede. Mix everything in a blender until it forms a smooth mixture and thin. Then add 4 tablespoons of warm water to thin a bit, if you do not be too dense paste.Grate the parmesan and cheese or stale and add to the sauce. Mix well.The pesto is ready to eat salt lacocinay.
How to cook Pesto:As there is no time to cook to make this sauce, just chop, grate, whip and mix. For this reason you have to be very careful with the garlic, since being raw flavor is very intense and not everyone tolerates it. If when you taste the sauce you think that is too strong can lower its flavor by adding a tablespoon of water at a time and testing in between.Or add tablespoons of water if the sauce is too thick. In both cases you can use the water for cooking the pasta which go to serve the pesto.The Italian pesto is made with parmesan and pecorino (another type of cheese) but the latter is hard to find. So you can replace it with a cheese that balances the taste of aged parmesan cheese as a mixing (conlechede sheep, cow cabray).By the way, if you make the sauce in advance and leave it in the fridge waiting to make pasta not add any cheese. You'll do just before mixing with pasta.One last tip, as the sauce is cold it is important that you add to the pasta as the escurres, so will take the heat from the pasta.
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