DEL PESTO RECIPES

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BASIC PESTO RECIPE - NYT COOKING



Basic Pesto Recipe - NYT Cooking image

Pesto is a mouthful of bright summer — basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers’ markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you’ve got a versatile sauce for pasta, chicken or fish.

Provided by Florence Fabricant

Total Time 15 minutes

Yield 2 cups

Number Of Ingredients 5

2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan cheese

Steps:

  • Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
  • With the machine running slowly dribble in the oil and process until the mixture is smooth.
  • Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Nutrition Facts : @context http//schema.org, Calories 82, UnsaturatedFatContent 6 grams, CarbohydrateContent 1 gram, FatContent 8 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 2 grams, SodiumContent 49 milligrams, SugarContent 0 grams

TRADITIONAL BOLOGNESE RECIPE - BBC FOOD



Traditional bolognese recipe - BBC Food image

Ragù is the perfect example of Bolognese cooking: rich yet well balanced, lavish yet restrained, meaty yet fresh-tasting. This recipe follows closely the precepts of a classic ragù. It is important to chop the vegetables finely, so that they are the size of grains of rice.

Provided by Anna Del Conte

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 16

60g/2¼oz butter
2 tbsp olive oil
1 garlic clove
60g/2¼oz unsmoked pancetta, finely chopped
1 small onion, very finely chopped
1 carrot, very finely chopped
1 celery stick, very finely chopped
1 bay leaf
400g/14oz lean chuck or braising beef, coarsely minced
2 tbsp tomato purée
150ml/5fl oz red wine, such as Sangiovese or Barbera
2 pinches grated nutmeg
150ml/5fl oz beef stock
150ml/5fl oz whole milk
salt and freshly ground black pepper
tagliatelle, to serve

Steps:

  • Heat the butter and oil in a heavy-based saucepan. Add the garlic and cook for 1 minute, then remove it. Add the pancetta and cook for 5 minutes, stirring often. Add the onion and, when it begins to soften, stir in the carrot, celery and bay. Cook for 10 minutes, stirring often.
  • Add the beef, turn the heat up to high and cook until medium-brown and nearly crisp, crumbling it in the pot using a fork. You need a high heat so that the meat browns rather than stews, but be careful not to let it become too brown and hard.
  • Add the tomato purée and cook for 2 minutes. Add the wine, nutmeg and stock. Bring to the boil, then turn the heat down to very low, so that the mixture reduces very slowly.
  • Set the lid askew over the pan and cook for about 2 hours, adding a couple of tablespoons of milk from time to time. By the end all the milk should have been added and absorbed, and the ragù should be rich with the texture of thick soup.
  • Taste and adjust the seasoning. The ragù is now ready. Boil the tagliatelle and serve with the ragù.

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TRADITIONAL BOLOGNESE RECIPE - BBC FOOD
Ragù is the perfect example of Bolognese cooking: rich yet well balanced, lavish yet restrained, meaty yet fresh-tasting. This recipe follows closely the precepts of a classic ragù. It is important to chop the vegetables finely, so that they are the size of grains of rice.
From bbc.co.uk
Reviews 4.6
Cuisine Italian
  • Taste and adjust the seasoning. The ragù is now ready. Boil the tagliatelle and serve with the ragù.
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