Bragioli

Bragioli are often called beef olives although no olives are used! The 'olive' refers to the way the beef is wrapped round the stuffing but sometimes people use it as a name for the whole dish

A traditional Maltese beef dish, Bragioli takes some time to cook but preparation is simple.

This dish probably originated from the Sicilian 'Bragiol" which was one big rolled beef olive

INGREDIENTS

4 Thin slices of beef topside (aprox. 1lb /500 grams )

2 Diced onions

2 Diced carrots

100 gms peas (frozen will do)

3 slices stale white breadcrumbs

2 Hard boiled eggs -chopped

6 Slices of Bacon

1 bunch parsley

2 Garlic cloves

2 Bay leaves

Salt and pepper to taste

1 glass Red wine

Method

Set oven to 180C / 350F so it will heat up.

Beat each slice of meat flat with a kitchen mallet(or anything that will do!) until as thin as possible.

Chop the bacon, garlic and parsley.

Grind the bread to crumbs, then prepare the stuffing by mixing the crumbs with the chopped bacon, garlic, parsley and seasoning, but not the bay leaves. Add the chopped hard boiled egg.

Some recipes call for the egg to quartered and put on the stuffing and not mixed into it but i prefer this way.

Put a heaped tablespoon or two of the stuffing onto a slice of meat.

Roll up the meat slices lengthwise over the stuffing, and fasten together with wooden toothpicks.(traditionally, thread was used to tie up the bragioli and when removed after cooking they actually keep their shape really well. I tried using ordinary sewing thread and it worked!)

Pour some oil in a large pan, and brown the beef olives all over in this, together with the bay leaves.

Put the browned bragioli and bay leaves into a casserole dish.
Fry the sliced onion and carrot in the same oil.

Pour the wine over the frying vegetables.Let the sauce reach a slow boil and then pour this over the bragioli in the casserole dish.

Add the peas.

Simmer very gently for 1½ hours. You probably will have to add a little more wine to top up the braising liquid, but don't add too much, otherwise the bragioli will not cook correctly.

Remove the bay leaf and serve with your favourite vegetables or even a large portion of chips and salad. I prefer mashed, boiled or roasted potatoes.

Some trivia courtesy of the urban directory
"bragiole "Bragiole is an Italian meat roll, made from flank steak & seasoned with garlic, finely ground black pepper, Italian parsley, garlic salt, garlic pepper, and shredded pecorino/romano cheese, all rolled up and fried in hot oil, for addition to tomato gravy. (Some call it tomato sauce, but since you use the dripping from the fried meat to make the tomato "sauce", it's now "gravy".

Vitello Tonnato (Tuna Veal)

This is a traditional Italian dish that I can never seem to find out of Europe. I think it is because Veal is hard to come by in the USA.

Ingredients
2 kg of veal in one piece- i find that the fillet would be the best but choose a tender cut
1,5 l of white wine
1 onion
2 cloves of garlic
2 celery sticks
2 carrots
1-2 leaves of thyme
Salt and Pepper





TUNA SAUCE:
1 7-oz. can imported tuna, packed in olive oil
5 flat anchovy filets
1 cup extra-virgin olive oil
3 tsp. lemon juice, freshly squeezed
3 tbsp. capers, soaked and rinsed
1 1⁄4 cups mayonnaise


Method

Tidy up the veal and remove any fat.
Fill a pot with wine and water, enough to cover the meat
Add the onion, chopped up, the carrots, grates, the garlic, the celery and the thyme.
Bring to the boil, then add the veal, season and bring to the boil.
Simmer for 1 1/2 hrs.
Take off the fire.
Let the veal cool in the pot and broth for about 2-3hrs

While the meat is cooling, drain tuna and put into a food processor with anchovies, olive oil, lemon juice, and capers.
Process until it becomes a creamy, beige-colored sauce.
Fold sauce gently, but thoroughly, into mayonnaise.
Keep the sauce in the fridge until ready to serve.
When the meat has cooled down, cut in very very thin slices - as thin as possible - this is the key.
Arrange on a serving dish and cover with the sauce. Add some capers on top for decoration

Lasagne

Lasagne 


This is one of my favourite dishes. Many recipes do not use  bechamel sauce but I find that this makes the dish ever so tasty!

Ingredients for the sauce:
2 onions: 1 brown, 1 white
1 glove of garlic
1 leek
2 celery sticks
300 gr. lean pork
100 gr. of chicken
300 gr ground beef
some parsley
extra virgin olive oil
pinch of oregano
1 nutmeg
2 cans tomato pulp
1 can tomato sauce
a sage leaf
rosemary
a bay leaf


Ingredients for the Béchamel Sauce:
1.5 litre of milk
1 nutmeg
salt and pepper
50 gr. butter
200 gm. cornflour


PREPARATION of the sauce:

1. Finely chop the onion, garlic, leek, celery and parsley. Lightly fry them in the oil with the sage, bay leaf and rosemary. Once the vegetables are browned remove the herbs.
2. Finely mince the meat. Add the meat to the vegetables and cook the combined ingredients for a further 20 minutes.
3. Add the tomatos, remaining herbs and a bay leaf and continue cooking the sauce over a medium heat for approximately 2 hours.

PREPARATION of the béchamel sauce:
4. Heat aprox 2 cups of milk and the butter until almost boiling - but don't let it boil!
5. Take off from heat and add the cornflour stirring constantly to avoid lumps.
6. Put back on heat and slowly add the rest of the milk stirring constantly over a medium heat until it begins to thicken. Allow the sauce to thicken for a further 5 mins reducing the heat to low.

FINAL PREPARATION:
7. Cook the lasagne in a saucepan of salted boiling water.( I find that the no cook lasagne is just as good.Barilla makes some excellent no boil lasagne)
8. Cover the base of a greased baking dish with a thin layer of meat sauce, then add a slither of bechamel sauce, and a layer of lasagne. (You can also add some parmesan cheese.) Repeat this process until all the ingredients have been used, finishing off with the bechamel on the top. Cover with aluminum foil
9. Cook the lasagne in a preheated oven for 1/2 hour at 180°.
10. For the last 10 minutes, take off the foil and add grated parmisan cheese and put back in the oven

Some tips.
You can also layer with ricotta and/or creamed spinach for a really decadent dish!

Time for some biscotti!

These classic twice baked cookies can be made in a variety of ways - you can use pecans or walnuts instead of the almonds, you can add dried apricots, cherries or blueberries....anything is possible! The whole-wheat flour in this case gives them an extra crunch.

They can also be drizzled with chocolate for extra sweetness.

This recipe is a lower fat alternative - there are only 79 calories per 3 cookies! part of my lose weight but eat well project!

Ingredients.

3/4 cup wholewheat flour

3/4 cup plain flour

1/4 cup brown sugar

1 tsp baking powder

2 eggs (beaten)

1/4 cup low fat milk (or soy milk)

2 1/2 tbs canola oil

2 tbs honey

1/2 tsp almond extract

1/2 cup coarsely chopped almonds.

Method.

Pre heat oven to 350F

Combine The flours, sugar and baking powder.

Add the eggs, milk, canola oil, honey and almond extract and mix well

Add the almonds.

Mix until the dough is well blended

(I use my hands here-easier and more fun!)

Put the dough on a long sheet of plastic wrap and shape into a flat log about 12" long, 3" wide and 1" thick. You will need the plastic cos the dough is rather sticky.

Lift the wrap and transfer the dough to a non stick baking sheet.

Bake for about 20-30 mins until lightly browned.

Remove from the oven, put onto another baking sheet or a cutting board and leave for a few minutes to cool slightly.

Cut crosswise on the diagonal using a serrated knife and cut slices of about 1/2" thick.

Put the slices back on the baking dish, cut side down and bake for another 15-20 mins or until crisp.

When cool, you can dust with powdered sugar (or not!)

They keep well in an airtight container and are delicious with a cup of coffee!

Garibaldi Biscuits

I am yearning for these biscuits - i must have ate a zillion kilos of them as a child....difficult to find in the states...
The Garibaldi biscuit consists of currants in a plain biscuit, best enjoyed with tea or coffee. They are also called dead fly biscuits, because the currants resemble dead flies!!They consist of a dry, not too sweet dough, a shiny glazed top,  squashed currants and the brilliant device of leaving strips of five biscuits joined together, like perforated cardboard. This biscuit is named after Giuseppe Garibaldi, an Italian general and leader in the fight to unify Italy. It was first manufactured by Peak Freans in 1861 after Garibaldi visited England.

I actually found them for sale here in the Vermont Country Store

Had a shot at making them....not quite the same thing but they will do for now!

Ingredients:

7oz plain flour
1oz cornflour
2oz caster sugar
pinch of salt
2oz butter
1 egg yolk
a little milk
4oz currants
egg white to glaze

Method:

Preheat oven to 400°F and prepare a baking sheet. Sift the flour and cornflour into a bowl with the sugar and salt. Rub in the butter until the mixture resembles breadcrumbs.

Squash the currents with a fork

Add the egg yolk and mix to a stiffish dough with sufficient milk. Turn out onto a floured surface and roll out thinly to a long thin rectangle. Trim the edges square and sprinkle one half of the dough evenly with currants.

Fold over the dough and press the edges together. Roll with a floured rolling pin to about ¼ inch thick, cut into convenient squares or rectangles and brush with egg white to glaze. Prick with a fork to make the little holes.

Place on the baking sheet and bake for 15 minutes until golden brown.

Perfect Pan di Spagna - Sponge Cake

The 'secret' to a perfect result is in the beating of the eggs and the sugar. It is during this stage that air is incorporated to the mixture and that is essential for the cake to turn out really soft and sponge like without using any yeast.Eggs and sugar have to be beaten for quite a while, never less than 15 mins, with a good beater until the mixture is frothy and a pale yellow in colour. To test that it has been beaten enough, if you let some of the mixture fall from the beater back into the mixture, it remains 'sitting' on top for a while. If this doesn’t happen it means that the eggs have not been beaten enough and you need to beat them much more.


Don't forget the salt - often omitted - as this helps the eggs to become light and fluffy

Another  phase where you have to be careful is the addition of the flour. This has to be sifted extremely well and added to the egg mixture using a wooden spoon with a gentle but fast movement, stirring from bottom to top, folding in as much air as possible

While cooking, the oven must NEVER be opened as this will cause the cake to deflate. Before removing it from the oven, check that the sides have pulled inwards from the pan, check that the cake is ready using a skewer poked into the middle of the cake. If it comes out absolutely clean then the cake is ready

It is also a good idea that when the cake is ready, turn off the oven but leave the cake there for about 10 mins so that it can cool down slowly. After that, turn the cake out of the pan and put it on a cooling rack

Ingredients:
6 eggs
180gms sugar
75 gms flour
75 gms corn flour (corn starch for Americans)
Pinch of salt
(optional - grated rind of 1/2 lemon)

Method

Put eggs and sugar into a bowl and beat for about 15 mins until you have a frothy foamy mixture Add the flours by sifting them into the mixture and folding gently with a wooden spoon.
Put the mixture into a well greased cake tin, level out the mixture and cook in a pre heated over at 150C for about 40 mins

This can be used as a base for tiramisu or trifle and is also delicious on its own with just a dusting of powdered sugar

Gnudi with tomato sauce

Gnudi?? what a weird name! Nudo means 'nude' in italian and these are basically ravioli without the pastry wrappers! They can be considered a cousin of  gnocchi but made with ricotta rather than potato.

I would suggest using fresh ricotta from a cheese store rather than supermarket ricotta. Make sure the ricotta is will drained but putting it in a sieve lined with cheesecloth and leave in the fridge until it stops dripping.

Whats so great about this recipe is that you can add spinach, different herbs, well its up to your imagination. The sauce can also be anything you like and a simple as butter and sage.

This recipe is similar to one i posted a while ago for Malfatti.

Ingredients:
1 cup flour
1 lb ricotta
2 eggs
1 egg yolk
1/2 tsp nutmeg
 2 1/2 cups grated parmesan
sea salt and fresh ground pepper to taste
2/3 cup fresh tomato sauce ( or cheat here and used canned!)

Method
Fill a pan with water, add some salt and bring to the boil.
In a food processor, mix the eggs, ricotta, egg yolk, 2 cups of the cheese, the nutmeg, add salt and pepper to taste.
Mix until you get a smooth paste.
Sprinkle the flour onto a plate.
Divide the mixture into manageable pieces and roll into strips about 1 1/2 inch wide. They should look like snakes!
Cut slices of about 3/4 inch thick and roll them lightly in the flour.
Make sure the water in the pan is boiling and and add to the pan but don't over crowd.
Let boil for about 2 mins then remove with a slotted spoon. Repeat untill they are all cooked,
(At this point, you can let them cool down and refridgerate for later use. Covered, they can keep for about a day).
If you are eating them immediately, pre-heat the oven to 400F, put the gnudi in a baking dish, drizzle with the tomato sauce, add the remaining cheese and bake until lightly browned (about 15 mins)
Should serve 4!

Zabaglione

Unlike some recipes I came across, real zabaglione is not made using cream!! This is the authentic italian way of making this delicious dish

Zabaglione is an ethereal dessert made by whisking together egg yolks, wine (traditionally marsala) and sugar. This beating is done over simmering water so that the egg yolks cook as they thicken into a light, foamy custard. Traditional zabaglione must be made just before serving. (There is also a frozen version.) The warm froth can be served either as a dessert by itself or as a sauce over cake, fruit, ice cream or pastry. In France it's called sabayon or sabayon sauce.

Ingredients

4 egg yolks

2 1.2 oz sugar

4 tbs dry marsala

The Zabaglione is cooked over simmering water in a double boiler. This will prevent the eggs from curdling, so take care the water doesn’t come into contact with the bottom of the bowl.

In the top of the double boiler (or a metal bowl that can be suspended over simmering water), beat the egg yolks and sugar until thick and foamy. Beat in the marsala. Set the mixture over the simmering water and whisk constantly for about 4-5 minutes. If the mixture heats too quickly, remove it from the heat for a few seconds. You want to cook the eggs slowly so the mixture stays very smooth. It will look foamy and be slightly thick. Serve immediately, or chill for making

Read all about zabaglione here

Perfect Bechamel Sauce

All the bechamel recipes I found use plain flour. I have found that by far, the best and lightest bechamel is made using corn flour. (corn starch, for Americans) Another trick is when adding the cornflour to the butter - take the pan with the butter off the heat, add the cornflour, and stir until smooth. The hot butter will melt the cornflour. Add a little bit of the milk until the consistency is liquid THEN put back on the heat ready to add the rest of the milk. Also, be prepared to stir ALL THE TIME! If you get lumps, the sauce is ruined.

Ingredients

5 tablespoons butter

4 tablespoons cornflour

4 cups milk (warmed)

2 teaspoons salt

1/2 teaspoon freshly grated nutmeg

Method

In a saucepan, heat the butter over medium-low heat until melted.

Take off the heat, add the cornflour and stir until smooth. I prefer to use a whisk here.

Add about 1/2 cup of the milk and stir vigorously until you have a thickish consistency.

Put back over the heat.

Add the remaining milk bit by bit, stirring all the time.

Bring to a boil. Cook 10 minutes, (or until the sauce thickens) stirring constantly, then remove from heat.

Season with salt and nutmeg

This sauce can be used as a base for cheese sauce, pasta sauces and also as an addition to pie fillings. I always use this recipe as a topping for my lasagne.

Mostaccioli

Mostaccioli are characteristic of a Neapolitan Christmas. They are spicy cookies with a chocolate fondant icing, generally made in diamond shapes. You could make them flat or in balls if you wish. Some recipes also add liquor and candied peel but i have kept these relatively simple.

Thanks to Gianluca for this recipe.

Ingredients

2 cups flour

1/2 cup unsweetened cocoa

1 1/2 tsp baking powder

1 /4 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp nutmeg

1/4 tsp salt

3/4 cup sugar

1/2 cup butter, softened

1 large egg

1/2 cup milk

Zest of one orange

Chocolate Glaze:

3 tbs unsweetened cocoa

1 1/4 cup confectioners' sugar

Water

Silver ball decorations

Method.

Prepare Cookies:

Preheat oven to 400 degrees F.

In a bowl, combine flour, cocoa, baking powder, cinnamon, cloves, and salt.

In another bowl, with mixer at low speed, beat sugar with butter until blended.

Increase speed to high; beat until light and creamy.

At low speed, beat in egg and zest.

Alternately beat in flour mixture and milk, beginning and ending with flour mixture, just until combined, occasionally scraping bowl.

Using a rolling pin, flatten the dough and cut into diamond shapes using a pizza cutter.

Place shapes 2 inches apart, on ungreased large cookie sheet.

Bake cookies 7 to 9 minutes (they will look dry and slightly cracked).

Transfer cookies to wire rack to cool.

Chocolate Glaze:

When cookies cool, in medium bowl, with wire whisk or fork, gradually mix cocoa with 1/4 cup boiling water until smooth.

Gradually stir in confectioners' sugar and blend well.

Dip top of each cookie into glaze. Place cookies on wire rack set over waxed paper to catch any drips.

Decorate with silver balls

Allow glaze to set, about 20 minutes. Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months.

Super Fast Tomato Sauce

A good tomato sauce usually needs at least an hour simmering. This is a quick, and just as tasty alternative. Great with pasta - or even on toast!!

Ingredients:

10-12 tomatoes

10 basil leaves

4 cloves garlic

Olive oil

Method:
Gently fry the crushed garlic cloves and about 5 basil leaves in the olive oil.
Remove the basil when done.
Peel the tomatoes (immerse in boiling water for about 1/2 min and the skin will come off)
Chop the tomatoes and add to the garlic.
Cook gently on a medium flame.

Top with the remaining basil and serve.

Couldn't be easier!!!

Frittata di Spaghetti

A great way to use up left over spaghetti!

You can add peas, bacon or anything else that you like to the mixture. Surprisingly, this is also good cold and sliced.

Ingredients

8 oz spaghetti (or 4 cups cooked spaghetti)

4 tsp extra-virgin olive oil

3 onions, chopped

2 (large) eggs

2 (large) egg whites

1/2 cup milk

1/3 cup freshly grated Parmesan cheese

2 tbs chopped fresh parsley

2 tbs chopped fresh basil

salt and pepper to taste

1 tomato, diced (optional)

Method

Cook spaghetti in a large pot of boiling salted water until tender but firm. Drain and refresh with cold water. (or use left over spaghetti)

Heat oil in a large nonstick skillet over medium heat.

Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer the onions to a small bowl and let cool slightly.

Wipe out the pan.

Whisk together eggs, egg whites and milk in a large bowl.

Stir in the onions, Parmesan, parsley, basil, salt and pepper.

Add the spaghetti.

Spray the pan well with nonstick cooking spray and place over medium heat.

Pour in the egg mixture and distribute evenly in the pan.

Cook until the underside is golden, moving the pan around on the burner to ensure even cooking, about 6 minutes.

Invert a large platter over the skillet, grasp the platter and skillet with oven mitts and carefully turn over.

Lift off the skillet and spray it again with nonstick cooking spray. Slide the frittata back into the skillet and cook until the bottom is golden.

Slide the frittata onto a platter. Garnish with tomatoes if desired.

Almond Biscotti

These classic twice baked cookies can be made in a variety of ways - you can use pecans or walnuts instead of the almonds, you can add dried apricots, cherries or blueberries....anything is possible! The whole-wheat flour in this case gives them an extra crunch.

They can also be drizzled with chocolate for extra sweetness.

This recipe is a lower fat alternative - there are only 79 calories per 3 cookies! part of my lose weight but eat well project!

Ingredients.

3/4 cup wholewheat flour

3/4 cup plain flour

1/4 cup brown sugar

1 tsp baking powder

2 eggs (beaten)

1/4 cup low fat milk (or soy milk)

2 1/2 tbs canola oil

2 tbs honey

1/2 tsp almond extract

1/2 cup coarsely chopped almonds.

Method.

Pre heat oven to 350F

Combine The flours, sugar and baking powder.

Add the eggs, milk, canola oil, honey and almond extract and mix well

Add the almonds.

Mix until the dough is well blended

(I use my hands here-easier and more fun!)

Put the dough on a long sheet of plastic wrap and shape into a flat log about 12" long, 3" wide and 1" thick. You will need the plastic cos the dough is rather sticky.
Lift the wrap and transfer the dough to a non stick baking sheet.

Bake for about 20-30 mins until lightly browned.

Remove from the oven, put onto another baking sheet or a cutting board and leave for a few minutes to cool slightly.

Cut crosswise on the diagonal using a serrated knife and cut slices of about 1/2" thick.

Put the slices back on the baking dish, cut side down and bake for another 15-20 mins or until crisp.

When cool, you can dust with powdered sugar (or not!)

They keep well in an airtight container and are delicious with a cup of coffee!

Feta Cheese Souflee

I got this recipe from an English friend of mine - I first made it about 30 years ago! (i am so OLD!) when i was in college in Bournemouth. It can be rather impressive - if it rises that is!

The mixture can be prepared in advance but since the souffle is best served immediately, start step 5 just before serving time so that it will be served nice and fluffy.

Ingredients

7½fl oz milk

3 thick slices sourdough bread(cut off crusts)

5oz crumbled feta cheese

3 eggs, separated

7oz ripe tomatoes, finely diced (remove seeds)

2oz butter, softened

pinch of sugar

1 tbs fresh basil or mint leaves, chopped

Salt and pepper

pinch of freshly grated nutmeg

Method

1. Preheat the oven to 425F

2. Tear up the bread, pour the milk over and soak for 5-10 minutes.

3. Put the cheese into a food processor with the butter, egg yolks, milk and bread mixture, salt, pepper and nutmeg. Process until smooth.

4. Mix the tomatoes with the sugar, basil or mint and salt and pepper, and divide between six buttered ramekins.

5. Whisk the egg whites until they form stiff peaks and fold into the cheese mixture. Spoon this over the tomatoes, filling each ramekin almost to the top.

6. Put the ramekins straight into the oven. Bake for 10-15 minutes until nicely puffed and browned. Do not open the oven while cooking or the souffles will deflate!

7. Serve immediately.

Tiramisu'

Here are two ways of making Tiramisu - with eggs or without.

INGREDIENTS:
500 gms Mascarpone
150 gms sponge fingers
4 eggs
4 tsp sugar
1/2 cup strong coffee mixed with 1/2 cup coffee liquor
Powdered chocolate (dark/bitter)
1 pinch salt

METHOD:
Beat the egg yolks and sugar until soft and fluffy.
Add the mascarpone and whip to a cream.
Beat the egg whites with a pinch of salt until fluffy then gently fold into the mascarpone mixture
Dip the sponge fingers into the coffee and, in a large dish, alternate between layers of the sponge fingers and a layer of mascarpone cream.
When done, dust with a layer of bitter chocolate powder.
Cover, put in the fridge, and serve when cold.

I find that if you add the cocoa powder before serving it looks better!

Now, if you don't like the idea or raw eggs, here is another way of making Tiramisu!

For this tiramisu, you will need:
About 180g sponge fingers
1/2 cup chilled espresso coffee
1/2 cup coffee liqueur, such as Kahlua or Tia Maria
1 3/4 cup mascarpone
1 1/2 cup whipping cream
100g caster sugar
3 tablespoons cocoa powder

METHOD
Whisk together the mascarpone, cream and sugar in a bowl until slightly stiff. In a serving dish, soak the sponge fingers in the liquor and coffee. Alternate layers between the sponge and the cream.

Sprinkle cocoa powder over the top.

Serve cold.

Risotto

I Love risotto - the trick is to have the patience to add the broth a bit at a time - as soon as it seems to start drying up then add more. Also use the correct rice as it has to be starchy.

Ingredients

25g/1oz unsalted butter
1 tbsp olive oil
½ onion, finely chopped
1 clove garlic, finely chopped
1 leek ,(white only) ,chopped
50g/1¾oz chestnut mushrooms, chopped
100g/3½oz risotto rice
50ml/2fl oz white wine
300ml/10fl oz hot chicken stock
50g/1¾oz Dolcelatte (Italian creme cheese)
salt and freshly ground black pepper

Method

1. Heat the butter and oil in a saucepan over a medium heat.
2. Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft.
3. Add the rice and wine and bring to the boil. Turn down the heat slightly and simmer until the wine is completely absorbed.
4. Add the stock in spoonfuls, adding more as the liquid get absorbed and stirring in between. Keep doing this until the rice is completely cooked through.
5. Add the Dolcelatte and stir with a spoon until melted. Season, to taste, with salt and freshly ground black pepper.
6. To serve, spoon onto a serving plate.

I also like to add some roughly grated Parmesan cheese on top.

Variations can also include adding peas or different types of mushrooms.

Pesto

It's important to use pine nuts and not walnuts as some recipes state - the difference is amazing. This is a great Italian sauce that's best with pasta.

Making pesto by hand in a mortar produces the most authentic and delicious results but a food processor on a low setting can be used to gently and minimally chop leaves before proceeding.

Delicious tossed with pasta, pesto also makes an excellent topping for pizza. Try a little served along with grilled chicken or drizzled over slices of ripe summer tomatoes and fresh mozzarella.

Ingredients

¼ cup pine nuts

2 cups tightly packed basil leaves

2 garlic cloves, lightly smashed, peel removed

Coarse sea salt

6 tablespoons freshly grated Parmigiano-Reggiano cheese

2 tablespoons freshly grated pecorino romano cheese

½ cup extra-virgin olive oil

Instructions

Place pine nuts in a medium skillet and heat over medium-low heat.

Cook, occasionally shaking the pan back and forth over the heat, until nuts are toasted, 6 to 8 minutes.

Transfer nuts to a plate to cool completely.

Rinse basil and gently, but thoroughly, pat dry with paper towels.

Place in a processorwith cooled pine nuts, garlic and pinch salt.

Use the food processor on a low setting to turn basil into a paste.

Add both cheeses into mixture to combine.

In a slow and steady steam, add oil, keeping processor on lowest setting (as if you were making mayonnaise).

Pesto is best used the same day but keeps, its surface covered with a thin layer of olive oil and tightly covered, chilled, for 3 days. You can also hermetically seal it in a jar.

To dress pasta, toss with hot pasta (just cooked and drained), add a tablespoon or two of butter and toss again. Serve at once.