Basil Pesto Sauce
Pesto is a sauce originating in Genoa in the Liguria region of northern Italy (pesto alla genovese). The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the sauce's crushed herbs and garlic. This same Latin root through Old French also gave rise to the English word pestle.[1]
6 Tablespoons Grated Parmigiano or Grana Padano cheese
2 Tablespoons Grated Pecorino cheese
2 Garlic Cloves
1 Tablespoon Pine Nuts
Sea Salt, some grains
½ Glass Extra Virgin Olive Oil
The original Basil pesto genovese style is made in a marble mortar with a wooden pestle, not in a blender; basil leaves and extra virgin olive oil should be made in Liguria under D.O.P certification mark (Protected Destination of Origin). If you use a different variety of basil avoid the one with a mint taste. Make sure that garlic is not pre-peeled or fermented. The preparation of pesto has to be done at room temperature and as quickly as possible to prevent oxidation.
PREPARATION: Time 10 min.
Wash the basil leaves in cold water and pat dry with paper towels (don't rub).
Combine basil leaves, garlic cloves (previously peeled) and pine nuts in a mortar and pound them with the big grains of salt. After you're done add the basil leaves, a few at a time
Using the pestle with a light rotary movement, grind ingredients against the wall of the mortar until ground to a paste. The essential oils of basil are found in the little veins of the leaves, and to get the best from them you have to pound gently rotating the pestle, not by squishing the leaves.
When the basil will start to drip a bright green liquid it's time to add the pine nuts.
After the pine nuts add the cheeses and finally pour in the oil, one drop at a time until you obtain a very fine and smooth creamy. Pesto should not be greasy and the amount of oil used must be well absorbed and not floating on top
This sauce can dress all types of pasta, the traditional pasta from Liguria are: trofie, trofiette, trenette
Bechamel Sauce
Pesto is a sauce originating in Genoa in the Liguria region of northern Italy (pesto alla genovese). The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the sauce's crushed herbs and garlic. This same Latin root through Old French also gave rise to the English word pestle.[1] INGREDIENTS for 600 gr (21.16 oz) of pasta - Dificult Medium
50 gr (1.76 oz) Fresh Basil leaves6 Tablespoons Grated Parmigiano or Grana Padano cheese
2 Tablespoons Grated Pecorino cheese
2 Garlic Cloves
1 Tablespoon Pine Nuts
Sea Salt, some grains
½ Glass Extra Virgin Olive Oil
The original Basil pesto genovese style is made in a marble mortar with a wooden pestle, not in a blender; basil leaves and extra virgin olive oil should be made in Liguria under D.O.P certification mark (Protected Destination of Origin). If you use a different variety of basil avoid the one with a mint taste. Make sure that garlic is not pre-peeled or fermented. The preparation of pesto has to be done at room temperature and as quickly as possible to prevent oxidation.
PREPARATION: Time 10 min.
Wash the basil leaves in cold water and pat dry with paper towels (don't rub).
Combine basil leaves, garlic cloves (previously peeled) and pine nuts in a mortar and pound them with the big grains of salt. After you're done add the basil leaves, a few at a time
Using the pestle with a light rotary movement, grind ingredients against the wall of the mortar until ground to a paste. The essential oils of basil are found in the little veins of the leaves, and to get the best from them you have to pound gently rotating the pestle, not by squishing the leaves.
When the basil will start to drip a bright green liquid it's time to add the pine nuts.
After the pine nuts add the cheeses and finally pour in the oil, one drop at a time until you obtain a very fine and smooth creamy. Pesto should not be greasy and the amount of oil used must be well absorbed and not floating on top
This sauce can dress all types of pasta, the traditional pasta from Liguria are: trofie, trofiette, trenette
Bechamel Sauce
The Bechamel is one of the most important Basic Sauce. Its origin is French and is used all over the world INGREDIENTS for 1 litre of Béchamel
1 Litre (33.8 fl oz) Whole Milk
100 gr (3.52 oz) Butter
100 gr (3.52 oz) 00 Flour
A Pinch of Salt
Nutmeg
PREPARATION:
Pour the milk into a large saucepan, add salt, some grated nutmeg
and place the pan on medium heat
Put the butter into a small saucepan and place the pan on medium heat
As soon as the butter melts, add the flour and let the mixture cook for about 3-4 minutes over medium-low heat whisking constantly
When the mixture is ready, remove the pan from heat and let it rest
As soon as the milk reaches the boiling point, pour it into the mixture little by little, whisking briskly to avoid lumps forming
When the milk is incorporated, return the pan over a medium-low heat and let it cook for 15 minutes whisking continuously
When your Béchamel is ready, remove from heat and transfer it to a large bowl
We suggest you to let the Béchamel cool to room temperature and to place a piece of plastic wrap directly on the surface of the Béchamel, to prevent a skin from forming while the sauce cools
Bolognese Sauce
INGREDIENTS:
600 gr (21 oz) Ground Beef
2 Litres Tomato Sauce
1 Tomato Paste Tube (4.5 oz)
1 Big Carrot (½ cup) chopped
1 Celery Rib (½ cup) chopped
1 White Onion (½ cup) chopped
3 Glasses Red Wine
Sage
Rosemary
Extra Virgin Olive Oil
Salt and Black Pepper
PREPARATION:
Heat a large saucepan, pour in olive oil, add celery, carrot, onion
and let it brown over medium heat then add sage, Rosemary and cook for 1-2 minutes.
Add the ground beef, divide it well and cook until liquid has evaporated then season with salt and black pepper .
After 10 - 15 minutes of cooking pour in the red wine and let it evaporate.
Add tomato paste, stir well and add tomato sauce, cover and let it simmer for 1 ½ hour on a low heat
