PESTO denotes the name from the Italian verb Pestare, which means to pound or pulverize. This is the classic thick sauce of Liguria on the northwest coast of Italia, and its key ingredient is Genovese fresh Basil. Here is our family recipe, which hails from my paternal Grandmom´s Trattoria.
PASTA CON PESTO GENOVESE DI LIGURIA ...
4 Appetiser Servings.
INGEDIENTS:
1 large garlic clove
1/2 cup Evoo Italiano
2 1/2 cups lightly packed fresh Basil Genovese
1/2 cup freshly grated Pecorino Sardo or Romano ( ewe ) - 2 ounces ( If you cannot obtain Pecorino Sardo or Romano Lucatelli; one can sub Reggiano Parmesano or Grana Padano ) *** see note on Little Italy, Manhattan´s Where to Purchase
8 tablespoons of toasted Pine Nuts slightly chopped
2 Tblsps. of heavy cream or Cremè Fraîche
1 pound of Trenette, a thin ribbon formed pasta or Linguini ( Barilla Italian Brand or De Cecchi )
Optional: 1/2 pound of boiling potatoes sliced into 1/2 inch thick slices
Additional Pecorino Sardo ( available in Little Italy, New York City or Pecorino Romano by Lucatelli Romano )
HOW TO ...
1) Finely mince the garlic, in a Food Processor or via Mortar and Pestle
2) While the FP is running, gradually add the Evoo in a thin stream
3) Add the fresh basil leaves by the handful and blend until velvety smooth
4) Now, add 1/2 cup Pecorino, and 4 tblsps. of Pine Nuts and blend
5) Season with salt and freshly ground black pepper
6) Very gradually, add the cream and fold in remaining pine nuts
7) the end results is a Pesto not a sauce; thus, it shall be thick and aromatic
8) In a pot, boil salted water, and add the pasta; thus cooking until al dente tender
9) Drain the ribbon pasta of choice, and reserve 1/8 cup of the boiled salted water
10) Transfer the pasta well drained to a large bowl
11) Mix the reserved salted boiled water into the bowl and toss the pasta
12) sprinkle with freshly ground black pepper
13) Before Plating the pasta in ceramic or earthenware bowls, add the Pesto Genovese
14) Toss extremely lightly and add Pecorino to each bowl
15) serve with additional Pecorino, freshly out of the oven rustic country bread and a glass of white wine or sparkling variety
** Note: Pecorino Sardo ( ewe cheese ) can be ordered from: Di Pulio´s in Little Italy at 200 Grand Street in Manhattan ( 212. 226. 1033 )
or Di Formaggio´s Kitchen: 868. 212. 3224.
Enjoy and have lovely weekend. We shall see if we can figure out how to upload the photos from Photo Bucket.
M.