Pesto sauce

This great pasta sauce takes just minutes to prepare. The pesto sauce can be frozen, omitting the parmesan. It will be added just before use.

Pesto or, in extenso, pesto alla genovese, is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil, Parmigiano-Reggiano (Parmesan cheese) and pecorino sardo (cheese made from sheep’s milk), all blended with olive oil.
Wikipedia

Ingredients:

1 cup fresh basil leaves, washed and Continue reading Pesto sauce

Pleurotus mushrooms with bechamel sauce

Ingredients:

3-4 garlic gloves
1 medium sized tomato sliced
1/2 kg pleurotus mushrooms sliced or chopped
4 tablespoons olive oil
bechamel sauce (double or triple the ingredients 😉 )
a few basil leaves chopped

Instructions:

Fry the garlic on medium heat until golden. Add the mushrooms, stir Continue reading Pleurotus mushrooms with bechamel sauce

Chicken liver crostini

AKA crostini di fegatini

Makes 4

Ingredients

  • 1 cup chicken livers
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 4 flat filets of anchovies
  • 2-3 sage leaves
  • 1 tbsp wine vinegar
  • 1 tbsp capers
  • 2 small dill pickles
  • 8 slices of French bread (1 day old), 1/2″ thick, toasted.
  • 1 cup of chicken broth
  • salt
  • pepper

Continue reading Chicken liver crostini

Holiday Pogacha

Pogacha is Balcan traditional bread baked in the ashes of the fireplace. Only experienced cook could make best quality pogacha. It comes from the latin word panis focacius which translated means baked on the heart or fireplace.

There are several ways of preparing this bread and it could be filled with Continue reading Holiday Pogacha