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.
1 cup fresh basil leaves, washed and Continue reading Pesto sauce
Whether you’re inviting some friends over or you’re only cooking for your husband and kids, you can guarantee this dish is going to be a favorite.
Aside from being finger licking good, this dish is also rich in vitamins and minerals such as phosphorus and manganese that are an important component of artichoke.
Artichoke has an incredible power to Continue reading Artichoke chicken casserole
2 cups rice (preferably Italian)
1/2 onion, chopped
3 tbsp oil
4 cups broth, boiling
5 tbsp grated parmesan
1 tbsp butter
1 envelope Italian saffron
1/2 glass wine
Stir fry onion in oil, until golden.
Add rice and stir fry for 1-2 minutes. When it begins to stick to the pan, add wine.
When this has evaporated, keep the heat medium and add broth, 1 ladle at a time when the previous one has almost all evaporated. Half way dilute the saffron in broth and keep adding as described. Stir constantly, until rice is cooked (about 25-30 minutes).
Salt, add butter and parmesan and serve hot right away.