Another pesto. A few posts from the previous pitch, however I decided to share this simple preparation, because that is really worth.
I picked up the suggestion of Ylenia, I read that in our last meeting and told me how he manages to make basil pesto using the Thermomix, which have never been able to do. Or rather, I did, yes, getting something so grainy and fragmented that I'm not telling ...
And then he asks me if I've never prepared red chicory. "Radicchio red?" I say. Yes .. and I am curious as hell.
Go well, I think, I try it, however I like the pesto and then the radicchio is in season, what I like even more. I noted his dose, but then at home I made my ramblings on the subject. Instead I put the pine nuts, parmesan cheese instead of just I added a piece of cheese. The result amazed me. My husband just tasted the first forkful of pasta (it's so tight that never asks before sampling, and eat enough, then if necessary, is an expression), I said just tried it, just surprised me with the air is the raising of eyebrows and a simple "... buonoo! what is it? "
I can assure you - who knows him knows what I mean-that a sentence like, by someone like him is a lot.
So, dear Ylenia, thanks for your suggestion, forgive my arrangement and also that she did not bimby with ... and really compliments, I liked strategic!
Today I made a paste using a package left from Christmas presents, "brussiani" of dried pasta without egg. Super good;)
Pesto radicchio 180 gr. radicchio
50 gr.
nuts 30 gr.
grated Parmesan cheese 20 gr. pecorino cheese grated oil
quite a few 'rooms at the discretion
Navigate to sound nuts to reduce them to flour. Take them out, put the crushed leaves of radicchio and a blender and grind to paste. Then put it all together in a blender (walnuts, radicchio and both cheeses) and velvety adding oil. Finally the salt.
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