Titolo: The Pesto Manifesto: Recipes for Basil and ...
Casa editrice: Chelsea Green Publishing Company
Data di pubblicazione: 2002
Legatura: Soft cover
Condizione libro: Used
This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Codice inventario libreria ABE_book_usedgood_1890132950
Riassunto: This is the definitive book about pesto, written by an enthusiastic author who is so obsessed with her subject that she has been known to play her violin to her basil. The Pesto Manifesto is primarily a cookbook, but it also includes lore, background information, growing and harvesting instructions, and advice for turning one’s own pesto passion into a livelihood by starting a pesto-making business.
This book, originally published in 1987, is more relevant than ever because of the burgeoning interest in Slow Food, all things Italian, organic gardening, and creative cuisine. The recipes in this book bring the spirit and taste of the artisan tradition to your own kitchen table. Pesto, which derives from the Italian word for "pounding," is also a food of choice for sustainable hedonists who prefer a mortar and pestle to a blender or food processor.
Pesto resonates with meat and seafood as well as vegetables, grains, and pasta. Jazz up those dull, ordinary leftovers; pestocize potatoes; make delicious pestos with other greens. Going macrobiotic? Learn how pesto can liven up the journey.
This book offers a wealth of innovative ways to use pesto and other green vegetable pastes in nearly any kind of cooking, to make your ordinary meals more diverse, exciting, and tasty.
Estratto. © Riprodotto con l'autorizzazione. Tutti i diritti riservati.: from chapter 5
Nothing beats "classic pesto" (see chapter 6), but with more people growing herbs and vegetables, the inclination to grind various ingredients is facilitated by the food processor.
I have created the following recipes with imaginative combinations of whatever is available in my garden. These delicious departures serve as wonderful interims between our old friend the standard classic to which we regularly and inevitable return.
1.5 cups of arugula
.5 cup of olive oil
1 large clove of garlic
1 teaspoon horseradish
2 tablespoons cashews or walnuts
1 teaspoon salt
1 tablespoon Parmesan cheese
To make arugula pesto, simply put ingredients in a food processor and blend until the nuts are coarsely chopped.
Cremini Mushroom Pasta
Here is a recipe using Arugula Pesto (see the above recipe).
1 pound spaghetti
10 tablespoons arugula pesto
2 pounds cremini mushrooms, thinly sliced
.75 pound soft goat cheese, crumbled
4 tablespoons chopped fresh arugula
salt and pepper, to taste
While pasta is cooking prepare the remaining ingredients.
In a large skillet, warm 2 tablespoons of pesto. Add half the mushrooms, and sauté for about 3 minutes. Transfer mushrooms to a bowl, and repeat the process with the remaining mushrooms.
When the spaghetti is cooked al dente, reserve half a cup of the cooking water before draining the pasta. Return the pasta to the cooking pot, and add mushrooms, goat cheese, remaining 6 tablespoons pesto, reserved pasta water, and the arugula. Toss gently and season with salt and pepper.
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Libreria AbeBooks dal: 7 maggio 2014
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