How To make Classic Minestrone Soup Con Pesto Alla Genove
3 tb Olive oil
2 Onions, diced
2 Carrots, chopped
2 Leeks, whites only chopped
2 Stalks celery, chopped
2 Potatoes, diced
1 c Dry beans
- soaked and cooked - but still hard 1 Large eggplant
- skinned and diced 2 c Hot chicken broth
4 c Boiling water
Salt and pepper 2 Tomatoes, diced
1 1/2 c Cabbage, diced
1 1/2 c Spinach, diced
1 1/2 c Zucchini, diced
3/4 c Pasta, raw
3 tb Pesto, heaping
PESTO:
1 1/2 c Fresh basil leaves
1 Garlic clove
Parmesan or romano cheese 3 tb Pine nuts or walnuts
1/2 c Olive oil
In olive oil saute till soft onions, leeks, carrots, celery, and potatoes. Add dry beans, eggplant and cook down. Add chicken broth, water, salt, pepper, tomatoes and cook for about 1 hour covered. Add cabbage, spinach, zucchini. Add pasta. If too thick add more chicken broth. When done add pesto sauce. Courtesy of Ciao Italia cookbook. Submitted By WA6AWD@WOLFENET.COM (ALAN BURGSTAHLER) On 19 DEC 1995 182142 -0700
How To make Classic Minestrone Soup Con Pesto Alla Genove's Videos
94 yr old Maria makes tagliatelle with tomato sauce! | Pasta Grannies
This is a simple, but so good recipe.
94 year old great-grandmother Maria is from Marche where she and her husband started a winery called Cantina Bastianelli. It's flourishing, just like its founder! Here she is, making tagliatelle with tomato sauce. The addition of duck eggs gives a richer flavour but of course hen eggs are fine too.
For the pasta: 400g 00 flour (maybe a bit more if using ducks eggs which tend to be larger) 4 duck eggs
For the tomato sauce; 400ml passata or kilo of fresh (ripe) toms put through a food mill. 1 fresh onion, 5 garlic cloves, 1 carrot, two celery sticks (either add whole and remove, or chop finely), salt and a handful of basil leaves (remove before serving). Parmigiano to serve
If you are in Marche and would like to try Bastianelli wines - they are next door to my favourite pasta producers, Pasta Mancini
Nancy's amazing Minestrone Alla Genovese!
Traditional Basil Pesto | Gennaro Contaldo
Hi you lovely peoples of You Tubes!
Now I know it's not Wednesday yet but I couldn't wait to show you my traditional basil pesto!
It's so simple, so easy peasy BUT a lesson for you... do not wash the basil! With or without the nuts it still tastes fantastic!
Love you!
G
This recipe was from my new book Jamie Oliver's Food Tube presents The Pasta Book.
Buy my book here :
Links to the videos:
Involtini of Beef -
More Gennaro -
Subscribe for new recipes EVERY WEDNESDAY
Follow me!
Buridda from Liguria - history and wine matching
Buridda (mollusc stew) play a lead role in Ligurian cuisine, too: enjoy the video tale (and the sunny sea views) by foodblogger Luisa Puppo, editor of
Minestrone soup with pesto
Spring Asparagus Risotto recipe | 2022
Spring is a beautiful season. The first heat, holidays, love, flowers! Everything explodes with beauty! Another great thing about this season is the variety of vegetables found in the market. Today we visited one of the most famous markets in vilnius, “Hales turgus”. With our cameras we accompanied Federico between the various stands of fruit, vegetables and cheeses and talked to the people who offer the products of their land to the market every day. Walking around the market Federico got inspiration for a fantastic spring recipe. Lets cook together - Spring Asparagus Risotto
Spring Asparagus risotto
RECIPE FOR 3
Rice 270g (Arborio or carnaroli)
Asparagus 600g
1 leek
Butter 75g
Parmigiano reggiano cheese 50g
Salt
Black peppers
FOE THE BROTH
Water 1,5L (cold)
1 carrot
1 celery
1 potato
1 onion
Few cherry tomatoes
Hardest parts of asparagus
Hardest parts of leek
Black pepper in grains
1 tbs sea salt
TIPS!!!
Visit “ROOTS” spot in hales turgus:
ACALA KAMPUCHA (very nice discover for us):