How To make Classic Minestrone Soup Con Pesto Alla Genovese
3 tablespoons Olive oil
2 Onions
diced
2 Carrots :
chopped
2 Leeks whites only chopped
2 Stalks celery :
chopped
2 Potatoes diced
1 cup Dry beans :
soaked and cooked
but still hard 1 Large eggplant skinned and diced
2 cups Hot chicken broth
4 cups Boiling water
Salt and pepper 2 Tomatoes :
diced
1 1/2 cups Cabbage diced
1 1/2 cups Spinach :
diced
1 1/2 cups Zucchini diced
3/4 cup Pasta :
raw
3 tablespoons Pesto heaping
:
PESTO----- 1 1/2 cups Fresh basil leaves
1 Garlic clove
Parmesan or romano cheese 3 tablespoons Pine nuts or walnuts
1/2 cup 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.
How To make Classic Minestrone Soup Con Pesto Alla Genovese's Videos
How to Make FRESH BASIL PESTO Like an Italian
Fresh basil pesto is so easy to make and one of the most versatile condiments in Italian cooking. It originated in the region of Liguria and when made fresh the salty flavour just dances on your tastebuds.
When making your own pesto at home, the trick is to use fresh basil leaves – either from your own garden, the farmers market or your neighbours!
Be warned, once you start blending the basil, your kitchen will be filled with the most delicious aroma and as soon as you combine the pine nuts and parmigiano you will not be able to resist a few scoops almost right away!
#basilpesto #pesto #basilpestosauce
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How to make Pesto | Gennaro Contaldo | ???????? ????❤️
You can make Pesto from loads of store cupboard bits and pieces.
There is no one better to show you how to make pesto than Gennaro Contaldo, and if there is, I don't want to know! Not only does he give you the classic Genovese pesto, but two other unique versions as well, each one entirely different to the last. OH MY OH MY! Stir through pasta, add to grilled or roasted meat or veg, or simply spoon onto crusty bread - the simple things are always the best!
Gennaro in Italy
Gennaro doing what the Italians do best – sourcing good ingredients and making simple, bold dishes with little effort and time involved. This was filmed before the Corona Virus lock down.
Rather than cut these videos right down, we have left them a little longer and kept them relaxed. We think watching Gennaro in Italy is a glorious thing, and Gennaro does such a great job at being both inspiring and entertaining. So sit back and enjoy these as they roll out – we would love to know what you think.
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How to make Bolognese | Gennaro Contaldo | Italian Special -
The Perfect Steak | Jamie Oliver -
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Nancy's amazing Minestrone Alla Genovese!
Ciao Italia 301- Minestrone, Genoa Style
Ciao Italia 301-r0081 Minestrone, Genoa Style
Il minestrone in un ristorante Michelin ligure con Ivano Ricchebono - The Cook*
Un'altra grande ricetta ligure, il minestrone di verdure. Un piatto carico di ricordi per moltissimi italiani, che lo chef Ivano Ricchebono, una stella Michelin al the Cook di Genova, elabora attraverso un vero e proprio esercizio tecnico per conservare al meglio il sapore e le consistenze delle tantissime verdure di stagione utilizzate. Senza dimenticare l'imprescindibile pesto e la prova del cucchiao.
In collaborazione con Monograno Felicetti
Il minestrone di Ivano Ricchebono fa parte del cofanetto PASTA, scopri di più navigando il nostro shop e acquista:
0:58 Soffritto
2:21 Taglio e cottura singole verdure/Cutting and cooking individual vegetables
6:48 Essicazione delle verdure/Drying vegetables
9:27 Cottura del minestrone/Cooking minestrone
13:11 Pesto al mortaio/Pesto in the mortar
14:39 Cottura della pasta/Cooking pasta
15:57 Impiattamento/Placing
17:19 Prova del cucchiao/Spoon test
Guarda le altre ricette liguri di ItaliaSquisita:
Pesto Masterclass youtube.com/watch?v=EFv5ZmztvSI
Trofie al pesto
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