Not twirling my spaghetti in front of my Italian husband ???? #shorts
Lemon Pesto? Our New Favorite Pasta Recipe Comes from Amalfi | Milk Street At Home
In Amalfi, Italy, huge lemons, sfusato amalfitano, are made into a Limoncello but, better yet, the peels are ground along with almonds, Parmesan, and oil to make pesto in minutes. Pesto Genovese (basil) is nice but Pesto di Limone is better! Get the recipe:
#milkstreetathome #cooking #pasta #pesto
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Miso Sesame Sauce (That Works on Every Vegetable)
Miso Sesame Sauce (That Works on Every Vegetable)
In the video, I serve this sauce on green beans, but it’s fabulous on any raw or blanched vegetables.
Any green beans will work for this recipe, but your timing will depend on the type of beans. In the video I am using very slender ones sold as “haricot verts” in the US. Of course, in French “haricot verts” simply means “green beans,” but in the US that term is usually used for thin green beans.
I often get questions about typos in the recipe when people see that 2 Tbsp of miso is 30g and 2 Tbsp of sesame seeds is 16g. That’s not a typo. Different ingredients have different density. 1 Tbsp of rocks and 1 Tbsp of feathers don’t weigh the same.
Serves 4
1 Lb (450g) trimmed green beans
2 Tbsp (30g) white miso
2 Tbsp (16g) toasted sesame seeds
1 Tbsp (15g) lemon juice
3 Tbsp (42g) neutral oil, like canola, grapeseed, etc
Bring a pot of water almost to a boil. Add some salt and get the water to a rolling boil. Dump in the green beans. If they want to poke out of the water, tuck them in and cover the pot. Set the timer for 2 minutes. After the first minute you should get your boil back. As soon as that happens, take off the lid so that the water doesn’t boil over.
To test if your beans are done, fish one out, dunk into cold water for 2 seconds and take a bite. Try to do this tasting very quickly, so that the rest of them don’t over cook. I like them very crunchy, so 2 minutes is plenty for me, but of course all green beans are different. Immediately drain them and rinse in cold water for a couple of minutes until they are completely cold.
Dump the green beans onto a towel and dry very well, then move to a large bowl.
Puree the miso, sesame seeds, lemon juice, and oil with a machine of your choice. The amounts I give will work with an immersion blender, but for the regular blender or food processor you might need to double the recipe. The leftover sauce can be refrigerated for a week and is great on many vegetables.
Coat the green beans with the sauce. Taste and adjust for salt and acidity.
You can also serve the sauce as a dip instead of coating the vegetables in it.
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Sicilian Pesto Pasta - From the Test Kitchen
Greg Lofts gives pesto a light summer twist. He blends roasted red pepper, tomatoes, raisins, anchovies, capers and almonds. This creamy sauce can complement any pasta dish, topped with parsley.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley
Spaghetti al pomodoro di Carlo Cracco
Dopo la ricetta del risotto allo zafferano, un classico milanese, siamo tornati nelle cucine del ristorante Cracco per scoprire un piatto di pasta a dir poco nazionale, forse il simbolo stesso dell’italianità a tavola. Ecco la versione degli spaghetti al pomodoro dello chef Carlo Cracco, una ricetta veloce, con pochi ingredienti, giocata sulle consistenze e la qualità di straordinarie materie prime italiane.
In collaborazione con Monograno Felicetti
INGREDIENTI
4 pax
Spaghetti Monograno Felicetti___480g/17oz
Passata di pomodoro Cracco/Tomato Puree___2kg/70oz
Basilico fresco/Fresh Basil___1 mazzetto/1 bunch
Aglio fresco in camicia/fresh garlic poached___2
Olio EVO/EVO oil___qb/to the taste
Sale fino/Salt__qb/to the taste
Le altre ricette degli spaghetti al pomodoro di IS (Tomei, La Ragione, Peppe Guida):
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info@italiasquisita.net