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Diced apples and pesto recipe

Speaking of pesto comes to mind immediately Liguria: is in fact that this beautiful region, with sapient cure, born this sauce which is said to be even an aphrodisiac.
 The pesto sauce is a cold, synonym and symbol of Genoa and the whole Liguria, che da alcuni decenni è tra le salse più conosciute e diffuse nel mondo. 
Le prime tracce del pesto le troviamo addirittura nell’800 e da allora, the recipe has always remained the same, at least in the home preparation. To do the real pesto sauce takes a marble mortar and a wooden pestle and… a lot of patience.
 Like any traditional recipe, each family has its own recipe for pesto sauce, what we offer in this recipe is that the Consortium of Pesto Genovese.
To prepare the pesto sauce should be first noted that the basil leaves are not washed, but clean with a soft cloth , and whether it's Ligurian or Genovese basil, narrow-leaved (and the southern one leaves large, which often has an aroma of mint). Start preparing the pesto by placing the peeled garlic in a mortar.
Together with a few grains of salt grosso.Cominciate to pound the garlic and when it will be reduced cream,add the basil leaves together with a pinch of salt, that will serve to better crush the fibers and maintain a beautiful bright green color, crushed, then, il basilico contro le pareti del mortaio ruotando il pestello da sinistra verso destra e contemporaneamente ruotate il mortaio in senso contrario (Unlocking the sinister verse), taking him by the “ears” ,or the 4 rounded protrusions that characterize the mortar itself, keep it up until the basil leaves will not come out a bright green liquid , a questo punto aggiungete i pinoli e ricominciate a pestare per ridurre in crema.
Aggiungete i formaggi un po’ at a time, mescolando continuously , that will make it even more creamy sauce, e per ultimo l’olio di oliva extravergine che andrà versato a filo, stirring constantly with the pestle. Mix the ingredients well until you get a smooth sauce.
Once prepared, the mixture of pesto, take an apple stark empty it, Take a bowl, add in the pesto with mozzarella balls and store the pieces of apple mix together and stuffed apple emptied. The plate and’ soon!

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