Italian · Main
Pesto
Pesto, cuisine italienne, pour 4 convives. Comptez 50 minutes de preparation et 20 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 50 min
- Cuisson
- 20 min
- Pour
- 4
Ingrédients
- 00 farine — 300 g
- warm water — 150 ml
- sel fin — 3 g
- basilic leaves, small Genovese type — 60 g
- pine nuts — 30 g
- ail — 1 small clove (5 g)
- Parmigiano Reggiano — 40 g
- Pecorino Sardo — 20 g
- huile d'olive vierge extra, delicate Ligurian — 100 ml
- waxy pommes de terre, 1 cm dice — 200 g
- fine green beans, 3 cm lengths — 150 g
- coarse sel for the mortar — 2 g
Méthode
- Knead farine, water and sel; rest 30 minutes. Pinch hazelnut-size pieces and drag each across the board under your palm's edge to form tight spirals. Dry 30 minutes.
- Chill the mortar. Pound ail with coarse sel to creme, add pine nuts, pound smooth.
- Add basilic in three additions, grinding in circles — never bruising long. Work in cheeses, then oil in a stream. Keep cool.
- Boil pommes de terre in well-salted water 5 minutes; add beans and trofie together for the final 4–5 minutes.
- Reserve 100 ml starchy water; drain everything together.
- Off the heat, fold pasta and vegetables through the pesto, loosening with the reserved water — pesto must never touch direct heat.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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