* Exported from MasterCook *
Pesto Amaro - Bitter Pesto
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces arugula leaves -- (a scant 1/4 cup)
1 large garlic cloves -- or 2 small, peeled
2 tablespoons pine nuts
3 anchovy fillets
2 tablespoons Parmesan cheese -- or Pecorino, finely grated
7 tablespoons extra-virgin olive oil
1 tablespoon ricotta cheese
To serve: -- 1 pound tagliolini verdi or other thin-strand pasta, cooked
Put all ingredients except for olive oil and ricotta cheese into the bowl
of the food processor fitted with the metal blade and blitz to a puree.
With the motor running, slowly pour the oil sown the funnel, till you
have a feltily green emulsion Remove the lid, stir with a spatula to
combine the oily puddle that will have collected around the blades and
then dollop in the ricotta. Put the lid back on and blitz for a final few
seconds, then tip into a bowl and stir to mix well.
You should be doing all this while the pastas cooking. Once it's ready,
drain and dress with this intense, baize-green emulsion.
Serves 6, as a starter, or 4 as a main course.
AuthorNote: This "bitter pesto" is not alarmingly so, but the arugula
certainly gives it a more rasping bite than the softer herbal scentedness
of the traditional basil leaves. The anchovy fillets provide a
counterbalancing salty intensity, though if you're making this for
vegetarians, simply leave them out and add a couple of tablespoons of
grated pecorino cheese instead (or indeed, just bolster the Parmesan
quantities). Finally, and importantly, the ricotta's milky calmness
perfectly offsets the ferocious tangle of ingredients that precedes it,
providing just the right amount of mellow creaminess.
I tend to use tagliolini that's been tinted green with spinach here, but I
have to say this is for reasons more visual than culinary. You neither
have to go for the green, nor indeed use tagliolini to start with. Any
pasta you like will do. One thing, though: you must make the pesto at the
last minute (not hard) and use immediately; the sauce loses its intensity,
and thus its point, on standing.
Cuisine:
"Italian"
Source:
"Nigella Fresh by Nigella Lawson, 2010."
S(Formatted by Chupa Babi):
"July 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 262 Calories; 27g Fat (92.1%
calories from fat); 4g Protein; 2g Carbohydrate; trace Dietary Fiber; 6mg
Cholesterol; 164mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 5 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
No comments:
Post a Comment