All posts tagged: basilico

Fusilli 2 web

Long fusilli with courgettes and pistachios pesto

I live in the countryside since 1 year, and it presents some advantages: health on first. But there is nothing better than gather some fresh ingredients from the kitchen garden almost every day, to prepare a sauce. Here is a special summer pesto, prepared with the ingredients coming from our kitchen garden, that works perfect for a long pasta shape. The best.

Tartellette 1 web

Basil ice cream tarts

Making ice cream and pies are 2 of my favorite things. I wanted to create a fresh, summer tart but without fruits or berries. So I decided to pour in a pastry or cookies shell my favourite ice cream. Thanks to friends who have given us some fresh basil, I prepared the ice cream I did last summer. Here is the result. Here the link for basil ice cream recipe. To get 29 ounces ice cream as you need in this post, please double the ingredients in the recipe.

Basil and pecorino croissants

The other evening we were looking through the pictures we took a few years ago in Paris. Seeing those images brings back those moments made of never ending walks in search of hidden corners, breathing the air with the perfume of croissants and baguette. In those November mornings, we were enjoying our “petit-déjéuner” sat at the table of some little café, the map of the city open in front of us, planning our days between a visit to the Beaubourg, a dinner in a newly discovered restaurant and a quick stop at Fauchon to immerse ourselves in the never ending gourmandises. I smile while I think at the millions of things I would have liked to buy at the market of Montmatre, at the kilometres we did in order to find the right vintage clothes boutique, at the splendid views and lights of the Champs Elysées. The final photos show us sat at the table of a bistrot of Marais, tired but happy of what we bought. How many things we saw, how many memories …

Spaghetti alla chitarra with pesto and red plums

Today, near Volpedo, the inauguration of the open market of the Coldiretti has developed, where individual farmers offered the best of the harvest of their fields. Among the many proposals, we were especially attracted by the small delicious, red plums. After tasting it, we decided immediately to their best use. A good plate of pasta is always nice. The fresh egg pasta is usually combined with classic sauces, but today, thanks to the plums, we dared a bit, adding their sweetness to the savory of pesto.   Spaghetti alla chitarra with pesto and red plums (serves 4) 11.2 ounces (320 gr.) spaghetti alla chitarra (Flat egg pasta) 4 red plums (about 1.4 ounces (40 gr.) each) 1 shallot 1 weak ounce (25 gr.) pine nuts 1 weak ounce (25 gr.) fresh basil leaves 20 twigs fresh marjoram 2.8 tablespoons (40 gr.) grated Parmesan cheese 2 tablespoons dry wine olive oil salt coarse salt pepper Wash and dry the fresh aromatic herbs leaves. With a sharp knife chop the pine nuts together with the erbs; collect …