I enjoy a very garlicky pesto, so feel free to reduce the amount of garlic. The advantage of this, in addition to giving the sauce a beautiful lime color, is that it slows down the blackening (oxidation) of the basil. When serving this over pasta, I add a generous amount of freshly ground pepper and […]
Tag Archives: Italian
Vegetarian Carbonara Pasta
Thursday, 24 August 2006
The combination of a strong flavored cheese and egg is mighty delish. Smoked gouda, or a mix of sharp cheddar with Parmesan Reggiano, works quite well. But one the most memorable variations was using the alder-smoked goat cheese from Elk Creamery. This recipe would serve two people. Boiled peas, or sautéed zucchini, nicely complements this […]
Variations on risotto
Wednesday, 23 August 2006
This basic risotto recipe can be modified in many tasty ways. You can also reheat leftovers in a microwave oven. Here are some ingredient ideas: While heating the stock, throw in about an ounce of dried porcini mushrooms. After the mushrooms have reconstituted, remove and squeeze excess liquid back into the stock. Then treat the […]
Tomato and Basil Pasta Sauce
Monday, 16 February 1998
This sauce is so flavorful that you don’t need to add any cheese! This recipe yields about 2 quarts. My apologies for the huge time range when simmering the sauce down: it depends on how watery (or pasty) the tomatoes are, and your desired thickness. Don’t be deterred by the large amount of garlic. As […]