italy on my mind

About me
- Press
Recipes
Classes, tours & workshops
Cookbooks & Italian Travel
- Travel in Italy
- My cookbooks
Blog
Contact me

About me
- Press
Recipes
Classes, tours & workshops
Cookbooks & Italian Travel
- Travel in Italy
- My cookbooks
Blog
Contact me

gelato-ricotta-pidapipo-italy on my mind

By italyonmymindApril 30, 2016

No Comments
0
0

Share this:

Facebook
Email
Twitter
Pinterest

Like this:

Like Loading...

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipes

A week of lockdown lunches
Torta di nonna Tilde with orange custard
Walnut and orange cake
Nello turns 100 – a seafood family feast with sarde in savor

cook with me

Cook with Me
- Trieste tour
- Cooking classes in Melbourne and online

Recent posts

A week of lockdown lunches
Torta di nonna Tilde with orange custard
Walnut and orange cake
Nello turns 100 – a seafood family feast with sarde in savor
Walnut and raisin honey cake

Instagram

SAGE PESTO: When most people think of pesto they i

SAGE PESTO: When most people think of pesto they imagine the bright green sauce made from basil and pines nuts originally from Genova, Italy. However, pesto comes from the verb pestare (to bash or crush) and can be made with a variety of herbs and nuts. Importantly, it should all be bound together with excellent quality extra virgin olive oil. One of my favourite versions is sage pesto using Monini Organic Extra Virgin Olive Oil. Its fruitiness and intensity complements the fragrant sage leaves, roasted almonds, walnuts and garlic perfectly, with lemon zest adding a balancing element. Top your plate of sage pesto pasta with a good grating of Parmigiano cheese for a delightfully fragrant lunch or dinner. Recipe below:

SAGE PESTO

Serves 4

10g sage leaves
50g walnuts
30g roasted almonds
20 g parmesan cheese, grated
1 small clove garlic, peeled and chopped
1 small lemon, zest only
½ - ¾ cups Monini Organic extra virgin olive oil
Sea salt and freshly cracked pepper, to taste
Extra sage leaves for garnish

You will need a small food processor for this recipe.

As the almonds are a harder nut than the walnuts, it is advisable to pulse them first. Once they are roughly chopped, add the walnuts, sage leaves, cheese, garlic and lemon zest. Process for about a minute. Add the oil, a few tablespoons at a time until the desired consistency is reached. Add salt and pepper to taste. It should be fairly runny so you can easily mix it with pasta. It also works well with potato gnocchi or even on bread like a spread. Serve with an extra sprinkling of lemon zest, grated Parmesan and a dash of olive oil.

Place leftover pesto in a clean glass jar and top with more oil, making sure it is covered completely. Store in the fridge for 4 or 5 days.

I have belatedly discovered that I love making scr

I have belatedly discovered that I love making scrolls - they are deliciously dangerous things (as who can stop at one?). I used the recipe for savoury scrolls from a few posts back and added 1/4 cup sugar to the dough. The rest I did not write down - but they had cinnamon, brown sugar, cream cheese icing. Maybe it is time to make them again with different fillings (thinking orange, vincotto - or maybe Meyer lemon, rosemary). And this time I will write down the recipe. What fillings would you use to give them an Italian edge?

This strudel is my favourite. It is filled with gr

Imagine this: a morning walking around Rome and th

Imagine this: a morning walking around Rome and then stopping in a trattoria for a classic Roman lunch - maybe a plate of tonnarelli cacio e pepe. Then later, a walk for a gelato

Times you never forget; a pan of spaghetti amatric

Times you never forget; a pan of spaghetti amatriciana at mamma’s house, January 2017 X

Lemon, yoghurt and olive oil cake is always a good

Lemon, yoghurt and olive oil cake is always a good idea. It is a one bowl hand-mixed cake and my recipe is on an earlier post, just scroll back to February 2021. This one has a lemon cream cheese icing

Reminiscing about times in Monfalcone, about the f

Reminiscing about times in Monfalcone, about the familiar things, that you think will always be there, that remind you of your other home so far away: the mille foglie (“paste creme”) at Miniussi; meals with zio Livio and zia Dina; the mural in the foyer at zio Mario and zia Clara’s apartment building and zio Berto’s paintings on the wall

What wouldn’t I give to be in the fishing villag

What wouldn’t I give to be in the fishing village of Muggia right now, on the tip of Istria and a stone’s throw from Trieste.

It is a good day when there are freshly made orecc

Get in touch

Contact me

© 2021 italy on my mind. All Rights Reserved

Send to Email Address Your Name Your Email Address

Cancel

Post was not sent - check your email addresses!

Email check failed, please try again

Sorry, your blog cannot share posts by email.

%d bloggers like this: