Every man kills what he loves, “wrote Oscar Wilde in 1897. He probably did not think of pesto or pasta sauces at all. Pasta was not so common in the Victorian prison system represented in the Reading Ballad of Gaol. if Wilde walk in today’s supermarket corridors, he would definitely agree with eating habits – the number of blogs that identify the best way to eat favorite foods in Britain – and in our unwavering desire for this Liguria lubricant treated in contempt.
We are dependent on elaborate umami versions, and insist on using it everywhere and adjusting really horrible way. Even now, using the most absurd comparative measurement units on this side of Welsh areas, the salt and health consensus action warns us that pesto may be safer than sea water or twice as salty as the peanuts (a fact that would resonate more if we ate pesto sauce in the pubs).
Maybe people will do it. Nothing surprising Het. But that’s where that ridiculous behavior ends.
He begins to talk pesto and it will not be long before an Italian chef (and / or smart pedantic) connoisseurs point out that, as his name comes from pounding (hitting or crushing), there is no real pesto. Any combination of ground ingredients is a pesto. But this is an anarchy. And not the anarchy where we are creating a new community of solidarity, but the anarchy where cities burn and the streets run with blood. Or, what’s worse, dehydrated tomato pesto.
It is true that pesto to the Genovese, even as most of us understand how pesto, garlic, pine nuts, parmesan cheese and pecorino are negotiable (although fewer pies and cheese, it is really French pistou). But much more important than anything that hair division is the simple fact that Het has ever ate an anchovy increase in pesto, cabbage, mint, peppers, rocket or roasted red peppers, which improves with six classic ingredients of Liguria: basil, olive oil, garlic, salt, pine nuts, cheese. First, pesto must be a showcase for large handfuls of aromatic basil.
As an ingredient
Main concern is with pesto, as it is eaten more commonly with pasta. But we must briefly touch the uses of my pesto, which is indiscriminately added to many foods.
Pesto is a natural foil for potato salads and hot pasta and has a long and noble history as a background that exalts the most famous flavor in endless infinite minestrone soup, tomato soup and Italian stewed vegetables. But in modern times, apart from the relatively soft white crust of crustaceans (cod, bark, etc.) and as a key ingredient of delicious Danish sublime pastries (doughy swirl cheese, roasted vegetables and pesto), rarely used intelligently.
This is a strange ingredient sandwich (for example, in the 1990 classic coffee-bar, the ciabatta chicken), since without the addition of mozzarella or mayonnaise (no one wants when the pesto is in play), your sandwiches be still dry enough. Unless you add rotten amounts, pesto does not actually dampen a sandwich. In a pizza, meanwhile, although it is added in modest blobs, it is too assertive. Pesto goes beyond the softest ingredients. Likewise, from an oven tuna to a shrimp linguine, it is too intimidating to use seafood if you want to taste sweet and salty. You just had: pesto.
If the above combinations have some shaky logic (“Everything is Italian on the right”), use pesto elsewhere – (my God) in cheese macaroni or cheese on toast and mashed mashed or flavor served with sausages or meatballs – is deliberately mute. All those dishes were appreciated for eon without adding pesto. Pesto is not, as is sometimes known, a “middle class tomato sauce“. Not if you’re seven. You can not shed any collection of old ingredients and expect the best.
The correct pasta
Fortunately, the age when fresh pasta had an unjustified gourmet cache has passed. It has its place, but not with pesto, where its rich pasty or eggia produces a dish of food with a thunder. Pesto requires dry pasta. Its tooth bite and its earthy grain edge are a vital counterweight to unsatisfied fat from pesto.
Trofie (or a worm running), trophies, spaghetti and flat tongues, and all are traditionally recommended for pesto, but HTE prefer Tubular Tortiglioni (such as slightly larger and more flat pens) with stitching and bronze punches for a surface more robust structure, offers a little more than anything. More complete and resistant bite in the mouth (as it may be a flabby and slippery plate); more flavor of pasta; plus surface and holes for pesto to adhere; more pesto for mouth. This is pesto pesto back to 11.
Only a masochist or fisherman caught dressed tortellini stuffed or ravioli with pesto. Pesto collides with all common fillers: spinach and cottage cheese, mushrooms, pumpkin and sage, meat sauce. It is the right coalition in the area of chaos.
Note: Most recipes suggest the addition of kitchen water to “marry” pesto with pasta. The resulting creamy texture is disturbing soft. In fact, scaryly slippery. Instead, drain the dough, return to the frying pan to remove residual moisture (so that the pesto adheres properly to the slightly sticky dough) and, after removing it from the fire, add the pesto.
In general, HtE shares the conviction that there is not much that can not be improved by adding cheese. But what kind of cheese? Parmesan is a curious choice for top pesto pasta. It’s an ingredient in pesto. It does not offer a counterpoint. And despite its ubiquity, it is often of poor quality and, logistically, does not work very well as a pasta ingredient. They do not melt easily in the dough. Grate, forms a velvety thick with a sawdust structure. Shaved, those big sweat splinters dominate the snacks they appear in.
Much better to crown the dough with a handful of mature, hard and hard (not finely grated) cheddar or even delicious fusions like cornwall or stealth lincolnshire. Think of this superb cheese layer as almost an appetizer, a subtle distinct and distinct layer of the plate on which the cheese is avant-garde, before it conforms to the purest pesto flavors under the bowl.
Mix the cheese directly into the pasta (in particular the gentle soft and elastic cakes of cheap mozzarella or calcareous feta) is a strict no-no. How to add cream, cottage cheese or fresh cream to the plate, dampens what should be the intense character of the pesto dish. It becomes a bland and greasy road.
HtE has no absolute problem with the classic addition of green beans and potatoes (peas are also good). But basically, this is a platform for green and vibrant pesto. Let it shine. Almost all the rest that people tend to add: remarkably acidic tomatoes; marinated marinated marinated; fried onions; sponge mushrooms; leek (leek); open vegetable broccoli; spinach (why do not you throw a bit of hedge aligustre?) – it introduces strident flavors that actively distract the pesto.
The pasta looks shocked on a plate. You end up pursuing him. Instead use a large, shallow container. Everything is contained. It looks attractive to the eye. Serve with a kitchen towel / towel as will inevitably be the washing of the pander wanderering coming down from your shirt, table, etc.
Fork. Spoon if you need (did you get the queen round?).
Dried, crunchy and acidic white wines in the citrus / mineral (good sauvignon blanc, vermentino, verdicchio, if you have money to spread, chablis). You need something that can handle the flavors of pesto and refresh your palate in the amid all that oiliness.
Then pesto: how do you eat yours?