Italian Sauces - Pesto
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Amy Riolo is an internationally recognized culinary expert specializing in Middle Eastern and Mediterranean culture and cuisine. As a cookbook author, lecturer, food historian, food writer, culinary consultant, and cooking instructor, Amy promotes her philosophy of cooking and living with both pleasure and health. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula has received rave reviews (Capital Books). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) will be released in spring 2009. She is also completing The Mediterranean Diabetes Cookbook, (American Diabetes Association) which will be released in spring 2010.
Amy’s popular lectures range in topics and include everything from Middle Eastern business etiquette to the history of various cuisines. She has been an invited guest speaker for the Embassy of the Arab Republic of Egypt, Welcome to Washington International, Montgomery College, Les Dames D’Escoffier, The Baltimore-Luxor-Alexandria Sister City Committee and the Mycological Association of Washington, DC. Amy also makes frequent appearances on numerous television and radio programs both in the United States and Egypt including Fox TV, Montgomery and Fairfax County TV, Nile TV and WHYY.
Amy currently writes the “Culture and Cuisine” feature for the Baltimore- Luxor-Alexandria Sister City Committee. She has also written articles for Cooking Light Magazine, Azizah Magazine, and the Kulanu newsletter. A graduate of Cornell University, Amy has experience in vocational, recreational, and children’s instruction, as well as corporate team building and cultural/culinary events. Her knowledge of the Italian, French, Spanish, and Arabic languages has enabled her to interpret many cultures and cuisines with intimacy and ease. She regularly teaches cooking classes at Sur la Table in Arlington, Virginia, and for private organizations.
A successful culinary consultant, Amy enjoys developing menus, recipes, training seminars, and themes for corporations, restaurants, and hotels. Amy is often asked to work as a consultant for museums where she creates menus and décor which represent the theme of new collections. In addition, she works with curators to incorporate sensory components like scent, touch, and taste into the schedule of events, allowing museum patrons to fully experience each exhibit.
Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier, Slow Food DC, Welcome to Washington International (where she co-chairs the Gourmet Committee), Cornell Club of Washington, the Women’s National Book Association, and the Baltimore – Luxor – Alexandria Sister City Committee (Where she is the chairperson of the Baltimore Friends of the Alexandria Library). Amy is based in the Washington DC, area and maintains a home in Egypt. She is currently organizing culinary tours to both the Mediterranean and Middle East.
Italian Sauces - Pesto
This video will show how to make italian pesto sauce.
Italian Sauces - Pesto
Ingredients
3 cups of fresh basil1 cup of good quality extra virgin olive oil
2 garlic cloves
1/4 cup of pine nuts
1/4 cup of Parmesano Reggiano
1/4 cup of Pecorino Romano
Instructions
1. Place the basil in a food processor. Add olive oil, garlic and nuts. Turn the processor on and mix them together.
2. Add the Parmesan and Romano cheeses. Mix the pesto sauce together.
Transcripts
Amy Riolo:Hi, I am Amy Riolo and today we are making italian Basil Pesto Sauce. The first thing that we will need for our Basil Pesto is three cups of fresh basil which has been washed and dried and it can be loosely packed. We need a cup of good quality extra virgin olive oil and for this recipe I would really splurge and get one of the better varieties of extra virgin olive that you can find. They have two very good varieties here at Sur La Table, but you want to look for something that's first cold pressed and also something that is extra virgin. First cold pressed means that it comes from literally the first pressing of the olives. So it's going to have the strongest most concentrated flavor and since Pesto sauce is not cooked it's eaten raw, you can really taste all of the different flavor notes that are in the first cold pressed olive oil. What even better if you can find it is unfiltered olive oil because unfiltered olive oil is not filtered. It's still has a little bit of that olive sediment in the bottom and it isn't cooked.
So it is perfect for this kind of recipe of pesto. We are also going to use two garlic cloves which have been finely minced and a quarter of a cup of pine nuts and then we are going to use two kinds of cheeses. We are going to use a quarter of a cup of Parmesano Reggiano and a quarter of a cup of Pecorino Romano. The reason why we are using two different cheeses in this recipe is because it really works, it really gives the sauce a little bit of more depth. As you can see it only has six ingredients in the sauce. So it isn't a lot to begin with. A lot of the American recipes will call for only Parmesan in with the pesto, but we are going to use both.
Pesto hails from the province of Liguria in North Western Italy and Genoa is the town that it comes from. Genoa in the ancient times was a great Maritime Republic and they did a lot of seafaring, a lot of trading. Christopher Columbus was there and they actually got the pine nuts through the trading in those days and pesto is one of it's most famous products.
So we are going to start with putting our three cups of loosely packed basil into our food processor. Keep in mind that in Liguria where the Pesto is so famous, they have a very famous basil which they also -- known for and there it's called the Pra' basil, it is spelled Pra' with an accent over the A and the Pra' basil is very famous because it tastes so good. It's very very flavorful and very rich. We can't get that here but it's okay, just look for really small basil leaves. The smaller the basil leaves, the fresher the basil, the better. You don't want to make the sauce with basil leaves which are bruised or with basil which doesn't smell, because if basil smells fresh it is fresh. So only make it in season. You can even freeze it. It's better to make it in the summer. Make a lot of it, freeze it than to go through and try to make it in the winter when the basil is not really good.
So we are going to add to our basil a cup of olive oil. You can add less or more if you like. Some people like really thin. You can even thin it out with a little bit of the pasta sauce if you are boiling pasta and then we are going to add our garlic cloves. This is two garlic cloves that have been chopped and since we are putting it in the food processor, the food processor is even going to chop it a little more finely for us and then a quarter cup of pine nuts. This gives it nice flavor and helps it really bind together and we are going to add those altogether first and mix them before we go through and add our cheese.
So now we are just going to pulse on and off and then we are going to let it run for a few seconds. Now we can turn it off and we just let our oil come down to the bottom and we can take our lid off and as I mentioned before pesto sauce is never supposed to be cooked. It really destroy the flavor of the basil and all of those great raw ingredients in there. So keep that in mind when you are adding your different applications and doing different things with pesto sauce.
So now we are going to add in both kinds of our cheeses. That was the Parmesano and this is the Romano and then we are going to put our lid back on. If you ever want to freeze the pesto sauce then you would freeze it at this stage before you add the cheese. Just take it out. Put it into a little container that has the tight fitting lid, that's freezer safe and put another layer of olive oil on it and put it in the freezer and it lasts for a long time. So a lot of people get basil in the summer they make a lot of pesto sauce and then they put it in regular serving sizes for 4-6 people so that each time they want to make it with pasta it's ready to go.
So now we are going to turn it on again and that's it. That's our homemade italian fresh basil pesto sauce. So you can see the pesto sauce was also made in the same time that it takes to boil pasta. These are very quick and very delicious. You can use it for your pasta. In Liguria which the pesto originally comes from, they make special kinds of pasta called Troffie and they usually serve the pesto on that kind of pasta. So the fresh Troffie are very good for the pesto and this is what the finished product looks like. In the ancient times they used to make the pesto in actually a mortar and pestel and that's where the names comes from for the pesto sauce but now a days it's very typical, people just make it this way because it can be made so quickly. So when we come back we are going to make our italian garlic oil and chili sauce.
Italian Sausage - Introduction
Italian Sausage - How to Trim Fat Off of Meat
Italian Sausage - Coarse Grinding Meat
Italian Sausage - Adding Garlic
Italian Sausage - Adding Dry Spices
Italian Sausage - Fine Grinding Meat
Italian Sausage - Preparing the Mixer to Make Sausage
Italian Sausage - How to Stuff Sausage
Italian Sausage - How to Use Your Sausage
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