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Trofie met pesto van 3 kruiden en gezouten ricotta

23 juli 2016/0 Reacties/door Nicoletta Tavella

Ik ben dol op gewone pesto (het is een van de eerste dingen die ik ooit heb gegeten en dat heb je als je in pesto-stad Genua geboren bent). Toch houd ik ook van variaties op het origineel recept gemaakt met basilicum, pijnboompitten, walnoten, knoflook, pecorino, Parmesan en extra vergine olijfolie.
Een paar dagen geleden maakte ik deze pesto (live op Snapchat, je kunt hier de video bekijken), een super lekkere variatie op de klassieke versie, die we dan met trofie hebben gegeten (een van de meest typische pasta’s uit Ligurië, de streek waar Genova de hoofdstad van is).
Voor deze pesto gebruik ik alleen een soort kaas, ricotta salata (gezouten ricotta van schapenmelk) ook bekend als ricotta marzotica zoals deze heerlijke kaas in Puglia wordt genoemd, en drie verschillende kruiden: basilicum, munt en dragon.
Het eindresultaat was ontzettend lekker.
Kijk naar de video, probeer het zelf en laat me weten wat je ervan denkt!

Mijn Snapchat account is nicolettacooks

P.S. als je geen gezouten ricotta kunt vinden kun je ook een milde pecorino of een Spaanse manchego gebruiken.

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Apr 19

🌱 Wild garlic and almond pesto (see previous reel) is delicious when eaten “as is”, and also when combined with other yummy stuff like in this potato and egg salad.
Got left-over boiled potatoes? Make this. It’s both filling and satisfying.

🌱 To make the dressing I’ve used mayonnaise mixed with the pesto, but you can of course use yoghurt for a lighter version. The potatoes have been cooked whole and with the skin to keep them firmer.

𝔼𝕘𝕘 𝕒𝕟𝕕 𝕡𝕠𝕥𝕒𝕥𝕠 𝕤𝕒𝕝𝕒𝕕 𝕨𝕚𝕥𝕙 𝕨𝕚𝕝𝕕 𝕘𝕒𝕣𝕝𝕚𝕔 𝕡𝕖𝕤𝕥𝕠 𝕕𝕣𝕖𝕤𝕤𝕚𝕟𝕘

6 boiled eggs
400 gr. boiled potatoes, peeled
3 heaped spoons of mayonnaise or yoghurt
3 heaped spoons of garlic pesto (see previous reel)
e.v. olive oil
salt and pepper
some parsley leaves

Cut potatoes and eggs in chunks.

Mix the mayonnaise (or yoghurt) with the pesto, some olive oil, salt and pepper.

Chop the parsley leaves.

Add dressing and parsley to the eggs and potatoes and mix well, adding more oil if necessary.

Great with good bread.

#potatosalad #wildgarlic #wildgarlicpesto #wildgarlicrecipes #potatoandeggsalad #eggsalad #eggsaladsandwich #italianfood #easyrecipeideas #italianrecipes #foodiegram #foodphotography #foodphotographyandstyling #instafood #foodstagram #easyfood

🌱 Wild garlic and almond pesto (see previous reel) is delicious when eaten “as is”, and also when combined with other yummy stuff like in this potato and egg salad.
Got left-over boiled potatoes? Make this. It’s both filling and satisfying.

🌱 To make the dressing I’ve used mayonnaise mixed with the pesto, but you can of course use yoghurt for a lighter version. The potatoes have been cooked whole and with the skin to keep them firmer.

𝔼𝕘𝕘 𝕒𝕟𝕕 𝕡𝕠𝕥𝕒𝕥𝕠 𝕤𝕒𝕝𝕒𝕕 𝕨𝕚𝕥𝕙 𝕨𝕚𝕝𝕕 𝕘𝕒𝕣𝕝𝕚𝕔 𝕡𝕖𝕤𝕥𝕠 𝕕𝕣𝕖𝕤𝕤𝕚𝕟𝕘

6 boiled eggs
400 gr. boiled potatoes, peeled
3 heaped spoons of mayonnaise or yoghurt
3 heaped spoons of garlic pesto (see previous reel)
e.v. olive oil
salt and pepper
some parsley leaves

Cut potatoes and eggs in chunks.

Mix the mayonnaise (or yoghurt) with the pesto, some olive oil, salt and pepper.

Chop the parsley leaves.

Add dressing and parsley to the eggs and potatoes and mix well, adding more oil if necessary.

Great with good bread.

#potatosalad #wildgarlic #wildgarlicpesto #wildgarlicrecipes #potatoandeggsalad #eggsalad #eggsaladsandwich #italianfood #easyrecipeideas #italianrecipes #foodiegram #foodphotography #foodphotographyandstyling #instafood #foodstagram #easyfood ...

20 2

Apr 18

🌱 Wild garlic is very tasty and so abundant in Spring that it’s a pity not to forage it.
Get yourself some while it’s still in season, and use it for this quick recipe.

🌱 My dear friend @jasplayingwithfood and I went to pick some in the park right after a beautiful Spring shower, and immediately transformed it into this creamy pesto.

🌱 The taste is subtler and more delicate than the one provided by real garlic, yet totally garlicky. Get the smallest, most tender leaves - plus some flowers for garnishing, if you want: they’re edible too.

🌱 For about 80-100 grams of leaves use 70 grams of grated Parmesan, 60 grams of almonds, salt, pepper, enough extra virgin olive oil and some water.
Mix well until creamy and smooth and enjoy with crostini, pasta, salads, cheese and whatever else you prefer.

#wildgarlic #wildeknoflook #pestorecipe #easyrecipeideas #easyrecipe #foodreels #foodreel #instafood #instafoodie #foraging #instareels #easycooking #foodforfree #foragedfood #greenismyfavouritecolour #springrecipes #igersamsterdam #daslook #daslookpesto #daslookrecept

🌱 Wild garlic is very tasty and so abundant in Spring that it’s a pity not to forage it.
Get yourself some while it’s still in season, and use it for this quick recipe.

🌱 My dear friend @jasplayingwithfood and I went to pick some in the park right after a beautiful Spring shower, and immediately transformed it into this creamy pesto.

🌱 The taste is subtler and more delicate than the one provided by real garlic, yet totally garlicky. Get the smallest, most tender leaves - plus some flowers for garnishing, if you want: they’re edible too.

🌱 For about 80-100 grams of leaves use 70 grams of grated Parmesan, 60 grams of almonds, salt, pepper, enough extra virgin olive oil and some water.
Mix well until creamy and smooth and enjoy with crostini, pasta, salads, cheese and whatever else you prefer.

#wildgarlic #wildeknoflook #pestorecipe #easyrecipeideas #easyrecipe #foodreels #foodreel #instafood #instafoodie #foraging #instareels #easycooking #foodforfree #foragedfood #greenismyfavouritecolour #springrecipes #igersamsterdam #daslook #daslookpesto #daslookrecept ...

21 10

Apr 8

Two places left for the Masterclass Filled Pasta on April 19! Only 8 pasta makers for the most amazing shapes and stuffings!

Hands-on pasta making: caramelle, cappellacci and fagottini stuffed with the most delicious fillings. 😋
🫛🍅🧀🌿🍊🥚

Link here and in bio: https://www.cucinadelsole.nl/short-and-sweet-series-masterclass-filled-pasta/

#pasta #pastamaking #pastalove #pastaclass #thingstodoinamsterdam #igersamsterdam #amsterdam #pastaworkshop #filledpasta #ravioli #cookingclass #cookingclassamsterdam

Two places left for the Masterclass Filled Pasta on April 19! Only 8 pasta makers for the most amazing shapes and stuffings!

Hands-on pasta making: caramelle, cappellacci and fagottini stuffed with the most delicious fillings. 😋
🫛🍅🧀🌿🍊🥚

Link here and in bio: https://www.cucinadelsole.nl/short-and-sweet-series-masterclass-filled-pasta/

#pasta #pastamaking #pastalove #pastaclass #thingstodoinamsterdam #igersamsterdam #amsterdam #pastaworkshop #filledpasta #ravioli #cookingclass #cookingclassamsterdam ...

14 1

Apr 1

🥚Eggs, artichokes and potatoes are the main ingredients of this simple frittata, a classic of the 𝒸𝓊𝒸𝒾𝓃𝒶 𝓅𝑜𝓋𝑒𝓇𝒶, Italy’s poor man’s cuisine, prepared with the last seasonal artichokes and a few left-over potatoes.

🥚If you don’t have any artichokes you can use other types of vegetables of choice like courgettes, aubergines, peas, cauliflower or anything else.

🥚 Use a small frying pan to make 1 frittata per person and garnish with some parsley and a few artichokes: it looks nicer on the plate than a big slice. Serve hot or at room temperature.

𝓕𝓻𝓲𝓽𝓽𝓪𝓽𝓪 𝓭𝓲 𝓬𝓪𝓻𝓬𝓲𝓸𝓯𝓲 𝓮 𝓹𝓪𝓽𝓪𝓽𝓮

Ingredients for 2 small frittatas:

3-4 small Italian artichokes
1 lemon or some vinegar
a small bunch of parsley
2 peeled garlic cloves
1-2 boiled potatoes
6 eggs
3 tablespoons of grated Parmesan cheese
a dash of milk or cream
salt and black pepper
extra virgin olive oil

Clean the artichokes by removing outer leaves, stalks and the upper part of the leaves (about 1/3rd of their total). Clean the stalks by removing their tough outer part and use them too.
 Slice the artichokes, remove the hay, if any, and plunge them in cold water with lemon juice or vinegar to avoid oxidation.

Finely chop garlic and parsley leaves (keep just a few to garnish) and gently fry in olive oil until the garlic becomes soft and golden.

Add the drained artichokes and gently fry until they’re tender, adding some hot water from time to time.
Season with salt and pepper and keep aside.

Cut the boiled potatoes in chunks.
Whisk the eggs with salt, pepper, cheese and milk or cream.
Add artichokes and potatoes and mix well.

Heat abundant olive oil in a frying pan and pour in the mixture.
Keep the flame on medium-low and put a lid on the pan until most of the upper part of the frittata has set (it’s okay if it’s still a bit soft, as long as it’s not still completely liquid).

Flip the frittata using a plate or the lid to slide it back in the pan and cook the other side too. It has to be beautifully golden and perfectly set.

#italianrecipe #frittata #foodphotography #italianfood #frittatarecipe #artichokes #dailyrecipe #instafood #foodstagram #vegetarianrecipe

🥚Eggs, artichokes and potatoes are the main ingredients of this simple frittata, a classic of the 𝒸𝓊𝒸𝒾𝓃𝒶 𝓅𝑜𝓋𝑒𝓇𝒶, Italy’s poor man’s cuisine, prepared with the last seasonal artichokes and a few left-over potatoes.

🥚If you don’t have any artichokes you can use other types of vegetables of choice like courgettes, aubergines, peas, cauliflower or anything else.

🥚 Use a small frying pan to make 1 frittata per person and garnish with some parsley and a few artichokes: it looks nicer on the plate than a big slice. Serve hot or at room temperature.

𝓕𝓻𝓲𝓽𝓽𝓪𝓽𝓪 𝓭𝓲 𝓬𝓪𝓻𝓬𝓲𝓸𝓯𝓲 𝓮 𝓹𝓪𝓽𝓪𝓽𝓮

Ingredients for 2 small frittatas:

3-4 small Italian artichokes
1 lemon or some vinegar
a small bunch of parsley
2 peeled garlic cloves
1-2 boiled potatoes
6 eggs
3 tablespoons of grated Parmesan cheese
a dash of milk or cream
salt and black pepper
extra virgin olive oil

Clean the artichokes by removing outer leaves, stalks and the upper part of the leaves (about 1/3rd of their total). Clean the stalks by removing their tough outer part and use them too.
 Slice the artichokes, remove the hay, if any, and plunge them in cold water with lemon juice or vinegar to avoid oxidation.

Finely chop garlic and parsley leaves (keep just a few to garnish) and gently fry in olive oil until the garlic becomes soft and golden.

Add the drained artichokes and gently fry until they’re tender, adding some hot water from time to time.
Season with salt and pepper and keep aside.

Cut the boiled potatoes in chunks.
Whisk the eggs with salt, pepper, cheese and milk or cream.
Add artichokes and potatoes and mix well.

Heat abundant olive oil in a frying pan and pour in the mixture.
Keep the flame on medium-low and put a lid on the pan until most of the upper part of the frittata has set (it’s okay if it’s still a bit soft, as long as it’s not still completely liquid).

Flip the frittata using a plate or the lid to slide it back in the pan and cook the other side too. It has to be beautifully golden and perfectly set.

#italianrecipe #frittata #foodphotography #italianfood #frittatarecipe #artichokes #dailyrecipe #instafood #foodstagram #vegetarianrecipe ...

22 0

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Apr 19

🌱 Wild garlic and almond pesto (see previous reel) is delicious when eaten “as is”, and also when combined with other yummy stuff like in this potato and egg salad.
Got left-over boiled potatoes? Make this. It’s both filling and satisfying.

🌱 To make the dressing I’ve used mayonnaise mixed with the pesto, but you can of course use yoghurt for a lighter version. The potatoes have been cooked whole and with the skin to keep them firmer.

𝔼𝕘𝕘 𝕒𝕟𝕕 𝕡𝕠𝕥𝕒𝕥𝕠 𝕤𝕒𝕝𝕒𝕕 𝕨𝕚𝕥𝕙 𝕨𝕚𝕝𝕕 𝕘𝕒𝕣𝕝𝕚𝕔 𝕡𝕖𝕤𝕥𝕠 𝕕𝕣𝕖𝕤𝕤𝕚𝕟𝕘

6 boiled eggs
400 gr. boiled potatoes, peeled
3 heaped spoons of mayonnaise or yoghurt
3 heaped spoons of garlic pesto (see previous reel)
e.v. olive oil
salt and pepper
some parsley leaves

Cut potatoes and eggs in chunks.

Mix the mayonnaise (or yoghurt) with the pesto, some olive oil, salt and pepper.

Chop the parsley leaves.

Add dressing and parsley to the eggs and potatoes and mix well, adding more oil if necessary.

Great with good bread.

#potatosalad #wildgarlic #wildgarlicpesto #wildgarlicrecipes #potatoandeggsalad #eggsalad #eggsaladsandwich #italianfood #easyrecipeideas #italianrecipes #foodiegram #foodphotography #foodphotographyandstyling #instafood #foodstagram #easyfood

🌱 Wild garlic and almond pesto (see previous reel) is delicious when eaten “as is”, and also when combined with other yummy stuff like in this potato and egg salad.
Got left-over boiled potatoes? Make this. It’s both filling and satisfying.

🌱 To make the dressing I’ve used mayonnaise mixed with the pesto, but you can of course use yoghurt for a lighter version. The potatoes have been cooked whole and with the skin to keep them firmer.

𝔼𝕘𝕘 𝕒𝕟𝕕 𝕡𝕠𝕥𝕒𝕥𝕠 𝕤𝕒𝕝𝕒𝕕 𝕨𝕚𝕥𝕙 𝕨𝕚𝕝𝕕 𝕘𝕒𝕣𝕝𝕚𝕔 𝕡𝕖𝕤𝕥𝕠 𝕕𝕣𝕖𝕤𝕤𝕚𝕟𝕘

6 boiled eggs
400 gr. boiled potatoes, peeled
3 heaped spoons of mayonnaise or yoghurt
3 heaped spoons of garlic pesto (see previous reel)
e.v. olive oil
salt and pepper
some parsley leaves

Cut potatoes and eggs in chunks.

Mix the mayonnaise (or yoghurt) with the pesto, some olive oil, salt and pepper.

Chop the parsley leaves.

Add dressing and parsley to the eggs and potatoes and mix well, adding more oil if necessary.

Great with good bread.

#potatosalad #wildgarlic #wildgarlicpesto #wildgarlicrecipes #potatoandeggsalad #eggsalad #eggsaladsandwich #italianfood #easyrecipeideas #italianrecipes #foodiegram #foodphotography #foodphotographyandstyling #instafood #foodstagram #easyfood ...

20 2

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