Pesto Genovese

This is a recipe for the classic pesto of Liguria. That is not to say that it is the only pesto. For instance, if you go to Sicily, you'll find that they put tomatoes in their pesto. I love this recipe. It goes great with almost everything. You can put it on pasta, pizza, a sandwich, with fish, chicken, beef, veal. It is so versatile and so delicious. I usually make a large batch and use it as I need it. The biggest concern in making this pesto is be sure to seal the top with the olive oil or it will discolor.

TT = to taste

Makes 1 cup

1) 1 Garlic Clove
2) 2c. Fresh Young Basil leaves, lightly packed
3) 4 T toasted pine nuts, then frozen
4) To Taste sea salt
5) To Taste fresh ground black pepper
6) ½ c cooled or chilled but not solid Extra Virgin olive oil, plus 2T for sealing
7) ¼ c. fresh grated parmiggiano reggiano

Method:
•using mortar and pestle start by crushing the garlic clove with a pinch of sea salt
•then add nuts and mash but don’t over work
•add basil leaves a few at a time and work in as quickly as possible not wanting to generate too much heat
•stir in cheese
•stir in olive oil
•season with salt and pepper
•transfer to air tight container and seal with layer of extra virgin olive oil
•Note – the faster you make the sauce, the more vibrant green the sauce will be.

Fresh Ricotta Cheese

Homemade Fresh Ricotta Cheese

Yield: about 4 cups

1. 1 Gallon Whole Milk
2. 1 pt. Heavy Cream
3. 1 qt. Buttermilk
4. ½ t. Salt

Method:

1. In a nonreactive(stainless steel, not aluminum) saucepan over low heat milk, buttermilk, salt and cream to a boil and immediately remove from heat.
2. ŸLine a chinois with cheesecloth and pour tepid mixture through, allowing the whey to drain through.
3. ŸAllow to stand at room temperature for 20-30 minutes
4. Ÿ Turn out onto plate and cover with waxed paper or put in non reactive bowl and cover.
5. Ÿ This is best eaten the day it's made but will last 1 week in the refrigerator.

Pasta Dough Recipes

Basic Pasta Dough

1. 3 1/2 cups Semolina Flour
2. 5-6 Lg. Brown Eggs, Room Temp
3. 3T Extra Virgin Olive Oil
4. 1T Sea Salt
5. Water to form if needed

Egg Yolk Pasta Dough

1. 3 1/2 cups Semolina Flour
2. 18-22 Lg. Brown Egg Yolks, Room Temp
3. 3T Extra Virgin Olive Oil
4. 1T Sea Salt
5. Water to form if needed

Red Pasta Dough

1. 3 1/2 cups Semolina Flour
2. 5-6 Lg. Brown Eggs, Room Temp
3. 2T Tomato Paste
   
4. 3T Extra Virgin Olive Oil
5. 1T Sea Salt
6. Water to form if needed

Green Pasta Dough

1. 3 1/2 cups Semolina Flour
2. 5-6 Lg. Brown Eggs, Room Temp
3. 1 cup Packed Spinach Leaves, picked, blanched, shocked, drained, squeezed dry & chopped very fine
   
4. 3T Extra Virgin Olive Oil
5. 1T Sea Salt
6. Water to form if needed

Black Pasta Dough

1. 3 1/2 cups Semolina Flour
2. 5-6 Lg. Brown Eggs, Room Temp
3. 2T Squid Ink
   
4. 3T Extra Virgin Olive Oil
5. 1T Sea Salt
6. Water to form if needed

Egg-Less Pasta Dough

1. 3 1/2 cups Semolina Flour
2. about 1 1/4 cup water , Room Temp
3. 3T Extra Virgin Olive Oil
4. 1T Sea Salt

Cocoa Pasta Dough

1. 3 cups Semolina Flour
2. 1/2 c. unsweetened Cocoa Powder
   
3. 5-6 Lg. Brown Eggs, Room Temp
4. 3T Extra Virgin Olive Oil
5. 1T Sea Salt
6. Water to form if needed

Chestnut/Almond/Hazelnut Pasta Dough

1. 3 cups Semolina Flour
2. 1/2 cup Chestnut/Almond/Hazelnut Flour
   
3. 5-6 Lg. Brown Eggs, Room Temp
4. 3T Extra Virgin Olive Oil
5. 1T Sea Salt
6. Water to form if needed

Black Pepper Pasta Dough

1. 3 1/2 cups Semolina Flour
2. 5-6 Lg. Brown Eggs, Room Temp
3. 2T fresh finely ground Black Pepper
   
4. 3T Extra Virgin Olive Oil
5. 1T Sea Salt
6. Water to form if needed

Porcini Pasta Dough

1. 3 cups Semolina Flour
2. 1/2 cup fine Porcini Powder
   
3. 5-6 Lg. Brown Eggs, Room Temp
4. 3T Extra Virgin Olive Oil
5. 1T Sea Salt
6. Water to form if needed

Saffron Pasta Dough

1. 3 1/2 cups Semolina Flour
2. 5-6 Lg. Brown Eggs, Room Temp "or" about 1 1/4 cups warm water
   
3. 3T Extra Virgin Olive Oil
4. 1T Sea Salt
5. 1t. Ground Saffron

Mint Pasta Dough

1. 3 1/2 cups Semolina Flour
2. 5-6 Lg. Brown Eggs, Room Temp
3. 1 cup Mint Leaves, picked, blanched, shocked, drained, squeezed dry & pureed
   
4. 3T Extra Virgin Olive Oil
5. 1T Sea Salt
6. Water to form if needed

Buckwheat Pasta Dough

1. 2 1/2 cups Buckwheat Flour
2. 1 cup Semolina Flour
   
3. 5-6 Lg. Brown Eggs, Room Temp
4. 3T Extra Virgin Olive Oil
5. 1T Sea Salt
6. Water to form if needed

Ricotta Pasta Dough

1. 2 1/2 cups Semolina Flour
2. 1 cup Fresh Ricotta, drained of excess liquid
   
3. 2 Lg. Brown Eggs, Room Temp
4. 3T Extra Virgin Olive Oil
5. 1T Sea Salt
6. 1t fresh finely ground Black Pepper
   
7. Water to form if needed