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Food & Wine Corner
The smell of the sea rising up the steep cliffs with vineyards
clinging to their sides, the aroma of herbs growing wild and the scent of
flowers ornamenting the narrow shelves - all this is Liguria and the coastal
region called the Cinque Terre. And when it is time to go to table, the fragrance of the typical Pesto
sauce, fried fish and anchovies, vegetable casseroles and fish with aromatic
fillings entice us to eat our meal sitting perched on the terraces overlooking the
beautiful seascape of the famous Gulf of Levanto, La Spezia and
Portovenere.
Vineyards and olive groves are everywhere on the hills, so wine and olive
oil are always present on our tables. We have many genuine gastronomic
delicacies:
- white dry wine (d.o.c.), simply called Cinque Terre
- Sciacchetrà, rare and vintage strong sweet wine, made from dried
grapes
- typical Pesto sauce of the region
- salted anchovies in Monterosso olive oil
- many fish specialities
- Limoncino, a liqueur made from lemons (lemons are celebrated during
the Feast of Lemon on Pentecost)
 Pesto
alla Genovese
Ingredients
Basil, 2 bunches
Pine nuts, a handful
Garlic, 1 clove
Salt, 1 teaspoonful
Parmesan cheese, 50 gr.
Extra-virgin olive oil, 3 tablespoons
Butter, a teaspoon
Description
servings: 4
calories: medium
category: sauces
cost: low
Preparation
- Remove the leaves of the basil from the twigs and wash them in cold
water.
- Crush the pine nuts, garlic and salt in a mortar then add the oil until
you have the density you prefer.
- Lastly add the grated Parmesan cheese and mix well.
Before seasoning the pasta, put a knob of butter on the plate followed by
the Pesto sauce and let it warm on the pot where you are boiling the pasta.
Then mix in the pasta well and serve hot.
Notes
Trenette noodles, or any type of large grooved noodles, goes well with
the Pesto sauce. Do not use noodles such as spaghetti, bucatini or penne.
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