We have a chance to basilica diary

Basil, this wonderfully fragrant spice, originates from tropical parts of India or Africa, and in ancient and medieval times spread throughout Europe, especially the Mediterranean, where it thrives. It blooms all over the territory of our country, right up to the first salt, but in the wet August weather it, unfortunately, likes to be attacked by ash mold on the underside of the leaves, which happened to many this year. There are at least 60 known species, in addition to celery, red-leaved is widespread in our country, and in the Far East, giant broad-leaved, which are also used as a vegetable. Basil was once called the royal spice, as its name comes from the Greek basileus, meaning king (which is why Raffaele Esposito added it to a delicious royal pizza). Basil has the strongest aroma before and during flowering, and the leaves can be plucked once they are large enough. We use leaves, buds and flowers to prepare the dish. By far the savory is fresh, dry that loses a lot of flavor and acts as a completely different seasoning. So fresh and dried basil cannot be substituted! If you dry it, tie the branches and hang them in the shade, it is better to clean fresh basil and freeze it immediately. In Italy, basil is stored in a jar for the winter by cutting it, salting it and pouring olive oil over it to form a pesto that can be kept in the refrigerator for a long time and used as a substitute for fresh basil in winter dishes. not change significantly. In addition to tomatoes, pasta, pizza, lasagna, mozzarella and similar dishes, basil is also suitable for legumes, stews, grills, fish, vegetable soups and herbal sauces. Together with tomatoes, mozzarella and olive oil, a delicious Capri salad is created, like the Margherita pizza, representing the colors of the Italian flag. If you chop up the basil, add ground pine nuts, walnuts or other nuts, add grated Parmesan cheese, olive oil and salt, a genetic pesto is created that can be stored in the refrigerator and used to cover any pasta even in the cold part of the year. Salad according to this recipe, which requires a large batch of basil, is also very tasty.

Pasta salad with basil, tomatoes and Parmesan cheese














Ingredients for 4 people


250 grams

Drills or other short noodles

250 grams

Ripe tomatoes

2

Elongated red pepper

1 cup

fresh basil leaves

80 grams

walnut kernels

100 grams

wholemeal bread

100 grams

Parmesan cheese

Extra virgin olive oil

juice of one lemon

sea ​​salt

Freshly ground pepper

Prepare

1 In a dry frying pan, quickly fry the walnuts to a pleasant aroma. We pour them into a cup, pour a little oil into the pan and fry the peppers, which you first wash, clean and coarsely chop. Cut the bread and put it in a blender and make breadcrumbs with a few long beans. Pour them into a cup.

In a blender, put the slightly cooled roasted peppers, lemon juice, garlic, a little pepper (or cayenne pepper) and about a quarter of a walnut. Grind smoothly, meanwhile slowly add 1 dL of oil. Turn off the mixer only when a thick paste is formed. We salt it to taste, but generously. Cook the pasta on the teeth with a generous amount of salted dill according to the directions on the package, being careful not to overcook it. Drain immediately and shake into a large salad bowl. While still hot, cover with half of the sauce from the blender and set aside. Finely chop the remaining walnuts and set aside.

Heat 2 tablespoons of oil in 3 pans and fry in breadcrumbs, stirring constantly (5-7 minutes), then add a little pepper or hot pepper seasoning. Put the pot aside. In a bowl, combine pasta with remaining sauce from blender, sprinkle finely chopped tomatoes, Parmesan cheese, and chopped walnuts, stir and sprinkle with croutons and basil leaves. Serve as a main dish – lukewarm or completely chilled.

Preparation and cooking time: 45 minutes

Roasted Pumpkin by Kaprejska

We need it

2

medium sized zucchini

2

tomato is big

3

garlic cloves

200 grams

Dry mozzarella cheese or other small cheese

100 grams

grated parmesan

Extra virgin olive oil

sea ​​salt

Freshly ground pepper or hot pepper

1 insect

fresh basil leaves

Prepare

Heat the oven to 200°C. Wash the vegetables. Cut the zucchini in half lengthwise. Cut the tomatoes into thin slices. Place the zucchini halves in a baking dish lined with baking paper. Crush the peeled garlic and mix with a few tablespoons of oil, pepper or cayenne pepper, and salt. In this way, cover the zucchini on the cut surface and cover with pieces of tomatoes, which are also covered with a mixture of oil, garlic and salt. Put it in the oven and bake for 15 minutes. Remove, cover with mozzarella slices and basil leaves, sprinkle with Parmesan cheese, and return to the oven for 15 minutes to brown the cheese.

Panacotta with basil and apricot jam

We need it

200 grams

liquid yogurt

60 grams

Sugar

1 insect

fresh basil leaves

6 sheets

gelatin

8 tablespoons

Homemade liquid strawberry or apricot jam

whipping cream

Prepare

Pour the yogurt into the blender, add the sugar and clean basil leaves, reserving a few leaves for garnish. Turn on the blender and grind the contents smoothly. Soak the gelatin leaves in cold water for a few minutes, then drain and heat enough to completely dissolve the gelatin. Add it to the yogurt mixture, mix well, then pour into four molds and leave in the refrigerator for a few hours until firm. Whip some cream, if desired, before serving. Turn the panna cotta from the patties on the plates, garnish with a whole basil leaf, cover with jam and add a little cream.

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