I have not wrote no prescription, and should again one category essentials: genoveški hub.
Wet August took off the basil and parsley, which are now just right for cutting. Also, fresh garlic is found in the garden. This would have benefited from the rain a little earlier and dry weather in August, but what would groan, which is. If it is not in the garden, ga is a local store to hernias after almost bagatelnih prices.
Pesto with tomatoes on toast grained (Photo: Archives Češpovega gnocchi)
You need even Parmesan, God forbid grated in the bag, but that in the piece. For us in the biggest ultrablagovnicah can not get a cut of the Parmesan cheese wheel, so that the vacuum-packed should be fine. Only grated, because he is full of preservatives, which change the taste of all recognition.
In principle you are using the pine nuts , but you'll probably find only Maximarket and thought it was white gold. Price. Pine nuts as nuts pine. Only a few species of pine nuts is large enough to be profitable to produce, and even then it is time consuming and expensive.
Korean Pine pine nuts (Photo: Wikipedia)
I have replace pine nuts with almonds, probably would have been appropriate for the pistachios, brazil and cashew nuts. Walnuts would be excessive, hazelnuts and ... possible.
Recipe for example, 4-6 medium-hungry:
- 100 g of basil,
- 100 g of parsley,
- 75 g Parmesan cheese,
- 1 dl of olive oil
- 50 g pine nuts,
- clove of garlic (preferably baked)
- pinch of salt.
All you throw in the blender (prišparaš few pine nuts and add it at the end) and rotate until you get more or less consistent weight. If instead you use pine nuts any harder, zmiksaj them first, then add the Parmesan cheese in pieces and then the basil, parsley and garlic, and at the end of oil and salt.
Instead of mixing can be green and fine narežeš garlic, Parmesan naribaš, nasekljaš nuts and everything in pregneteš terilniku.
The hub can also mesas arugula, olives or dried tomatoes (Sicily hub) and of course anything else that comes to mind.
How are you doing it, or. which you buy when basil is in season?
little ahead of me with temle hub, because I just gruntal that once I have one on this topic to write, mainly because I watched the last one pestota label, on which there was Basilico Fresco ... and what is yet another in you? Here's the list ...: sunflower oil, potatoes, glucose syrup, anacardio (fruit of mahogany), hard cheese for grating, hard goat cheese, salt, pine nuts, extra virgin olive oil, lactic acid, garlic ... moral of the story - always ga Gimo alias because it really ajnfoh & fast ...
I did not know that they are so expensive pinole: I remember that we as children have the pineal gland, when grandma worked hub ... They say it would be a real hub don t work with the mixer: basil should not even allowed to touch the metal, say .
Otherwise, it is quite difficult to get a good hub in the shops, for those who have the opportunity to shop at stores Eurospin, so I recommend them (I do not remember the name, but anyway there is only one) is really great.
Pine nuts are in the market 6.000 € / kg, which is about the same as the Adriatic scorpionfish, with the pine nuts do you need significantly less than fish. There is no such force.
In view of the cutting with a knife I did not find any particular scientific references on reaction with a metal knife basil. It is not impossible. We know, for example, that vitamin C kills on contact with metal.
Therefore, my next knife ceramic. Just in case. Hub I still would mix, because it works nice. Due mixer is nothing darkened basilica (shown in picture), so what harm can not be.
What is the cutting of basil really a problem? If you say it with a dull knife or sekaš with a knife and not režeš, you squeezed it at the edges of basil and počkodoval. These parts very quickly oxidize and thus become brown, change them as well as taste.
It is the sharp knife and cut the cables instead of compaction.
In the mixer, at least in the preparation of the hub does not occur, since there is enough fat cheese and olive oil, which prevents access to oxygen, thus preventing oxidation.