The Cooking of Italy: Recipes

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Anguilla Marinata (MARINATED EEL)
Bagna Cauda (HOT ANCHOVY AND GARLIC DIP)
Funghi Marinati (MARINATED MUSHROOMS)
Melanzane Marinate (MARINATED EGGPLANT)
Caponata (COLD EGGPLANT APPETIZER)
Fagioli Toscanelli con Tonno (WHITE BEAN AND TUNA SALAD)
Soups
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Zuppa di Pesce (FISH SOUP)
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Minestrone (VEGETABLE SOUP)
Zuppa di Fagioli con la Pasta (BEAN SOUP WITH PASTA)
Egg and Cheese Dishes
Fonduta (HOT MELTED CHEESE WITH TOAST)
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Calzone (DEEP FRIED PROSCIUTTO-AND-CHEESE TURNOVERS)
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Frittata alla Sardegnola (ZUCCHINI OMELET)
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Pasta
Risotto alla Milanese (BRAISED RICE WITH SAFFRON)
Risotto con Scampi (BRAISED RICE WITH SHRIMP)
Riso al Limone (BOILED RICE WITH LEMON)
Suppli al Telefono (DEEP-FRIED RICE-AND-CHEESE BALLS)
Risi e Bisi (BRAISED RICE AND PEAS)
Polenta (CORN-MEAL PORRIDGE)
Polenta Pasticciata (POLENTA WITH CREAM SAUCE AND MUSHROOMS)
Lasagne Pasticciate (BAKED LASAGNA WITH MEAT AND CREAM SAUCES)
Pasta Fresca con Uova (HOMEMADE EGG NOODLES)
Vegetables
Sauces
Salsa Pizzaiola (PIZZA SAUCE)
Salsa Verde (PIQUANT GREEN SAUCE)
Salsa di Pomodori (TOMATO SAUCE)
Ragu Bolognese (NORTH ITALIAN MEAT SAUCE)
Ragu Bolognese (Lasagna - No Liver) (NORTH ITALIAN MEAT SAUCE)
Pesto alla Genovese (BASIL, GARLIC AND CHEESE SAUCE)
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Sauces
Pesto alla Genovese
BASIL, GARLIC AND CHEESE SAUCE
To make about 1 1/2 to 2 cups
2 cups fresh basil leaves, stripped from their stems, coarsely chopped and tightly packed; or substitute 2 cups fresh flat-leaf Italian parsley, coarsely chopped, and 2 tablespoons dried basil leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons finely chopped garlic
2 tablespoons finely chopped pine nuts or walnuts
1 to 1 1/2 cups olive oil
1/2 cup freshly grated imported sardo, romano or Parmesan cheese

   TO MAKE THE PESTO IN A BLENDER, combine the coarsely chopped fresh basil (or fresh parsley and dried basil), salt, pepper, garlic, pine nuts or walnuts and 1 cup of olive oil in the blender jar. Blend them at high speed until the ingredients are smooth, stopping the blender every 5 or 6 seconds to push the herbs down with a rubber spatula. The sauce should be thin enough to run off the spatula easily. If it seems too thick, blend in as much as 1/2 cup more olive oil. Transfer the sauce to a bowl and stir in the grated cheese.

   TO MAKE THE PESTO BY HAND, crush the coarsely chopped fresh basil (or fresh parsley and dried basil) with a mortar and pestle or place in a heavy mixing bowl and crush with the back of a large wooden spoon until the herbs are smooth and almost paste like. Work in the salt and pepper, garlic, and pine nuts or walnuts, and then add the olive oil 1/2 cup at a time, continuing to crush the herbs. When the sauce is thin enough to run off the pestle or spoon easily, mix in the grated cheese. Serve the peso thoroughly mixed into hot drained pasta that has been tossed first with a few tablespoons of soft butter.

   NOTE: Often in Italy the pesto is thinned further by adding to it 1 or 2 tablespoons of the hot spaghetti water before mixing it with the pasta.


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Servings
Average Servings per Recipe is: 7
Total Moisture: 59.80505
Total Calorie: 2318.2605
Total Protein: 19.394485
Total Total_Fat: 247.60401
Total Ash: 11.049675
Total Carbohydrate: 15.832145
Total Fiber: 4.18595
Total Sugar: 0.22836
Total Calcium: 0.5300285
Total Iron: 0.004048105
Total Magnesium: 0.1172525
Total Phosphorus: 0.358563
Total Potassium: 0.4447175
Total Sodium: 3.255112
Total Zinc: 0.003772725
Total Copper: 0.000528393
Total Manganese: 0.0020399955
Total Selenium: 1.800275E-05
Total Vit_C: 0.0105184
Total Thiamin: 0.000391974
Total Riboflaven: 0.000285502
Total Niacin: 0.0017565845
Total Panto_Acid: 0.0004260805
Total Vit_B6: 0.0002016405
Total Folate_Tot: 0.0524335
Total Folic_Acid: 0
Total Food_Folate: 0.0524335
Total Folate_DFE: 0.0524335
Total CholineTot: 0.0133725
Total Vit_B12: 0.0007
Total Vit_A: 3.0339045
Total Vit_A_RAE: 0.2583145
Total Retinol: 0.1275
Total Alpha_Carot: 0.000138
Total Beta_Carot: 1.548435
Total Beta_Crypt: 0.0223675
Total Lycopene: 0.00023
Total Lut_Zea: 2.717893
Total Vit_E: 0.03166032
Total Vit_D: 0.00025
Total Vit_D_IU: 0.0105
Total Vit_K: 0.33193995
Total FA_Sat: 0.040213274
Total FA_Mono: 0.1677274885
Total FA_Poly: 0.030921047
Total Cholesterol: 0.043


Breakdown By Ingredients:

2 cups fresh basil leaves, stripped from their stems, coarsely chopped and tightly packed; or substitute 2 cups fresh flat-leaf Italian parsley, coarsely chopped, and 2 tablespoons dried basil leaves


Number of Grams: 48
Total Moisture: 44.1888
Total Calorie: 11.04
Protein: 1.512
Total Fat: 0.3072
Total Ash: 0.7152
Total Carbohydrate: 1.272
Total Fiber: 0.768
Total Sugar: 0.144
Total Calcium: 84.96
Total Iron: 1.5216
Total Magnesium: 30.72
Total Phosphorus: 26.88
Total Potassium: 141.6
Total Sodium: 1.92
Total Zinc: 0.3888
Total Copper: 0.1848
Total Manganese: 0.55104
Total Seleneium: 0.144
Total Vit_C: 8.64
Total Thiamin: 0.01632
Total Riboflavin: 0.03648
Total Niacin: 0.43296
Total Panto_Acid: 0.10032
Total Vit_B6: 0.0744
Total Folate_Tot: 32.64
Total Folic_Acid: 0
Total Food_Folate: 32.64
Total Folate_DFE: 32.64
Total Choline_Tot: 5.28
Total Vit_B12: 0
Total Vit_A_IU: 2532
Total Vit_A_RAE: 126.72
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 1508.16
Total Beta_Crypt: 22.08
Total Lycopene: 0
Total Lut_Zea: 2712
Total Vit_E: 0.384
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 199.104
Total FA_Sat: 0.01968
Total FA_Mono: 0.04224
Total FA_Poly: 0.18672
Total Cholesterol: 0

1 teaspoon salt


Number of Grams: 6
Total Moisture: 0.012
Total Calorie: 0
Protein: 0
Total Fat: 0
Total Ash: 5.988
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 1.44
Total Iron: 0.0198
Total Magnesium: 0.06
Total Phosphorus: 0
Total Potassium: 0.48
Total Sodium: 2325.48
Total Zinc: 0.006
Total Copper: 0.0018
Total Manganese: 0.006
Total Seleneium: 0.006
Total Vit_C: 0
Total Thiamin: 0
Total Riboflavin: 0
Total Niacin: 0
Total Panto_Acid: 0
Total Vit_B6: 0
Total Folate_Tot: 0
Total Folic_Acid: 0
Total Food_Folate: 0
Total Folate_DFE: 0
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 0
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0
Total FA_Sat: 0
Total FA_Mono: 0
Total FA_Poly: 0
Total Cholesterol: 0

1/2 teaspoon freshly ground black pepper


Number of Grams: 1.15
Total Moisture: 0.14329
Total Calorie: 2.8865
Protein: 0.119485
Total Fat: 0.03749
Total Ash: 0.051635
Total Carbohydrate: 0.735425
Total Fiber: 0.29095
Total Sugar: 0.00736
Total Calcium: 5.0945
Total Iron: 0.111665
Total Magnesium: 1.9665
Total Phosphorus: 1.817
Total Potassium: 15.2835
Total Sodium: 0.23
Total Zinc: 0.013685
Total Copper: 0.015295
Total Manganese: 0.1466595
Total Seleneium: 0.05635
Total Vit_C: 0
Total Thiamin: 0.001242
Total Riboflavin: 0.00207
Total Niacin: 0.0131445
Total Panto_Acid: 0.0160885
Total Vit_B6: 0.0033465
Total Folate_Tot: 0.1955
Total Folic_Acid: 0
Total Food_Folate: 0.1955
Total Folate_DFE: 0.1955
Total Choline_Tot: 0.1265
Total Vit_B12: 0
Total Vit_A_IU: 6.2905
Total Vit_A_RAE: 0.3105
Total Retinol: 0
Total Alpha_Carot: 0.138
Total Beta_Carot: 3.565
Total Beta_Crypt: 0.2875
Total Lycopene: 0.23
Total Lut_Zea: 5.221
Total Vit_E: 0.01196
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 1.88255
Total FA_Sat: 0.016008
Total FA_Mono: 0.0084985
Total FA_Poly: 0.011477
Total Cholesterol: 0

1 to 2 teaspoons finely chopped garlic


Number of Grams: 4.2
Total Moisture: 2.46036
Total Calorie: 6.258
Protein: 0.26712
Total Fat: 0.021
Total Ash: 0.063
Total Carbohydrate: 1.38852
Total Fiber: 0.0882
Total Sugar: 0.042
Total Calcium: 7.602
Total Iron: 0.0714
Total Magnesium: 1.05
Total Phosphorus: 6.426
Total Potassium: 16.842
Total Sodium: 0.714
Total Zinc: 0.04872
Total Copper: 0.012558
Total Manganese: 0.070224
Total Seleneium: 0.5964
Total Vit_C: 1.3104
Total Thiamin: 0.0084
Total Riboflavin: 0.00462
Total Niacin: 0.0294
Total Panto_Acid: 0.025032
Total Vit_B6: 0.05187
Total Folate_Tot: 0.126
Total Folic_Acid: 0
Total Food_Folate: 0.126
Total Folate_DFE: 0.126
Total Choline_Tot: 0.966
Total Vit_B12: 0
Total Vit_A_IU: 0.378
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0.21
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0.672
Total Vit_E: 0.00336
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.0714
Total FA_Sat: 0.003738
Total FA_Mono: 0.000462
Total FA_Poly: 0.010458
Total Cholesterol: 0

2 tablespoons finely chopped pine nuts or walnuts


Number of Grams: 28.4
Total Moisture: 1.6756
Total Calorie: 178.636
Protein: 3.28588
Total Fat: 17.31832
Total Ash: 0.64184
Total Carbohydrate: 5.4812
Total Fiber: 3.0388
Total Sugar: 0
Total Calcium: 2.272
Total Iron: 0.86904
Total Magnesium: 66.456
Total Phosphorus: 9.94
Total Potassium: 178.352
Total Sodium: 20.448
Total Zinc: 1.21552
Total Copper: 0.29394
Total Manganese: 1.230572
Total Seleneium: 0
Total Vit_C: 0.568
Total Thiamin: 0.353012
Total Riboflavin: 0.063332
Total Niacin: 1.24108
Total Panto_Acid: 0.05964
Total Vit_B6: 0.031524
Total Folate_Tot: 16.472
Total Folic_Acid: 0
Total Food_Folate: 16.472
Total Folate_DFE: 16.472
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 8.236
Total Vit_A_RAE: 0.284
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0
Total FA_Sat: 2.663068
Total FA_Mono: 6.515528
Total FA_Poly: 7.289712
Total Cholesterol: 0

1 to 1 1/2 cups olive oil


Number of Grams: 216
Total Moisture: 0
Total Calorie: 1909.44
Protein: 0
Total Fat: 216
Total Ash: 0
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 2.16
Total Iron: 1.2096
Total Magnesium: 0
Total Phosphorus: 0
Total Potassium: 2.16
Total Sodium: 4.32
Total Zinc: 0
Total Copper: 0
Total Manganese: 0
Total Seleneium: 0
Total Vit_C: 0
Total Thiamin: 0
Total Riboflavin: 0
Total Niacin: 0
Total Panto_Acid: 0
Total Vit_B6: 0
Total Folate_Tot: 0
Total Folic_Acid: 0
Total Food_Folate: 0
Total Folate_DFE: 0
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 0
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 30.996
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 130.032
Total FA_Sat: 29.82528
Total FA_Mono: 157.59576
Total FA_Poly: 22.72968
Total Cholesterol: 0

1/2 cup freshly grated imported sardo, romano or Parmesan cheese


Number of Grams: 50
Total Moisture: 11.325
Total Calorie: 210
Protein: 14.21
Total Fat: 13.92
Total Ash: 3.59
Total Carbohydrate: 6.955
Total Fiber: 0
Total Sugar: 0.035
Total Calcium: 426.5
Total Iron: 0.245
Total Magnesium: 17
Total Phosphorus: 313.5
Total Potassium: 90
Total Sodium: 902
Total Zinc: 2.1
Total Copper: 0.02
Total Manganese: 0.0355
Total Seleneium: 17.2
Total Vit_C: 0
Total Thiamin: 0.013
Total Riboflavin: 0.179
Total Niacin: 0.04
Total Panto_Acid: 0.225
Total Vit_B6: 0.0405
Total Folate_Tot: 3
Total Folic_Acid: 0
Total Food_Folate: 3
Total Folate_DFE: 3
Total Choline_Tot: 7
Total Vit_B12: 0.7
Total Vit_A_IU: 487
Total Vit_A_RAE: 131
Total Retinol: 127.5
Total Alpha_Carot: 0
Total Beta_Carot: 36.5
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0.265
Total Vit_D: 0.25
Total Vit_D_IU: 10.5
Total Vit_K: 0.85
Total FA_Sat: 7.6855
Total FA_Mono: 3.565
Total FA_Poly: 0.693
Total Cholesterol: 43


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