Provider: - Institution: - Data provided by Europeana Collections- Fresh Basil Pesto, Rough Version
credit: Ilva Beretta / thePictureKitchen / TopFoto- All metadata published by Europeana are ...available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
The allure of Liguria Kenedy, Jacob
The Financial times (London ed.),
09/2009
Newspaper Article
At any rate, it is hard to find freshly made semolina pasta in Italy - in a home or in a restaurant. This is not always a bad thing - I prefer dried spaghetti to fresh - but the chunkier peasant ...pasta shapes don't modernise so well.
Provider: - Institution: - Data provided by Europeana Collections- EN: Pesto made of rocket salad and basil. ...(Full description available at www.pictures-bank.eu). Picture taken by Renata Wypij. ...Description created by: Renata Wypij PL: Składniki:opakowanie rukoli (125 g)kilka listków świeżej bazyliipół szklanki oliwy z oliwekniepełna szklanka pistacjichili, sól, pieprz do smaku Wykonanie:Rukolę i bazylię umyć i osuszyć. Pistacje wyłupać. Wszystkie składniki umieścić w blenderze. Zmiksować. Doprawić do smaku. ...(Pełen opis dostępny na stronie www.pictures-bank.eu). Autorem zdjęcia jest Renata Wypij. Autorzy opisu: Renata Wypij- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
PESTO TRAPANESE EDWARD BEHR; JAMES MACGUIRE
The Art of Eating Cookbook,
10/2011
Book Chapter
Other pasta sauces are as good, but none is better. This creamy pesto from the city of Trapani in westernmost Sicily is partly like the famous pesto from Genoa, but the Sicilian one contains no ...cheese, adds tomatoes, and uses almonds in place of walnuts or pine nuts. Both kinds are served raw over hot pasta, which in Trapani, ideally, is homemadebusiate(long cork-screws), though other shapes are often used, such asbucatini(long, narrow, hollow tubes) and even spaghetti. The proportions of ingredients forpesto trapanesevary considerably from cook to cook. It’s more important that the tomatoes
