Log in

Previous Entry | Next Entry

Yesterday's dinner : home made pasta, bread and pesto
recipes and pictures under herePane Francese crusty outside chewy inside. 1 pkg active dry yeast, 1/4 c warm water, 3 c flour, 1 t sugar, 1 t salt, 1 - 11/4 cup cold water. Cooking: put the yeast in the warm water and let sit. Mix flour, sugar and salt in a bowl add yest mix and 1 cup of cold water. Mix until well blended adding more water if needed. I also added a bit of chopped fresh basil and garlic powder. Let rise for 1 1/2 or 2 hours. Flour and form 2 loaves . Let rest 1/2 an hour. Transfer to greased baking sheet and let rest about 15 minutes. Place in 475 degree oven and immediately reduce oven temp to 425. Let bake about 20 - 30 minutes. Mix 3 cup of flour with 4 eggs adding water as needed. Run through pasta cutting machine. Take a bunch of basil and cut it into managable pieces and put it into a mortar, throw in a little salt and grind it up with the pestle. Throw in 3 cloves of garlic and mash some more. Add a small handful of pine nuts, cashews or whatever nut you like (roasted but not salted) grind some more. Add about 3/4 cup of nice grated parmesan and grind some more. When everything is ground up as much as you want press it in a dish and pour olive oil over the top to cover. When it's time to use it, stir it up and add olive oil if needed. This results in a very vibrant pesto that tastes very fresh. 



( 1 comment — Leave a comment )
Nov. 12th, 2008 10:25 pm (UTC)
Sweet Jesus, this looks and sounds delicious!
( 1 comment — Leave a comment )


Sacriliciously Yours
Wicked awesome recipies from wicked awesome folks.

Latest Month

May 2009