"Pasta al Pesto alla Genovese" - Genova style Pesto

Ingredients

• 2 cups fresh basil leaves, packed


• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese


• 1/2 cup extra virgin olive oil


• 1/3 cup pine nuts or walnuts


• 3 medium sized garlic cloves, minced


• Salt and freshly ground black pepper to taste

Preparation:

-Put the basil in the morter whit the pine nuts and the garlic, pound well

-Slowly add the olive oil in the morter, pounding constantly

- Add the grated cheese and a pinch of salt and freshly ground black pepper to taste.

- Serve with pasta

P A S T A - R I C E

SPAGHETTI ALLA CARBONARA - CARBONARA STYLE SPAGHETTI
RISOTTO ALLA MILANESE - MILAN STYLE RICE
CRESPELLA ALLA FIORENTINA - FLORENCE STYLE STUFFED CREPES
PASTA AL PESTO ALLA GENOVESE - GENOVA STYLE PESTO

"Spaghetti alla Carbonara" - Carbonara style spaghetti

Ingredients for 4 people:

350g. spaghetti, 100g. bacon, 50g. pecorino cheese, 4 eggs yolk, 1 tbsp extra virgin olive oil, salt and pepper to taste

Preparation:

Cut the bacon into pieces and sautè in a pan with the olive oil

In a bow whisk the egg yolk with the pecorino cheese and 4 tbsp of water

Cook spaghetti "al dente" and sautè in the bacon

Remove the pan from the heat and add the eggs mixture and mix quickly

Serve with grated pepper

"Risotto alla Milanese" - Milanese-style rice

Ingredients for 4 people:
300g. rice Carnaroli, 50g. butter, 1 onion, 600ml. chicken stock, 1 pinch of saffron (diluted in water), half cup of white wine, 4tbs parmesan cheese grated, salt to taste

Preparation:
- melt the butter in a saucepan and add the onion
- stirring with a wooden spoon and add the rice and the white wine
- when the wine is absorbed, add the saffron
- little by little add the stock stirring continously
- when the rice is cooked, remove from the heat, add a knob of butter and the parmesan cheese then stir
- serve piping hot

"Crespelle alla Fiorentina" - Stuffed crepes Florence's style

Ingredients for 4 people:

-for the crepes:

2 eggs, 120g. flour, 1 cup of milk, 50g. butter, 1 tsp salt

-for the filling:
200g. ricotta, 400g. boiled spinach, 500ml. bechamel sauce (make with 50g. of butter, 50g. flour and 500ml. of milk), 3 tbs tomatoes sauce, 1 egg, parmesan cheese to taste



Preparation:

- make the crepes mixing the 2 eggs, melted butter, the cup of milk, the flour and the salt and put the pastry in the fridge for 30 minutes.

- cook the pastry in a no stick pan

- mixing together the spinach, ricotta, egg, salt and parmesan cheese

- filling the crepes with the mixture and roll up the crepes

- put the crepes in a baking shit and cover whit bechamel sauce and tomatoes sauce

- bake at 180°C for 30 minutes