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Pesto
Apr 18, 2012 5:28:58 GMT
Post by bixaorellana on Apr 18, 2012 5:28:58 GMT
I wonder if the potato addition is a Greek influence, a la taramosalata or skordalia.
Also, when there were no nuts or seeds to be had, bread or potatoes seems like a logical substitution.
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Pesto
Apr 18, 2012 10:39:16 GMT
Post by Deleted on Apr 18, 2012 10:39:16 GMT
There is someplace in Italy where potato is added as an ingredient to their pesto sauce. But I've absolutely forgotten where it is. It doesn't affect the flavor much though. Any Italian nonna would tell you that pesto can only be ground in a stone mortar and pestle (I was told the name derives from a similar root to pestle) and the stuff made in a food processor or found in a jar is only good as pig feed. Oh, most assuredly the classic pesto was ,is, made with a mortar and pestle. The word pesto is the contracted past participle of the Genoese pestare,pesta,to pound or crush, which then gave way to the French and then the Old English, pestle. I have made it both ways and have to say that the manual method is indeed far superior in texture and flavor. I also really like preparing foods manually as opposed to using a machine,whether it be chopping or using a mortar and pestle. There's a certain Zen like thingie about it and is relaxing. Interesting and curious about the potato element. (I've heard of hummous being made with potatoes instead of chick peas but that may perhaps be a whole other topic)
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Pesto
Apr 18, 2012 13:12:10 GMT
Post by Don Cuevas on Apr 18, 2012 13:12:10 GMT
"(I've heard of hummous being made with potatoes instead of chick peas but that may perhaps be a whole other topic)"
That's called "mashed potatoes with olive oil and basil."
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Pesto
Apr 19, 2012 19:40:06 GMT
Post by Deleted on Apr 19, 2012 19:40:06 GMT
"(I've heard of hummous being made with potatoes instead of chick peas but that may perhaps be a whole other topic)" That's called "mashed potatoes with olive oil and basil." I've never heard of hummous with basil used in it. I guess that's a whole other topic too.
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Pesto
Apr 19, 2012 22:42:53 GMT
Post by lagatta on Apr 19, 2012 22:42:53 GMT
A dish of thin flat pasta (many names - trenette, thin linguine, and I saw another one yesterday) with pesto AND potatoes is very classic indeed. I think there can also be green beans. Why not? But I wouldn't put potatoes in the pesto; that does not suit the type of sauce, or the pasta used. A heavy sauce is used with sturdier pasta.
Trapani was, and is, very Moorish influenced. All of Sicily was part of the Maghreb, like Spain, and Trapani is very close to Tunis. There are islands in-between these neighbours that were flooded with migrants in the wake of the Tunisian uprising - everything from those complicit in the Mafioso aspects of the Tunisian regime to those in fear for other reasons, but many seemed to be poor young men who wanted a way out.
Then there is Malta - staunchly Catholic (in a most reactionary form) but speaking what is at root a Semitic language with a lot of Sicililian-Italian inflruence - but both the Tunisian Arabic and Sicilian-proto-Italian aspects are centuries old. And I've been told the food is not as wonderful as one might think - did the Brits kill everything, or was it just a lack of serendipity and arable land?
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Pesto
Apr 20, 2012 15:08:29 GMT
Post by Deleted on Apr 20, 2012 15:08:29 GMT
Thank you Lagatta for the well informed interesting information. That's exactly the type of discussion and information I so enjoy having on this particular board. I hope to someday travel to that part of Italy and be able to go to the different regions and sample my way through all these wonderful foods.
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Pesto
Apr 20, 2012 15:25:44 GMT
Post by bixaorellana on Apr 20, 2012 15:25:44 GMT
Hmm. LaGatta, your post prompted me to google maltese food. I didn't bother opening any of the hits, mainly because I got such a chuckle from this snippet: "Maltese food is vaguely Mediterranean, flavored with Italian and as dash of British."
I didn't know that about the root of the Maltese language. The other aspects you mention, shared with western Sicily, would certainly lead one to expect a better culinary experience there.
Re: potatoes in hummus -- I personally wouldn't think of doing that, but probably most regional cooking started out on a "needs must" basis. There's no reason to think that it wouldn't work, in fact, it seems rather logical.
As far as basil -- or any other herb in hummus, I routinely throw fresh herbs into my hummus as the mood moves me. I figure I can't be the only person who ever thought of doing that, so it may even be a regional variation somewhere.
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Pesto
Apr 20, 2012 20:09:31 GMT
Post by Deleted on Apr 20, 2012 20:09:31 GMT
When I went to Malta, I'm pretty sure that I had pizza at every meal.
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Pesto
Aug 21, 2012 0:55:21 GMT
Post by bixaorellana on Aug 21, 2012 0:55:21 GMT
I made a pesto the other day that was quintessentially fabulous, if I do say so.
Rough directions ~~ Go into the garden & fill a quart bowl to overflowing with basil. Snatch a nice bunch of fennel fronds while you're out there.
Now blanch & peel @ a dozen almonds and toast a heaping tablespoonful of sesame seeds.
Peel 5 big garlic cloves & chop coarsely.
Put all of the above into the food processor along with some coarse salt & a some fresh chile, if you wish, and of course some grindings of black pepper & juice of lemon or lime to taste.
Get it going good, then drizzle in olive oil. Stop, scrape down sides & taste. Adjust with more citrus or other seasonings if necessary.
Adding a little of the water in which the pasta is boiling will help the texture & seems to release more flavor.
This is really, really, really good & has no cheese because it needs none. You can of course sprinkle some on your pestoed pasta, if you like.
There will probably be some left over. Use it to make eggs the next day: Gently fry the eggs & when almost set, spoon on some pesto then carefully flip the eggs over. You may break a yolk, but believe me, it won't matter. Get some toast & dig in.
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Pesto
Aug 21, 2012 10:02:29 GMT
Post by Deleted on Aug 21, 2012 10:02:29 GMT
I sounds really good Bixa. I would have to add freshly grated Parmesan or Romano on it though. I recently ran across a recipe that called for using perilla that sounded similar, a bit more Cuban style, that I am dying to try. I had forgot all about it until seeing this post. Thanks.
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Pesto
Aug 21, 2012 15:20:50 GMT
Post by bixaorellana on Aug 21, 2012 15:20:50 GMT
I did cheese the pasta on the plate, which was very nice. But I'm now motivated to make more pestos without cheese, as I liked the flavor & texture of this one so much. Also, the sprinkled on cheese looks nice against the green pasta & actually seems to have more of an impact that way.
That perilla pesto would be so interesting! I'd kill for some perilla.
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