There’s nothing like home-made gnocchi. If we make them carefully, we can make them super light and delicate instead of really heavy and dense. The part where you need to pay most attention is when choosing and cooking your potatoes. The idea is that they are as dry as possible so that we don’t have to add more flour than is absolutely necessary and so making it less heavy. You’ll love pan-fried gnocchi (if you don’t already) because even though they are still nice and soft inside, on the outside they go nice and crunchy which is really nice. Continue reading Pan fried gnocchi with almond and pecan pesto
Pesto is one of the greatest inventions Italy has for us. It’s very useful for different recipes: pasta, chicken, fillings, toast, sandwiches… we can’t have enough of it. In this case I bring you a quiche that turned out to be amazingly god. The filling has parmesan, mozzarella and of course a recipe of pesto that you can use and change as you like. It doesn’t have to be basil, it could also be spinach, kale, rocket, whatever leafs you like. Instead of pine nuts you could also use pecans, walnuts or almonds… yum! Continue reading Pesto and cherry tomatoes quiche
I love pesto and butternut squash, and the other day I was thinking that if people make pesto out of tomatoes, why not make it out of butternut squash? I had in my kitchen this butternut squash which is slightly sweetier and nuttier than regular squash or pumpkin, so I decided to try it and it was AMAZING! I fell in love immediately. The result is soft, creamy, sweet, really nice. Use it with your pastas or why not some gnocchi. When making your pasta choice for baking, prefer ones with holes (like penne or shells) or ones with texture like the rigatoni I chose. This way they will catch the sauce 🙂 Continue reading Butternut squash pesto pasta bake
Crostinis are a really easy and cute way to impress the eye and taste buds without having to dedicate endless hours of your time in the kitchen. Today I bring you two combinations: pesto + prosciutto and ricotta + walnut praline. Both are delicious and I’m sure that you’ll love them. In total it took me about half an hour to make everything and I swear they were superb. Also, if you like ricotta and pesto, you can store these mixes for future salads and/or sandwiches. Where you need to be most careful is in the making of the caramel, specially if you don’t have much practice at it, since it could turn too brown and taste a bit bitter. Apart from that, it’s really simple. Continue reading Crostini 2 ways
This recipe was a really pleasant surprise! I was in bed thinking “hmmm what if I stuff a chicken breast with pesto and mozzarella… ooohhh and I could bread that… with panko! No, panko and walnuts! Yup! I’ll try that tomorrow.” And so I did! It’s a really pleasing combo. The crunchy outside, the melted center, and the nutty flavour from the outside and the pesto too. Also, this pesto recipe you can also use for pasta, sandwiches or anything else your heart desires. I ate this chicken with some brown rice with carrots :).
Continue reading Pesto and mozzarella stuffed breaded chicken