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Pesto sauce – what to eat and how to cook?

Sauces are an integral link in the culinary traditions of Italy. Of course, the most important of them is Pesto. The Ligurian origin, whose basis is basil, serves as a companion for many dishes.
Pesto Genovese (Genovese) – a classic performance of the sauce. But his recipe, like the whole world, does not stand still and is being improved, adapting to modern tastes. Do you want your kitchen music to acquire Italian notes? The “score” for Pesto is presented in our article.
Despite the fact that Pesto is deeply rooted in Italian cuisine, its history began relatively recently. The first recipe for the sauce was released in the middle of the XIX century. The use of aromatic herbs for food is a practice that emerged among Ligurians in the Middle Ages. Wealthy people preferred gourmet spices, the poor hid the herbs with the not too pleasant taste of their dishes – this tradition became the foundation for creating basil pesto. The plant of Arab origin has a curious botanical name – Ocimum basilicum, which means “royal grass”.
First mention For the first time, gastronomist Giovanni Battista Ratto mentioned Pesto in his La Cuciniera genovese in 1870!
The recipe was as follows: “Take a clove of garlic, basil or, in the absence of this, marjoram and parsley, grated Dutch cheese and parmesan on a grater and rub everything together in a mortar with a small amount of butter until a paste forms. Then dissolve it in more oil.
This sauce is seasoned with lasagna and gnocchi, adding a little water without salt to make it more liquid. ” It is believed that this recipe is an evolution of an older grated garlic sauce used in the 13th century. Legend But one cannot ignore the famous legend, according to which the monk who lived in the monastery of San Basilio, collected in the mountains aromatic basilium grass, named after St. Basil. Grinding it in a mortar with other components brought by the pilgrims, the ascetic received the first Pesto sauce.
During the 19th century, the recipe for Pesto sauce practically did not change and was very popular. But it is likely that the early version of the dish was different from the modern one with a large amount of garlic. This assumption is justified by two reasons: the Arab-Persian influence on the cuisine of Genoa, which lasted until the beginning of the 20th century, as well as the abundance of garlic food in the diet of Ligurian sailors. In fact, thanks to the sea, Pesto also gained great popularity in the world. From the port of Genoa, merchant and passenger ships sailed to the countries furthest from Italy.
Species Traditionally, if they say Pesto, then they mean genovese sauce (Pesto genovese). In its composition are invariably present: basil, pine nuts, cheese (Parmesan or Grana Padano and Fiore Sardo), salt, garlic and olive oil. But in addition to the classic version, there are types of sauce created taking into account the tastes of various dishes. Often, such pesto is made from products typical of the cooking area.
Ligurian Ligurian Pesto (Pesto ligure) is a traditional product (Prodotto Agroalimentare Tradizionale) of the Liguria region. They make it on the basis of the Genoese basil (basilico genovese D.O.P.) – a special kind of aromatic herb with a more delicate taste compared to other varieties. In fact, the Ligurian Pesto is a copy of the Genovese sauce with less stringent component requirements. Ideal for pasta and some bruschettas. Trapanese Pesto alla trapanese (Pesto alla trapanese or agghiata trapanisa) is a typical Sicilian product, the recipe of which has been passed down by the locals from generation to generation. It arose thanks to the Genoese sailors who “presented” their Pesto to the residents of Trapani. The latter processed the recipe by adding components typical of their area, such as: tomatoes, almonds and dried fruits. Pesto trapanese goes well with pasta due to its delicate tomato flavor.
Gargano Pesto The Pesto recipe, popular on the Gargano Peninsula, stands out among its brethren in that it includes basil replaced with turnip tops. Additional ingredients: garlic, chili pepper and olive oil. This sauce is considered a universal seasoning and is used for different types of pasta. Pistachio Pistachio Pesto (Pesto di pistacchio) – a delicacy characteristic of the island of Sicily (Sicilia).
For its preparation using pistachios di Bronte (pistacchio di Bronte) DOP, which are collected in the eponymous valley between the volcano Etna (Etna) and the mountains of Nebrodi (Monti Nebrodi). Nuts (60-80% of the total number of components) are ground with salt, pepper and olive oil. The sauce has an exquisite rich taste and goes well with first courses, pasta and various types of canapes. With Sicilian hazelnuts Pesto with Sicilian hazelnuts (Pesto di nocciole siciliano) is a product of high gastronomy that can give an original shade to the first and second courses of both meat and fish.

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