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Basil Recipes

Basil Recipes


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Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.


Basil Recipes - Recipes

As promised, here are a couple of essential Italian recipes that contain the basil (basil).

The first one is the famous Pesto, which takes about 15 minutes to prepare. The quantities given below should make enough pesto for four to six (Italian!) people.

100g of basil leaves (100 grams of basil leaves)

a clove of garlic (a clove of garlic)

50g of pine nuts (50 grams of pine nuts)

5 walnut kernels (5 shelled walnuts)

2 tablespoons of grated Parmesan cheese (2 spoons of grated parmesan cheese)

2 tablespoons of grated pecorino (2 spoons of grated pecorino cheese)

1 pinch of salt (a pinch of salt)

About 150g of olive oil (around 150 grams of olive oil)

Wash the basil leaves, and spread them out on a tea towel to dry off the surplus water. Put them in a mortar (mortar) with the salt and begin to stepping on (crush) them. Add the pine nuts and walnuts and squash them against the sides of the mortar with the pestle (pestle). When the basil is well mixed with the other ingredients add the grated cheese a bit at a time. Mix the ingredients well, adding the olive oil in order to obtain a thick liquid paste. Now make yourself a nice plate of spaghetti (plate of spaghetti), add your lovely fresh pesto, and enjoy!

By the way, as you may have guessed the name pesto comes from the verb stepping on (to crush), and the pestle is literally the 'crusher'.

If pesto sounds a bit too complicated, or you don't have all the ingredients then you can always try the second recipe, Tomato sauce, also known as Pomarola.

1 kg of ripe tomatoes (1 kilo of ripe, preferably sweet tomatoes)

a small onion (one small onion)

a clove of garlic (one clove of garlic)

a bunch of basil (a small bunch, or handful of basil)

olive oil (Olio d'oliva)

Drop the tomatoes in boiling water for a moment to loosen the skins, peel and chop them, remove the seeds, and then blend them. Finely chop the onion and garlic and gently sauté them in olive oil for about 5 minutes. Add the blended tomatoes, basil leaves, and salt, and leave the sauce to simmer for about half an hour. This sauce is wonderful with any pasta dish, just pour the it over the cooked pasta and sprinkle a bit of grated parmesan, or chopped mozzarella cheese on top.

In the end (finally), I & # 8217ll leave you with this excerpt from an interesting comment I received from Kavita about my article: https://blogs.transparent.com/italian/il-basilico

“Italian basil is a cousin of indian basil (tulsi)!
This is interesting. Basil has so many beneficial properties it is considered holy here in India. "

Enjoy your meal

Build vocabulary, practice pronunciation, and more with Transparent Language Online. Available anytime, anywhere, on any device.


Diet Recipes

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Ingrediants

To prepare the pesto we need the tender basil leaves. Ideal to harvest the tender basil in the morning, leaf by leaf. We wash it and let it dry on a clean cloth. Collected the basil, possibly the first tender leaves, so our pesto is not bitter, we wash it leaf by leaf, and let it dry on a clean cloth.

Once the basil has dried, let's go on to prepare the homemade basil pesto. We prepare it half at a time, so we avoid the pesto from overheating. Then we put in a jug half of the basil, 50 g, with half of the ingredients we need, a clove of garlic, half oil, then about 100 g, and again half pecorino and half parmesan, as well as 20 g of pine nuts, always in half. We also add a few grains of coarse salt and blend everything with an immersion blender, we can also use a food processor.

We whisk everything very quickly, so our Genoese pesto remains perfect. We proceed in the same way with the remaining ingredients, to obtain a basil pesto as good as the one from the traditional Ligurian recipe, prepared in a simpler and faster way thanks to the immersion blender.

We cover it as soon as it is ready with olive oil, so it retains its perfect bright green color.

We can use the pesto immediately to season pasta, vegetables, also excellent for stuffing bread, or in other tasty recipes, but since we have prepared about 6 small jars, we can also keep it.

To preserve the homemade basil pesto we put it in glass jars, or in plastic cups, without filling them up to the brim, because freezing it will increase in volume. We do not vacuum because we risk cooking pesto, and as we all know, basil pesto is a cold preparation, usually done with a mortar.

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This blog and all the material contained therein (photos, texts, videos, pdfs, etc.) are owned by Maria Scofano, alias Ornella Scofano, owner of the blog Ricette che Passione. The use, even partial, and or modification of texts or photos and videos on the blog is forbidden. The violation of copyright is punishable by law. It is possible to share, or cite my articles, but it is mandatory to mention the source and link it in the articles. The sharing of my videos is allowed only via direct link to my youtube channel, it is not allowed to use images owned by me on the blog or on the channel for previews on other sites.

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Property

The typical aroma of basil is due to the presence of essential oils that also give it digestive properties. In infusion, it can be used with a sedative, antimicrobial, diuretic action and is useful for relieving inflammation of the oral cavity. Basil is very rich in carotenoids, especially beta-carotene (which is a powerful antioxidant) which prevents cholesterol from blocking the walls of blood vessels, obstructing them. In addition, there are large amounts of magnesium in basil leaves: it also helps the cardiovascular system to stay healthy. The essential oil of basil contains eugenol, an aromatic compound that is very effective against toothache and as a disinfectant, but above all to inhibit cyclooxygenase, an enzyme that causes swelling of the joints and bones. The intestine also exploits some of the benefits of basil: the anti-inflammatory action is especially active for intestinal inflammation, stomach cramps and indigestion. Furthermore, the essential oil has an antibacterial function (with a consequent benefit also for the immune system).


Preparation

Heat a round of olive oil with a clove of garlic in a large pan. When it is golden brown, add Armando's peeled Datterini tomatoes, a few basil leaves and cook for about 10 minutes.

Once the Datterini are ready, remove the garlic clove and blend completely.

Now dedicate yourself to the preparation of the fondue. In a saucepan, put the butter and when it is melted, add the flour and mix with a hand whisk until the mixture is smooth.

Add the milk and Parmesan and cook over medium / low heat for about 15 minutes and stirring often.

Boil the Spaghetti Pasta Armando in abundant salted water.

Drain al dente directly into the pan with the Datterini cream and let it flavor for a few moments.

Arrange the fondue on a serving plate, place the Spaghetti on top and add a basil leaf to decorate the dish.


Buffalo mozzarella ice cream with basil pesto

Most of our recipes are easy, but some are a little more complex in terms of time and cooking skills: you can identify them by the degree of difficulty, medium or advanced.

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Total time

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Ingrediants

Buffalo mozzarella ice cream

  • 200 g of buffalo mozzarella in pieces
  • 500 g of whole milk
  • 50 g of sugar
  • 10 g of corn starch (cornstarch)

Basil pesto

  • 80 g of fresh basil, the leaves washed and dried
  • 50 g of peeled almonds
  • 100 g of extra virgin olive oil
  • & frac12 clove of garlic (optional)
  • & frac12 teaspoon of salt

Freezing fresh basil & # 8211 How to make it stay green

The BASIL is the King of aromatic plants. A luxuriant plant, with a bright green color and an intoxicating scent. Excellent for flavoring or preparing many dishes of our kitchen, just think of the Genoese Pesto or the Sicilian Caponata. or tomatoes for BRUSCHETTE

Almost all of us have a plant on our balcony or in our vegetable garden and we often realize that the production is greater than our need, so what better opportunity is this for FREEZE THE FRESH BASIL and keep it for months, when we won't have much of it available?

Luckily there is a Grandma's TRICK to FREEZE THE BASIL and keep it green And with all its nutritional properties.

The method is very simple:

  1. Collect the basil, remove the twigs and remove only the leaves. Remove those with defects.
  2. Pour some water into a saucepan and bring it to a boil.
  3. In the meantime, in another bowl, pour some frozen water and a popsicle (the one to refrigerate the cooler bags), in this way the water will always remain very cold. This is important, because we will have to create an icy environment, in which to cause a thermal shock to the basil leaves, to keep the color intact and not to make it lose its nutrients.
  4. When the water boils, gradually add the basil leaves. Hold them for about 5 seconds and then remove them with a slotted spoon.
  5. Immediately afterwards, place them in frozen water and let them stay for about 30 seconds.
  6. After, take them out again and lay them on a cotton cloth, separated, to dry them.
  7. Repeat the steps until you run out of basil leaves available.
  8. At the end, wait for the basil leaves to dry, or dab them with a cotton cloth.
  9. Place them in a food container and transfer them to the freezer. Frozen Basil will stay green and last a long time.

Hope my tutorial to understand HOW TO FREEZE BASIL you liked it, do not miss the PARSLEY: two very easy methods to have it always ready for use!

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1. Transfer the basil

Once you have returned home after purchasing your jar of basil, remove it from its container and carefully separate all the contained plants, taking care not to break the roots. Transfer each seedling into a single pot, or use a large pot, so that the roots have enough space to develop and grow the plant.


Potato gnocchi with tomato and basil

The potato gnocchi with golden apple and basil they are one of those first courses that bring a good mood to the table. Simple and tasty, topped with one fragrant sauce that tastes like home, children like them as much as adults. A recipe ideal for the whole family.

  • potato gnocchi
  • 1 kg of ripe perine tomatoes
  • 2 cloves of garlic
  • fresh basil
  • extra virgin olive oil
  • grated parmesan cheese
  • sugar
  • salt
  • pepper

The potato gnocchi with tomato and basil they are a first course that tastes of home, which we all love. Simple and reassuring in flavors: the sauce is the classic one: cooked slowly, with the fresh tomato, L'olive oil and the basil. The essential requirement is, of course, that it is potato dumplings homemade. The recipe is simple, the procedure a little longer but the result is incomparable!

Already suitable for those who follow a type of diet vegetarian, the recipe can also be prepared with gluten-free gnocchi for those suffering from intolerance. With the help of the oven the gnocchi with sauce they are easily transformed into Gnocchi au gratin with tomato or Gnocchi alla Sorrentina: little effort but maximum satisfaction.

If, on the other hand, you want to experiment a little, our proposals for recipes with gnocchi are many, also because there are many varieties of gnocchi that can be easily made at home. From the traditional Roman-style gnocchi, made with semolina, with sweet pumpkin gnocchi and malfatti with ricotta and spinach.