TRADITIONAL ITALIAN PESTO
In this recipe make first the pesto paste before cooking your pasta.
PESTO # 1 Pesto Pasta
Ingredients :
2-3 cups Fresh Basil Leaves (Option: Spinach
250g. Parmigiana Reggiano Cheese (Choices: Parmesan Cheese or Cheese of your choice)
100g. Pine Nuts (Choices: Peanuts, Almond
3cloves of garlic thinly slice
200ml of Olive oil (add while mixing to determine correct consistency)
Direction for Making Pesto”
In a mortal or pestle add the following:
Basil leaves
Garlic slices
Nuts
Pound mixture until partially blended. Add:
grated cheese
while pound grated cheese into the mixture slowly add olive oil to determine the consistency of the pesto.( NOTE: CONSISTENCY NOT TOO DRY OR TOO WATER )
In a container ( bottle) add the pesto top with 2-3 tablespoons of olive oil before storing in an airtight
Container to above blackening of pesto. Refrigerate until needed.
PESTO PASTA #1
1-2 CUPS OF PESTO PASTE
¼ Kl. Cooked Pasta
Grated cheese for toppings
(Note: if mixture is too thick add slowly pasta water to get the needed consistency of the pasta)
PESTO #2 Creamy Pesto Pasta
1-2 cups of pesto paste
1 box All-purpose Cream
½ Cup Grated Cheese (you can add more grated cheese if you like)
(Note: if mixture is too thick add slowly pasta water to get the needed consistency of the pasta)
How to mix:
Pour Cream in a sauce pan heat in a simmering method. Heat for 3-5 mins stirring continuously to avoid burning or scourging at the bottom.
Switch off fire and add pesto paste mixing slowly.
PASTA :
½ KILO Spaghetti Pasta
1 large size potato ( diced)
Salt
25 t0 50 grams green beans (Baguio Beans, String Beans) , cut ½ to 1 inches
Pasta Cooking
Follow direction on how to cook pasta.
Add diced potatoes and green beans
Put aside about 2-3 cups of pasta water.
Once cooked drained pasta together with the potato and green beans (pasta is best serve with this potato and beans. Do not rinsed with top or cold water)
Divide pasta into two :
Half part is for traditional pesto pasta
Half part is for your creamy pesto pasta.
HOW TO ASSEMBLE:
Pasta#1
While hot right after draining the pasta add pesto paste mixing it well to blend the pesto to the pasta.
Add pasta water in small amount if the mixture becomes dry to get the best consistency of the mixture.
Pasta mixture should not be dry .
Topped with grated cheese
Optional_: topped with chopped basil or parsley
Pasta #2
While hot right draining the pasta add the creamy pesto sauce. Mix slowly to blend the mixture well.
Add pasta water in small amount if the mixture becomes dry to get the best consistency of the mixture.
Pasta mixture should not be dry .
Topped with grated cheese
Optional_: topped with chopped basil or parsley
WHITE PIZZA DOUGH
Selection of Dough Mixture:
#1 Dough Recipe:
½ cup Warm Water
1 tsp white sugar
1 tsp active dry yeast
1 ½ CUP ALL PURPOSE FLOUR
1 Tsp. Salt
Oil to grease
Procedure:
In your lukewarm water add yeast and sugar mix slightly then cover and set aside to bloom.
In other bowl mix flour and salt.
.In flour mixture makes a well and adds the yeast mixture. With fork slowly mix the dough until you form a ball. Knead the dough for 5 -10 minutes or until soft dough is achieved looking for the blisters in it. And place in a slightly oiled bowl cover with cloth place in a warmer place in your kitchen until it double in size. Or proof for 3o mins.
Divide to desire desired number. Then fit each dough into a nonstick pan or on pizza pan and flatten it to your desired thickness either Thick pizza dough or thin pizza dough desired topping of:
Sliced ham
Hot dog or sausages
Ground pork
Ground chicken meat
Tuna
Then top with sliced cheese, tomatoes, onions or bell pepper (optional)
Sprinkle with grated quick melt cheese (magnolia quick melt) and ground dried oregano.. Cover and bake in a preheated pan for 15mins in a medium high heat and bake pizza for 30-45 minutes or until dough seems cooked and crispy.
NOTE:
YOU CAN USE INSTANT DRY YEAST instead of active dry yeast.
Add the same amount of 1tsp instant dry yeast into the flour directly.
1 tsp white sugar
Use ½ c warm water by adding it into batches.
How to make the white pizza sauce:
1 tablespoon butter
3 tablespoon flour
1 ¼ cup fresh or evap milk
½ teaspoon garlic powdered or 2 pcs cloves of finely chopped garlic
1 teaspoon of Italian seasoning
Salt
Powdered black pepper
Ground oregano
Grated cheese 1/3cup
Procedure:
Melt butter in a saucepan over low heat just enough to melt butter.
Stir in the flour stirring until thick and pasty (become roux)
Turn fire into low heat and slowly add in the milk, whisking it all together and stirring constantly to avoid lumps and burn.
Add in the garlic, seasoning, salt, pepper, ground black pepper. Allow the mixture to simmer for 3 to 5 minutes or until it has thickened.
Stir in the freshly g grated cheese until the cheese has melted and is well incorporated.
Cool and use as pizza sauce.