LI PESTS WILL OR WILL plague?
Next April 19, Cocina Clandestine decided to jump into an arduous and difficult, in the second edition of WORLD CHAMPIONSHIP OF THE MORTAR PESTO GENOVESE.
The Championship will take place Saturday, April 19, 2008 in Genoa, Palazzo Ducale in the hall of the Great Council. 100 competitors from around the world will compete in rounds of pestle to get the title of World Champion.
As in the first edition, this year the race is open to all, amateurs and professionals in the kitchen.
And our two heroes - Marco and Francesco Fedele Forlani - Cocinera experts, could not escape the challenge armed with pestle - strictly wood - and mortar (the original Carrara marble), showing off muscles, skills and refined technique for the preparation of one of the symbols of Ligurian cuisine.
The official recipe to follow is very precise and the ingredients of top quality.
4 bundles (60-70 g in leaves) Genovese Basil PDO assurance typical of smell and taste
30 g. Pine nuts
45-60 g. Grated Parmigiano Reggiano Stravecchio
20-40 g. Fiore Sardo cheese (Pecorino Sardo)
1-2 cloves of garlic Vessalico (Imperia)
10 g. Coarse sea salt
60-80 cc. Extra Virgin Olive Oil "Riviera Ligure DOP, sweet and fruity, enhances the scent of basil and seasoning
The process must be quick and fast to avoid oxidation. The secret of the best pesto? Does not exist and you will never find two "pesto" the same!
Will the two illegal aliens to steal the secrets of true pitch and bring home the scepter of victory?
Next April 19, Cocina Clandestine decided to jump into an arduous and difficult, in the second edition of WORLD CHAMPIONSHIP OF THE MORTAR PESTO GENOVESE.
The Championship will take place Saturday, April 19, 2008 in Genoa, Palazzo Ducale in the hall of the Great Council. 100 competitors from around the world will compete in rounds of pestle to get the title of World Champion.
As in the first edition, this year the race is open to all, amateurs and professionals in the kitchen.
And our two heroes - Marco and Francesco Fedele Forlani - Cocinera experts, could not escape the challenge armed with pestle - strictly wood - and mortar (the original Carrara marble), showing off muscles, skills and refined technique for the preparation of one of the symbols of Ligurian cuisine.
The official recipe to follow is very precise and the ingredients of top quality.
4 bundles (60-70 g in leaves) Genovese Basil PDO assurance typical of smell and taste
30 g. Pine nuts
45-60 g. Grated Parmigiano Reggiano Stravecchio
20-40 g. Fiore Sardo cheese (Pecorino Sardo)
1-2 cloves of garlic Vessalico (Imperia)
10 g. Coarse sea salt
60-80 cc. Extra Virgin Olive Oil "Riviera Ligure DOP, sweet and fruity, enhances the scent of basil and seasoning
The process must be quick and fast to avoid oxidation. The secret of the best pesto? Does not exist and you will never find two "pesto" the same!
Will the two illegal aliens to steal the secrets of true pitch and bring home the scepter of victory?
