Tutte le volte che preparo il pesto, mi vengono in mente Mirco e Cristina, una coppia di amici genovesi a cui voglio molto bene. :-) La Cri brava in cucina, Mirco bravo in cucina...e ottima forchetta!! :-))
Ieri ho, appunto, preparato il pesto, unico condimento di colore verde che mio marito mangia, e pure con immenso piacere. Dunque da brava mogliettina preparo il pesto, ma c'erano anche delle sarde in frigo, e che si fa? Ho trovato sul ricettario dedicato al pesce una ricetta fantastica con pesto e sarde, io ho aggiunto anche il pangrattato tostato...insomma, un piatto che mi รจ seemed a twinning Genoa-Palermo! :-)
320 g. daisies
200 g. 100 grams of sardines
basil leaves
20 g.
pine nuts 1 clove garlic 1 tablespoon grated Parmesan
1.5 dl. of extra virgin olive oil 4 tablespoons toasted breadcrumbs
salt and pepper
Clean the sardines by removing the head and backbone; ricavatene fillets, wash them and dry them with paper towels and cut them into pieces.
Wash the basil leaves, drain and pat dry gently. Mince the garlic and pine nuts, place them in a mortar, chop the basil leaves together with a pinch of salt and add the pine nuts and garlic. Mix with the cheese and stir the ingredients. Now, little by little, add the olive oil and pound until the sauce is smooth and uniform. (E 'fortissimo make pesto with a mortar, really nice!)
Take a pan and heat very little oil, add the breadcrumbs and stirring often to keep it burning. As soon as it becomes golden, remove from heat.
In a pan fry the pieces of sardines and season with salt and a little 'pepper.
Meanwhile, cook the daisies, drain and dress with the pesto, adding one or two tablespoons of cooking water. Add the pieces of sardines and sprinkled with plenty of toasted bread crumbs.
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