Pesto is a strong-character sauce that can enrich any dish, ranging from the most traditional to the most innovative ones, thus adding taste, colour and excellence. We recommend among the oldest recipes the Genoese minestrone soup, a vegetable soup “which is more tasty on the day after” and should be so thick as to overcome the “spoon test” (the spoon must remain upright in the dish without sinking down). Pesto must be added plentifully by the end of cooking. An old saying says: “O menestron o se fa cö baxaicò di orti de Pra’”, which stands for “Minestrone must be made with basil from the Pra' gardens” and means that things must be made properly!
Now pesto is used also to prepare tasty, coloured appetizers and aperitif snacks, such as pesto savouries or baby mozzarella balls with pesto, as well as flavour any kind of salad, such as octopus salad with potatoes and artichokes. Pesto pizza too is getting increasingly popular. Pesto is the perfect ingredient to give any recipe a touch of fantasy, and meet everyone's palate, and especially children’s taste.
We propose here some less known recipes to taste our hand-made pesto...
Now pesto is used also to prepare tasty, coloured appetizers and aperitif snacks, such as pesto savouries or baby mozzarella balls with pesto, as well as flavour any kind of salad, such as octopus salad with potatoes and artichokes. Pesto pizza too is getting increasingly popular. Pesto is the perfect ingredient to give any recipe a touch of fantasy, and meet everyone's palate, and especially children’s taste.
We propose here some less known recipes to taste our hand-made pesto...
| Swordfish Carpaccio with Genoese Pesto |
Il Pesto di Pra' di Bruzzone e Ferrari s.r.l.
Salita R. Ascherio, 3a - Genova Pra' - Italy - Tel.: +39 010 6980069 - Fax: +39 010 8601808 - E-mail: info@ilpestodipra.com
Salita R. Ascherio, 3a - Genova Pra' - Italy - Tel.: +39 010 6980069 - Fax: +39 010 8601808 - E-mail: info@ilpestodipra.com
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Battered Salted Dry Cod with Pesto
Stir with a spoon 500 g of flour, 20 g of yeast, 10 g of salt, 1 small bunch of chopped basil, as much water as needed
and let the mixture rise. Dip the salted cod cut into small pieces into the batter and fry immediately until golden brown.
Taste the battered salted cold hot, seasoned with Pesto di Pra’ while sipping a glass of Pigato wine.
Stir with a spoon 500 g of flour, 20 g of yeast, 10 g of salt, 1 small bunch of chopped basil, as much water as needed
and let the mixture rise. Dip the salted cod cut into small pieces into the batter and fry immediately until golden brown.
Taste the battered salted cold hot, seasoned with Pesto di Pra’ while sipping a glass of Pigato wine.
Swordfish Carpaccio with Genoese Pesto
Poach thinly sliced swordfish in an infusion of extra-virgin olive oil, salt, pepper, lemon juice and orange juice.
Drain it after three hours and season the carpaccio with extra-virgin olive oil and Pesto di Pra’.
Pair this dish with Pigato wine from the Ligurian West Coast.
Poach thinly sliced swordfish in an infusion of extra-virgin olive oil, salt, pepper, lemon juice and orange juice.
Drain it after three hours and season the carpaccio with extra-virgin olive oil and Pesto di Pra’.
Pair this dish with Pigato wine from the Ligurian West Coast.
Octopus Carpaccio with Genoese Pesto
Boil an octopus and squeeze it into a cylinder-shaped container when still warm.
Let it cool in fridge for 3 hours at least. Slice the octopus very thinly and season the octopus slices with Pesto di Pra’
and extra-virgin olive oil. We suggest to serve this dish with a Ligurian Vermentino wine.
Boil an octopus and squeeze it into a cylinder-shaped container when still warm.
Let it cool in fridge for 3 hours at least. Slice the octopus very thinly and season the octopus slices with Pesto di Pra’
and extra-virgin olive oil. We suggest to serve this dish with a Ligurian Vermentino wine.
Chestnut Maltagliati with Pesto
Stir 600 g of 00 grade flour, 250 g of chestnut floor, 4 eggs and salt.
Roll out the dough and cut it into small diamond shaped, irregular, badly cut (= maltagliati) pieces. Cook and season
the maltagliati pasta with plenty of Pesto di Pra’. We suggest to pair this dish with a good Rossese di Dolceacqua.
Stir 600 g of 00 grade flour, 250 g of chestnut floor, 4 eggs and salt.
Roll out the dough and cut it into small diamond shaped, irregular, badly cut (= maltagliati) pieces. Cook and season
the maltagliati pasta with plenty of Pesto di Pra’. We suggest to pair this dish with a good Rossese di Dolceacqua.
Buffalo Mozzarella with Genoese Pesto
Arrange the baby mozzarella balls cut into slices on a fresh basil bed.
Spread the mozzarella slices with Pesto di Pra’ and serve with chilled Vermentino from Liguria.
Arrange the baby mozzarella balls cut into slices on a fresh basil bed.
Spread the mozzarella slices with Pesto di Pra’ and serve with chilled Vermentino from Liguria.
Caprino (goat milk’s cheese) with Pesto Genovese
Cut caprino cheese into four slices, arrange on a fresh basil bed, season with Pesto di Pra’
and garnish with cherry tomatoes. Serve with Ligurian Rossese wine
Cut caprino cheese into four slices, arrange on a fresh basil bed, season with Pesto di Pra’
and garnish with cherry tomatoes. Serve with Ligurian Rossese wine
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| Octopus Carpaccio with Genoese Pesto |
| Battered Salted Dry Cod with Pesto |
| Chestnut Maltagliati with Pesto |
| Caprino (goat milk’s cheese) with Pesto Genovese |
| Buffalo Mozzarella with Genoese Pesto |
Odd recipes
Azienda Agricola
Serre sul Mare
Serre sul Mare
