Pesto

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Pesto ( Italian: Ã, ['pesto] ; Ligurian: Ã , ['pestu] ), sometimes spelled as pasto or refers to the original dish pesto alla genovese ( Italian pronunciation: Ã, ['pesto alla d? eno've: ze; -e : se] ), is a sauce derived from Genoa, capital of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaf, Parmigiano-Reggiano (Parmesan cheese) and pecorino sardo (cheese made from sheep's milk), all mixed with olive oil.

Video Pesto

Etymology

His name is the past participle of the verb Genoese pestÃÆ' Â ¢ (Italian: ), which means to pound , to destroy , referring to the original preparation method: traditionally, the ingredients are "destroyed" or ground in marble mortar through a circular motion of the wooden pestle. This same Latin root, through Ancient French, also raises the English noun alu .

Actually, pesto is a generic term for anything made with a tap; That is why this word is used for some pestos in Italy. Nevertheless, pesto alla genovese ("Genoese pesto") remains the most popular pesto in Italy and around the world.

Maps Pesto

History

Pesto is thought to have two predecessors in ancient times, going back as far as Roman age. The ancient Romans used to eat pasta called moretum, which was made by crushing garlic, salt, cheese, spices, olive oil and vinegar together: the use of this paste in Roman cuisine is even mentioned in the Appendix Vergiliana. , a collection of ancient poetry in which the author lived on the details of the preparation of the . During the Middle Ages, the popular sauce in Genoa cuisine was agliata , which is essentially a kind of garlic and walnut beans, since garlic is a staple in Ligurian nutrition, especially for the sailors.

The introduction of basil, the main ingredient of modern pesto, takes place in the more recent times and was first documented only in the mid-19th century, when the gastronomist Giovanni Battista Ratto published his book La Cuciniera Genovese in 1863:

Take cloves of garlic, basil or, if that's not, marjoram and parsley, grate Dutch cheese and Parmigiano and mix with pine nuts and crush them together in a mixture with a little butter until it is reduced to pasta Then dissolve it with the oil nice and abundant, Lasagne and Trofie wear this mash, made more fluid by adding a little hot water without salt.

Although it may be derived from and domesticated in India, basil takes the most powerful roots in the Ligurian, Italian, and Provence regions, France: it is abundant in this part of Italy, albeit only when the seasons; that's why marjoram and parsley are recommended as an alternative when basil is lacking. Ratto mentioned Dutch cheese ("formaggio olandese") instead of pecorino sardo because Northern European cheese was actually common in Genoa at the time, thanks to the centuries-old commercial trade of the maritime republic.

The recipe for pesto alla genovese is often revised in subsequent years (revision recorded by Emanuele Rossi took place in 1865, just a few years after Ratto Cuciniera ), and it was soon became a staple in the Ligurian culinary tradition, with each family often presenting their own pesto (with little difference to traditional ingredients). This is the main reason why pesto recipes are often different from each other.

In French Provence, this dish evolved into a modern pistou, a combination of basil, parsley, garlic and grated cheese (optional); pine nuts are not included.

In 1944, The New York Times mentioned imported pesto paste pasta. In 1946 Sunset published a pesto prescription by Angelo Pellegrini. Pesto did not become popular in North America until the 1980s and 1990s.

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Materials and preparations

Pesto is traditionally prepared in marble mortar with wooden pestle. First, the garlic and pine nuts are placed in the dimples and reduced to cream, then the washed and dried basil leaves are added with coarse salt and ground into creamy consistency. Only then was a mixture of Parmigiano-Reggiano and Pecorino added. To help with cheese, a little extra-virgin olive oil is added. In a tight bottle (or just in an airtight plastic container), covered with an extra-virgin olive oil layer, the pesto can stay in the refrigerator for up to a week, and can be frozen for later use.

Companion

Pesto is commonly used in pasta, traditionally with mandilli de sÃÆ'Â|a ("silk handkerchief" in the Genoese dialect), trofie or trenette. Potatoes and peas are also traditionally added to the plate, boiled in the same pan where the pasta has been cooked. Pasta, mixed with pesto, has become a popular dish in most countries today, with countless recipes being posted online for "pasta pesto".

Sometimes used in minestrone. Pesto is sometimes served with slices of tomato beef and sliced ​​boiled potatoes.

Variations

Pesto comes in a variety of recipes, some traditional and some modern, since the noun pesto is a generic term for anything made with a tap.

The original , a classic pesto recipe, made with Genovese basil, coarse salt, garlic, extra virgin Ligurian (Taggiasco) olive oil, European pine nuts (sometimes roasted) and grated cheeses like Parmigiano Reggiano or Grana Padano and pecorino sardo or pecorino romano. A proposal is being prepared by the Palestinian Association to have pesto alla genovese which is included in UNESCO's list of intangible cultural heritage. There is a biennial international competition in Genovese Pesto al Mortaio where 100 finalists use traditional mortars and pestle as well as the above materials which are then assessed by 30 local and international judges.

A slightly different version of this sauce is in Provence, where it is known as pistou . In contrast to pesto alla genovese , pistou is generally made with olive oil, basil and garlic only: while cheese can be added, usually no peanuts are included in traditional pistou because there are no pine trees growing there to produce nuts. Pistou is used inside soupe au pistou , warm vegetable soup with pistou flavor . The sauce did not initially contain the basil; on the contrary, cheese and olive oil are the main constituents.

Sometimes almonds are used instead of pine nuts, and sometimes mint leaves are mixed with basil leaves. It has been shown that pesto is essentially a combination of sweet-smelling leaves, oily nuts, hard cheese, olive oil, garlic, salt and lemon juice; any material that meets this description can produce spices such as pesto.

Pesto alla siciliana , sometimes called pesto rosso (red pesto), is a Sicilian sauce similar to pesto alla genovese but with the addition of tomatoes, almonds instead of pine nuts, and much less basil.

Pesto alla calabrese is a sauce from Calabria consisting of peppers (roasted), black pepper, and others; these ingredients provide a distinctive spicy flavor.

Outside Italy, pesto household names have been used for all types of cold sauce or dips, mostly without the original ingredients: arugula (not or beside the basil), black olives, lemon peel, coriander or mushrooms. In more northerly countries, ramson leaf is sometimes used as a substitute for bacilli. In the 19th century, Genovese immigrants to Argentina brought their pesto recipes with them. Various Peruvians, known as tallarines verdes (meaning "green noodles", from Italian ), a little creamier, do not have pine nuts (because of the scarcity and expensive cost in Peru), can use spinach and vegetable oil (instead of olive oil), and sometimes served with baked potato and sirloin steak.

Vegan pesto variants can consist of a mixture of fresh basil, beans such as walnuts or pine nuts, olive oil, and the addition of miso paste and nutritional yeast to provide additional flavor to the dish.

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non-traditional variant of pesto

For cost or availability reasons, walnuts, pecans, cashews or even peanuts are sometimes replaced with traditional pine nuts. Also, while nuts are traditionally used as such, some recipes call for baking ahead of time. Although not preferred, other culinary beans can be used because of a taste disorder that some people may experience after eating pine nuts (see pine mouth). Many online recipes in English for pesto will also include black pepper among the ingredients, which are removed from traditional Genoese recipes.

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See also

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References

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External links

• Media related to Pesto in Wikimedia Commons

Source of the article : Wikipedia