Friday, May 05, 2006

Parmesan on the Spinach and Basil Pasta

Photo by Leo
I was hungry, ok? Salad just didn't cut it.

Parmesan, according to "The Joy of Cooking," is an acceptable substitute for Sardinian cheese in a recipe for pesto.
I use the block parmesan and then grate it fresh when making pesto. It has a more pungent taste than the shaker stuff.

Lotsa recipes call for the Sardinian, but you can never find it anywhere.
OK, You guys are making me hungry -Leo, you should do a cookbook too; you're always concocting these cool recipes (the cactus salad?) and taking food pix=)
"The Joy of Cooking" says to use a mortar and pestle when grinding the ingredients of pesto, but I got pretty good results using a BraunĀ® mini-processor.
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