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Pesto alla Genovese II

August 15, 2014 by

 Although Pesto is becoming a generic term for all manners of fresh herbs and nut pastes, the original Ligurian Basil Pesto must still be considered the best.

Pesto is a very versatile ingredient that can be used in many ways and should be utilised in more adventurous recipes.

Baby Squid with Anchovy and Basil

Ingredients for 4 portions:

– 450g Baby Squid
– 3Tbs La Nonna Extra Virgin Olive Oil
– 4 Anchovy Fillets
– 2 Garlic Cloves
– 3 Tbs Flat Leaf Parsley
– 30g Pesto alla Genovese
– Dressed Mixed Lettuce Leaves
Rinse and clean the baby squid.
Warm the extra virgin olive oil, anchovies and the finely crushed garlic. Stir until the anchovies have melted and the garlic sizzles.
Raise the heat and add the squid to cook quickly until it is opaque and golden. Toss in the finely chopped parsley.
Place some dressed salad leaves (in olive oil and balsamic vinegar is nice) on 4 plates and divide the squid between them.
Heat the pesto, add 1 to 2 tablespoons of water to dilute and then pour over the squid.
Serve at once.

Scallops alla Genovese

Ingredients for 1 portion:

– 3 King Scallops
– 150g Mashed Waxy Potatoes
– 30g Pesto all Genovese
– 10ml La Nonna Extra Virgin Olive Oil
– 2 Tbs Fresh Cream
– 1 Tbs Butter

Add the Fresh cream, butter and approximately 20g of the Pesto to the mashed waxy potatoes to create a creamy basil flavoured puree’ and keep warm.
In a frying pan add the extra virgin olive oil until hot add the scallops until cook unitl golden and tender..
Heat the remainder of the pesto with a little water to dilute.
Place the basil puree’ in the centre of the plate, the scallops on top and drizzle the pesto around the plate. Serve at once.

Tagged With: baby squid, pesto, scallops

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