LA MOLISANA RECIPES

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Linguine Integrali n.6 La Molisana with Pesto

RECIPES LA MOLISANA


Linguine Integrali n.6 La Molisana with Pesto

 
PREPARATION
DIFFICULTY
Simple

INGREDIENTS:

  • Parmigiano Reggiano Cheese   360 gr
  • Basil Leaves   70 gr
  • Grated Pecorino Cheese   50 gr
  • Pine nuts   30 gr
  • Extra virgin olive oil   15 gr
  • Clove of garlic   100 ml
  • Coarse sea salt to taste   n.1
  • Sale marino grosso   q.b.

INSTRUCTIONS:

Place the peeled garlic in a mortar along with a few grains of salt. Begin to pound the garlic and when it will be reduced in cream, add the basil leaves along with a pinch of salt, which will serve to better crush the fibers and maintain a beautiful bright green color.

Crushed, the basil against the walls of the mortar rotating the pestle from left to right and simultaneously rotate the mortar in the opposite direction, continue until the basil leaves continue until the basil leaves release a bright green liquid, add the pine nuts at this point and until reducing it into a creamy consistency.

Add the cheese a bit at a time, stirring constantly, which will make it even more creamy sauce and finally the extra virgin olive oil that, stirring constantly with the pestle . Mix well the ingredients until you having  a smooth sauce consistency.

In boiling salted water cook the Spaghetti Integrali n.6 La Molisana