Tagliolini with pesto sauce
Figaro Recipe kit include
- Fresh tagliolini egg pasta 200g packaged in a protective atmosphere (Ingredients: durum wheat pasta, eggs (16,8%), water. Rice flour for dusting if present visually. It may contain traces of nuts, fish, shellfish, crustaceans, celery, milk and milk derivatives).
- Pesto genovese 100g (Ingredients: Basilico Genovese D.O.P. (30%), Sunflower seed oil, Extra virgin olive oil, Cajou nuts, Grana Padano D.O.P (contains lisozima, egg protein), Pine kernel, Pecorino Romano D.O.P, salt, garlic, antioxidant: ascorbic acid. Preservative: sorbic acid).
- Extra virgin olive oil 20ml (origin Italy).
- Parmigiano Reggiano cheese 5g (Ingredients: milk (98,59%), salt (1,4%), rennet (0,01%)).
- Salt 20g.
You can cook amazing italian meal at your home!
A stylish box containing all the fresh ingredients necessary to cook a delicious pasta al pesto.
You will taste the authentic flavors of pasta al pesto in 5 minutes.
The recipe in Figaro Kit Recipe is quick and easy to prepare.
The box comes with cards about the method.
All the ingredients are provided in the right quantity for two servings.
Bring two litres/67fl oz of water to the boil in a large pot. Add the salt and the tagliolini pasta to the boiling water; cook for about 4-5 minutes. Pour the pesto in a bowl, adding two tablespoons of cooking water to make a creamy mixture. Drain the cooked tagliolini and add it to the pesto. Add a tbsp extra virgin olive oil, sprinkle with Parmesan cheese and stir gently. Serve.
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A little bit of history
Pesto is a sauce originating in Genoa
Pesto is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, Parmigiano-Reggiano (Parmesan cheese) and pecorino sardo (cheese made from sheep’s milk), all blended with olive oil. Pesto alla Genovese is inserted between the traditional Ligurian food products (PAT) recognized by the Ministry of Agriculture, Food and Forestry. The name “Pesto alla Genovese” is subject to a specification developed by the Consortium of Pesto Genovese. Pesto is think to have two predecessors in ancient times, going back as far as the Roman age. The ancient Romans used to eat a similar paste called moretum,which was made by crushing garlic, salt, cheese, herbs, olive oil and vinegar together: the use of this paste in the Roman cuisine is even mentioned in the Appendix Vergiliana, an ancient collection of poems where the author, Virgilio, dwells on the details about the preparation of moretum.
The authentic recipe
During the Middle Ages, a popular sauce in the Genoan cuisine was agliata, which was basically a mash of garlic and walnuts, as garlic was a staple in the nutrition of Ligurians, especially for the seafarers. The introduction of basil, the main ingredient of modern pesto, occurred in more recent times and is first documented only in the mid-19th century, when gastronomist Giovanni Battista Ratto published his book La Cuciniera Genovese in 1863.
“Prendete uno spicchio d’aglio, basilico (in mancanza di questo maggiorana e prezzemolo), formaggio sardo e parmigiano grattugiati e mescolati insieme e dei pignoli e pestate il tutto in mortaio con poco burro finchè sia ridotto in pasta. Scioglietelo quindi con olio fine in abbondanza. Con questo battuto si condiscono le lasagne e gnocchi (trofie), unendovi un po’ di acqua calda senza sale per renderlo più liquido”.
ENERGY VALUE KJ 1622 – Kcal 387,17
FAT 25,28 g
FAT of which saturated 5,20 g
CARBOHYDRATES 29,72 g
CARBOHYDRATES of which sugars 0,86 g
PROTEIN 9,54 g
SALT 6,28 g
Average value for 100 g of drained product
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