Traditional pesto is intense and, as I guessed, you don't even notice that the spinach is in there because the other flavors {basil, garlic and pine nuts} dominate. As with basic pesto, a little bit goes a long way. You just need a couple of spoonfuls to stir into a pasta sauce or spread on top of a pesto cheese bread.
Tuesday, June 14, 2011
This pasta dish is similar to my Pizza Pasta and also closely resembles a traditional lasagna with the ricotta cheese. The simple Italian flavors come together quickly to make a sophisticated meal.
Wednesday, March 24, 2010
I prefer using homemade chicken broth but sometimes I simply don't have enough time to let a whole chicken simmer for four hours. Using chicken breasts instead of a whole chicken is a shortcut that will get you homemade chicken broth in only about an hour.
Tuesday, March 23, 2010
Once I tried making chicken stock and realized that it actually wasn't that hard to make, I decided to try making chicken broth. It, too, turns out to be a simple process at its basic level.
Saturday, February 27, 2010
This colorful salad of tomatoes, fresh mozzarella and basil has become one of the iconic foods of Italian cuisine and is a staple in Italy and in Italian restaurants around the world. It is simple to make and the perfect light starter to many meals.
Friday, February 19, 2010
I'm a fan of pistou, the French version of pesto, because it doesn't have pine nuts. The sauce is light and doesn't overpower the pasta. Made without chicken, this pistou pasta would also make a yummy side dish.
Saturday, January 9, 2010
This sauce is excellent on pizzas and pastas! It is from the French line of pestos - pistou - and is lighter than traditional Italian pestos because it does not have pine nuts.
Monday, February 20, 2012
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