I still love Basil Pesto but Stinging Nettle is available, free and interesting to use. Basil is hard to grow in Dunedin and costs a mint to buy. The same recipe can be used for Rocket, Carrot Tops or Basil Pesto.
170 g Stinging Nettle
40 g Roasted Pine Nuts
40 g Garlic Cloves
270 g Good Extra Virgin olive oil
3 g Salt
70 g Melted Butter
90 g Grated Parmigiano cheese (or any other hard Italian grating cheese)
40 g Pecorino Romano cheese (or similar sharp and tangy cheese)
It is Easter, so in the absence of grand children, chocolate eggs, dyed eggs and the like Mrs BYF made a Pizza Rustica. It cannot be called traditional I suppose, lacking mortadella and prosciutto. I did have some ricotta left as well as some soft cheese that happened and has no name, plus some mozzarella that would not stretch, so the cheese was sorted. I sliced some home made salami and guanciale and that sorted the meat. The pie turned out great – my Nona would have approved.
Whisk 10 g dry yeast and 10 g sugar in enough lukewarm water to dissolve the sugar and yeast. Leave until the mixture is foaming
500 g flour
150 g butter softened
2 eggs lightly whisked
10 g salt
Mix all the ingredients including the yeast together. You should have a stiff dough like a pasta dough after kneading it a bit. Let the dough stand in a warm spot until the yeast is activated. Roll the dough out thinly and line a spring form cake tin
Set oven on 190C
3 eggs, lightly whisked
500 g of cheese and ricotta combined
100 g guanciale very thinly sliced
100 g salami very thinly sliced
Pepper to taste
Combine all the ingredients well
Line spring form pan with 3/4 of the pastry dough
Pour the filling into the pan. Roll out enough pastry to make a lid for the pie. Prick within a fork
Bake for 35 minutes
ENJOY and do not forget to wash it all down with a glass of good homemade red wine
Yet another crop with many uses! This time it is rocket which is in abundance in our garden at this time of the year, sowing itself all the time.. Apart from great salads and pesto, the flowers make a really nice display for the kitchen window sill. Also enjoy the pesto as a pasta sauce, with fish or on fresh bread or toast
100 g Pesto Leaves
25 g roasted Pine Nuts
20 g fresh Garlic
150 g Extra Virgin Olive Oil
2 g Salt
Blend all the above ingredients well in a blender, or if you have the energy, mash it up in a mortar and pestle
50 g grated Parmigiano Reggiano or Grana Padana cheese
20 g grated Pecorino cheese
40 g melted Butter
Fold the above indigents into the blended product
It will last up to a week in the fridge, but is better fresh (after resting for about an hour from making it – the pesto not you)
ENJOY and do not forget a glass of the home made red!!!
There are many Easter Breads in Italy and each region has its own version, but most include whole, sometimes coloured, eggs. This specific recipe is from Napoli and is made in a pan with a hole in the middle, called a ruoto. The recipe is enough for two breads in 270 mm pans.
50 g Parmigiano or Grana Padana Cheese – about 5 mm cubed
12 Quail eggs – fresh – Plus two to glaze the bread
Mix the honey, water and yeast and let it stand for 5 minutes. Now mix in the flour, biga, oil and salt and knead well. Let it proof until at least double in size, then knead briefly again. Divide the dough in two, but keep about 50 g to make strips to secure the eggs, and roll each into a square of about 300 mm. Spread all the cheeses and meat on the squares and roll up. Place each roll in a well smeared pan in such a way that it fills the entire base of the pan. Now place the whole eggs evenly on the breads and secure each with two thin strips of dough. Proof until at least double in size. Glaze the top of the breads with beaten egg and bake at 220 C for 13 minutes. Turn the pans around and bake for another 20 minutes at 190 C.
Enjoy hot or cold, or the next day on the Easter Picnic.