We are featuring a delicious guest blogger today, we hope you enjoy their ideas – we will be looking forward to reading your comments! Dress Italian is a trend setting brand that has created higher standards for innovation and quality in the manufacture of readymade pasta sauces. Our approach to manufacturing is simple! To bring out the full natural flavour of the best quality ingredients by adapting traditional skills in a modern context.
Perfect Basil Pesto
The colour is light green. Why?
The more you blend basil leaf with other ingredients such as cheese and pine nuts, the lighter the shade of green. The reason that so many fresh Basil pesto sauces are darker in colour is because you can still see the light white particles of cheese in the sauce. They have not been properly fused.
The ingredients are blended together into a uniform ‘paste before oil is added.’ Why?
Doing so allows you to then dilute the blend of Basil, Pine nuts and Cheese with Oil to taste without risking a separation of oil from the other ingredients. There is nothing worse than finding the bottom of your plate of pasta awash with oil.
Homemade Basil Pesto in Liguria often contains a little ricotta cheese.
It might not be what the guides to ‘Pesto alla Genovese’ recommend but we prefer to go by results. The fresh pesto we tasted when on a trip to Liguria that have a touch of Ricotta are to die for. That’s good enough to convince us!
Now savour the results.
The pesto coats the pasta perfectly, achieving maximum impact on your palette with little if any oil separating and remaining on the bottom of the plate. You will still feel little fragments of Basil leaf and nut between your teeth while experiencing the full impact of the natural pungent sweet aroma of Basil itself.
coda di rospo bardata al prosciutto
monkfish wrapped in prosciutto with a basil pesto dressing
Preparation time 10 minutes
Cooking time 10 minutes
1 kg loin of monkfish
4 slices of prosciutto
salt and black pepper
grated rind of 1 lemon
60 ml, 4 tbsp, 2fl oz extra virgin olive oil
4 bay leaves
50g, 4 tbsp Dress Italian Classic Basil Pesto
Preheat the oven to 200c, 400f, Gas mark 6
Slice the monkfish into four pieces. Season each piece with salt and black pepper. Spread a teaspoon of Classic Basil Pesto on each piece of fish and sprinkle with lemon rind. Place 1 bay leaf on each. Wrap each piece of fish with prosciutto and place on a piece of grease proof paper on a baking tray. Drizzle with extra virgin olive oil and place in the oven. Bake for 10 minutes or until the monkfish is cooked through.
Serve drizzled with the oven juices.