Skip to content
Creole pesto?  The real difference between Italian sauce and that of the classic green noodle

Creole pesto? The real difference between Italian sauce and that of the classic green noodle

Creole pesto?  The real difference between Italian sauce and that of the classic green noodle

Pesto is a wonderful (and very healthy) sauce that can have a thousand and one uses. The first and most common is to pour it over a good portion of al dente pasta, whatever its shape, type or filling. But the possibilities are much broader: from pizzas to salads, going through hearty bowls of quinoa. Lima was the gateway for a large Genoese colony that populated the capital since the beginning of the 20th century. With them came pesto and on these shores that sauce made from basil, Parmesan and walnuts -or pine nuts- was transformed to adopt more Creole touches. Peruvians like to put our seasoning on everything and pesto was no exception.

Each house has its own way of preparing it; adding green beans and chopped carrots is still one of the most traditional versions of consuming this sauce. However, the sweet spot is not always achieved. Sometimes it sours; others cheese invades all flavors; in others it dries quickly and the paste is all made into a lump. It is a simple sauce to make, but very careful. You have to give him the respect he deserves.

A few years ago we visited the cook Cinzia Repetto when she ran Los Bachiche, an Italian-Peruvian restaurant where we learned how to prepare two types of pesto (Creole and Genoese), as well as the perfect complement to a portion of spaghetti al pesto: the veal tapa milanese. Here you will find all the tips and secrets to make this dish a real success.

Ingredients:

(For 1 kilo of pesto approx.)

10 peeled garlic cloves

1 cup of extra virgin olive oil

1/2 cup Parmesan cheese

1 tsp. of salt

30 grams of nuts

350 grams of basil leaves

1/4 red onion

50 grams of fresh cheese

150 grams of spinach leaves

1 cup vegetable broth

Preparation:

First, chop the onion into feathers and the garlic into halves. Heat a good stream of olive oil in a frying pan and sauté the spinach and basil together with the chopped onion and garlic. Season with salt and reserve

Place the mixture on a tray to cool. Once you have done it, blend it with the grated Parmesan cheese, salt, nuts, fresh cheese and the vegetable stock (at high speed). It is important to add the olive oil in the form of a thread, not all at once. Check the salt and reserve in the refrigerator.

(Photo: Aníbal La Torre)
(Photo: Aníbal La Torre)

Ingredients:

(For 1 kilo of pesto approx.)

10 peeled garlic cloves

1 cup of extra virgin olive oil

1 cup grated Parmesan cheese

1 tsp. of salt

100 grams of walnuts

250 grams of basil leaves

(Photo: Aníbal La Torre)
(Photo: Aníbal La Torre)

Preparation:

Using a mixer or a blender (not the blender, because it heats up), mix well the basil, the peeled garlic cloves -Cinzia’s trick: crush them with your hands before adding them- the Parmesan cheese (you have to be generous with this) and the walnuts with the olive oil.

Once ready, place the preparation in a container and cover it with a drizzle of olive oil to prevent the formation of a dark crust. Reserve refrigerated.

Ingredients:

(For two servings)

400 grams of veal cover, without fat, without nerves, cut into 2 pieces of 200 grams.

50 grams of unprepared flour

1 egg

100 grams of ground bread

70 grams of unsalted butter

Salt to taste

Absorbent paper

Preparation:

Flatten the veal between two thick plastic bags until it is half a centimeter thick and the meat is well spread out. *Note to the reader: this can be an ideal exercise to release stress.

(Photo: Aníbal La Torre)

Once the desired texture is achieved, season the stretched veal with salt and pass it through flour. Have on hand two beaten eggs in a bowl and the breadcrumbs. Bring the floured meat to the egg and then to the bread. A couple more taps and it’s ready to fry.

(Photo: Aníbal La Torre)

Heat the butter in a pan and brown each Milanese on both sides. It will take 2-3 minutes each of them.

When nice and crisp, remove from pan and pat dry with absorbent paper.

(Photo: Aníbal La Torre)
(Photo: Aníbal La Torre)

Pasta

Ingredients:

(For two)

240 grams of spaghetti (durum grain)

30 grams of unsalted butter

40 grams of grated Parmesan cheese

Salt to taste

Preparation:

Cook the pasta in plenty of boiling salted water (family trick: add the salt once the water has boiled, never before). When al dente, transfer the spaghetti to a pan with hot butter. Sauté and add the two pestos.

(Photo: Aníbal La Torre)
(Photo: Aníbal La Torre)
(Photo: Aníbal La Torre)

Add a little more Parmesan cheese and integrate everything very well. With much, much love.

Serve the generous portion of pasta topped with the Milanese.

(Photo: Aníbal La Torre)

Ready. Let each one choose whether to share it with the loved one or enjoy it selfishly. Both ideas are valid. There is one last suggestion: it would not hurt to accompany this dish with huancaína sauce. It is optional, of course.

(Photo: Aníbal La Torre)

Source: Elcomercio

Share this article:
globalhappenings news.jpg
most popular