How To Make Pesto Modenese Recipes

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HOW TO MAKE LARDO



How to Make Lardo image

A delicacy from Italy, learn how to make lardo - cured pork fat.

Provided by Dave Mottershall

Categories     Italy

Time 5m

Number Of Ingredients 8

5 lbs fresh skinless pork back fat
2 lbs Kosher salt
12 cloves garlic minced
6 sprigs thyme
4 sprigs rosemary
2 tablespoons black pepper crushed
1 tablespoon juniper berries crushed
1 star anise crushed

Steps:

  • Mix all ingredients (except pork) together to create the cure mix.
  • Place pork in cure mix and distribute evenly.
  • Place into a black plastic garbage bag.
  • Set in a container to hold in fridge for six months.
  • Each month redistribute cure over the pork, ensuring all sides are covered with cure.
  • After six months rinse, pat dry.
  • Enjoy on its own or on fresh toast.

Nutrition Facts : Calories 110 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 12 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 7058 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

HOW TO MAKE PESTO MODENESE



How to Make Pesto Modenese image

A traditional salumi recipe using lardo di Colonnata whipped with herbs, cheese and garlic.

Categories     Italy

Time 5m

Number Of Ingredients 5

1/2 lb Lardo
1/2 cup Parmigiano-Reggiano
1 clove garlic
2 tablespoons rosemary and thyme chopped
1 teaspoon Black pepper

Steps:

  • Put into food processor and pulse, keep an eye on it as you want a spread not a puree.
  • It can be used for a week if tightly covered with plastic wrap.

Nutrition Facts : Calories 20 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 76 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

CLASSIC PESTO



Classic Pesto image

This versatile pesto boasts a perfect basil flavor. Pair it with pasta and you've got a classic Italian dinner. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 6

4 cups loosely packed basil leaves
1/2 cup grated Parmesan cheese
2 garlic cloves, halved
1/4 teaspoon salt
1/2 cup pine nuts, toasted
1/2 cup olive oil

Steps:

  • Place the basil, cheese, garlic and salt in a food processor; cover and pulse until chopped. Add nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the freezer up to 1 year.

Nutrition Facts : Calories 196 calories, Fat 19g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 152mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

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  • Pour the flour, water, salt, olive oil and sourdough starter together in a medium-sized mixing bowl. Continue working the dough until it develops a smooth elasticity, then form it into a ball. Drizzle a clean mixing bowl with olive oil, and then place the dough into the bowl. Cover it well with plastic wrap or a tight-fitting lid, and let it rise until doubled in bulk, about 6 hours.
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