The Sauces Cookbook: +101 Delicious And Healthy Homemade Sauces Recipes for Poultry And Meat (Delicious Recipes Book 110) by Teresa Moore

Author:Teresa Moore [Moore, Teresa]
Language: eng
Format: epub
Published: 2019-05-06T22:00:00+00:00

Vegetables passivated with Pesto sauce

Ingredients:

vegetable oil

1/4 small cabbage

1 Bulgarian pepper

green onion

parsley

pesto

15g of basil leaves

2 large cloves of garlic

4 tablespoons pine nuts

150 ml of olive oil

50 gr of grated Parmesan cheese

Preparation:

So, vegetable oil, a quarter of a small cabbage, 1 Bulgarian pepper, green onions, parsley, everything, forward. Cooking on medium heat or slightly more than average, pour oil more than usual, 1-2 mm in a frying pan, shred cabbage and peppers 3-5 minutes there, then how do you like it to crackle or vice versa with toasted surface, I liked it more something mean, the crunch is not obvious, but not overcooked.

Then we lay onion, stir for 2-3 minutes, add parsley, even slightly, and fill the mixture with sauce, mix it, turn off the layouts on plates. How to get rid of excess oil, decide for yourself, I went around this problem, laying out a noise.

Now about the most important thing, actually the sauce.

The necessary ingredients to grind in a mortar very finely the leaves of basil.. Add garlic.. And pine nuts ... all very finely grind and salt. You can use a food processor ... Include only that the sauce will not turn into foam. Add a thin trickle of olive oil.. And at the end grated cheese.. All mix thoroughly. Transfer to a jar, close and store in a cool place. Add the pasta (pasta) to the freshly prepared paste and sprinkle with Parmesan. Try to do this: cover the cod fillets or salmon with pesto sauce and wrap it in Parma ham. Pour a little olive oil and bake for 10 minutes at a temperature of 200 degrees. Serve with a crispy green salad. Pesto is a wonderful substitute for a traditional tomato sauce based on pizza. Bake in the oven vegetables (your choice) and serve with pesto sauce. Try other herbs instead of basil: coriander or parsley well suited. If you can not find pine nuts, use almonds or hazelnuts.

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