Then dissolve it with good and abundant oil. "Take a clove of garlic, basil or, when that is lacking, marjoram and parsley, grated Dutch and Parmigiano cheese and mix them with pine nuts and crush it all together in a mortar with a little butter until reduced to a paste. The introduction of basil, the main ingredient of modern pesto, occurred in more recent times and is first documented only in the mid-19th century when gastronomist Giovanni Battista Ratto published his book La Cuciniera Genovese in 1863: During the Middle Ages, a popular sauce in the Genoan cuisine was agliata, which was a mash of garlic and walnuts, as garlic was a staple in the nutrition of Ligurians, especially for the seafarers. The use of this paste in the Roman cuisine is mentioned in the Appendix Vergiliana, an ancient collection of poems in which the author details the preparation of moretum. The ancient Romans used to eat a similar paste called moretum, which was made by crushing garlic, salt, cheese, herbs, olive oil, and vinegar (and sometimes pine nuts) together. Pesto is thought to have had two predecessors in ancient times, going back as far as the Roman age. Nonetheless, pesto alla genovese ("Genoese pesto") remains the most popular pesto in Italy and the rest of the world. Strictly speaking, pesto is a generic term for anything made by pounding that is why the word is used for several pestos in Italy. Incidentally, the Latin root seems to be similar to the Sanskrit adjective pishta ( Sanskrit: पिष्ट, IAST: piṣṭa), which means to "ground," "pounded," "crushed." This same Latin root, through Old French, also gave rise to the English noun pestle. According to tradition, the ingredients are "crushed" or ground in a marble mortar through a circular motion of a wooden pestle. The name pesto is the past participle of the Genoese verb pestâ (Italian: pestare), which means "to pound," "to crush," in reference to the original method of preparation. Pesto alla Genovese (in English: Genoese Pesto) ( Italian pronunciation: ) refers to the original dish. It originated in Genoa, the capital city of Liguria, Italy. Pesto ( Italian: ) is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), all blended with olive oil.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |