I used to make pesto with my food processor. I just had to blend all ingredients and there you have – a quick and easy sauce. Little did I know that using a mortar and pestle would change the taste of this ancient recipe. Indeed, pesto dates back to the mid 800’s and – of course – Ligurian cooks did not have any electrical appliances back then.
When it comes to “primi piatti”, you usually get a bowl of pasta, rice or soup. Sometimes I find this kind of plating rather boring since there is a lack of motion on the dish. There isn’t much fun unless you add a component that will make your guests have fun while eating the dish. Some say “food enters through the eyes”; I say that food can be fun if you can make it dynamic by letting your guest “play” with it.
Losing an Euro Championship final match to Spain was not an easy thing to digest for Italy, a country with a great football (soccer) tradition. However, this is as far as football I am going to get since I rather write about the one thing Italians and Spaniards can agree on and are proud of …and that is: their culinary tradition.
Last week we had some friends for dinner so I wanted to come up with an appetizer using a recipe from Andalucía, a Southern Region of Spain, Salmorejo, which is a cold soup similar to Gazpacho with the difference that Salmorejo is creamer because it has bread on it. The traditional recipe – named Salmorejo Cordobés because it comes from the city of Córdoba – is topped with hard boiled eggs and Jamón Ibérico (dry-cured Spanish ham).
Coming soon: Tales of Ambrosia.