Dva jednostavna, očas gotova ukusna preliva, za testeninu ili njoke. Onih dana, kada niste raspoloženi da se mnogo petljate oko ručka - dok se testenina kuva, napravite preliv, poslužite i uživajte.
Osim toga, bareni krompir će se uz njih pretvoriti u ukusan, lagani ručak. Vrlo lepo idu i uz razno povrće (bareno, pečeno, prženo...), meso (bareno, pečeno, pohovano...), ribu...
Pesto
Domaći pesto može da se napravi i u malo većoj količini pa da se čuva nekoliko dana u dobro zatvorenoj tegli, u frižideru - prilagodite količinu svojim potrebama. Oko 50g svežeg bosiljka, 2 čena belog luka, 40-100g parmezana sitno narendanog, 40g pinjola. Mere su okvirne, odnos količina sira, bosiljka i pinjola prilagoditi sopstvenom ukusu. Sastojke gnječiti u avanu uz dodatak nerafinisanog, hladno ceđenog maslinovog ulja. Ulje se dodaje u malim porcijama, sve dok se ne dobije sos željene gustine. Na kraju posoliti po ukusu. U blenderu, pesto će biti gotov za manje od minut.
I još par napomena oko zamene pojedinih sastojaka. Da, ukus će biti malčice drugačiji, ali podjednako izvanredan. Ukoliko se odlučite za alternativne sastojke, nazovite preliv "A LA PESTO" ili mu nadenite neko drugo ime, da biste formalno zadovoljili zagrižene ljubitelje italijanske kuhinje. Na taj način izbegavate komentare tipa "ovo ti je vrlo ukusno, ali to nije autentični pesto jer ima bademe umesto pinjola".
- Umesto parmezana - može pekorino, grana padano, kombinacija ovih sireva, pa čak i neki lokalni jako tvrdi sir slične "mrvičaste" teksture.
- Nemate pinjole - izostavite ih i povećajte količinu sira, ili upotrebite blanširane bademe, pa čak mogu i orasi.
- Nestalo maslinovog ulja, ili ga neko od ukućana ne voli - upotrebite drugo ulje koje volite (hladno ceđeno suncokretovo, susamovo...).
Sos sa gorgonzolom
U manju šerpu staviti vrlo malo ulja, 200g gorgonzole iskidane na komade i polako zagrejati na blagoj temperaturi da se malo rastopi. Zatim naliti sa 200ml pavlake za kuvanje. Ukrčkati na nižoj temperaturi do željene gustine, uz neprekidno mešanje žicom. Po potrebi posoliti.
Napomena:
- Umesto gorgonzole, može da se upotrebi i neki drugi mekši "plavi buđavi" sir (npr. rokfor, bavaria...).
Sastojci:
Pesto - oko 50g svežeg bosiljka, 2 čena belog luka, 40-100g parmezana (ili pekorino, ili grana padano), 40g pinjola, nerafinisano hladno ceđeno maslinovo ulje, malo soli.
Sos sa gorgonzolom - 200g gorgonzole (ili neki drugi mekši "plavi sir"), 200ml pavlake za kuvanje, malo soli.
Two simple sauces
These are two quick, simple and tasty sauces for pasta or gnocchi. Handy on those days when not in the mood to spend too much time in the kitchen - while the pasta is cooking, make a sauce, serve and enjoy.
They are oh so versatile. Pour one of the sauces over the humble boiled potatoes and turn it into light, delicious lunch. They go very well with various vegetables (boiled, roasted, fried...), meat (boiled, roasted, fried...), fish...
Pesto
Homemade pesto can be made in a bigger batch. Put it in a well-closed jar and store in a fridge for several days. The measures are not strict, adjust the amount of pesto to your needs. About 50g fresh basil leaves, 2 cloves of garlic, 40-100g finely grated parmesan, 40g pine nuts. You can alter the cheese, basil and pine nuts ratio to taste. Grind the ingredients using the pestle and mortar, by adding splashes of extra virgin olive oil, until desired consistency paste is obtained. Finally add salt to taste. By using a food processor, the pesto will be ready in less than a minute.
Few more notes about substituting certain ingredients. Yes, the taste will be slightly different, but equally extraordinary. If you use alternative ingredients, call the sauce "A LA PESTO" or give it another name, just to formally satisfy avid fans of Italian cuisine. That way you avoid comments like "this is very delicious, but it's not an authentic pesto because it has almonds instead of pine nuts".
- Instead of parmesan - use pecorino, grana padano, a combination of these cheeses, or some local very hard cheese with a similar "crumbly" texture.
- You don't have pine nuts - omit them and increase the amount of cheese, or use blanched almonds, or even walnuts.
- No olive oil in a pantry, or kid doesn't like it - use another oil that you like (cold pressed sunflower, sesame...).
Gorgonzola sauce
Put a dash of oil in a sauce pan, add 200g of gorgonzola cheese (broken into pieces) and heat on a low temperature to melt it. Then pour over 200ml of cooking cream. Continue to simmer on low, stirring constantly with a whisk, to the desired consistency. Add salt if necessary.
Note:
- Instead of gorgonzola, some other soft "blue" cheese can be used (like Roquefort, Bavaria...).
Ingredients:
Pesto - about 50g fresh basil leaves, 2 cloves garlic, 40-100g parmesan (or pecorino, or grana padano), 40g pine nuts, unrefined cold pressed olive oil, a pinch of salt.
Gorgonzola sauce - 200g gorgonzola (or some other soft "blue" cheese), 200ml cooking cream, a pinch of salt.
