AGLIATA LIGURE

We have begun to discuss the uses of stale bread and the types of pesto, this unique recipe combines them both. It is a favorite and I make it with either a fresh wide pasta like paparadelle or the gnocchi I shared yesterday.

Combine in the food processor

2 slices stale bread (soak in water and squeeze water out before use)

2 tablespoons white wine

1 cup of toasted walnuts (toast 1.5 cups and hold the rest in reserve. To toast toss quickly over medium heat on the stove)

1 cup basil leaves

4 cloves of garlic

About 3/4 cup olive oil

1/2 cup grated Parmesan cheese

About 3/4 cup olive oil

Put it all in the food processor and slowly add the oil to make a thick paste or pesto. If too thick add a touch more wine or oil.

Put a little pesto in the mixing bowl, add a touch of pasta water to thin and warm slightly and toss the pasta in the pesto, plate and top with more walnuts, cheese and a little fresh parsley if you like.

So simple, to paraphrase Julia Child, Italian food is so easy it is hardly cooking at all.

Published by Chef Wilder

A chef who has been specializing in Food tourism for several years. I decided to launch this to put in one place some of the simplest ways of making food primarily because I am seeing people in the grocery for often the first time due to the Corona outbreak who have no idea what to do with food once they get it home. In the US I became known as the Food Stamp Chef for publicly taking on both the establishment in D.C. and personally living under a food stamp budget twice in my life for two months at a time. #SocialSolidarity

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