MARYLAND CRAB SHELLS
| Everyday Recipes
Cooking receipe to make MARYLAND CRAB SHELLS under category Everyday Recipes. You may find some video clips related to this receipe below.MARYLAND CRAB SHELLSYield: 6-8 servingsSource: National Pasta Association.INGREDIENTS- 24-30 Jumbo Shells- 12 oz. crab meat- 1 tbsp. of green pepper, finely chopp
[ read more ]
Single Crust Peach Pie
| Pie s 4U
Cooking receipe to make Single Crust Peach Pie under category Pie s 4U. You may find some video clips related to this receipe below.Single Crust Peach Pie My mother made this pie several times a month in the fall with fresh peaches from the Western Slope of Colorado, the BEST peaches in the world!
[ read more ]
focaccia with onion topping
| General Recipes
Cooking receipe to make focaccia with onion topping under category General Recipes. You may find some video clips related to this receipe below.focaccia with onion toppingjamie olivernaked chefI[tubepress mode='tag', tagValue='focaccia with onion topping']
[ read more ]
simnel cake
| General Recipes
Cooking receipe to make simnel cake under category General Recipes. You may find some video clips related to this receipe below.simnel cake168g margarine168g caster sugar224g plain flour1 tspbaking powder1 tspmixed spice3 tbspmilk168g currants224g sultanas56g glace cherries chopped56g mixed peel cho
[ read more ]
Cooking receipe to make trofie with pesto under category General Recipes. You may find some video clips related to this receipe below.
trofie with pesto
trofie al pesto
italian
carluccio
4 garlic cloves
4050 fresh basil leaves
10 coarse sea salt
50g pine kernels
extra virgin olive oil as required
50g freshly grated Parrnesan
500g dried trofie or strozzapreti or fusilli
Basil leaves to garnish
Put the garlic and basil leaves in a mortar and add the salt which under the pestle and the power of your elbow will function as a grinder.
Also add the pine kernels and reduce to a paste slowly drizzling in some olive oil.
Incorporate the Parmesan and continue to grind with the pestle adding enough oil to achieve a very smooth and homogenous sauce of a brilliant green colour.
Boil the pasta in slightly salted water according to the instructions on the packet.
Drain transfer to a pre warmed china bowl and mix thoroughly with the pesto sauce.
Decorate with some basil leaves and serve immediately.
The sauce should cover each piece of pasta and there should be none left on the plate!
Trofie is a particular pasta shape from Liguria. It is usually homemade but you can find it in good italian shops. Alternatively you can use strozzapreti or fusilli instead.
Serves 4
[tubepress mode=’tag’, tagValue=’trofie with pesto’]
