What to say,
we are overwhelmed by the response we are getting on our little website!
Many emails are coming in, please do not take it personal if we are not able to respond right away…
we did not expect this project to blow up so fast, and we already have to improve our server capabilities and probably the website itself will undergo some upgrades.
For the time being! Deb and I would like to THANK YOU, THANK YOU, THANK YOU!!!
time to get going with our fourth episode!
Today you will learn to make the best and freshest pesto ever. Just one thing before we start: even if this dish does not require cooking, preparation time is longer then other (sometimes more complicated) dishes.That’s because you need to wash the basil, pluck the leaves, grate the cheese etc…BUT, the result is stunning, and at the end, it’s a very easy recipe.
Also make sure you keep an eye on the salt factor (Pecorino cheese is very salty) and how much oil you end up using…Even if olive oil is one ofthe most important ingredients in Tuscan cooking, that does not mean you have to drawn your pasta in it!!!
Get you apron, your dish rag and put some cool music on, choose your bottle of wine…
May I suggest a Bruzzico, from Fattoria Malenchini in Bagno a Ripoli, Florence.