Използвайте тази рецепта за песто, приготвена от готварския ресторант на готвача Том Количо, за да направите пилето си с печени чушки и моцарела. Снимка кредит: Бил Bettencourt
This recipe for pesto, prepared by chef Tom Colicchios restaurant, can be used to make your chicken with roasted peppers and mozzarella. Photo credit: Bill Bettencourt Source: Martha Stewart Show, February 2010. Makes 1-2 cups. Ingredients: 1 cup packed spinach leaves, well rinsed 1 cup packed basil leaves 1/4 cup grated Parmesan or Romano cheese 1 teaspoon chopped garlic 1/3 cup olive oil 2 tablespoons toasted pine nuts Coarse salt and freshly ground black pepper. Instructions: 1. Bring a medium cup of water to a boil. Prepare an ice bath and set aside. Place the spinach and basil leaves in a colander or strainer; pour the boiling water over the spinach and basil. Immediately transfer to the ice bath to cool. Squeeze the leaves together to extract as much water as possible. 2. Transfer the spinach and basil to the bowl of a food processor along with the cheese, garlic, olive oil, and pine nuts. Process until a smooth paste forms; season with salt and black pepper. Use immediately or store in an airtight container, chilled for up to 5 days.
27.04.2023 @ 00:59
This recipe for pesto, prepared by chef Tom Colicchios restaurant, can be used to make your chicken with roasted peppers and mozzarella. Photo credit: Bill Bettencourt Source: Martha Stewart Show, February 2010. Makes 1-2 cups. Ingredients: 1 cup packed spinach leaves, well rinsed 1 cup packed basil leaves 1/4 cup grated Parmesan or Romano cheese 1 teaspoon chopped garlic 1/3 cup olive oil 2 tablespoons toasted pine nuts Coarse salt and freshly ground black pepper. Instructions: 1. Bring a medium cup of water to a boil. Prepare an ice bath and set aside. Place the spinach and basil leaves in a colander or strainer; pour the boiling water over the spinach and basil. Immediately transfer to the ice bath to cool. Squeeze the leaves together to extract as much water as possible. 2. Transfer the spinach and basil to the bowl of a food processor along with the cheese, garlic, olive oil, and pine nuts. Process until a smooth paste forms; season with salt and black pepper. Use immediately or store in an airtight container, chilled for up to 5 days.