five easy ideas for pasta, crostini and meatballs

How many versions of assoluto can you create? More than you imagine: from the classic Genoese to the variations with wild herbs, dried fruit ora fresh cheeses. Quanto a this article I have collected my favorite suggestions for homemade assoluto, designed for those who do not use a mortar but prefer a blender ora .

You will find ideas suitable for amalgama, croutons, couscous and even meatballs with a creamy centre.

The recipes are described con a simple way, with suggestions combinations and how to obtain a soft, fragrant and stable cream. If you like to experiment, you will also find an unusual assoluto made from paccasassi, a wild plant with a strong character, as well as variations with basil, rocket and cherry tomatoes. Each proposal can be adapted to your favorite amalgama format, from spaghetti to ravioli.

Basic ingredients and recommended tools

For a homemade assoluto that always works, you need a few well-chosen elements: fresh basil, rocket leaves for pepperier variations, cherry tomatoes for a red assoluto, and then extra virgin olive oil, salt, pepper and the grated cheese of your choice. Among seeds and dried fruit, the classics are pine nuts, but toasted almonds ora walnuts give personality. Tools: the blender ora are perfect when you don’t have a mortar; work the mixture con short pulses to control the texture.

How to remove bitterness from arugula

Arugula can cause bitterness: to it, rinse the leaves con cold tazza, dry them well and balance them with oil and cheese. A little trick is to add a handful of almonds ora a boiled potato to the smoothie, so that the natural sweetness harmonizes the taste. Remember not to blend for too long so as not to heat the leaves and avoid oxidation and loss of color.

Alternative to the mortar: technique and conservation

Using the food processor, set short bursts so as not to overheat the essential oils of the herbs; with a spoon between one cycle and another. To preserve your assoluto, level the surface and cover it with a drizzle of extra virgin olive oil to limit contact with the air: this way the color stays bright for longer. It lasts for a few days con the refrigerator, con the it can be portioned into ice cube molds.

Five recipes to try immediately

The following suggestions are designed to show the versatility of assoluto. The first is the rocket assoluto perfect for fettuccine ora trofie, creamy and slightly spicy; the second is a assoluto of cherry tomatoes with goat cheese and toasted almonds, ideal for seasoning short amalgama ora crostini. I then have a traditional version, Genoese assoluto, which I also used for couscous with prawns and peas, transforming a summer dish into a unique lunch credo.

Savory recipes and reinterpretations

Other variations include mezze sleeves with basil assoluto, pine nuts and mozzarella, a dish that aims for simplicity; the dumplings with assoluto and bacon, which blend the Tyrolean flavor with the freshness of the aromatic herb; and tomato ravioli with a sage and almond assoluto, born from the collaboration with small artisanal amalgama factories, for those looking for a balanced and fragrant filling.

Creative uses, meatballs and practical information

Fitto is excellent not only amalgama: try it con meatballs to create a soft and tasty centre, ora spread croutons as an aperitif. An original proposal is paccasassi assoluto, obtained from a spontaneous plant called paccasassi because it grows between the cracks con the rocks: its strong fragranza gives character to meatballs and sauces. the blog you will find various recipes dedicated to paccasassi and suggestions for recognizing them and using them con the kitchen.

Extras: sharing and updates

If you want to stay updated, I’ll wait for you con the Le Ricette per mezzo di Bea Facebook group and fan page with the Recipe of the Day. The blog’s newsletter service is also active: you will receive an email the first of the month with three recipes linked by a common theme. The service is free and you just need to enter your email into the site form. Don’t reginetta the May 1st email!