Pesto Demonstration and Dinner (recipes)

On our last night in Monterosso, we were invited to the Hotel Pasquale for a pesto demonstration and dinner by the parents of our guide thru Cinque Terre, Marco.

 

This is my first try at a photo fuse of seven pictures comprising the evening, mainly food and drink. Two recipes that were given to us are below -

 

PESTO SAUCE RECIPE

 

Makes Two Servings.

 

INGREDIENTS

 

80 Basil Leaves (fresh)

1 Garlic Clove

Two tablespoons of pine nuts

Parmesan Cheese Grated

 

DIRECTIONS

 

Wash basil leaves and dry on tea towel

Crush basil with morter and pestle

Add 1 garlic clove

Grind

Add two tablespoons pine nuts

Grind

Mix with two heaping tablespoons of grated parmesan cheese

Add olive oil until of a creamy consistency

If you do not want to use a morter and pestle, a blender can be used instead.

 

BELIEVE ME, THIS IS GOOD – We had this on slices of toasted garlic bread. The recipe on lasagna al forno also has this pesto sauce on top if you want it.

 

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LASAGNE AL FORNO

 

Enough for 6 people.

 

INGREDIENTS

 

100 grams of flour – a US cup is 125 grams

100 grams butter – a US cup of butter is 227 grams

One liter milk – is 4.2268 US cups

A bit of salt

80 grams of grated parmesan cheese is one US cup of parmesan

 

DIRECTIONS

 

In one pan put butter, flour, salt and stir together for five minutes. Then add milk on medium heat. It must boil until the sauce is smooth. Remove from the heat, add grated or powdered parmesan cheese and mix cheese and sauce.

Place in one pan a first layer of besciamella sauce ( parmesan sauce), then a layer of lasagna and alternate lasagna and besciamella sauce for five layers. Cover the last layer with besciamella.

Bake in the oven at 160 degrees for 40 minutes.

 

When you take the pan from the oven, you can put on top 'pesto sauce' or 'Bolognese sauce'.

 

Next images will be from Riomaggiore, another Cingue Terre town.

 

 

 

Done