Walnut Pesto Pasta for Tuscan lunch

HAPPY MEMORIES - Alvina's Bell at Podernouvo still calls me to lunch!

Walnut pesto pasta

G assisted in the fields with Umberto, doing what needed to be done
  - digging out stones etc; we picked grapes and I cut lavender and rosemary
back before winter.  

Alvina's bell is a suspended bronze bell which she rings when lunch is ready. She has tended the vegetable garden, harvested its bounty, applied her endless creativity; the call of the bell means that a delightful lunch awaits. 

We eat, exchange experiences of the morning, make plans for the evening meal (everything revolves around food of course) then retire to our villa for siesta - maybe to doze or perhaps to read the current novel which was being circulated.


Traditionally Pesto is made with pinenuts - perhaps they were plentiful in Italy but they still had to be super labour intensive! Have you seen the way they have to extract each little precious pinenut? An alternative is Walnut Pesto which evolved from the need to find ways to use the walnuts which drop from the old walnut trees on the property.  (For family meals I actually use whatever nuts are in the pantry and use alternative herbs such as parsley and coriander.)

Alvina's Walnut Pesto Pasta

Serves 4

400g (13oz) cappellini or angel hair pasta - sea salt and black pepper to taste
(Cappellini or angel hair pasta are long strands of pasta that are commonly used with light sauces.)
Pesto
Large bunch fresh basil leaves
2 cloves garlic
1 large handful chopped walnuts
extra virgin olive oil
1/2 cup grated parmesan cheese

Shred basil leaves and place in a blender with crushed garlic, walnuts and about 2 tbsp olive oil. Puree until smooth and then add the parmesan cheese and a little more oil.

Place pasta into boiling water with salt and cook for around 15 mins or until el dente  (firm to bite.)
Pour over the drained pasta and garnish with fresh basil.   Add a few more chopped walnuts and parmesan
to taste.  Serve with Orange and Fennel Salad or a Green Salad.

http://www.timeintuscany.com/

Click on 'comment' at bottom of page to have your say. 

Wraps are ideal for Alfresco dining

Autumn and Spring are my favourite times of the year - the best times to enjoy the outdoors with the slight coolness in the air and the sun on your back.  

Wraps are a convenient way to satisfy those healthy appetite and they appeal to everyone.  Of course you can put them together at home and transport to the site but some prefer the extra freshness when they are rolled on site.

Here are some suggestions:
Supply the mustard, relish, and pickles.
Cream cheese, thinly sliced red onion and smoked salmon;
Dijon mustard spread first, then layer with thinly sliced pear, chopped walnuts, crumbled blue cheese or sliced brie;
Sliced smoked turkey or ham and Swiss cheese pair nicely with Dijon mustard too;
Guacamole or sliced avocado, cheese slices, thinly sliced red onion, thin slices of canned, drained jalapeno.

chicken wrap with rocket and parsley aioli

4 Greek Yiros Wraps, 225g roasted chicken breast, shredded (about 2 small chicken breasts); a good handful, baby rocket leaves,
For the Parsley Aioli    Combine in a food processor - ; 50g fresh flat-leaf parsley, 1 anchovy fillet, 2 tsp chopped fresh chives, 1 small garlic clove, chopped coarsely, 120ml natural yoghurt, 1 tsp white wine vinegar, 1 tsp lemon zest, Salt and freshly ground black pepper

Add the shredded chicken to the aioli and mix well.  Transport to the picnic in a plastic container. At the picnic spread with the chicken mixture, leaving a 1.25cm border.  Sprinkle with rocket and carefully roll up the tortillas, Swiss roll fashion, tucking in the ends.  Cut each rolled sandwich in half, diagonally.  

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonymous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

Frittata, fresh from Tuscany

Ciao from beautiful Tuscany where G and I are fortunate to be able to enjoy Alvina and Umberto's excellent food and hospitality, at the same time picking up a few hints.   From the website www.timeintuscany.com .  Vegetable frittata to come but first some photos of this fabulous vista.



Podernouva - Tuscany

"A visit to Podernuovo is the perfect opportunity to experience some of the Italian food lifestyle. There are several butcher shops in Castel del Piano which sell locally grown produce including prosciutto, capocollo and a variety of fresh and cured sausages along with excellent beef (bistecca fiorentino), cinta senese pork and chicken. There are a numerous local vegetable shops, a fresh pasta shop (open 7 mornings a week) and bakeries and pasticceria including the internationally renown Corsini which was founded in 1921 and is a major producer in the village. Of course great gelato and coffee can be found at any number of local bars."
Alvina and Umberto's choice of food for the day depends on what can be harvested from the garden and the farm so frittata was an ideal choice using the freshest eggs and zucchini.   Like many experienced cooks, they use a basic method but rarely follow a recipe as such so the ingredients are approximate.

Vegetable Frittata  - a perfect lunch or picnic dish

Vegetable Frittata
2 eggs per person beaten with a little milk (optional but makes for a lighter result).
Slice some onion and garlic and in a ovenproof pan, fry gently in olive oil.  Add a little sliced and chopped panceta or bacon if desired.

Slice potato and zucchini and add to pan. (Potato can be quickly boiled for a few minutes if you are in a hurry.)

Add the seasoned egg mixture and some chopped parsley, and cook in pan until cooked around the outside but still liquid in centre.  Finishing the dish in a moderate oven for about 10 to 15 mins, with the top grill on, results in a light, fluffy dish which is golden on top, but alternatively you can continue to cook it on the top of the stove, placing it under a grill for the last few minutes.

The sliced frittata,  garnished with chives was served by itself,  followed with a salad using seasonal vegetables. 
Thanks Alvina!