Basil

Nov 03

Pesto Presto – Pesto Genovese

Way before modern Italy, the Romans were making a type of sauce called ‘moretum’ that was made using a mortar from which the name is derived. Moretum was usually made with herbs, oil, salt, vinegar, occasionally and eaten spread on bread. Compare this to modern day pesto which is usually made from basil, pine nuts, …

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Sep 26

Insalata Caprese – Simple tomato, mozzarella and basil salad

Insalata Caprese or just caprese, is one of those dishes that most people will have eaten and enjoyed, but not really known what it was, other than tomato, mozzarella and basil salad. The salad originates from the island of Capri, to the South of the Gulf of Naples, in the Campania region of Italy, where …

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Mar 13

Herbs de Provence Rub

There is this glass jar of Herbs de Provence that was mentioned in the post What is in your spice rack? that exists in the kitchen. Honestly, I have been skeptical of using it in my cooking. My skepticism is founded simply because I am not sure how to use this mixture. Herb de Provence …

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Feb 27

Pasta alla Puttanesca – Retherfordroni Style

I wonder at times if all the potential combinations of ingredients have been tried at one time or another and then in turn available for viewing on the internet? Likewise, how many possible combinations of pasta sauces are there using traditional Mediterranean ingredients? A few years ago when rummaging through the pantry and refrigerator, I …

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