Tuesday, March 22, 2011

Deadline Recipes: Anna DePalo’s Pesto Sauce (and Pasta)

Desire Author Anna DePalo shares a delicious Italian recipe! (Okay so I know what I am having for dinner tonight -- ed)

I come from an Italian-American family, so food has always loomed large in my life. In fact, the more complicated, the better seems to be the motto of some family members. We make our own jarred tomato sauce for year-round use from crates of ripe red tomatoes every August right here in New York City.
Now, obviously, this approach does not always blend well with life of a writer. I’m not about to get out the food mill and start grinding tomatoes to make sauce from scratch every night! And then, cracking open a jar of preserves from August isn’t always the thing (though convenient).

It was only late in life that I was pleasantly surprised to discover how easy pesto sauce is to make relative to tomato sauce. (You may be perplexed by my late introduction, but Italian cuisine is regional, and pesto sauce hails from the Genoa area—hello, Columbus!).

Here’s a pesto sauce recipe that can easily be combined with the store-bought pasta of your choice (penne, ravioli, fusilli or one of the dozens of others known to Italians):

1-1/2 garlic cloves
5 chopped walnuts (or the equivalent amount in almonds or pine nuts, if you prefer)
20 grams basil
2 tablespoons olive oil
Blend in a food processor. And then gradually blend in the following additional items:
30 grams Pecorino Romano cheese
30 grams parmesan (Parmigiano-Reggiano, specifically) cheese -- fresh not grated
5 tablespoons olive oil
1 teaspoon ricotta cheese

Unused portions can be frozen for future use in an ice cube tray (just pop out a cube or two when you need it!).

When you have something to say, say it with food. It’s not a bad motto to live by. My heroine, Pia Lumley, in One Night with Prince Charming certainly does. She tosses an appetizer of baba ghanoush on the hero’s face.

With that I say, buon appetito!
Anna’s current release is ONE NIGHT WITH PRINCE CHARMING, out this month in the United States and Canada, and next month (April 2011) in Australia and New Zealand. You can read an excerpt on Anna’s site www.annadepalo.com/ , where you can friend her on Facebook.

1 comment:

  1. I can understand making your own tomato sauce. We grow a lot of tomatoes and when they are ripe we blend them and give them a short cook and freeze them. It's a bit time consuming but in the dead of winter the fresh tomato sauce is wonderful.

    We like pesto sauce as well but strangely enough we usually buy it.