Italy, By Way of Britain

   

You can be forgiven if you think that most Americans have the view that Italian food is all pizza and spaghetti. It's not. In fact, there are so many variations of what's being cooked over there, no restaurant could possible serve it all! And that's where one woman from Great Britain takes on the task of trying to explain it. Vicki Bennison wrote the cookbook Pasta Grannies. She takes on Italy with a fresh eye for what's new and different and guides the kitchen chef through the various forms of authentic Italian cooking. She stopped by Tonia's Kitchen with a recipe for Lemon Pesto, which is a fresh, light offering from the island of Procida, just off the coast of Naples. Reflecting its seaside culture, Vicki told Tonia she uses lemon peel, lemon juice, a little sugar, almonds, parsley and basil to create this treat!

• 3.5 oz boxed spaghetti per person
• 3 large organic lemons, ideally from Procida
• 0.2 cup lemon juice (from about 2 lemons) 
• 0.4 oz flat-leaf parsley (or basil) 
• 0.2 oz mint 
• 1 garlic clove
• 1 pinch of salt
• 1 pinch of dried chilli flakes
• 0.2 cup extra-virgin olive oil
• 1.8 oz Italian pine nuts (or walnuts)
• 3.5 oz Parmigiano Reggiano (or pecorino), grated

1. Start by peeling the lemons; you only want the skin. A great way to remove the pith from the peel is to use a filleting knife, which has a flexible blade. Anchor the peel pith side up with a finger, then with the other hand press and slither the knife horizontally under the pith (away from your fingers, please), leaving the zesty skin. Chop the rinds finely. Strain the lemon juice to remove pips.
2. Rough chop the parsley, mint and garlic and blitz all these together in a food processor with a pinch of salt, the chilli flakes and the oil until smooth.
3. Roughly chop the nuts, add them to the mix and blitz again until you have a rough pesto paste.
4. Add half the cheese and give it a quick zhuzh. Taste for acidity and, if needed, add tablespoons of water to adjust.
5. Bring a large pan of salted water to the boil and cook the spaghetti for the time indicated on the packet. In the meantime take a large salad bowl and dollop in the pesto. Dilute with a ladle of hot pasta water to make it more of a sauce.
6. Drain your pasta, keeping some of the pasta water. Toss the pasta with the pesto, adding in the rest of the cheese and adding more hot pasta water if necessary so the sauce coats the spaghetti. Serve immediately. This should be on your regular recipe roster! 

Italy, British Style

   

You can be forgiven if you think that most Americans have the view that Italian food is all pizza and spaghetti. It's not. In fact, there are so many variations of what's being cooked over there, no restaurant could possible serve it all! And that's where one woman from Great Britain takes on the task of trying to explain it. Vicki Bennison wrote the cookbook Pasta Grannies. She takes on Italy with a fresh eye for what's new and different and guides the kitchen chef through the various forms of authentic Italian cooking. She stopped by Tonia's Kitchen with a recipe for Lemon Pesto, which is a fresh, light offering from the island of Procida, just off the coast of Naples. Reflecting its seaside culture, Vicki told Tonia she uses lemon peel, lemon juice, a little sugar, almonds, parsley and basil to create this treat!

• 3.5 oz boxed spaghetti per person
• 3 large organic lemons, ideally from Procida
• 0.2 cup lemon juice (from about 2 lemons) 
• 0.4 oz flat-leaf parsley (or basil) 
• 0.2 oz mint 
• 1 garlic clove
• 1 pinch of salt
• 1 pinch of dried chilli flakes
• 0.2 cup extra-virgin olive oil
• 1.8 oz Italian pine nuts (or walnuts)
• 3.5 oz Parmigiano Reggiano (or pecorino), grated

1. Start by peeling the lemons; you only want the skin. A great way to remove the pith from the peel is to use a filleting knife, which has a flexible blade. Anchor the peel pith side up with a finger, then with the other hand press and slither the knife horizontally under the pith (away from your fingers, please), leaving the zesty skin. Chop the rinds finely. Strain the lemon juice to remove pips.
2. Rough chop the parsley, mint and garlic and blitz all these together in a food processor with a pinch of salt, the chilli flakes and the oil until smooth.
3. Roughly chop the nuts, add them to the mix and blitz again until you have a rough pesto paste.
4. Add half the cheese and give it a quick zhuzh. Taste for acidity and, if needed, add tablespoons of water to adjust.
5. Bring a large pan of salted water to the boil and cook the spaghetti for the time indicated on the packet. In the meantime take a large salad bowl and dollop in the pesto. Dilute with a ladle of hot pasta water to make it more of a sauce.
6. Drain your pasta, keeping some of the pasta water. Toss the pasta with the pesto, adding in the rest of the cheese and adding more hot pasta water if necessary so the sauce coats the spaghetti. Serve immediately. This should be on your regular recipe roster! 

A Different Flavor Profile...of Pesto!

It's not the pesto you were expecting. Nisha Vora, who wrote the new cookbook Big Vegan Flavor, stopped by Tonia's Kitchen to talk about her Mint and Pistachio Pesto that's not necessarily Italian inspired, but comes more from the Middle East. That's because, Nisha says, mint and pistachio are flavors from that part of the world. It's matter of adding ingredients to a food processor, along with olive oil. Serve it with roasted vegetables for a wonderfully delicious dish. Nisha promises this pesto is thicker than the classic Italian type you might be used to, but that's a good thing!

A Different Kind of Pesto

  

No question, pesto is an import direct from Italy, and you find it being used in a number of dishes right here in the United States. But have you ever thought of giving this Italian staple an east-Asian twist?  Deepa Thomas, who wrote the cookbook Deepa's Secrets came by Tonia's Kitchen to talk about her pesto, and how she infuses Indian-fusion into what's quickly becoming one of America's favorite dishes.  Deepa told Tonia she uses cilantro, mint, basil, thyme, onion, sum-dried tomato and a number of spices.  She combines them with organic cannellini beans and then purees it all in a blender.  Deepa told Tonia she gives some props for this recipe to Michelin-star rated chef Ralph Oswald, who owns restaurants in the Los Angeles area.  The two talked about what a fun dish this would be to make, and it's tasty too.  A little bit of Rome, by way of Bombay!

A British Take on Italian Food

 

You can be forgiven if you think that most Americans have the view that Italian food is all pizza and spaghetti. It's not. In fact, there are so many variations of what's being cooked over there, no restaurant could possible serve it all! And that's where one woman from Great Britain takes on the task of trying to explain it. Vicki Bennison wrote the cookbook Pasta Grannies. She takes on Italy with a fresh eye for what's new and different and guides the kitchen chef through the various forms of authentic Italian cooking. She stopped by Tonia's Kitchen with a recipe for Lemon Pesto, which is a fresh, light offering from the island of Procida, just off the coast of Naples. Reflecting its seaside culture, Vicki told Tonia she uses lemon peel, lemon juice, a little sugar, almonds, parsley and basil to create this treat!

• 3.5 oz boxed spaghetti per person
• 3 large organic lemons, ideally from Procida
• 0.2 cup lemon juice (from about 2 lemons) 
• 0.4 oz flat-leaf parsley (or basil) 
• 0.2 oz mint 
• 1 garlic clove
• 1 pinch of salt
• 1 pinch of dried chilli flakes
• 0.2 cup extra-virgin olive oil
• 1.8 oz Italian pine nuts (or walnuts)
• 3.5 oz Parmigiano Reggiano (or pecorino), grated

1. Start by peeling the lemons; you only want the skin. A great way to remove the pith from the peel is to use a filleting knife, which has a flexible blade. Anchor the peel pith side up with a finger, then with the other hand press and slither the knife horizontally under the pith (away from your fingers, please), leaving the zesty skin. Chop the rinds finely. Strain the lemon juice to remove pips.
2. Rough chop the parsley, mint and garlic and blitz all these together in a food processor with a pinch of salt, the chilli flakes and the oil until smooth.
3. Roughly chop the nuts, add them to the mix and blitz again until you have a rough pesto paste.
4. Add half the cheese and give it a quick zhuzh. Taste for acidity and, if needed, add tablespoons of water to adjust.
5. Bring a large pan of salted water to the boil and cook the spaghetti for the time indicated on the packet. In the meantime take a large salad bowl and dollop in the pesto. Dilute with a ladle of hot pasta water to make it more of a sauce.
6. Drain your pasta, keeping some of the pasta water. Toss the pasta with the pesto, adding in the rest of the cheese and adding more hot pasta water if necessary so the sauce coats the spaghetti. Serve immediately. This should be on your regular recipe roster! 

Understanding Italian Food, With the Help of a Brit!

You can be forgiven if you think that most Americans have the view that Italian food is all pizza and spaghetti. It's not. In fact, there are so many variations of what's being cooked over there, no restaurant could possible serve it all! And that's where one woman from Great Britain takes on the task of trying to explain it. Vicki Bennison wrote the cookbook Pasta Grannies. She takes on Italy with a fresh eye for what's new and different and guides the kitchen chef through the various forms of authentic Italian cooking. She stopped by Tonia's Kitchen with a recipe for Lemon Pesto, which is a fresh, light offering from the island of Procida, just off the coast of Naples. Reflecting its seaside culture, Vicki told Tonia she uses lemon peel, lemon juice, a little sugar, almonds, parsley and basil to create this treat!

• 3.5 oz boxed spaghetti per person
• 3 large organic lemons, ideally from Procida
• 0.2 cup lemon juice (from about 2 lemons) 
• 0.4 oz flat-leaf parsley (or basil) 
• 0.2 oz mint 
• 1 garlic clove
• 1 pinch of salt
• 1 pinch of dried chilli flakes
• 0.2 cup extra-virgin olive oil
• 1.8 oz Italian pine nuts (or walnuts)
• 3.5 oz Parmigiano Reggiano (or pecorino), grated

1. Start by peeling the lemons; you only want the skin. A great way to remove the pith from the peel is to use a filleting knife, which has a flexible blade. Anchor the peel pith side up with a finger, then with the other hand press and slither the knife horizontally under the pith (away from your fingers, please), leaving the zesty skin. Chop the rinds finely. Strain the lemon juice to remove pips.
2. Rough chop the parsley, mint and garlic and blitz all these together in a food processor with a pinch of salt, the chilli flakes and the oil until smooth.
3. Roughly chop the nuts, add them to the mix and blitz again until you have a rough pesto paste.
4. Add half the cheese and give it a quick zhuzh. Taste for acidity and, if needed, add tablespoons of water to adjust.
5. Bring a large pan of salted water to the boil and cook the spaghetti for the time indicated on the packet. In the meantime take a large salad bowl and dollop in the pesto. Dilute with a ladle of hot pasta water to make it more of a sauce.
6. Drain your pasta, keeping some of the pasta water. Toss the pasta with the pesto, adding in the rest of the cheese and adding more hot pasta water if necessary so the sauce coats the spaghetti. Serve immediately. This should be on your regular recipe roster!