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 Monday
19th June 2006
Linguine al Pesto
Genovese
by Peter Dacoutros
Ingredjenti:
500 g ghagin tat-tip Linguine.
Ghall-Pesto:
Madwar 10 imgharef weraq tal-habaq.
6 sinniet tewm.
100 g prinjoli.
50 g gewz minghajr ghadma.
Madwar 200 ml. zejt taz-zebbuga.
3 imgharef gobon Parmeggan mahkuk.
Melh u bzar mithun frisk.
300 g gobon Parmeggan mahkuk biex isservi
Metodu:
Poggi l-prinjoli go tagen zghir non-stick u ahmi hafif fuq
nar moderat sakemm jibdew jihmaru. Hawwad il-hin kollu.Halli
l-prinjoli jibirdu.
Poggi l-ingredjenti tal-pesto go blender, u pprocessa sakemm
ikollok zalza kremusa. Jista’ jkollok bzonn izzid
naqra ilma fietel.
Ghalli l-ghagin skond l-istruzzjonijiet fuq il-pakkett,
imma halli 'al dente'. Saffi, u erga’ poggi l-ghagin
fil-borma. Zid imgharfa zejt taz-zebbuga u hawwad.
Zid il-pesto mal-ghagin fil-borma, hawwad sew u halli joqghod
ghal-minuta. Servi mal-gobon mahkuk
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RCS
MEDIA PRODUCTIONS, P.O. BOX 69, MSIDA, MSD 01. TEL: (+356)
22913503. FAX: (+356) 21225265. EMAIL
US! |
 ©
2005. ALL RIGHTS RESERVED. RAY CALLEJA.
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