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Old 09-05-2005, 09:35 AM   #11
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I heard on television once, on one of the various cooking/chef shows I was watching at the time, that to preserve the color or the green-ness and not have black basil (if you put it in the freezer) here's what you do. You should take a sizeable amount, a few handfuls in the blender, and with the small amount of olive oil as a medium for it to freeze in, then should toss in a single vitamin C pill into the blender. The asorbic acid keeps the herb green.

Sure everyone knows that if you simply toss fresh basil into a zipper bag and then into the freezer , the basil blackens. I have also used a small tiny bit of water, again, as a medium for the basil, put it in the blender with the fresh basil leaves, made a thick (sauce?) out of it, then put it in ice cube trays or individual packages of 'seal-a-meal' bags. You then have your small portions for when you need just a little. It's not seasoned, so you do that according to what you need the basil in/for. All that basil goes to work for you during the winter when it's not available, or is, but it's stupid expensive.
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Old 09-05-2005, 09:46 AM   #12
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Quote:
Originally Posted by LEFSElover
The asorbic acid keeps the herb green.
I remember seeing Michael Chiarello doing that, thanks for the reminder. I like to freeze small amounts in the ice cube trays, then transferring to freezer bags as well. Works like a charm.

(No kidding about $$$ Basil!)
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Old 09-08-2005, 09:20 AM   #13
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Okay here is the authentic pesto recipe straight from Italy!! (Make the pesto first then freeze it, instead of freezing the leaves themselves!!)

-fresh basil leaves separated from the stem and well rinsed, then well drained
-Extra virgin olive oil, make sure it is a good quality. about 3/4 of amount (in grams/ozs) of the leaves.
(please experiment with the amount of below items, adding them gradually... to your personal taste...for a rough measure I use about 75g of cheese, 2 big cloves of garlic 75g of nuts to make about 1lb. of pesto)
-well seasoned parmigiano or pecorino cheese, freshly ground
-cloves of garlic
-mixture of pine nuts and cashew

First you whip the basil with oil in a blender/food processor to make a smooth goo. Then add the next 3 items and mix further until everything is well blended. It can be frozen in rather small amounts, make sure you pack it well and it will freeze fairly quickly. To keep in the fridge you put it in a bottle, and cover the surface with extra olive oil, to avoid the contact with the air. It will last about 2 weeks. Enjoy!!
Licia
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Old 09-08-2005, 09:33 AM   #14
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Licia, thanks for the great recipe!!!
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Old 09-08-2005, 10:27 AM   #15
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Prego dear!! (Not to be confused with that commercial spaghetti sauce in a jar, Prego means "yer welcome!!" in Italian!! )

Since I came to Rome 2 and half years ago I really had to learn the real italian cooking from scratch, and was surprised to realise how badly misinterpreted they are outside of italy!! So I would be more than happy to introduce the "italian food just as the italian folks make it" anyone who are interested!!

Licia
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Old 09-08-2005, 10:37 AM   #16
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Thanks for that recipe Licia Since your offering us lessons in italian cooking, could you start a thread in the ethnic forum regarding pizza? I've heard that their pizza's do not contain a tomatoe sauce like the one's we have here.
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Old 09-08-2005, 10:50 AM   #17
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that's a great idea with a separate thread, amber.

Licia I love the authentic italian cuisine a lot and every time I'm back home in Germany I make at least 1 trip to Italy. :-)
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Old 09-08-2005, 11:34 AM   #18
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Okay Amber & FG, we also make our own pizzas often at home, but when it comes to the pizza dough my Italian Stallion Cristiano is the real expert. I will get the detailed info from him and post it in the separate thread asap!! Well there are roughly speaking 2 versions of pizza, pizza rossa (red pizza) with tomato sauce, and pizza bianca (white pizza) without tomato sauce, both are equally popular. There are also pizza sandwiches, sweet pizzas etc, actually the word "pizza" refers to the dough, not the finished product so you can do whatever you please with it and still can be called "pizza". (the closest equivalent is what you call "focaccia" in english speaking world.) Well I shouldn't start writing a book here, more on the separate thread probably tomorrow, stay put!!

Licia
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Old 09-08-2005, 01:47 PM   #19
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Originally Posted by urmaniac13
-mixture of pine nuts and cashew

Licia
Oooh, I like the idea of cashews Licia. I've used walnuts with or instead of pinenuts, but I've never tried cashews.

I, too, would love to learn anything you would like to share with us about authentic Italian cooking. Thank you in advance!
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Old 09-08-2005, 01:51 PM   #20
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I've used pistachios in place of the pine nuts and that tastes great!
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