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Antipasto:
Spread some ricotta cheese on toasted bread rounds or crackers. Sprinkle with herbed salt and spread on a thin layer of Pesto alla Romana.
Pasta alla Romana
Cook pasta in a pot of boiling water. While the pasta is cooking prepare the sauce: In a large skillet, cook a few slices of bacon. Add a splash of white wine, and let evaporate. Add the Pesto alla Romana. When the pasta is cooked al dente, drain it and add it to the skillet. Toss well. Sprinkle with grated pecorino cheese and serve hot.
Variation: Stir some fresh ricotta cheese into the sauce.
Pesto Pasta with Shrimp and Zucchini
In a saucepan saute the zucchini, shrimp, garlic and parsley in a little olive oil. Add a little white wine and cook until it evaporates. Turn off the heat and add Pesto alla Romana to taste. Combine the sauce with cooked pasta, adding a little pasta cooking water to bind the sauce together.
Main dishes: Beef, Veal, Turkey or Chicken scallops.
Flour and salt the meat scallops of your choice, and saute them in a little butter. Stir in Pesto alla Romana, turning the scallops to coat them, and serve.
Main dishes: Fish: fish fillets of all kind
Flour and salt the fish fillets, then saute them in butter or olive oil. Add a little white wine and let evaporate. Turn off the heat and add Pesto alla Romana to taste.
- Also tasty as a sauce on boiled, grilled or roasted fish.
Mixed salad: fennel, carrot, celery, olive, cube cheese (pieces of cheese), caper, tuna fish to taste. Add pesto alla romana to taste and blend well.
Rating:  [5 of 5 Stars!] |
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