ORANGE SALAD
3 navel oranges
3 blood
oranges
1 medium
red onion,
sliced into paper-thin rings
8 large
fresh basil
leaves, shredded
3
tablespoons
extra-virgin olive oil
Freshly ground black
pepper
Peel
the oranges, and remove all the pith.
Slice into 1/4-inch-thick rounds.
Arrange the slices on a large, shallow platter.
Lay the onion slices on top of the oranges and
sprinkle with the shredded basil.
Drizzle the olive oil over the salad, and season generously
with black pepper.
Cover and let stand at room temperature for at least 2 hours
before serving for the flavors to marry.
PESTO
AL PISTACCHIO
Ingredienti:
basilico, prezzemolo, pistacchi, olio, sale, parmigiano, pepe.
Passate
al frullatore una manciata di prezzemolo, una di basilico, 50 gr. di
pistacchi tritati, 30 gr. di parmigiano, aggiungendo olio q.b., sale e
pepe.
Amalgamate
il tutto molto bene fino a formare un composto omogeneo e consistente.
Questo pesto ben si adatta per pennette, spaghetti e gnocchi.