Welcome back, dear readers! Today, in our usual meeting with the food sommelier, we will explore new horizons in the world of food pairings.
As you may have already noticed, we don’t just combine wine with dishes, but we are also dedicated to finding the perfect harmony between various foods to enhance every nuance of flavor.
Today I present to you a surprising ingredient: purslane.
I propose you a recipe for a rich and multifaceted pesto, ideal for giving a touch of originality to your dishes.
Ingredients:
- 300 g of fresh purslane (only leaves and more tender parts)
- 50 g of grated Grana Padano
- 30 g of pecorino romano
- 40 g of pine nuts or almonds
- 5 g of coarse salt
- 1 clove of garlic
- 40 ml of extra virgin olive oil
Method: Start by blending the purslane with the extra virgin olive oil in a glass suitable for an immersion blender. Gradually add the other ingredients until you obtain a smooth and creamy sauce. To preserve the bright green color of the pesto, add a few ice cubes during processing, so as to keep the mixture fresh.
This pesto goes beautifully with cold pasta, such as linguine, giving the palate an explosion of flavour. I suggest preparing a cold dish by mixing the pesto with diced cherry tomatoes. After draining the linguine, add it to the sauce in the bowl, mix well and serve on plates, completing with flakes of pecorino romano.
Don’t hesitate to try this combination, it’s simply sublime! Remember, the right combination can do wonders for the taste, according to the Food sommelier. The perfect balance will pamper your palate, guiding you towards the next bite with enthusiasm.
