Pasta Sauce - (nf)

[no...@ucbcad.uucp]

#R:nbires:-24900:ucbcad:8000002:000:669
ucbcad!kalash Oct 13 16:15:00 1983

Well, here is a nice meatless pasta sauce, it is called pesto.

1.5 cups fresh basil leaves
2 cloves of garlic
.5 cups fresly grated parmesan cheese
.5 cups pine nuts
.5 cups olive oil

If you have a food processor (or blender), you will want to keep
it on all the time in preperation.

finely chop the basil leaves,
mince and add the garlic cloves

add the parmesan, and mix well.
add the pine nuts.
wait until everything is finely grated.

slowly pour in the olive oil.

either pour directly on the pasta, or pout into a bottle, and add
1/8 of an inch of olive oil on top, cover and place in the refrigerator,
or in the freezer.

Very tasty,
Joe

[no...@ucbcad.uucp]

#R:nbires:-24900:ucbcad:8000003:000:704
ucbcad!max Oct 14 12:13:00 1983

For information on pasta sauces, meatless and otherwise, get ahold of
Marcella Hazan's two famous books, the "Classic Italian Cookbook"
(Knopf, 1973) and "More Classic Italian Cooking" (Knopf, 1978). Her
treatment of pasta and its sauces -- including basil sauce "al pesto"
-- is loving, detailed and definitive. Another good source for
numerous sauces is "The Romagnolis' Table" by Margaret and G. Franco
Romagnoli (Little, Brown, 1975; readily available right now in a
Bantam paperback edition).

These sources have a lot of details on technique, variations, and
ingredients. Julia Child calls Marcella Hazan "my mentor on all things
Italian."

Max Hauser, UC - Berkeley

(...ucbvax!ucbcad.max)

[l...@mhuxm.uucp]

I agree that Marcella Hazan's "Classic Italian Cookbook"
is a fine reference for pasta sauces.
In addition to the basil sauce "al pesto",
try her finely-textured, simple marinara
sauce (the one with four main ingredients).
Now that's fine cooking!

Loreen Breda