“Come il cacio sui maccheroni”: that’s what Italians say to describe two things which are perfect together. Like exactly, cheese and macaroni! The sentence means, in fact, like the cheese on macaroni and it can be compared to the english “just what the doctor ordered”.
It definitelly looks perfect!
Wish to learn more Italian expressions? Take one of our fully customized Italian courses!
Pesto is one of the most known Italian pasta sauces, with his great flavour. But not everyone knows that it is very easy to prepare. You can choose to make it with mortar and pestle, as the tradition teachs, or if you have just a few time at your disposal you can just mix all the ingredients with a blender. Here you are the recipe 🙂
- 50 g basil leaves
- 1 small fresh garlic glove
- a pinch of cooking salt
- 1 tablespoon full of pine nuts
- 15 g of grated Italian sheep’s milk cheese
- 15 g of grated Parmigiano Reggiano
- 4 tablespoon of extra virgin olive oil
1. Prepare the ingredients
Wash the basil leaves in cold water and put them to drain on a cloth. Clean them cutting out the stalk. Peel the garlic glove.
2. Traditional preparation with mortar and pestle
Put the basil leaves, garlic, cooking salt and pine nuts in the mortar. Crash them slowly with the pestle with circular movements. When the basil is completely crushed, add the cheeses and start to crash again until you’ll get a homogeneous blend. Now add olive oil and keep working the sauce until it becomes smooth and creamy.
3. Preparation with the blender
Put all the ingredients together in a blender and mix them slowly, so the sauce won’t overheat.