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RECETTES/RECIPES

RECETTES/RECIPES. Le pesto Les ingrédients : 50 g du basilic Demi verre du huile d'olive 6 cuillères du fromage parmesan râpe 2 gousse d' ail 1 cuillère des pignons de pin

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RECETTES/RECIPES

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  1. RECETTES/RECIPES

  2. Le pestoLesingrédients : • 50 g dubasilic • Demi verreduhuile d'olive • 6 cuillèresdufromageparmesanrâpe • 2 goussed'ail • 1 cuillèredespignons de pin • SelIl fautaussi un mortieret un pilon.Laver le basilicavec l'eau froide, faire à sécher, écraser une gousse d'ailchaque 30 feuillesdubasilicdans le mortier. Mettre l'ail, le sel, le basilicetécraser. Ajouterlespignons de pin, le fromageet l'huile.LesTrofie (pour 4 personnes) Lesingrédients:TrofiesUne tasse d'eau3 tassesdu farineUn petit cuillèreduselFaire la fontainedans la farine etmettre le selet l'eau etmélanger. PuisLaisserreposer pour 30 minutes. Fairebeaucoup de petits pois ettrasformer en Trofie. CuirelesTrofie pour 10 minuteset servir avec le pesto.

  3. Pesto sauce:Ingredients: -halfglassof olive oil -2 spoonsofgratedparmesancheese -2 clovesofgarlic   -1 spoonofwalnuts Weneed a mortar and a pestle. Wash the basil in cold water and put it on a clothto dry. Afterthatcrosh 1 cloveofgarlicevery 30 leavesofbasil in the mortar. Add some salt and the leavesofbasil and grindtheminto a paste in the mortar. Add the walnuts, gratedcheese and olive oil. • Trofie(4 people) : Ingredients: Trofie– 3 cupsofall purposeflour, one tea spoonofsalt  1 cupof water Mix the flour and saltmake a well in the center and add the hot water. Knead the flour and water togetheruntil the doughis soft and no longersticky cover the doughwith a clothfor 20 minutes. Once the doughhasrested, useyourhandstoroll the doughinto a tube on a lightlyflouredsurfacetopreventseeking. Use a knifeto cut the tube intolittlepillows. Toshape the trofierubeachlittlepillowbetween the palesofyourhands back and make a spiralshapewithtwopointedends. Drop the shapedtrofieinto a lightlyflouredboard. Cook the trofie in a patofboilingsalted water untiltheyfloatto the surface (about 5 minutes) .

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