Easy Italian Recipes

 MAKES about 1 cup (8 fl oz 250 ml)

- 1 1/2 cups (11/2 oz/45 g) lightly packed fresh basil leaves
- 3 tablespoons pine nuts
- 1 clove garlic, coarsely chopped
- Sea salt
- 1/3 cup (3 fl oz/80 ml) extra-virgin olive oil
-1/4 lb (125 g) Parmigiano-Reggiano cheese, grated

In a large mortar, combine the basil, pine nuts, garlic, and about 1/2 teaspoon salt. Using a pestle, and working in a circular motion, grind the ingredients together until a dense, thick green paste forms. This can take several minutes. Slowly drizzle in the olive oil while stirring continuously with the pestle until a thick, flowing sauce forms. Transfer to a bowl and stir in the cheese. Taste and adjust the seasoning.

Alternatively, in a food processor or blender, combine the basil, pine nuts, garlic, and about 1/2 teaspoon salt and process until finely chopped. Then, with the motor running, pour in the oil in a slow, steady stream and process until a smooth, flowing sauce forms. Transfer to a bowl and stir in the cheese. Taste and adjust the seasoning.

Use at once, or refrigerate in an airtight container for up to 2 days or freeze for up to 2 months.

Use immediately, or let cool, cover, and refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.

Buon appetito !

 MAKES 6 servings

- 1 oz (30 g) dried porcini mushrooms
- 1/4 cup (2 fl oz/60 ml) olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 bunch Swiss chard, tough stems removed and chopped
- 3 Yukon gold or other boiling potatoes, peeled and chopped
- 1 1/2 cups (8 oz/250 g) peeled, seeded, and diced butternut squash
- 4 fresh tomatoes, peeled, seeded, and chopped, or
- 2 cups (12 oz/375 g) seeded and chopped canned plum (Roma) tomatoes, with juice
- 2 cups (8 oz/250 g) fresh borlotti or other shelling beans, or 2 cups (14 oz 440 g) drained cooked beans
- 1 piece Parmigiano-Reggiano cheese rind (optional)
- Sea salt and freshly ground pepper
- 1 cup (31/2 oz/105 g) macaroni, tubetti, or other small pasta shape
- 1/4 cup (2 fl oz/60 ml) pesto, homemade (page 273) or purchased
- Grated Parmigiano-Reggiano cheese for serving

The best versions of this soup are made with fresh seasonal vegetables. Don't hesitate to add or substitute cabbage, green beans, eggplant (aubergine), cauliflower, peas, zucchini (courgette), leeks, or whatever else looks good at the market or that you might have on hand. After long, slow cooking, the soup should be thick and the vegetables soft. In Liguria, minestrone is eaten in different ways: sometimes a dollop of fragrant pesto is added to the hot soup, sometimes the soup is served at room temperature, and sometimes rice is used instead of pasta. Simmering the rind from a wedge of Parmigiano-Reggiano in the soup imparts a rich, deep flavor.

In a bowl, combine the mushrooms and 2 cups (16 fl oz/500 ml) warm water and let soak for 30 minutes. Drain the mushrooms, reserving the liquid. Strain the liquid through a paper coffee filter or a fine-mesh lieve lined with dampened cheesecloth (muslin) and set aside. Rinse the mushrooms well under cold running water, paying special attention to the stem pieces where bits of soil sometimes cling to the base. Drain well, chop, and set aside.
In a large saucepan over medium heat, warm the olive oil. Add the onion, carrots, and celery and cook, stirring frequently, until tender and golden, 10-15 minutes. Stir in the mushrooms, chard, potatoes, squash, tomatoes, beans, and cheese rind (if using). Add the mushroom liquid and enough water to cover the vegetables by about 1/2 inch (12 mm), bring to a simmer, and reduce the heat to low. Season with salt and pepper and cook uncovered, stirring occasionally, until the soup has thickened and the vegetables are soft, about 11/2 hours, adding water as needed if the soup becomes too thick.
Add the pasta and continue to cook, stirring frequently, until the pasta is al dente, about 15 minutes. If the cheese rind has been used, you can remove it from the pot, cut it into small pieces, and return it to the soup or discard it.

Buon appetito!