But there you understand something? I lost the thread. And I would not mind at all.
understand little of what happens around me makes everything a surprise, more or less pleasant, but unexpected. And so you can concentrate on the feelings of the moment. A look. A fragrance. A sentence. But even one beautiful word.
And, at the table, a fragrance, color, taste, or even the harmony of all this in a moment.
I just recently, I know. At the moment I can appreciate the reality of a pinch at a time. And the pesto
mother's fits perfectly with this state of mind. It is not done in a workmanlike manner. It is not a true pesto. It is made with basil right. Cut with a knife and left too much air, take that color that any follower of good food criticize harshly.
But I love it. Why is not what it seems. Why is it that you do not expect. Because it touches your palate from the first bite. Well, well, well. Let's talk about this simple dish, but, I swear you will love. First of all this fake
pesto. His mother trite, do not tamp. Lets rustic, with bits of basil (the garden of Dad) clearly visible, even with the basil with a knife or cut with one quick turn of the mixer. Do not worry if you oxidize a bit '. Garlic does not fail, even if just half clove. Then a good olive oil and Parmesan. Not the cheese. It would be too.
A raw basil sauce. A pesto is not pesto.
The flavor is intense. And for this datterini of tomatoes, sweet and succulent, they are the best combination with this pesto. Finally, the pasta. The
trofie, yes, they are perfect. But Mafaldine De Cecco (not working for them, but I love them) I seem to be the best for this recipe.
To complete the recipe you need: a balcony, a clear day, a warm breeze, a clear mind, a caress and maybe a sweet kiss behind the neck.
I'm not going to explain how to make this recipe. Follow your feelings and will be fine.
Ingredients: pasta (Mafaldine), rustic sauce with basil, olive oil, tomatoes datterini.
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