4 cups heavy cream
Pinch of sea salt, preferably gray salt
7 cups fine-ground polenta
2 cups shredded fontina cheese
2 cups freshly grated Parmesan
1/2 teaspoon freshly grated nutmeg
Basil Pesto Sauce, recipe follows
Bolognese Sauce, recipe follows
Sausage and Peppers, recipe follows
2 cups firmly packed fresh basil leaves
1/3 cup olive oil
3 tablespoons pine nuts, toasted
1/2 teaspoon garlic, minced
Pinch of powdered ascorbic acid (vitamin C), optional
Sea salt, preferably gray salt
Freshly ground black pepper
1/4 cup freshly grated Parmesan
4 to 6 dried porcini mushrooms
6 tablespoons extra-virgin olive oil
8 ounces ground veal (1 cup)
4 ounces ground pork (1/2 cup)
Sea salt, preferably gray salt
Freshly ground black pepper
1/2 cup chopped onions
1 tablespoon chopped garlic
1 teaspoon minced fresh rosemary
1/3 cup white wine
3/4 cup veal stock (or quality chicken stock)
1/4 cup marinara sauce or tomato puree
1 tablespoon finely chopped fresh parsley
2 tablespoons grated Parmesan
8 Italian sausages
2 pints cherry tomatoes
6 yellow peppers
6 yellow onions
4 serrano chile peppers or jalepeno peppers
10 garlic cloves
1/4 cup balsamic vinegar
1 cup Olive Oil
Gray salt and freshly ground black pepper
1/2 cup freshly chopped basil leaves
If your pesto typically turns army green shortly after you make it, you'll appreciate the beauty of this version. I blanch the basil briefly to set the color, and I add a pinch of powdered ascorbic acid (vitamin C), which keeps the pesto from oxidizing. I use pure olive oil for pesto so the clear flavor of the herb dominates. If you want to freeze the pesto, omit the nuts and cheese.
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