Tag Archives: pesto

Wrap with Eggplant Pesto

29 Mrt

This recipe is one of my favorites! Me and my brother have come across this dish at a theater festival in the Netherlands. During the summer that I worked there at the ticket center, I loved this dish so much, I ate it every night :). Sometimes with fish, sometimes with chicken or beef, it didn’t matter which version of the wrap I chose, the taste of the pesto together with eggplant was perfect with everything! After several nights in a row me and my brother asked the chef for the recipe and I we were so glad he gave it to us! Yesterday I made these wraps with homemade tortillas, which makes it even more delicious. To make tortillas yourself is really easy. Click here for the recipe.

Ingredients

(for 2 people)

4 small eggplants, 30 g. basil, 25 g. of Parmesan cheese, 1 clove of garlic, 2 tablespoons of pine nuts, 6 tablespoons of olive oil, salt and pepper, 10o g. rocket salad, 6 small wraps (buy them or make them yourself), 300 g. of white fish(filet) or chicken.

Preparation

Preheat the oven on 200 degrees Celsius. Cut the eggplants vertically in half. Lay them in the oven for 15 minutes, so the vegetable will dry. Roast the pine nuts shortly in a pan until they are brown.

Put the basil, pine nuts, olive oil, Parmesan cheese, garlic and salt and pepper together in a jar. Blend them until they become Pesto.
Take the eggplants from the oven and peel the vegetable meat out. Add this to the jar with pesto. Blend them together so the pesto becomes mixed with the eggplant.

Meanwhile, you can make the flower tortillas.

Cut the chicken into small pieces and bake them seasoned with salt and pepper. If you want to use fish instead, go ahead :).

Take a flower tortilla, put some rocket salad on it, the fish or chicken and add the eggplant pesto. Buon appetito!

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Dutch Peasoup with an Italian Twist

23 Jan

Last week I was in the Netherlands for my new job and I realized that I had missed the winter conditions so much! Here in Rome it’s just around 13 degrees and this weekend it was raining constantly. But, even though I am complaining right now, in 2 months the weather will definitely be much better!! Anyway, I got this amazing cookbook of Sophie Dahl from the girlfriend of my brother over christmas, and one of the recipes is a perfect example of the situation I am in right now. A peasoup with homemade pesto! When I told my boyfriend, or ‘fidanzato’ in Italian which sounds more mature than boyfriend :-), that we were about to eat peasoup, he looked at me almost disgusted! The peasoup that we dutch people are supposed to eat when we go iceskating outside, is not an extremely delicious dish.. however, this recipe of Sophie Dahl made the whole memory of thick and not so tasty peasoup go away!! And please, make the pesto yourself, because it’s soooo good..

Ingredients

For the pesto: 1 hand of fresh basil (only the leaves), 1 clove of garlic, a few tablespoons of pine nuts, 4 tablespoons of oliveoil, 25 g. of grated Parmezan cheese (Grana Padano for instance), salt and pepper. For the soup: 1 tablespoon of olive oil, 1 small onion, 2 small zucchini chopped in pieces, 8 dl. of chicken or vegetable stock, 450 g. of peas (from a can or from the freezer), 1 large hand of rucola.

Preparation

Add the ingredients for the pesto together in a bowl and blend them until you will get a smooth sauce. You can also make it a bit thinner with some water. Flavor it if you’d like. Then, add the olive oil in a large pan and add the chopped onion. Wait until the onion is soft, then you can add the chopped zucchini and stock. Let it simmer for about 8 to 10 minutes. Add the peas and the rucola and heat the soup until it cooks. When the soup cooks, let it on the fire for about 3 to 4 minutes until everything is soft. Take the blender again and blend the soup until it is smooth. Let everyone add the pesto to their soup themselves. Buon appetito!

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