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It is an extremely simple recipe, which can be adapted for the fasting version, but which can be very well ennobled with a little Parmesan. It remains to choose and make the option you want… As I told you, I continue to take advantage of spring, the richness and variety of vegetables it offers us and especially the leurda. The sauce was prepared cold, use a mortar or a blender. Taste and you will notice that it has a deep garlic taste. Don't be scared, after cooking, the leurda sauce or wild garlic as it is also known is softened, it will not be so astringent…
- 200-220 gr spaghetti (100-110 gr per person)
- 1 leurda tie
- 3 tablespoons pumpkin oil
- 1 handful full of pumpkin seeds
- 1 teaspoon pesto sauce with nuts //retete/sos-pesto-cu-nuci-si-arahide-73840.html
- Salt, freshly ground pepper to taste
- 50 gr parmesan
- Chili flakes
Preparation time: less than 15 minutes
RECIPE PREPARATION Spaghetti with leurda pesto:
Put the pasta to boil according to the instructions on the package.
For the sauce I used my new personal blender Breville Blend-Active® Pro. I washed the leurda and broke its tails. I fried the pumpkin seeds a little in a pan. I put the leurda in the blender, the pesto sauce with walnuts, the pumpkin oil, the seeds (of which I stopped a few for decoration), I added 4-5 tablespoons of water in which they cooked the pasta and I blended everything very well until the sauce became very fine. If it is too thick, add more water. I put the resulting sauce in a pan. I let it boil, I added the cooked pasta 2 minutes less than it said on the box, I added a little more water in which they cooked the pasta and I left them on the fire for 2 minutes. At the end I added the finely grated Parmesan cheese, I mixed the pasta, I put them on the plate, I decorated them with the pumpkin seeds off, I sprinkled a few chili flakes and I served them immediately. You're welcome!!!
If you do not have pumpkin oil you can replace it with extra virgin olive oil
Pesto de leurdă & # 8211 Simple and quick recipe
My first interaction with leurda was many years ago and I try to remember, if not even in my childhood, although I don't know for sure, it is certain that I remember it cooked like spinach, but also in the form of soup.
Last year, my friend Ciprian posted a dish with leurd pesto on a social network, but by the time I woke up, it had disappeared from the market and since then I have been thinking about it.
Today it's time and taking it logically according to the traditional basil pesto recipe, I did just that! To my surprise, the result was great, although I can't say I had too many expectations.
Some would probably be tempted to say that this is not pesto, that pesto should be like a paste, but I have learned that this process must be done very carefully, so that the ingredients are not mixed to the maximum, but remain slightly coarse and I proceeded exactly to my recipe.
It can be used for pasta, vegetables, toast, fresh fatty cheeses or just like me, for some hot sticks baked in the pan, the recipe here.
Stay tuned for the list of ingredients and how to prepare it, and the result will be truly amazing. It keeps well in the refrigerator for up to a month, maybe even longer, depending on the quality of the leurda, but also on the storage conditions.
- 1 bundle of leurd (I weighed it and it was 212 g
- 100 g of parmesan
- 100 ml of olive oil, but may be needed
- 1/2 teaspoon pepper
- 1/2 teaspoon salt, it also depends on how salty the Parmesan cheese is
- 50 g raw peeled almonds (I put flakes, because that's what I had)
Method of preparation:
Wash the leurda well and put it on a kitchen towel to absorb the water well.
We cut the Parmesan into small cubes.
In a kitchen blender we will put all the ingredients and mix with the pulsation function. After 2-3 short mixes we take the lid and check the consistency.
We repeat this operation as many times as needed and we stop mixing, when we get the desired consistency.
Simple, fast and very good, so all I can do is wish you good work and good appetite!
Method of preparation
We choose the leaves, we remove dryness, gangrene and others. this is where the leurda is picked
Grilled chicken with leurda paste
We cut the chicken breast into thick slices and we don't beat the meat at all, we leave it thicker. We put it
Pesto with leurd, basil and almonds
Pesto! From the initial Genoese recipe, today we have reached dozens, maybe even hundreds, of pasty sauces obtained from seeds / nuts, greens, hard cheese, olive oil and other various ingredients (tomatoes, garlic, etc.) well homogenized in -a mortar with pistil (initially), or a food processor / blender / food processor (currently). Over time I tried various combinations made in pesto. Today I prepared the one described below. When I buried it, I thought it was an original creation. Wrong! A week later I found out that it is very, very close to a Sicilian dish, pesto alla Trapanese. On the next occasion I do that too. I promise.
What do you need?
- 1 leurd link
- 30 g fresh basil leaves
- 2-3 tablespoons of almond flakes
- 100 g Pecorino Romano cheese (replaceable with: Parmigiano Reggiano or Grana Padano)
- 100 - 150 mL olive oil
- Black pepper (or mixed), freshly ground - to taste.
How do you proceed?
First, take a non-stick pan, which you heat over medium heat, without putting oil in it! Put the almond flakes in the hot pan and brown them carefully, until they start to change their color to brown: this means about 3-4 minutes, without losing sight of them, as they can burn very quickly.
Then take the leurd connection and wash it thoroughly, leaf by leaf. Drain the excess water well and coarsely cut the leaves.
Cut the cheese (I mean "Parmesan") into large cubes.
Discard the ingredients (browned almond flakes, leurda, spinach, hard cheese) in a food processor (or blender), season with pepper. You don't have to add salt - it's enough in pecorino, and no garlic - you just used leurd, which means wild garlic. Beat the mixture until you get a smooth paste.
From now on you can start pouring the olive oil, in a thin thread, like mayonnaise. When the oil was incorporated into the green paste, it just turned into pesto. And if the pieces of pesto almonds seem too big for you, don't bother! This is how it should come out, like dry bread crumbs, for a special texture.
Such a pesto obviously goes well with pasta. But also with polenta & # 8211 Sometimes also known as “exotic”polenta”.
Step 1: Take care of the lettuce: remove the leaves, wash them well and place them in two separate pots.
Step 2: Wash the leurd leaves, let them drain and then cut them.
Step 3: Wash the green onion and cut it into small pieces.
Step 4: Wash the radishes and cut them into rounds.
Step 5: Boil an egg and, after it cools, cut it.
Step 6: Put the salad in a bowl and sprinkle with a little olive oil.
How to prepare the dressing:
Step 1: Put all the ingredients in a blender and let them mix until they reach the desired consistency.
Step 2: The dressing will be poured over the salad. Don't forget to decorate it with egg pieces.
Spaghetti with stevia pesto
You may have tried many pesto variants, but probably not this one. Not because you're not creative, but because it's based on a seasonal ingredient like stevia. For this pesto recipe I also used pistachios, garlic, olive oil and parmesan. And I combined the result with a generous portion of spaghetti. A very good decision, we would say. But you can confirm in a comment.
Ingredients Pesto de leurda
1 bundle of leurda (100 gr)
30 gr pine nuts
50 gr parmesan
100 ml of quality olive oil
1/2 teaspoon anchovy paste (or 2 anchovy fillets is omitted in the lacto-vegetarian version)
1/4 teaspoon ground black pepper
Preparation Pesto de leurda
- Mix all the ingredients in a blender until they become a paste.
- Store in the refrigerator in a closed jar.
Spaghetti with leurda pesto, the secret ingredient of the season
Spaghetti with leurda pesto, ready in just 15 minutes! It is a perfect and easy idea for lunch or dinner during the spring season.
For me, leurda is the harbinger of spring, more like a snowdrop. It is also called "wild garlic" or "bear garlic" and has among its benefits the stimulation of memory capacity, the fight against amnesia, insomnia, depressive states, anxiety or anxiety.
I like it for all these things, but also because it gives a delicious aroma to food, transforming even an ordinary meal into one full of taste, vitamins and benefits for body and mind. The leurda recipes are among my favorites and, fortunately for us, this delicious ingredient can be incorporated into just about any food & # 8211 you just have to be a little creative.
Today I present you a spaghetti recipe with leurda pesto, fast, light and very fragrant.
150g gluten free spaghetti (or any other type of pasta)
3 tablespoons sunflower seeds
1-2 tablespoons grated Parmesan cheese
3 tablespoons extra virgin olive oil
On top: pine buds, parmesan, black sesame (optional)
Method of preparation:
Put a pot of water and salt to boil and cook the spaghetti according to the instructions on the package. We drain them and leave them aside (we keep a polish from the water in which they boiled).
For the leurda pesto, put the rest of the ingredients in a blender and process them until smooth. Gradually add, spoon by spoon, the pesto over the spaghetti (here we can add the stopped water if we want the pesto to be more liquid) until the desired consistency and flavor.
We put the pasta on the plate and sprinkle pine buds, parmesan and black sesame. For the vegan version of this recipe, we can replace Parmesan cheese with inactive yeast flakes. A delight!
Pesto de leurda
I admit, with some shame, that until five or six years ago I didn't know what leurda is, what it looks like and what it tastes like. For reasons that escape me, I did not meet this plant in my childhood, and then, out of inertia, I probably did not take it into account. I had to keep hitting, through various magazines, articles in which the benefits of this spring plant were explained in order to arouse my curiosity and look for it in the market. Thinking that, maybe, there are other people who do not know very well what leurda is and what it can be used for, I stocked up last week with some connections and I started to prepare it. First phase: leurda pesto. It is a dense sauce, like basil pesto, so loved and spread, obtained from leurda, pine seeds, parmesan and extra virgin olive oil. It is prepared in just a few moments and can be stored in the refrigerator for a few days in a tightly closed container. I did not try to keep the leurda pesto for longer, but I understood that it is possible, in sterilized jars and tightly closed.
The name under which leurda is also popularly known & # 8211 bear garlic, garlic, wild garlic or wild garlic - suggests what this plant looks like, in smell and taste. A powerful detoxifier, leurda has been known and used since Dacian times. But do not think that it is widespread and appreciated only in the Mioritic lands (where we find it in salads or in the form of tincture or medicinal oil). No, we find it in most European countries. In what form? From nettle soup with leurda, omelette with leurda, pasta with leurda, puree with leurda, risotto with leurda, salmon with leurda, etc.
In this phase, I set out to offer you some pasta with leurda and, then, a puree with leurda, ready to accompany a delicious pork steak on the tray. The leurda pesto can be prepared with a mortar and pestle or, faster and more conveniently, with a blender. You choose the way that suits you. I opted for & # 8220short & # 8221: P. More important than & # 8220cum & # 8221 is & # 8220ce & # 8221 & # 8230 that is, the ingredients used. In order not to spoil the charm of the pesto, it is recommended to use a good quality Parmesan cheese and an extra virgin olive oil.
& # 8211 leurda 1 bind (65 g)
& # 8211 pine seeds 25 g
& # 8211 parmesan 25 g
& # 8211 extra virgin olive oil 3 tbsp
& # 8211 salt, pepper
Put the pine nuts and parmesan in the blender container. Chop for a few seconds, until the seeds and Parmesan turn into grains. Add leurda (washed and wiped with water, by dabbing with paper towels). Press until the leurda mixes with the seeds and Parmesan. Gradually incorporate the olive oil, continuing to pulse.
At this stage, you should already have a dense sauce, like a cream, of an intense green. Season with salt and pepper. Place in a bowl or jar. To keep in the fridge for a few days, you can put a little extra virgin olive oil on top, as a film to protect the sauce.
Pesto de leurdă
Pesto is a sauce from Genoa, based on basil, garlic, pine seeds, olive oil and Parmesan, obtained by mixing and crushing the ingredients in a mortar. Currently, the original sauce is called Genoese pesto, to distinguish it from other similar products (to the Calabrian, to the Sicilian etc.). This sauce is usually associated with pasta.
A no less interesting pesto can be prepared using leurda instead of basil as a basic ingredient. The traditional method of preparation involves the use of a stone mortar. Depending on the amount of ingredients used, manual grinding requires at least 15 minutes of intense work. A mini food processor does all the work in less than 3 minutes, so decide for yourself which method to apply. The quantities shown below are sufficient for two servings of pesto pasta.
What do you need?
- 1 leurd link
- 1 teaspoon pine nuts
- 2 teaspoons almond flakes (you can replace them with 10 - 12 peeled almonds)
- 50 g Parmesan or Grana Padano
- 2-3 tablespoons of olive oil
- salt and pepper to taste.
How do you proceed?
- Wash well and clean the leurda, which you chop large with a knife
- Grate the hard cheese
- Put the leurda, pine nuts, almond flakes and cheese in the blender / robot
- Crush the ingredients and add a little olive oil so that you get a semi-fluid paste
- Season with salt and pepper and mix well in a blender / robot.
It can be consumed immediately after preparation or stored for about a week under a protective layer of oil.
Have fun and see you healthy again!