Bistecca D Ippogloss Alla Genovese Recipes

BISTECCA D' IPPOGLOSS ALLA GENOVESE

Bistecca D' Ippogloss Alla Genovese image

Pan-fried Halibut Steak With a Light Green Sauce, another family favorite from Umberto Menghi's Seafood Cookbook. This is one of my dh's favorite dishes by Umberto. The halibut is the star in this dish.

Provided by Baby Kato

Categories Halibut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 halibut steaks, fresh
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/4 cup flour, all purpose
1/4 cup butter
1/4 cup white wine, dry
1 lemon, juiced
1/2 cup whipping cream
4 tablespoons basil, fresh, finely chopped
2 tablespoons parsley, fresh, finely chopped
2 tablespoons capers, drained
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons parsley, fresh, finely chopped, garnish

Steps:

Rinse the halibut and pat dry. Season with salt and pepper and dust with the flour.
Fry the steaks in butter for 4 - 5 minutes per side until golden brown, then remove and place on platter, set aside and keep warm.
Deglaze the pan with the white wine, add the lemon juice and mix in, then add the ceam and mix it in also, simmer for 3 minutes.
Next add the basil, parsley and capers, season with salt and pepper.
Spoon the sauce over the halibut and sprinkle with the parsley and serve immediately.

PESTO ALLA GENOVESE

Pesto Alla Genovese image

This is a proper pesto, with the cheese, garlic, and pignoli providing subtle accompaniment to the bright freshness of basil. The mortar-and-pestle preparation keeps it from turning black, as it would if made with a knife or food processor. You can keep this pesto in the fridge up to six months, as long as you keep a thin film of oil floating on top. This is a thin sauce, not the thick, gloppy stuff you get in the supermarket.

Provided by DrGaellon

Categories Sauces

Time 20m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 7

Ingredients

1 bunch fresh basil, washed and thoroughly dried (80 medium sized leaves, about 1.5 ounces by weight)
2 garlic cloves, peeled
1 pinch salt
2 tablespoons pine nuts, toasted
3 tablespoons freshly grated parmigiano-reggiano cheese
3 tablespoons freshly grated pecorino cheese
1 cup extra virgin olive oil

Steps:

Pound the basil, garlic, salt and pine nuts together in the mortar until they are a paste. Start by grinding the mass against the sides of the mortar, using a twisting motion of the pestle. Once everything has been reduced to a paste, you can start pounding.
Slowly add the cheeses, about a tablespoon at a time, continuing to pound.
Once the cheeses are fully incorporated, scrape it into a bowl and begin slowly adding the olive oil, stirring constantly.
Transfer any leftovers into a sealable jar, and float a thin layer of oil on top.

MINESTRONE ALLA GENOVESE (WITH PESTO)

Minestrone Alla Genovese (With Pesto) image

From A Taste of Italy (1996) by The American Cooking Guild: "Minestrone is a soup specialty of central and northern Italy. The soup might be ladled over slices of grilled country-style bread. The roots of this practice may stem from medieval times when castle servants made soup from wild herbs and recycled trenchers, which were large pieces of bread used as serving plates."

Provided by Heather3271

Categories Beans

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1/2 cup olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 -3 cups savoy cabbage, shredded
2 stalks celery, chopped
2 carrots, chopped
1 quart beef broth (preferably rich)
1 quart water
4 ounces tomato paste
1/4 cup fresh herb, minced (parsley, basil, or marjoram)
3 small zucchini, cut into half-moon slices
1 cup Italian cut green beans, sliced (fresh or frozen, regular green beans are fine, too)
1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans
1 (15 ounce) can kidney beans or 1 (15 ounce) can pinto beans
6 ounces genoa salami, diced in small cubes
1/2 cup pasta, small (like small shells)
salt and black pepper, freshly ground (to taste)
2 tablespoons pesto sauce (see our Poppy Seed Pie)
parmesan cheese, freshly grated

Steps:

In a large saucepan, heat oil.
Saute onion and garlic 2-3 minutes.
Add cabbage, celery, and carrots. Saute 5 minutes.
Add broth, water, tomato paste, and herbs. Partially cover pan and simmer 30 minutes.
Add zucchini, beans, and salami; cook 15 minutes.
Add pasta; cook until al dente.
Add salt and pepper.
Stir in pesto sauce just before serving.
Serve in large bowls with grated cheese.

PESTO ALLA GENOVESE

Pesto alla Genovese image

Make and share this Pesto alla Genovese recipe from Food.com.

Provided by Barb G.

Categories Sauces

Time 15m

Yield 1 Cup

Number Of Ingredients 7

Ingredients

2 cloves garlic, chopped
1 1/2 cups fresh basil leaves, packed
3/4 teaspoon salt
1/2 cup olive oil
1/4 cup pine nuts
1/2 cup grated parmesan cheese
1 tablespoon butter (room temperature)

Steps:

In a food processor, mince the garlic and basil with the salt.
With the machine running, add the oil in a thin stream and continue processing until well blended.
Add pine nuts and butter, process until the nuts are chopped.
Makes one cup pesto, or enough to dress one pound of pasta.

Nutrition Facts : Calories 1522.7, Fat 157.3, SaturatedFat 32.5, Cholesterol 74.5, Sodium 2616.4, Carbohydrate 10.1, Fiber 2.4, Sugar 1.9, Protein 26.4

PESTO ALLA GENOVESE

Pesto Alla Genovese image

Make and share this Pesto Alla Genovese recipe from Food.com.

Provided by dicentra

Categories Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

2 cups packed fresh basil
2 garlic cloves
1/2 cup grated parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1/2 cup olive oil

Steps:

In a food processor, combine basil, garlic, cheese, salt and pepper.
Process until a coarse paste forms. With machine on, slowly add oil.
Use immediately or stir in the refrigerator up to 4 days. Or freeze.

Nutrition Facts : Calories 800.3, Fat 81.9, SaturatedFat 15.7, Cholesterol 29.3, Sodium 2839.7, Carbohydrate 4.5, Fiber 1.1, Sugar 0.5, Protein 14.9

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