Packing your pestle for a perfect pesto
A simple but wonderful thing awaits when you gather pine nuts, parmigiano and your best olive oil into a mortar and start pounding, or in Italian: pestare!
By Louise Crosby
It’s one of the many rituals of summer, like going for ice cream on a warm evening, or eating watermelon at a cottage. When bundles of local basil start appearing, it’s time to gather up the pine nuts, some new garlic and Parmigiano, and your best olive oil, and whizz it all together into a sauce. It’s a simple but wonderful thing. Classic pesto originated in Liguria, the northern coastal region of Italy that includes the city of Genoa. It is traditionally prepared using a mortar and pestle, as the pounding is believed to bring out the full flavour of the basil. (The word “pesto” comes from the Italian verb pestare, to grind or crush.) It is also traditionally tossed with trenette, a long slender noodle, as well as cooked string beans and sliced small potatoes. This recipe, tweaked ...
Carbonara won’t kill you
Food: Recipe - Carbonara
Little crispy bits of smokey bacon mixed with creamy egg are what make Carbonara feel decadent, and thanks to new research that reassesses the dangers of saturated animal fats, you can eat it without angst over your arteries
By Louise Crosby
I used to think bacon was the worst thing you could eat, all that saturated animal fat clogging up the arteries, bringing on heart disease. Maybe it’s dawning on me that life is short, maybe it’s the recent thinking that saturated fat is not the killer we thought it was, but I’m eating bacon now and I don’t feel bad about it. Indeed, there is increasing evidence that the anti-saturated fat campaign underway for so many decades hasn’t worked, that the low-fat, high carbohydrate diet we’ve been advised to follow has only led to soaring rates of obesity and diabetes, while heart disease has not declined. Meanwhile, recent studies have found that saturated fats found in meat and dairy products are not as bad ...