2 large bunches of Basil -- wash and remove stems
Walnuts or Pignoli(Pine nuts) 1/2 lb or so
Grated Cheese (Romano)1 cup or so
2 large cloves garlic
Tablespoon yogurt (optional)
water / olive oil as needed to get it ground up
salt to taste
1. Mix in blender or food processor.
2. Add more ingrediantsto taste
Pasta e fagioli
4 cans of cannelini beans
3 half pounds of differnet shaped pasta including one tube shaped pasta
garlic
olive oil
salt
1. Cover bottom of large pot with olive oil.
2. Crush 2 cloves garlic into oil
3. When garlic sizzling, add cans of beans (undrained)
4. Salt to taste
5. Simmer 30 minutes
6. Add 4 cans of water
7. When boiling add pasta and cook until al dente 9about 10 minutes). Serve hot or cold
Pizza Rustica
1 pound ricoota cheese
8 ounces mozzarella, diced
8 eggs
Parmigiano cheese to taste.
Mix all ingrediants. Put in greased pan and bake at 350 F for about 40 minutes or brown on top
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Jewish Food recipes
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June 4, 1949