{"id":5221,"date":"2023-09-24T15:10:15","date_gmt":"2023-09-24T15:10:15","guid":{"rendered":"https:\/\/www.ristorantepineta1903.it\/?p=5221"},"modified":"2023-09-24T15:10:18","modified_gmt":"2023-09-24T15:10:18","slug":"pesto-amalfitano-registered-trademark-of-pineta-1903","status":"publish","type":"post","link":"https:\/\/www.ristorantepineta1903.it\/en\/2023\/09\/pesto-amalfitano-registered-trademark-of-pineta-1903\/","title":{"rendered":"Pesto Amalfitano: registered trademark of Pineta 1903"},"content":{"rendered":"\n

When one hears the word pesto, immediately, the thought goes to Liguria. The Amalfi Coast also has its pesto, better known as Pesto Amalfitano<\/strong>. It is a recipe in high demand and appreciated by Pineta 1903 <\/strong>customers.\u00a0<\/p>\n\n\n\n

“Our pesto,” says Carlo De Filippo, owner of the restaurant, “is our creation and is made with citrus fruits from the Coast<\/strong>. It was born from a request I made to Chef Provino Milo.”\u00a0<\/p>\n\n\n\n

Something new, something good<\/h2>\n\n\n\n

Innovation is closely linked to curiosity, the desire to experiment, and the desire to have fun. With these premises, a special recipe was born precisely at Pineta 1903<\/a>: Linguine al Pesto Amalfitano. <\/strong><\/p>\n\n\n\n

“Many foreign tourists,” the owner continues, “would ask me for spaghetti with lemon. Since I didn’t feel like offering a banal tourist dish, I asked the chef to develop a pesto with characteristics in line with our style, and out came Pesto Amalfitano (registered trademark). We combine it with bronze-drawn linguine di Gragnano.”\u00a0<\/p>\n\n\n\n

\"Giardino
Giardino di limoni – Limonaia<\/figcaption><\/figure>\n\n\n\n

The recipe\u00a0<\/h2>\n\n\n\n

So don’t expect the classic flavor of ordinary pesto: Pineta 1903’s recipe does not call for pesto garlic or pine nuts. We bring it to you below:<\/p>\n\n\n\n

100 g of lemon peels<\/p>\n\n\n\n

80 g of orange peels<\/p>\n\n\n\n

120 g grated parmesan or grana cheese<\/p>\n\n\n\n

100 g chopped almonds<\/p>\n\n\n\n

300 g of extra virgin olive oil<\/p>\n\n\n\n

Salt to taste. <\/p>\n\n\n\n

Preparation<\/strong>:<\/p>\n\n\n\n

Extract 100 grams of peel from an untreated, organic lemon<\/strong>, taking only the yellow part (the white makes it bitter). Do the same operation for the orange peel. In the glass of a blender<\/strong>, the blades have been previously placed in the freezer. Place the lemon peels, orange, Parmesan, almonds, and extra-virgin olive oil and blend until smooth.<\/p>\n\n\n\n

If necessary, drizzle in more oil. Adjust salt and store in the refrigerator.<\/p>\n\n\n\n

With the pasta<\/strong><\/p>\n\n\n\n

Drop the linguine in plenty of salted water drain when al dente. Allow to amalgamate with the pesto over low heat\u2014plate with a grating of fresh lemon and lemon thyme.\u00a0<\/strong><\/p>\n\n\n\n

*read more in the book “Bell’e Buono” by Carlo De Filippo.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

When one hears the word pesto, immediately, the thought goes to Liguria. The Amalfi Coast also has its pesto, better known as Pesto Amalfitano. It is a recipe in high demand and appreciated by Pineta 1903 customers.\u00a0 “Our pesto,” says Carlo De Filippo, owner of the restaurant, “is our creation and is made with citrus […]<\/p>\n","protected":false},"author":1,"featured_media":4458,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[133],"tags":[],"class_list":["post-5221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-press-2"],"yoast_head":"\nPesto Amalfitano: registered trademark of Pineta 1903 - Pineta 1903<\/title>\n<meta name=\"description\" content=\"When one hears the word pesto, immediately, the thought goes to Liguria. 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