"Simplicity is the ultimate sophistication" LdV

Saturday, 18 June 2016

MELON WITH FETA AND PESTO ALLA GENOVESE (Melon, féta et pesto)

MELON WITH FETA AND PESTO ALLA GENOVESE
Melon, féta et pesto

Yes, I know. Real pesto is made using a mortar... You may use one though...;) I came across this recipe when I had a pesto leftover which needed to be use quickly before being discarded... Because we were in August and the perspective of eating pasta or a pie to accompany it was too much asking, I decided to put it....in a salad. Why not? The feta cheese was a match made in heaven and the juicy melon added the right amount of freshness... Obviously, go for the Cantaloupe melon if you cannot find Charentais one!


Wine pairing : Fitou (Red) from the Languedoc-Roussillon.


This melon with feta and pesto alla genovese recipe is gluten-free.





MELON WITH FETA AND PESTO ALLA GENOVESE
A quick glance in your kitchen...

In your fridge
Charentais melon
Feta cheese
Basil
Parmesan cheese
Pecorino cheese

In your cupboard
Olive oil
Pine nuts
Garlic

MELON WITH FETA AND PESTO ALLA GENOVESE
Serves 4


1 Charentais melon (diced) 
70g 2,46 oz of Pesto 
150g 5,2 oz of Feta 
Olive oil

In a bowl, combine the melon with the pesto.
Crumble the feta and add it. Drizzle with olive oil.
Set aside in the fridge before serving.

Pesto alla Genovese
100g 3,5 oz of fresh basil 
30g 1,05 oz of pine nuts 
1 large garlic clove 
40g 1,41 oz of Parmesan cheese freshly grated 
20g 0,70 oz of Pecorino cheese freshly grated 
5cl 1,6 oz of olive oil

Toast the pine nuts in a pan for a few seconds.
In a food processor, blitz the basil, the garlic and the toasted pine nuts to a paste.
Remove the paste and add the Pecorino and Parmesan with a fork.
Add the olive oil. Combine well.
Transfer in a little jar.


Melon, féta et pesto

Pour 4 personnes
1 melon (coupé en cube)
70g de pesto
150g de feta
Huile d’olive

Dans un récipient, mélangez le melon avec le pesto.
Ajoutez la feta et un peu d’huile d’olive.
Réservez au frais avant de servir.

Pesto alla Genovese
100g de feuilles de basilic (les plus petites si possible)
30g de pignons de pin (toastés)
1 gousse d’ail
40g de Parmesan
20g de Pecorino
5cl d’huile d’olive

Il est préférable d’utiliser un mortier pour réaliser le pesto.
A contrario, utilisez un mixeur plongeant.
Réduire en pate grossière le basilic, les pignons ainsi que l’ail avec votre blender (ou le mortier).
Ajoutez à la fourchette les fromages ainsi que l’huile d’olive à la préparation précédente.
Mélangez bien puis transférez dans un petit bocal.

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