I've already told you about my nonna Masarotta several times on this website.
Masarotta was tiny, busty, and laughed out loud all day long. Don't imagine her to be a sweet little grandma, eh? Masarotta told you to go to hell as often as she laughed out loud.
I think the words I've heard from her the most are:
“Vaffanculo”
“As long as it is beautiful, your ass is out” (she would repeat this to my cousin Lorena and me all summer long, while she took the swimsuit off our asses and stretched it until, I don’t know how she did it, it looked like a pair of culottes)
and “Guarda la mangia capelli” (which was another challenge, this time because my hair was messed up, he told me “she eats hair”)
Well, let's be fair to Masarotta, also “Gioia da nonna”.
Anyway, I don't know what all this stuff about Nonna is about. Masarotta was really cool. My mom says I look like her, I guess because I'm such a badass.
I leave you with their recipe for pesto with anchovies, a true delight that I highly recommend you try.
about this recipe for Calabrian pesto
I actually call it Calabrian pesto, but I don't know if this recipe is typical of Calabria . I only know that Masarotta made it this way.
It has several particularities: the first is an intense flavor and a hint of anchovies, incredible to accompany almost anything besides pasta (to dress vegetables, for example).
The second is that, since it doesn't contain cheese, this pesto recipe lasts much longer in the refrigerator than traditional pesto, which contains Parmesan and Pecorino Romano, so it's great to have a small jar there in case of emergency.
If you're making it for storage, just make sure the jar you're storing it in is sterilized and always keep a small amount of oil above the pesto mixture.
How long does it last, Paulina? How long does it last, Paulina?
I don't know guys, I always eat it first.
Ingredients
for about half a jar
- 1 bunch of basil
- 2-3 cloves of garlic
- 1 handful of nuts
- 4 anchovies
- Pepper
- Olive oil
Calabrian pesto recipe
my nonna Masarotta's
Important note : I made this pesto with a hand blender because I needed it to eat right away. If you want to make the pesto the way I usually do, in a mortar and pestle, you can watch this video where I explain it in detail while my son learns the art of mortar and pestle.
1. Wash the basil and place it in the blender glass.
2. Add the garlic and pepper. Blend until smooth, but not completely dissolved. It's important not to press the blender for too long. Do this in short bursts to avoid heating the basil.
3. Add the anchovies and mix again until well combined.
4. Finally, add the walnuts and blend briefly with the food processor. We add them at the end because we don't want them completely broken up.
5. Place in a jar and cover with olive oil.
Calabrian pesto recipe
This is the case
