Florence Diaries: Chef Emily

One of the greatest things in Italy and Italian culture: the food. But further than just their delicious array of recipes is the dedication to fresh ingredients. Before the term "locavore" was even invented, the Italians were eating seasonal and locally grown produce. Yes, it helps that Italy has a lot to choose from in this department, with over 50 types of tomatoes alone; but culturally food is a way of life and frozen meals and fast food are almost entirely ludicrous. 

Since arriving in Florence, though I have certainly eaten out a lot and have found some wonderful cafes, I have also been cooking a lot more for myself. Today, I made a very simple and light lunch: taglioni with pesto, mozzarella, and tomatoes. I will share with you the recipe for the pesto here: 

You will need:

  • 2 cups fresh basil leaves
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 of pine nuts
  • 3 cloves of garlic, minced
  • salt and ground black pepper to taste
  • a food processor 
  1. Place the basil and pine nuts into food processor and pulse several times. Add the garlic and Parmesan and pulse several more times. Scrape down the sides of the food processor with a spatula.
  2. While the food processor is running, slowly add the olive oil in a small steady stream, occasionally stopping to scrape down the sides of the food processor. 

Toss the pesto with some pasta, add in the mozzarella balls and tomatoes, and enjoy! Buon appetito!

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