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ROSSI SNC
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MORTAR WITH PESTLE
No doubt about that: to enjoy the authentic Pesto alla Genovese, the preparation in the mortar is the best thing. And the work to do is not much, except if you have to prepare industrial quantities! The correct order to add the ingredients is the following: at first put garlic and pinenuts, press them well together, than add cooking salt and basilico, than olive oil, mixe well with a wood spoon and at the end add cheese. In the mortar you must press or crush with a circular movement.
16 cm diameter.
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