| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs, Dairy |
Italian |
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sliced onions |
| 3 |
tb |
Olive oil |
| 2 |
c |
Shelled Lima beans; fresh or frozen |
| 6 |
c |
Boiling water |
| 1 |
ts |
Salt |
| 1 |
c |
Shelled green peas; fresh or frozen |
| 2 |
lb |
Fresh spinach -or- |
| 2 |
pk |
(10-oz) frozen spinach; thawed |
| 1 |
|
Strip blanched bacon; minced |
| 2 |
|
Cloves garlic |
| 12 |
|
Fresh basil leaves |
| 3 |
tb |
Fresh parsley |
| 2 |
|
Egg yolks |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/3 |
c |
Olive oil |
INSTRUCTIONS
SOUP
PESTO
1. Saute onions in olive oil until tender, about 10 minutes.
2. Add lima beans to boiling salted water and boil uncovered; just before
they are tender, add peas and spinach so that all 3 finish cooking
together.
3. Add onions to soup and continue cooking for another minute. Puree.
4. Stir a cupful into PESTO by driblets. Add remainder by ladlesful,
stirring continually. (You may serve the SOUP and PESTO separately and
allow each person to blend to his own taste.) PESTO:
1. Process bacon, garlic, basil, parsley, egg yolks, and cheese in food
processor until you have a thick mass.
2. Add oil by droplets. Note: You may do all this by hand using a mortar
and pestle.
GENOA
S.E. BELMONT, PORTLAND.
WINE: PUNT E MES
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”