for today .. cause it's going to rain yet again any minute now
i am going to try a couple of things that can be stored
and made with a few simple ingredients each
and thought some one here just might want to try it also
had to look up how to spell bunyet..pronounced like it was bin-yet
an old neighboor from long ago told me how to make it but it's been years
so i needed to refresh the amount of each ingredient..guess i should have written it down
and pesto to make sure i had everything.. at christmas i always wish i had made it
and frozen it in ice cube trays...so i have it picked and am ready to do it
that is on for today
so here's what i have copied online and am heading back to the kitchen to attempthttp://en.allexperts.com/q/Italian-Cuisine-760/f/garlic-anchovies-parsley.htmladies name removed but you can find it at the link wrote at 2010-01-17 18:43:10
My family makes bunyet too, I'm still not sure if it's spelled like this, or bagnat, bunjat, etc. Bagna cauda is a Piedmontese spread as well, made slightly differently. I think the parsley version came from this. In my family, the recipe is very loose, but the method is important:
parsley, 1-2 bunches, washed thoroughly and patted dry with a towel. You don't want the excess water in it. The moistness comes from oil. Pick off each leaf and discard the stems (or use them for soup stock with other veggies!!). Put the pile of parsley on a large wooden chopping block.
Add to the pile:
-1 can of anchovies in oil (save the oil, only add the anchovies)
-3 to 4 cloves of garlic (or more!!). Use a garlic crusher.
-5 to 6 capers (more or less).
don't like capers gonna leave them outUse a single- or double-bladed mezzaluna (two handled), and work back and forth over the pile for about 20 minutes or until it's an unrecognizable paste. When you think it's as fine as it will get, bludgeon it some more. This is the secret to an especially tasty bunyet.
Put it into a container. Add the leftover oil from the anchovy can, a spray of white vinegar, red wine vinegar (Auntie Fran's secret), and salt.
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Fresh Basil Pesto
Larger photo Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper.
Prep time: 10 minutes
Ingredients
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor (Check Amazon.com's sales on Cuisinart food processors)
Method
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Yield: Makes 1 cup.