pesto — Blog — Pear & Pecorino

Balsamic Roasted Eggplant and Tomato Sandwich with Creamy Pesto Aioli

A little over a month of summer left, and I'm already awaiting autumn. The seasons seem backward at home, as the camphor trees dropped their yellowing leaves in spring, and the worst of the heatwave always creeps in late September. A little flipped, yet this year it feels reaffirming of a sense of normalcy, of the immovability of time. And just as I did last August, I find myself anticipating cooler months, anticipating mellow weather and comforting meals.

In my head, all I can think of are autumnal recipes and photos. My creativity has jumped past me even as I try to savor the waning summer produce. Unfortunately, so many our plants in the garden have suffered - we are still waiting on the first cherry tomato. My purple striped eggplants never made it past a sprout, but I'm hopeful that there are enough cranberry beans to save for an autumn stew! Those mighty little bean plants have been the most bountiful of the new additions. Though I wasn't able to grow them myself, I was able to find purple and white striped eggplants and gorgeous heirlooms at the farmers market!

Main DishIsabellaAugust 12, 2020roasted vegetables, eggplant, sandwich, pesto, basil, lunch, italian food Comments

Slow Cooked Beans with Sausage and Pistou

Slow-cooked dishes are some of my most treasured meals. Large pots of beans or stews, tended to over a few relaxed hours, melding rich flavors into comforting meals. Perhaps on the lengthier side of cook times, yet one of the most stress-free dishes to cook, requiring little active attention. This particular dish features Borlotti cranberry beans and small yellow heirloom beans, flavored with warm spices and hot Italian sausage. I topped it off with a fresh pistou, inspired by hearty Provencal soups finished with a drizzle of green.

Main DishIsabellaNovember 16, 2019beans, sausage, pistou, pesto, basil, heirloom beans, borlotti beans, slow cooked, soaked beansComment

Fusilli Pasta with Pesto

Growing up, our refrigerator was usually stocked with salami and cheese from the Italian market, small packages wrapped in white paper containing all of my favorite treats. I would unwrap each parcel, unidentified white butcher paper with just a price scribbled down, not knowing what I would find inside. Some sliced mortadella, Salami Toscano, prosciutto, a few balls of fresh mozzarella, a thick swirl of peppery pancetta, and a large piece of Pecorino Romano were most likely uncovered. When the large packages of basil start to appear in grocery store produce sections, and our basil plant produced enough bright green leaves, it's time to make pesto. Fusilli pasta with pesto was one of my favorite meals, which made making it at home especially exciting.