Kale and Walnut Pesto- Great as a pasta sauce or topping for seafood or meat
1 bunch kale
1 tsp. olive oil plus 1/2 -3/4 cup olive oil
1 cup walnuts
1/2 cup Pecorino, grated
1 clove garlic
1/2-1 tsp. red pepper flakes
salt and pepper, to taste
Lightly steam the kale. Allow to cool and set aside while preparing the rest of the ingredients. In a skillet add the walnuts and the 1 tsp. olive oil. Toast the walnuts, stirring constantly until brown and fragrant. Place the steamed kale , the toasted walnuts, pecorino, red pepper flakes and garlic clove in a bowl of a food processor fitted with a metal blade. Puree and slowly add the olive oil in a steady stream until the mixture is a smooth, creamy paste. Add additional olive oil for desired consistency. Stir in salt and pepper, to taste. The pesto can be frozen in an airtight container.
Boil potatoes in their skin, until easily pierced with a fork. When cool enough to handle, peel and rice, and set aside to cool completely;spread on a baking sheet to allow as much air around them to get rid of any extra moisture.When cool, place potatoes on a cool surface. Mix eggs with salt . Make a well in the potato mound and pour in the egg mixture. Work the eggs into the potatoes adding flour 1 cup at a time. Be careful not to overwork dough. With a well floured surface and hands , make a roll with a small amount of the dough 1/2 inch thick. Cut the rope in 1/2 inch intervals. Using a fork roll each dough piece along the tines of the fork to create the ridges. Cook gnocchi in salted boiling water just until they rise to the surface.
Heat heavy cream in saucepan and bring to boil. Allow to thicken slightly ,stir in the pesto. Add cooked gnocchi to the cream mixture and toss gently. Serve immediately and garnish with a sprig of fresh basil and sprinkling of parmesan.
Panini with Pesto, Prosciutto, Mozzarella, Asiago with Marinara Dipping Sauce
2 tablespoons olive oil
4 cloves of garlic, minced
1(14.5 oz ) can fire roasted diced tomatoes
1/3 cup fresh basil, chopped
thinly sliced Prosciutto
thinly sliced Asiago
thinly sliced mozzarella
Rustic bread, cut into 1/2 inch slices
In a saucepan add olive oil and garlic. Cook until fragrant. Stir in tomatoes and simmer until thickened. Mash sauce until only small chunks are present. Stir in basil. Set aside and keep warm.
Spread one side of sliced bread with pesto. Layer the cheeses and sandwich the Prosciutto in between the cheese. Top with a slice of bread. Drizzle the top of the bread with olive oil and grill weighted down until bread is golden and the cheese is melted throughout.