Let’s find out how to prepare Modenese pesto following the traditional recipe with garlic and rosemary. A real treat!
Modenese pesto, also known in some areas of the Apennines as cunza, is a typical product prepared with lard, garlic and rosemary . The best way to savor this delight is as a condiment for tigelle: in fact, with the heat it tends to melt becoming creamy . Furthermore, again thanks to the heat, the flavors and aromas are enhanced by creating something truly unique.
We talked about tigelle but Modenese pesto is also excellent for stuffing borlenghi and wraps. Try it by adding pancetta or salamella and you will discover how to bring to the table one of the delicious recipes that pamper the palates of the Modenese! Of course, it is not a really light condiment but it is part of those typical recipes to try at least once in a lifetime, especially since making it at home is not that difficult. We advise you to proceed by hand , but if you are not practical, a food processor will also be fine.
How to prepare the Modenese pesto recipe
- First, peel the garlic and remove the needles from the sprig of rosemary . Chop them finely with a knife or with a crescent.
- After leaving the lard at room temperature for a couple of hours pass it with the meat grinder or beat it with a knife . Some use the food processor but be aware that it tends to lose some of its characteristic texture.
- Add the previously chopped herbs to the lard and serve.
As you can see, this lard pesto is perfect to be included in the quick and easy recipes to prepare when you don’t know what to cook for dinner. We recommend the classic combination with tigelle and wraps , you will not regret it.
The Modenese pesto can be kept in the refrigerator, well covered for up to a week . We recommend bringing it back to room temperature for at least a couple of hours before serving.
Riproduzione riservata © - WT
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