I am only 1/8 Italian, I am not a Italian food professional but I had all my life Italians around me, in Austria, in France in Goa. Italians are everywhere and their food is legendary and I guess most of the people in the western world have at least once a week an Italian dish. Am I exaggerating, I don’t think so. We love pasta and pizza right?
Why is Italian food so famous? The flavours, the love , the execution, the uncomplicated creation of Italian dishes, I think these are the main reasons for our Italian food craze. I have never met an Italian who wouldn’t be confident about their food creations and culture. 100% molto bene Mediterranean quality, there is nothing else for Italians. La mama taught them all well and their open and happy way towards live is recognizable and can be spotted in authentic Italian cucina. This are strong people, who know who they are. Never try to contradict an Italian, they are bad foes, their temper is legendary.
I got my first job when I was 15 in an Italian Gelateria called Da Vito. I was so scared to go to work at the beginning, first because I was so young and scared chicken and second because the owners would explode and loose themselves in their problems at any time. But they were good people too, I know I did mess up a lots too in those years we worked together, but I tell you guys I have learned from them soo much which I am thankful for. Without Antonella I wouldn’t have learned to be detailed in whatever I am doing. Her priorities were cleanliness, speed and concentration at work. Vitorio showed me that the gastronomy isn’t that dull and boring and that creativity can be used to spice up food. Thank you guys for “forming” and enduring my teenager self for so many years. So, if any of you ever intend to go to St.Johann in Tirol for holiday, please visit DaVito Eis caffee for a real awesome quality home made Ice cream or stop by for a warm real Italian Latte Macchiato.
Italians have always been the first to migrate in the world, maybe its because of their countries history or their courage to discover knew places. Goa is full of them, there used to be more bigger groups which have been dispersed, but they still keep a strong hand in the foreigner politics here around. Their main stronghold is a beach in Vagator and they run some few Restaurants here and there. India’s Congress Political leader is an Italian too. So you see, their influence and bon vivre is a global phenomena.
Celebrating Italian food, I thought of preparing and sharing my favourite pesto sauce with you guys. I have changed this recipe a numerous times till I had it right and substitute some few ingredients with a pinch of Goan charm. No wonder I had to call it Arugula Pesto de Goa, in honour of the Italian souls in the Indian Paradise.
Further I would like to present you 2 formidable Italian foodie friends blogs. Their cusina is typically Italian and worth to visit and check out. Pass by and say hello to Giulia from Alterskitchen and Maria from Il Blog di Picetto
Arugula Pesto de Goa – Serves 2
Arugula Pesto de Goa – Serves 2
1 big bunch young Arugula leaves (Rucola)
3 big cloves Chinese Garlic – crushed, chopped
4 Tbs Olive Oil
Juice of 1 small Lemon
hand full Cashew nuts – chopped
1/4 cup Parmesan – grated
Start by rinsing and draining the Rucola leaves and shredding them into smaller pieces. Peel the garlic, crush it and chop it roughly, chop the Cashew nuts too the same way. Chinese Garlic is more intense and strong, which will give the pesto a certain zing, reduce the amount if you prefer a smoother taste. Throw all the ingredients into the mixer and mix it all well into a thick paste. Taste it before serving it.
Pesto can be kept in jars for some days in the fridge or over a longer period in the freezer, but of course its always better and tastier if made fresh. I use this pesto as pasta sauce or I enjoy it too as bread spread.
That was my first attempt in clicking photos in the dark, the trouble was only to remove the grains from the photos. Well, I actually didn’t remove the grains, but I tried to reduce them. We had a electricity cut for several hours that day so I was forced to click anyway without light. That’s how I decided on a bold move to click food pics in the dark.
Do you have some tips on clicking photos in the dark?