From Recipes & Memories, Sophia Loren, 1998
“I don’t presume to compete with the great professional chefs, but in my own little way, and every once in a while, I create a recipe that is enthusiastically received. The one here was inspired by the one for Pesto Genovese, made with some different ingredients, but executed by the traditional method. So, pounding the ingredients in a mortar is the only way to make pesto (to pound, in Italian, is pestare), but you may prefer to use a blender or a food processor. If you do make a pesto by machine, take care not to over blend- the sauce should be smooth, but with some texture. I like this sauce on linguine or spaghetti-but not thin spaghetti. Do not serve cheese with this.”
Check out the recipe for Linguine con Salsa Sophia and our wine pairings to compliment the dish.
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