Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
This was a big hit at Easter with both young and old. So nice, because I just took it out of the fridge and let it soften to room temperature before serving. It was super easy to make.
On day 2, we went to a caseificio in Parma to watch the production of Parmigiano-Reggiano, the king of Italian cheeses. This is a truly artisanal production done on a large scale.
Creamy Arugula Pesto - Vegetarian Recipe
Basically it is the same recipe as regular basil pesto except switch out the basil for one cup arugula and one cup parsley then add in a 1/3 cup of ricotta to get the creaminess.
