The weather is getting really hot here, I don’t know how it is for you, but I am getting scared of the next weeks to come, specially for Joséphine, you never know when a baby is thirsty. She is becoming more and more « mammone » as italians are saying, that means that she always wants her mum, be in the arms…all time. Right now she is doing lot of noises, bubbling, trying to catch up my attention and I soon as I look at her she stops and smiles (just so cute!)…Her brother was like that but she is on the way to beat up the score.

I already mentioned that beside growing up 2 kids, we are growing up sage on the terrace . The plants found their place and  keep expand! I can not see the end… After many many sage shortbreads, A. desperately came with the idea of sage pesto. I tried once pesto of coriander with almonds too. It goes perfectly with fishes.

This time almonds just tone down the strong taste of sage. You can use it in different dish like with chicken, pasta, bruschette, filet mignon….

Talking about sage and coriander, did you know that coriander helps breast milk production whereas sage decreases it!

Sage pesto

• 100 g almonds
• 40 g sage leaves
• 60 g parmesan cheese
• Olive oil

1. In a pan roast the almonds
2. Wash and tail the sage.
3. Grate the parmesan cheese
4. In the blender, mix almonds, sage leaves and parmesan cheese together at maximum speed and stopping from time to time to avoid the sage warming up.
5. When the mixture starts to get sandy add the olive oil still mixing until the mixture gets more liquid.

You can store the pesto in the fridge covering it with some oil.

Pesto de sauge

• 100 g amandes entières
• 40 g feuilles de sauge
• 60 g Parmesan
• huile d’olive

1. Dans une poele griller légèrement les amandes.
2. Laver et équeuter les feuilles de sauge.
3. Raper le parmesan.
4. Dans la cuve du mixeur (ou robot) mixer les amandes, feuilles de sauge et parmesan ensemble. Arreter de mixer de temps à autre pour éviter que le pesto ne commence à chauffer.
5. Quand la mixture commence à etre sableuse, ajouter de l’huile d’olive jusqu’à ce qu’elle prenne une consistance un peu plus liquide.

Vous pouvez conserver le pesto au frigo en le recouvrant d’huile d’olive.

Pesto di salvia

• 100 g mandorle intere
• 40 g foglie di salvia
• 60 g Parmiggiano grattugiato
• olio d’oliva

1. In una padella tostare le mandorle.
2. Pulire e depicciolare le foglie di salvia.
3. Col frullatore, tritare le mandorle, salvia e parmiggiano insieme. Smettere di frullare ogni tanto che il misto no si riscalde.
4. Quando il misto ha l’aspetto di sabbia, aggiungere l’olio finche l’impasto ha una consistenza un o’ più liquida.

E possibile tenere il pesto  nel frigo coprendolo con un po’ d’olio d’oliva.

Sometimes I buy « new » things even without knowing what I am gonna do with them as coral lentil. I put them in the closet and forget them until I put some order or remember them from a recipe I am reading. That’s how I discovered that I had almost all the ingredients to do a dahl, a dense soup of coral lentil with spices (curcuma, ginger, coriander and cumin).

I did a first try last week and was quite enthusiast about the result, although I was missing some ingredients, like fresh coriander and mustard seeds. For these last one I remember seeing them at the market Piazza Vittorio Emanuele II. This market is a magic kingdom. You can find all the spices you want. You have to know that in the supermarkets here in Italia it is really difficult to find some aromatic plants like fresh coriander, aneth, powder of coriander or cumin… so I do not even say for the raz el hanout, garam massala… For a while I asked my mother to bring it back from France. So when I heard about that market I went and was just amazed, it is like entering in the souk. It is full of smell (specially fresh coriander), colors, voices!

Now that I had all the ingredients, I prepared it again today and enjoyed it in company of my friend N. I shot the pictures in te morning for the preparation and though about the ones I could do for the plate once cooked. « I need your hands! » I told her when she arrived:

It was 5 weeks we did not see each other, she enjoyed the company of Jack and talked talked talked.

Dahl – Indian lentil

2-3 servings

• 200 g coral lentil
• 1 onion
• 10 cherry tomatoes
• 1 teasp. turmeric
• 1 teasp. cumin
• 1 teasp. coriander
• 1 teasp. ginger
• 1 teasp. mustard seeds
• 600 ml water
• olive oil
• salt and pepper
• fresh coriander

1. Chop the onion and brown it in a pot with 2-3 tbsp.of olive oil
2. Add the turmeric and lentil. Brown for 2 minutes. Add the water, salt and peper. Cover the pot and let it cook for about 10 minutes.
3. In a smaller pot pour 2-3 tbsp of olive oil. Add cumin, ginger, coriander, mustard seeds and tomatoes cuted in dices. Brown for2 minutes.
4. Add the tomatoes+spices to the lentil et let it cok until the mix thicken.
5. Serve with sniped fresh coriander.

This meal is suitable for vegetarian, but you can also complete it with some grilled bacon.

Lentilles corail à l’indienne

2-3 personnes

• 200 g de lentilles corail
• 1 oignon
• 1 dizaine de tomates cerises
• 1 c.à café de curcuma
• 1 c.à café de cumin
• 1 c.à café de coriandre
• 1 c.à café de gingembre
• 1 c.à café de graines de moutarde
• 600 ml d’eau
• huile d’olive
• sel et poivre du moulin
• coriandre fraiche

1. Emincer l’oignon et le faire revenir dans un fait tout dans 2-3 c. à s. d’huile d’olive.
2. Ajouter le curcuma et les lentilles. Faire revenir pendant 2 minutes. Ajouter l’eau. Saler et poivrer. Couvrir et laisser cuire une dizaine de minutes.
3. Dans une petite casserole,  verser 2-3 c. à s. d’huile d’olive.  Ajouter le cumin, gingembre, coriandre, les graines de moutarde de les tomates coupées en 2. Faire revenir 2 minutes.
4. Ajouter le mélange épices+tomates aux lentilles et prolonger la cuisson jusqu’à ce que le mélange épaississe.
5. Servir avec de la coriandre fraiche ciselée.

C’est un plat qui convient parfaitement pour les végétariens, mais qui peut etre servi avec des petits lardons ou du bacon grillés.

Lenticchie rosse all’indiana

2-3 persone

• 200 g lenticchie rosse
• 1 cipolle
• 1 decina di pomodori pacchi
• 1 cucchiaino curcuma
• 1 cucchiaino cumino
• 1 cucchiaino coriandolo
• 1 cucchiaino zenzero
• 1 cucchiaino semi di mostarda
• 600 ml acqua
• olio d’oliva
• sale e pepe
• coriandolo fresco

1. Tagliare una cipolla a fettine e fare soffriggere 2-3 cucchiai d’olio.
2. Aggiungere il curcuma e le lenticchie. Fare soffriggere per circa 2 minuti.  Aggiungere l’acqua, sale e pepe. Coprire e cuocere per 10 minuti.
3. In una piccola pentola, versare 2-3 cucchiai d’olio.  Aggiungere il cumino,zenzero, coriandolo, semi di mostarda e i pomodori tagliate a metà. Fare soffriggere per circa 2 minuti.
4. Aggiungere il misto pomodori+spezie alle lenticchie e cuocere finché il misto sia più denso.
5. Servire con il coriandolo fresco.

E un piatto ideale per i vegetariani ma può completarsi con pezzi di pancetta fritta o bacon.