Grains "Pasta Genovese" StyleTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:318.4 kcal
Proteins:8.5 g
Fats:27.9 g
Carbohydrate:13 g
Fibers:7.6 g
Sugar:0.6 g
Cholesterol:10 mg
Sodium:245.1 mg
Calcium:477.5 mg
Energy:344 kcal
Proteins:9.2 g
Fats:30.2 g
Carbohydrate:14.1 g
Fibers:8.2 g
Sugar:0.6 g
Cholesterol:10.8 mg
Sodium:264.8 mg
Calcium:516 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
60
g
basil leaves
2
nice cloves of garlic
30
ml
more
100
ml
olive oil
salt and pepper
200
g
tipiak gourmet grains or bulgur
200
g
chanterelles or other wild mushrooms
METHOD
- In an ungreased skillet, heat the chanterelles after cleaning them well.
- Prepare the pesto: wash and dry the basil and remove the stems. Peel and crush the garlic.
- In a mortar, grind the basil leaves with a little salt. Add some pepper, the garlic and pinenuts. With the pestle, work everything into a smooth paste.
- Incorporate the cheese and oil very gradually. Stir until the pesto is creamy and smooth.
- Meanwhile, prepare the grains or bulgur according to package directions.
- Add a few spoonfuls of pesto to the grains with the sautéed chanterelles. Sprinkle with pinenuts.
SOMMELIER
Italian wine suggestion:
Vermentino from Liguria (white)
CHEF'S NOTES
*Tipiak's gourmet grains contain wheat, barley, wheat and soy flakes. They are sold in France, the UK and some other countries. You can replace the mixture with couscous, bulgur or short--grain rice.
Serve this dish with coppa or slices of dried tomato.
Nutrition:
Our intake of carbohydrates should represent at least 50% of our daily diet. Eating a variety of grains, a source of carbohydrates, contributes to the balance of each meal.
