Ingredients with Measurements:
- 1 lb Slinzega (or any other cured meat of your choice)
- 1 head of broccoli
- 1 cup walnuts
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor
Step-by-step instructions:
- Preheat oven to 375°F.
- Cut the broccoli into small florets and place them on a baking sheet. Drizzle with olive oil, salt, and pepper, and roast for 20-25 minutes, until tender and slightly browned.
- In the meantime, make the walnut pesto. In a food processor, combine the walnuts, Parmesan cheese, garlic, and olive oil. Pulse until the mixture is smooth and creamy.
- Once the broccoli is done, let it cool for a few minutes, then add it to the food processor with the walnut pesto. Pulse until the mixture is well combined and has a pesto-like consistency.
- Arrange the Slinzega slices on a serving platter, and spoon the broccoli and walnut pesto on top of each slice.
- Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
5. Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 360
- Fat: 30g
- Carbohydrates: 9g
- Protein: 16g
Substitutions for ingredients:
- Instead of Slinzega, you can use prosciutto, salami, or any other cured meat of your choice.
- Instead of walnuts, you can use pine nuts, almonds, or cashews.
- Instead of Parmesan cheese, you can use Pecorino Romano or any other hard cheese.
Variations:
- You can add some lemon zest or juice to the pesto for a tangy flavor.
- You can add some red pepper flakes for a spicy kick.
- You can use arugula or spinach instead of broccoli for a different flavor.
Tips and tricks:
- Make sure to roast the broccoli until it's slightly browned and tender, as this will give it a nice flavor and texture.
- You can make the pesto ahead of time and store it in the fridge for up to 3 days.
- If the pesto is too thick, you can add more olive oil to thin it out.
Storage instructions:
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- You can reheat the Slinzega and broccoli in the microwave or oven until warm.
Presentation ideas:
- Arrange the Slinzega slices on a wooden board or platter for a rustic look.
- Garnish with some fresh herbs, such as parsley or basil.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- This dish pairs well with a light salad or some crusty bread.
Suggested side dishes:
- A simple green salad with a lemon vinaigrette.
- Roasted potatoes or sweet potatoes.
Troubleshooting advice:
- If the pesto is too thick, add more olive oil or a splash of water to thin it out.
- If the broccoli is not tender enough after roasting, put it back in the oven for a few more minutes.
Food safety advice:
- Make sure to wash the broccoli thoroughly before using it.
- Store any leftovers in the fridge and consume within 3 days.
Food history:
- Slinzega is a cured meat from the Italian region of Lombardy, made from beef or pork.
Flavor profiles:
- The Slinzega is salty and savory, while the broccoli and walnut pesto is nutty and slightly sweet.
Serving suggestions:
- Serve this dish as an appetizer or a light lunch.
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Region: Italian