Tuesday, March 28, 2017

Italian Breakfast and Pizza

Last year this time we were in Italy, so we decided to recreate the wonderful breakfasts we enjoyed there: chocolate and almond croissants from Trader Joe's (surprisingly good!), Prosciutto di Parma, soppressata, Parmigiano Reggiano, buffalo mozzarella, bread, jam, fruit, and espresso.  Glorious!  Definitely a splurge, but so worth it.

Because I bought far too much meat and cheese, we had plenty of leftovers.  We used some of them on the pizza below, which has homemade basil-pecan pesto, buffalo mozzarella, and soppressata as toppings -- so good!

Basil-Pecan Pesto

1/2 cup pecans
1 large garlic clove, peeled and crushed
1/3 cup grated Parmesan cheese
1 cup tightly packed fresh basil
1/4 cup + 2 T extra virgin olive oil
Juice of 1/2 lemon
Pinch of salt (more to taste)

1. Place the nuts and garlic in a food processor or mini chopper, and process until they just start to break down.  Add the cheese and pulse another few times.
2. Add the basil and pulse a few times.  Then add the oil, lemon juice, and salt, and pulse until the pesto is as chunky/smooth as you like it.  Taste and add more of anything to make things taste perfect!

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