Raw Tomato Sauce
Blanch the tomatoes for five minutes in hot water. Put the tomatoes under cold running water Peel the tomatoes, split in half, remove seeds, cut
Caper Dressing
Grind the coriander seeds in a mortar with a pestle Remove the leaves from the coriander and set aside Chop the coriander stalks Add to
Lemon Chutney by Chef Fabio Sparvieri – Terre Sacre Winery
Put sliced lemon in water for 24 hours. Do not peel the thin outer yellow skin. Change the water. Keep the lemon in water for
The Real “Pesto alla Genovese”
Crush in a mortar garlic and grains of coarse salt until you have a smooth paste. Add pine nuts or walnuts Add the Parmiggiano Reggiano