The word ‘Pesto’ comes from the Italian for ‘pounding’ or ‘crushing’, traditionally done with a pestle & mortar. The name is now commonly used for mixtures containing various types of herbs, nuts, allium (genus for various onions & garlic) & cheese. Try this version with the red seaweed ‘Dulse’ !
This adaptation of ‘PUTTANESCA’ from the traditional Neapolitan recipe is an affordable, spicy dish intended for quick preparation. The anchovies are replaced by Karengo, a seaweed from New Zealand’s South Island. When Karengo is exposed to moisture in cooking, its flavour becomes very similar to mild anchovy.
Agar is great in fruit jelly preparations, unlike pectin; it doesn’t need the sugar to form a gel. The good news is that you can make your own preserves with minimum sugar and still get the right texture.
Pissaladière is a very popular lunch treat in the South of France and is traditionally garnished with anchois (anchovies). This version is vegetarian and is just as tasty & satisfying.