Tagliatelle with pesto sauce and chicken breast


Hi, today i bring to blog a healthy and delicious recipe for Italian dinner party or even for special celebration. Dress your plate to impress and full of flavors. I n this recipe i teach you how to do delicious homemade pesto sauce to give more Italian flavor to the pasta. Enjoy and i hope you like it !!!


120gr Tagliatelle
500 ml water
1 tbsp salt
5 gr Grana Padano or Parmesan cheese
1 handful fresh basil
2 handful Tender Baby Spinach
1 garlic clove
150ml olive oil
10gr pine nuts
1 chicken breast ( 450gr.)
1 tbsp smoked paprika
1 tbsp black pepper
1 tbsp sea salt
1 baby leek

Put your chicken breast in tray in oven 45 minutes at 190°C with smoked paprika,sea salt and black pepper rub all over chicken breast.
Cook in the center of a per-heated oven. Basting occasionally.
Add pasta to a large pan of slightly salted boiling water, return to the boil and cook for 7-9 minutes according to taste.
A shorter cooking time will create a firmer authentic Italian texture (‘al dente’ meaning ‘firm to the bite’).
Drain and serve with your pesto sauce and 1 handful Tender Baby Spinach and 1 baby leek sliced.
Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
Stir in salt and add your pasta.



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Pan Fried Perch with Samphire


Hello, today i bring to blog delicious recipe and its fish =)
Perch it is!
well i add red potatoes and snap peas and asparagus with samphire , let tell you they are delicious.
I add homemade pesto sauce traditional with basil,pine nuts,Parmesan,garlic and good olive oil. Samphire is a sea vegetable that grows abundantly on shorelines, in marshy shallows and on salty mudflats. It has a crisp texture and tastes of the sea.
I hope you enjoy!


1 pound perch fillets
3/4 cup all-purpose flour
1/4 cup white cornmeal
1 teaspoon salt
1 teaspoon pepper
vegetable oil, for frying

For the Perch:

Soak perch fillets in a bowl of ice water for half an hour.
Rinse and pat dry with paper towels.
In a shallow bowl, mix together flour, cornmeal, salt and pepper.
Place 1/2-inch cooking oil in a deep skillet and preheat.
Dredge fillets in flour mixture.
Fry fillets until golden, turning once. Drain on paper towels.

For Samphire and veg.

1 pack samphire is about 75g.
1 spoon Butter unsalted
12 asparagus
50g. snap peas
200g. red potatoes

Boil potatoes and when its ready cut small cubes.Reserve.
Get deep skillet and add butter and add asparagus cut into small pieces, snap peas, and very well washed samphire let cook for 3-5 minutes.
Add potatoes and involve everything , its ready (no need salt because samphire are salted).
Plate the way you want, but for add flavor i add homemade pesto sauce but this i will keep for another recipe.

To plate this recipe i use #woodflavors products , my partners .

They produce they re wood servers in pine and in modern design , they engrave your design. this severs are ideal for serving the food without plates, they are light and easy to manage. Well anything just contact : geral@woodflavors.pt

PEPA P4, Vale Serrao
6150-508 Proenca a Nova


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