Italian

Ligurian pesto and bean salad with creamy semolina

Name: Ligurian pesto and bean salad with creamy semolina
Yield: 4
Cuisine: /italian
Ingredients: 1l chicken stock; 250ml milk; 180g semolina; 40g pecorino; 25g unsalted butter; 300g each green beans & Roman beans (substitute extra green beans), trimmed; Ligurian olives (substitute black olives), to serve; 1 1/2 bunches basil, leaves picked, plus extra leaves to serve; 80g pine nut; 50g finely grated pecorino; 250ml olive oil; Juice of 1/2 a lemon

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by Charlotte Binns-McDonald

Aug 08, 2018

"Pesto means a sauce that is pounded with a mortar and pestle. Historically, it has been suggested that the ancient Romans made a version of this well-known sauce. Perhaps the most famous today is the basil pesto from Liguria. Here, I tip my cap to location, with a scattering of Ligurian olives, and to the past with some just-cooked 'Roman' beans" - Charlotte Binns-McDonald.

4 cups (1L) Massel Chicken Style Liquid Stock
1 cup (250ml) milk
1 cup (180g) semolina
1/2 cup (40g) finely grated pecorino
25g unsalted butter
300g each green beans & Roman beans (substitute extra green beans), trimmed
Ligurian olives (substitute black olives), to serve

Pesto

1 1/2 bunches basil, leaves picked, plus extra leaves to serve
1/3 cup (80g) roasted pine nuts
50g finely grated pecorino
1 cup (250ml) extra virgin olive oil
Juice of 1/2 a lemon

Method

1.

For the pesto, place half basil, half pine nuts, half pecorino and 2 tbs oil in a mortar and pestle and pound to a paste. Add 1 tbs oil and remaining basil, pine nuts and pecorino, and continue to pound to a paste. Stir through lemon juice and remaining 3/4 cup (180ml) oil. (Alternatively, whiz all ingredients in a food processor for 2 minutes or until well combined.) Transfer to a bowl, cover surface directly with plastic wrap and chill until needed.
2.

To make the semolina, bring stock and milk to a simmer in a saucepan over high heat. Gradually whisk in semolina until well combined. Reduce to medium-high heat and cook, stirring constantly with a wooden spoon, for 2 minutes or until thickened. Reduce to medium-low heat and cook, stirring regularly, for 5 minutes or until tender. Stir through grated pecorino and butter (semolina will thicken as it cools; add warm stock or water a little at a time to reach desired consistency).
3.

Meanwhile, for the salad, blanch beans in a saucepan of boiling water for 2 minutes or until just tender, then drain and briefly refresh in iced water. Drain. Transfer beans to a bowl and toss through three-quarters of pesto.
4.

Pour semolina onto a large serving platter and top with bean salad. Scatter with olives and extra basil leaves, and drizzle with remaining pesto. Top with extra shaved pecorino to serve.