A one-pot meal for lunch, dinner or an informal brunch with family or friends: the Scrumptious Demi Baguette with Pesto Fresco has a top “crunchy” taste.
Read the recipe created and developed by Chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano for us!
The typical French bread, much loved all over the world, characterized by its elongated shape and crispy crust, and our amazing Pesto Fresco Genovese together.
Our Demi Baguette with Pesto Fresco lends itself to the most informal and convivial occasions as a one-pot meal for lunch, dinner in front of the TV or a cheerful Sunday brunch.
You choose the right time, we give you the recipe that chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano created and made for us.
Fancy Demi Baguette with Fresh Pesto: ingredients for 4 people
- 1 80 g jar of Pesto Fresco Genovese
- 2 demi baguettes
- 2 medium potatoes
- 100 g green beans
- 2 tablespoons of grated pecorino romano cheese
- 200 g of stracchino cheese
- EVO oil
- Salt and pepper to taste
Fancy Demi Baguette with Fresh Pesto: ingredients for 4 people
- Boil the green beans and potatoes separately. When the vegetables are ready, remove from the water, cut the potatoes into wedges and set aside
- Turn on the oven and bring it to a temperature of 180°.
- Meanwhile, cut each demi baguette horizontally in two.
- Carve the four parts of demi baguette on the side to form pockets (the two ends should remain intact) and empty from the crumbs
- Divide the stracchino into equal parts and spread it inside each pocket evenly
- Stuff the pockets with the previously boiled and chopped potatoes and green beans
- Season with EVO oil, salt and a generous grinding of black pepper
- Sprinkle the filling with grated pecorino romano cheese
- Add plenty of Pesto Fresco Genovese to each pocket.
- Bake for 8 minutes
Our tasty Demi Baguettes, made special by the addition of Pesto Fresco Genovese, produced in our Frasca e Nassa Artisan Laboratory in Loano, are ready.
Enjoy!