{"id":7467,"date":"2021-06-30T20:18:53","date_gmt":"2021-06-30T18:18:53","guid":{"rendered":"https:\/\/pestofresco.eu\/ligur-cantonese-basmati-rice-with-fresh-pesto\/"},"modified":"2025-02-19T12:22:49","modified_gmt":"2025-02-19T11:22:49","slug":"ligur-cantonese-basmati-rice-with-fresh-pesto","status":"publish","type":"post","link":"https:\/\/pestofresco.eu\/en\/ligur-cantonese-basmati-rice-with-fresh-pesto\/","title":{"rendered":"Ligur-Cantonese Basmati Rice with Fresh Pesto"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">A very tasty protein-packed, light and summery &#8220;fusion&#8221;-style first or main course: Ligur-Cantonese Basmati Rice with Fresh Pesto.<br\/>It comes from a famous preparation of Oriental cuisine, but is made Ligurian by chef Gian Luca Cellerino&#8217;s reinterpretation.<br\/>Check out our recipe!<\/h2>\n\n<p>Here is our <strong>Ligurian version <\/strong> of one of the most beloved preparations of oriental cuisine: <strong>Ligur-Cantonese Basmati Rice with Fresh Genoese Pesto from Laboratorio Artigianale Frasca and Nassa di Loano<\/strong>.<br\/>It becomes a very tasty &#8220;<strong>fusion<\/strong>&#8221; style dish, which can be <strong>a first course or a single course<\/strong>, because it is rich, protein and perfect for the summer season.<br\/>Cook it following the <strong>recipe<\/strong> of <strong>chef Gian Luca Cellerino<\/strong> of <strong>Ristocaff\u00e8 Il Ponte di Toirano<\/strong>!<\/p>\n\n<h3 class=\"wp-block-heading\">Ligur-Cantonese Basmati Rice with Fresh Pesto: ingredients for 4 people<\/h3>\n\n<p>&#8211; 1 170g jar of Fresh Pesto.<\/p>\n\n<p>&#8211; Basmati rice 200gr.<\/p>\n\n<p>&#8211; Canned peas 400gr.<\/p>\n\n<p>&#8211; Cooked ham 300gr.<\/p>\n\n<p>&#8211; 4 medium fresh eggs<\/p>\n\n<p>&#8211; 2 tablespoons sunflower seed oil<\/p>\n\n<h3 class=\"wp-block-heading\">Ligur-Cantonese Basmati Rice with Fresh Pesto: preparation<\/h3>\n\n<ul class=\"wp-block-list\"><li>Wash the rice in cold running water until it releases all the starch<\/li><li>Boil the rice in salted water for the time indicated on the package (usually 10 minutes)<\/li><li>Cool, set aside and let drain<\/li><li>Drain the beans, reduce the ham, first into strips and then into cubes, and set aside<\/li><li>Grease a nonstick frying pan or wok and heat the oil well<\/li><li>Insert the eggs by breaking them, and as soon as the egg whites start to turn white, shred with a paddle and cook a few minutes. Turn off the heat and set aside <\/li><li>In the same pan, toast the ham and add the peas and rice<\/li><li>Let the contents dry until they become almost crispy<\/li><li>Divide the preparation among the diners&#8217; plates and add generous drops of Pesto Fresco<\/li><li>Garnish with fresh basil leaves.<\/li><\/ul>\n\n<p>Our <strong>Ligur-Cantonese Basmati Rice<\/strong>, made special by the addition of <strong>Pesto Fresco Genovese from Laboratorio Artigianale Frasca e Nassa<\/strong>, is ready.<br\/><strong>Enjoy!<br\/><\/strong><br\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A very tasty protein-packed, light and summery &#8220;fusion&#8221;-style first or main course: Ligur-Cantonese Basmati Rice with Fresh Pesto.It comes from a famous preparation of Oriental cuisine, but is made Ligurian by chef Gian Luca Cellerino&#8217;s reinterpretation.Check out our recipe! Here is our Ligurian version of one of the most beloved preparations of oriental cuisine: Ligur-Cantonese&#8230;<\/p>\n","protected":false},"author":3,"featured_media":6756,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[595],"tags":[1328,961,567,1327,764,582],"class_list":["post-7467","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-basmati-rice-fresh-pesto","tag-craft-workshop-frasca-and-nassa-loano","tag-fresh-pesto-genovese","tag-ligur-cantonese-basmati-rice","tag-loano-en","tag-pesto-genovese-en"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts\/7467","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/comments?post=7467"}],"version-history":[{"count":1,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts\/7467\/revisions"}],"predecessor-version":[{"id":7468,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts\/7467\/revisions\/7468"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/media\/6756"}],"wp:attachment":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/media?parent=7467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/categories?post=7467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/tags?post=7467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}