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WALDINE VAN GEFFEN VGHC42A
3 lg Bn fresh basil
3 tb Parsley
1/4 c Pine nuts
3 tb Parmesan
1 tb Pecorino
1/4 c Sun-dried tomatoes -- opt
10 tb Olive oil
In a food processor place basil, parsley, pine nuts, parmigiano,
pecorino and tomatoes (if using) and blend. Add about olive oil to
make into a creamy emulsion. This MAY be sauteed to heat through, or
used directly on hot pasta and mixed in. Source: Tony Cortese,
Amerigo's Restaurant, NYC.
Recipe By :
From: Dan Klepach Date: 06-10-95 (159) Fido:
Cooking
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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