Diana Sproveri

Little diddy for dinner. ✨Coconut milk and turmeric cod with broiled tomatoes and cilantro✨ Variation on the recipe from .

Pro-tip: Don’t marinade fish in citrus too long. 15-30 min tops or you will have yourself a nice ceviche before you even get cooking. 😁

https://cooking.nytimes.com/recipes/1022129-coconut-fish-and-tomato-bake?smid=ck-recipe-iOS-share

✨PECORINO PESTO SAUCE✨

… complete with upper arm workout if you are bold enough to put this together with a mortar and pestle. (P.S. It’s worth the burn.)

Years ago, when my Dad was faced with a choice of Parmesan or Pecorino to dust his pasta, his reply was this, “Parmesan? Why bother.” Yes, said as a statement not a question.

While has its place, there is something about the salty bite of Pecorino Romano that we Southern Italian and Sicilians love. It also kicks up pesto with a delicious zing. Perfect as a cold pasta dish on a hot summer day, or righteously doused on a piece of garlic toast with tomatoes. You can’t beat a adaptation of a classic. mangiamangia

✨PECORINO PESTO✨

3 cups basil (cleaned with no stems)

3 cloves fresh garlic (do not use prepared in a jar)

3/4 cup extra-virgin olive oil

3/4 cup freshly grated Pecorino Romano

Dash of salt

Directions:
- Mash or blend garlic and salt in bowl
- Add the basil leaves and some of the EVOO to wet the leaves and makes them easier to mash
- Add the rest of the leaves
- Slowly work in the remainder of the EVOO
- Add cheese
- Continue to work the mixture until it is well blended and is the consistency of a mushy paste
- Tip: When adding to pasta, add a bit of pasta water when blending in the pesto to help it combine and coat the pasta
- Adding 3 TLB ground pine nuts is optional, just omitted here

Enjoy! ✨