"I once co-hosted a Slow Food banquet in Bristol with chef Giorgio Locatelli and Dan Saladino from the Radio 4 Food Programme, to celebrate the extraordinary heritage fruits, vegetables, animal breeds and food products listed in Slow Food's Ark of Taste, many of which are at risk of extinction. This is a global Slow Food initiative to record and protect traditional and indigenous foods, from the black salt of Boke, Ethiopia,"
"Locatelli's pesto recipe focuses on the use of a mortar and pestle, a tool I adore, but I've always found it hard to grind leaves to a paste, so I tend to use a blender instead. If you are using a mortar and pestle, start by crushing the garlic to a paste with a pinch of salt, then lightly crush the nuts, then grind in the fennel fronds a bit at a time, before mixing in the grated cheese and oil."
A Slow Food banquet in Bristol showcased heritage fruits, vegetables, animal breeds and food products listed in the Ark of Taste, including the Tamworth pig served nose to tail. Giorgio Locatelli highlighted the Bronte pistachio with a luxurious tart. A pesto adaptation swaps basil for fennel fronds and pine nuts for Bronte pistachios. Fennel fronds can be bulked with stalks or other soft herbs such as basil, parsley or coriander. The recipe can be made with a mortar and pestle or a blender. Garlic, nuts, fennel, grated cheese and oil are combined, finished with lemon, and rested to meld flavors before use.
Read at www.theguardian.com
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