Wineshark cooking class - 1. Pesto Genovese

Ingredients:

• Cooking oil - 1/2 oz
• Leek - 1.5 oz
• Onion - 1.5 oz
• Carrot - 1 oz
• Potatoes - 1.5 oz
• Celery - 1 oz
• Cabbage - 1 oz
• Stock - 2 lb 8 oz
• Tomato diced - 1.5 oz
• Chifferi - 1.5 oz
• Salt - 1 tsp
• White pepper powder - 1/2 tsp
• Olive oil - 1.5 oz
• Garlic - 1 clove
• Marjoram - 1/4 tsp
• Basil - 1/4 tsp

Procedures:

First we prepare the stock by cutting the chicken in halves, remove the skin and fat, and take away the meat for other use.

Put the chicken into hot water, add onion, carrot and celery into the stock, bay leaves and black pepper. Filter to get the clear stock.








Then we prepare the pesto by mincing the garlic and basil, then add the olive oil and marjoram to mix well.

After that we can start to prepare the soup, first cook the leek with oil, then add onion.








Add the other vegetables and sautee for a while, then add tomatoes.









Add the stock to cook till the vegetable softened, then add the chifferi.








Cook until the chifferi is ready, then season with salt and white pepper powder.








Put the pesto sauce on top of the soup, and mix well before eating.