TYPIK RED PESTO

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The TYPIK Red Pesto is a variant of the traditional pesto directly inspired by the TYPIK Pesto Basilic. This preparation is the skillful mixture of dried and fresh tomatoes to which is added a cheese produced by Giovanni, an Italian settled in Tunisia. The Berber produces this cheese with sheep’s and cow’s milk and matures it for 6 months to give it an absolute melt-in-the-mouth quality.
This divine recipe requires the balance of all the ingredients, ultra-fresh and rigorously selected. The basil brings this very sunny taste of this condiment to use at will, cold or hot.

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TYPIK Red Pesto

The sundried tomatoes used in the TYPIK Red Pesto are identical to the TYPIK Dried Tomatoes whose variety and drying technique brings an incomparable flavor. Hatem, our producer, pays special attention to its tomatoes, during its cultivation but also during the harvest, when ripe. Fresh tomatoes are chosen for their flesh and fragrance: Hatem cultivates them after leaving them slowly matured under the Tunisian sun to bring all the nutrients such as vitamins, iron, or calcium of this exceptional fruit.
The basil is directly integrated into the recipe within 24 hours of being picked to bring the typical aromas of this plant with a thousand virtues, rich in vitamins A, C and B9 and in mineral salts, phosphorus and calcium.

GOURMET TIPS:

• For pasta lovers, our gourmet first invites you to taste the TYPIK Red Pesto with slightly streaked pennes. This pasta, cooked al dente, are particularly suitable to retain the creaminess of pesto rosso. Once the pasta cooked, keep a little of the cooking water and mix it with the Pesto in order to mix the preparation and preserve all its flavours. Then leave the pasta in the preparation and serve to the plate by adding 2 or 3 cherry tomatoes cut in 2, some grano padano shavings and 2 small leaves of fresh basil.
• To get out of the eternal bolognese cannelloni, our gourmet suggests you to prepare them with the TYPIK Red Pesto and fresh tuna. Finely chop an onion and sweat it slowly in a lightly oiled pan. Cook a good slice of fresh tuna (about 250 g) and mix it with the cooked onion, TYPIK red Pesto and some fresh basil leavess. Salt and pepper. Prepare a light bechamel using cornstarch instead of flour. Then fill the cannelloni with the tuna and pesto rosso mixture and place the cannelloni in a baking dish. Cover with TYPIK Olive Tomato Sauce and then Béchamel. Sprinkle with Parmesan shavings. Bake in a warm oven for 30 minutes.

COMMITTED FOR REAL:

The producers selected for this exceptional TYPIK Red Pesto are remunerated in line with the high level of quality achieved by these select partners. The culinary preparation is then carried out in a laboratory using photovoltaic energy or waste recycling to minimize environmental impact.

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