Food tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Ziti with Spicy Pesto Pantesco and Locatelli Recipe

	Category	Spicy Recipes
	Views	140
	Ratings	0

Ingredients And Procedures

1/2 cup mint leaves, -- picked over

1/2 cup basil leaves, -- picked over

1 cup parsley, -- picked over

2 cloves garlic

2 tablespoons capers, -- rinsed and drained

4 medium plum tomatoes, -- roughly chopped

1 tablespoon black pepper

1 tablespoon crushed red pepper

1/2 cup extra virgin olive oil

Sea salt 1 pound ziti pasta, -- preferably Italian

1 cup freshly grated Locatelli Pecorino

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a blender, place mint, basil, parsley, garlic, capers, tomatoes, black pepper, red pepper and half the olive oil. Process in short bursts until roughly chopped. Turn blender on full and drizzle in remaining oil and process until smooth, about 1 minute. Remove pesto and place in a large serving bowl.

Cook pasta according to package instructions until just al dente and drain well. Toss drained pasta in the serving bowl and toss like a salad to coat. Sprinkle with grated Locatelli and serve.

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<h1>Ziti with Spicy Pesto Pantesco and Locatelli</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/2 cup mint leaves, -- picked over <P>1/2 cup basil leaves, -- picked over <P>1 cup parsley, -- picked over <P>2 cloves garlic <P>2 tablespoons capers, -- rinsed and drained <P>4 medium plum tomatoes, -- roughly chopped <P>1 tablespoon black pepper <P>1 tablespoon crushed red pepper <P>1/2 cup extra virgin olive oil <P>Sea salt 1 pound ziti pasta, -- preferably Italian <P>1 cup freshly grated Locatelli Pecorino <P><P><P>Bring 6 quarts water to boil and add 2 tablespoons salt. <P>In a blender, place mint, basil, parsley, garlic, capers, tomatoes, black pepper, red pepper and half the olive oil. Process in short bursts until roughly chopped. Turn blender on full and drizzle in remaining oil and process until smooth, about 1 minute. Remove pesto and place in a large serving bowl. <P>Cook pasta according to package instructions until just al dente and drain well. Toss drained pasta in the serving bowl and toss like a salad to coat. Sprinkle with grated Locatelli and serve. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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