Susie

For the Pesto

• A quick note about basil before you get started. Young, tender leaves are the best. If you can find Genoese basil, it will give you the most authentic result, but no matter which type you buy, rest assured, it will be delicious!

  The jury is out on whether or not to wash the basil leaves before you use them. I, personally, don't wash them. I can't imagine washing some if their magic down the drain, but I do inspect the leaves and wipe them with a paper towel, if necessary.

  So, here's what you'll need.
  
• If you are using a food processor, add all ingredients except the olive oil. Process until blended. Scrape down the sides with a spatula. Then, stream in the olive oil until it reaches a creamy consistency.
• If you are using a mortar and pestle, add a handful of basil leaves and a pinch of sea salt to the mortar. Crush the leaves, adding more as they break down. Pound the leaves with the pestle, scrape the leaves along the sides of the mortar in a circular motion– whatever you have to do to break the leaves down. This may be a little messy, but don't let it discourage you. Have fun, and don't forget to take a deep breath! This is the glorious part of making pesto, that sweet aroma!
  
• Add the garlic and pound until mashed.
  
• Then, add the pine nuts and crush them until the mixture has formed a paste.
  
• Note: In some parts of Liguria, they add cheese to their pesto. The typical cheese that would be used is called prescinseua (I know, it's a mouthful), but I've never had any luck finding it. I've read it's not imported because it's too perishable, so instead, I substitute a mixture of ricotta and plain greek yogurt. My grandmother used to use a small amount of cream cheese, which is also delicious.
• Add the ricotta and yogurt and mix into the pesto.
  
• Add the olive oil and mix. This recipe will probably seem thicker than what you are used to, but that's what will make it creamy. When you toss it with the pasta, the reserved pasta water will allow you to thin it to your desired consistency.
  
• Note: Pesto will keep in the refrigerator for up to a week, just be sure to cover it with a thin layer of olive oil to prevent browning.

For the Pasta

• Bring salted water to a boil. Depending on the size of your pot, it will take more or less. This is a fine time to talk about the note "qb." You find this a lot in Italian recipes. It means add salt until "it's enough," which means you have to rely on your own taste buds. Pasta water is notorious for being under salted and it will honestly, ruin your dish. Give it your best guess to start with, and then taste it before you add the veggies or pasta. It should taste like ocean water. If it doesn't, add more. Trust me on this.
• While you're waiting for the pasta water, get to work on the beans and potatoes. I cook them at the same time to make the process quicker. If the beans are small, I find it works just fine.

  A note about the beans. If you can find Romano beans, they are my absolute favorite, but most of the time I have to settle for plain old green beans. As a rule of thumb, the smaller the green bean, the more tender they are. If you have to buy more mature beans, be sure to string them before you cook them. Snip the bean at one end and pull the string to the opposite end. Snip again and discard the string. It takes a few extra minutes, but your family will thank you for this. Those strings can really get you!

  When the water comes to a rolling boil, add the green beans and potatoes and boil to desired tenderness. When they are done, fish them out with a spider set them aside.
  
• After the green beans and potatoes are done, cook the pasta in the same pot, until al dente, so it still has a chewy bite.
• Reserve a cup of the pasta water and then strain the pasta.
  
• Put the green beans, potato, pasta and pesto in a bowl and toss. This is my favorite part. The hot water releases the fragrance of the basil. Add pasta water if needed to loosen the sauce.
  
• Sprinkle a few pine nuts and fresh grated Parmiggiano Reggiano over the top and serve!
  

• Pat the cutlets dry with a paper towel. This gets rid of any residual moisture and allows the breading to stick better.
  
• Season both sides of the meat with salt and pepper.
  
• Set up three bowls, one with flour, one with egg and one with breadcrumbs. Whisk the egg and mix the zest of two lemons into the breadcrumbs.
  
• And now, you're ready to start dipping! I use kitchen tongs so the mixture doesn't stick to my fingers. First, dredge the cutlet in flour.
  
• Then, dip in the egg, making sure you coat both sides of the cutlet. Think of the egg as glue. If you miss a spot, the breadcrumbs wont stick.
  
• Coat in breadcrumbs and place on a plate. Once all of the cutlets are breaded, you are ready to fry.
  
• Over medium heat, add enough vegetable oil to the saute pan so that it will cover the cutlets about a quarter of the way up. Keep an eye on the oil. To test the temperature, I usually toss in a little piece of breading to see what happens. If the oil is ready, it will sizzle around the tidbit and it should begin to brown.
  
• Fry until golden, about two minutes on each side.
  
• Lay on a rack to drain any excess oil. It may be tempting to move them directly to a platter, but since they are still hot, the heat will create steam and the underside of your cutlet will end up soggy. Sprinkle with salt and keep warm in the oven until ready to serve.
  
• These pork cutlets pair nicely with my Arugula Pear and Pine Nut Salad. It's dressed in a creamy lemon vinegraitte and topped with shaved Parmiggiano-Reggiano.