Mozzarella fritta con pesto limone

Pesto Italian cuisine

E passata di cottura - ‘The cooking has passed’. It means the essence of the food is gone. Like with Carbonara not immediately eaten, or risotto after its perfunctory 'stand-still' at the end - any longer and the fresh, silky flavours are gone. <br />That should not happen with this recipe: the kids must be at the table, as well as the adults, hands washed, ready to tuck in.The pesto sits to one side, plates are warm and the salad bowl is full of green leaves, right next to the slices or torn bits of ciabatta. Everything must be ready for the eating of these delish fritters. <br />Moving on, I have a lot to thank Jamie Oliver for, most notably the ease with which I make pesto, knocking it together in my mortar and pestle in 5 minutes flat. This is my recipe however, using flaked almonds and microplaned lemon zest, because I can't stand pinenuts. - Kitchen Butterfly <br />