{"id":58039,"date":"2023-03-23T15:12:08","date_gmt":"2023-03-23T15:12:08","guid":{"rendered":"https:\/\/cucineditalia.com\/?p=58039"},"modified":"2023-03-23T15:14:27","modified_gmt":"2023-03-23T15:14:27","slug":"basil-puree-chef-tim-morton","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/basil-puree-chef-tim-morton\/","title":{"rendered":"Basil Pur\u00e9e from Chef Tim Morton"},"content":{"rendered":"\n<p>The American chef of Italian Sensibilities, Tim Morton, shares his recipe for basil pur\u00e9e. Having recently collaborated on a<a href=\"https:\/\/cucineditalia.com\/en\/tim-morton-gabriele-muro-charleston-rome\/\" target=\"_blank\" rel=\"noreferrer noopener\"> gourmet exchange<\/a> in Rome, Morton explained his belief in the beauty of simplicity in cooking and in using the best ingredients without overcomplicating them so that their pure goodness shines through.<\/p>\n\n\n\n<p>&#8220;For our Margherita pizza at <a href=\"https:\/\/hotelemeline.com\/frannie-and-the-fox\" target=\"_blank\" rel=\"noreferrer noopener\">Frannie &amp; The Fox,<\/a> we add basil pur\u00e9e in addition to fresh basil,&#8221; Morton notes. &#8220;It is a nutless pesto that is easy to prepare and can be used in many ways. It also utilizes sorghum instead of honey, employing local products whenever possible.&#8221;<\/p>\n\n\n\r\n                <style type=\"text\/css\">\r\n                    \r\n                    #tdi_1  .td-doubleSlider-2 .td-item1 {\r\n                        background: url(https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/03\/FrannieandtheFox_Emeline_Shorter_062020_15.jpg) 0 0 no-repeat;\r\n                    }\r\n                    #tdi_1  .td-doubleSlider-2 .td-item2 {\r\n                        background: url(https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/03\/PS-FF-19-1024x684-1.jpg) 0 0 no-repeat;\r\n                    }\r\n                    #tdi_1  .td-doubleSlider-2 .td-item3 {\r\n                        background: url(https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/03\/TIM-MORTON.jpeg) 0 0 no-repeat;\r\n                    }\r\n                <\/style>\r\n\r\n                <div id=\"tdi_1\" class=\"td-gallery td-slide-on-2-columns\">\r\n                    <div class=\"post_td_gallery\">\r\n                        <div class=\"td-gallery-slide-top\">\r\n                           <div class=\"td-gallery-title\"><\/div>\r\n\r\n                            <div class=\"td-gallery-controls-wrapper\">\r\n                                <div class=\"td-gallery-slide-count\"><span class=\"td-gallery-slide-item-focus\">1<\/span> of 3<\/div>\r\n                                <div class=\"td-gallery-slide-prev-next-but\">\r\n                                    <i class = \"td-icon-left doubleSliderPrevButton\"><\/i>\r\n                                    <i class = \"td-icon-right doubleSliderNextButton\"><\/i>\r\n                                <\/div>\r\n                            <\/div>\r\n                        <\/div>\r\n\r\n                        <div class = \"td-doubleSlider-1 \">\r\n                            <div class = \"td-slider\">\r\n                                \r\n                    <div class = \"td-slide-item td-item1\">\r\n                        <figure class=\"td-slide-galery-figure td-slide-popup-gallery\">\r\n                            <a class=\"slide-gallery-image-link\" href=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/03\/FrannieandtheFox_Emeline_Shorter_062020_15.jpg\" title=\"Emeline\" data-caption=\"\" data-description=\"\">\r\n                                <img decoding=\"async\" data-src=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/03\/FrannieandtheFox_Emeline_Shorter_062020_15.jpg\" data-srcset=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/03\/FrannieandtheFox_Emeline_Shorter_062020_15.jpg 1600w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/03\/FrannieandtheFox_Emeline_Shorter_062020_15-300x200.jpg 300w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/03\/FrannieandtheFox_Emeline_Shorter_062020_15-1024x683.jpg 1024w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/03\/FrannieandtheFox_Emeline_Shorter_062020_15-768x512.jpg 768w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/03\/FrannieandtheFox_Emeline_Shorter_062020_15-1536x1024.jpg 1536w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/03\/FrannieandtheFox_Emeline_Shorter_062020_15-696x464.jpg 696w\" data-sizes=\"(max-width: 1600px) 100vw, 1600px\" alt=\"\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1600px; --smush-placeholder-aspect-ratio: 1600\/1067;\">\r\n                            <\/a>\r\n                            \r\n                        <\/figure>\r\n                    <\/div>\r\n                    <div class = \"td-slide-item td-item2\">\r\n                        <figure class=\"td-slide-galery-figure td-slide-popup-gallery\">\r\n                            <a class=\"slide-gallery-image-link\" href=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/03\/PS-FF-19-1024x684-1.jpg\" title=\"PS-FF-19-1024x684\" data-caption=\"\" data-description=\"\">\r\n                                <img decoding=\"async\" data-src=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/03\/PS-FF-19-1024x684-1.jpg\" data-srcset=\"https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/03\/PS-FF-19-1024x684-1.jpg 1024w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/03\/PS-FF-19-1024x684-1-300x200.jpg 300w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/03\/PS-FF-19-1024x684-1-768x513.jpg 768w, https:\/\/cucineditalia.com\/wp-content\/uploads\/2023\/03\/PS-FF-19-1024x684-1-696x465.jpg 696w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" alt=\"Chef Time Morton, Frannie and The Fox, Pizza\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; 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--smush-placeholder-aspect-ratio: 853\/1280;\">\r\n                            <\/a>\r\n                            \r\n                        <\/figure>\r\n                    <\/div>\r\n                            <\/div>\r\n                        <\/div>\r\n\r\n                        <div class = \"td-doubleSlider-2\">\r\n                            <div class = \"td-slider\">\r\n                                \r\n                    <div class = \"td-button td-item1\">\r\n                        <div class = \"td-border\"><\/div>\r\n                    <\/div>\r\n                    <div class = \"td-button td-item2\">\r\n                        <div class = \"td-border\"><\/div>\r\n                    <\/div>\r\n                    <div class = \"td-button td-item3\">\r\n                        <div class = \"td-border\"><\/div>\r\n                    <\/div>\r\n                            <\/div>\r\n                        <\/div>\r\n\r\n                    <\/div>\r\n\r\n                <\/div>\r\n                \n\n\n<h2 class=\"wp-block-heading\">Basil Pur\u00e9e<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<p>Fresh basil \u2013 405 grams<\/p>\n\n\n\n<p>Lemon juice \u2013 135 grams<\/p>\n\n\n\n<p>Extra Virgin Olive Oil \u2013 480 grams<\/p>\n\n\n\n<p>Sorghum \u2013 72 grams<\/p>\n\n\n\n<p>Salt \u2013 3 grams<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Preparation<\/h3>\n\n\n\n<p>Pur\u00e9e all ingredients in a blender. Cool in an ice bath right away and store for up to four days.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The American chef of Italian Sensibilities, Tim Morton, shares his recipe for basil pur\u00e9e. Having recently collaborated on a gourmet exchange in Rome, Morton explained his belief in the beauty of simplicity in cooking and in using the best ingredients without overcomplicating them so that their pure goodness shines through. &#8220;For our Margherita pizza at [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":58040,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15650,15654],"tags":[21178,21174,21175,21177,21163,21093,21096,21180,17744,18111,21179,21176,20451,21091],"class_list":{"0":"post-58039","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine-en","8":"category-recipes-from-italy","9":"tag-basil","10":"tag-basilpuree","11":"tag-basilrecipe","12":"tag-charlestonpizza","13":"tag-cheftimmorton-2","14":"tag-frannieandthefox","15":"tag-hotelemeline","16":"tag-nutlesspesto","17":"tag-pizza-en","18":"tag-pizzagourmet-en","19":"tag-pizzamargherita","20":"tag-pizzatopping","21":"tag-recipemarronglace","22":"tag-timmorton"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/58039","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=58039"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/58039\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/58040"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=58039"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=58039"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=58039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}