Curveball-The most important thing you should remember about throwing the curveball is that the palm of your hand is facing the sky at release. If it isnât, you will not get the correct rotation on the ball. Snap the ball off at your back hip and follow through to your front hip.
The name âsopa seca de fideoâ translates to âdry soup with noodlesâ. Itâs not soup, itâs called a âdry soupâ because the noodles absorb all of the wonderful rich stock, making the noodles taste more delicious than you can possibly imagine. The dish is made with thin noodles, angel hair pasta or vermicelli. My mother makes this dish at least once a month and we were raised just calling it by the noodle name, vermicelli. All you have to do is say that word and the collective eyes of our family light up with glee.
Pesto alla genovese is made with Genovese basil, salt, garlic, Ligurian extra virgin olive oil (Taggiasco), European pine nuts (sometimes toasted) and a grated cheese like Parmigiano Reggiano or Grana Padano and pecorino Sardo or pecorino romano.esto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream, then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency.