Not only Italian and not only Basil! Do you know the recipe for pesto Trapanese? Is’ a pesto made in Sicily made with almonds (Avola, I recommend), garlic, extra virgin olive oil (better if a Dop Valli trapanesi or del Belice), fresh tomato, Basil, salt and pepper. No more. Easy and yummy, is a seasoning everything in raw which must strictly be prepared for mortar and not with the Blender, because the almonds and garlic should be chopped releasing essential oils but remain crunchy, don't become a mush. You can find the video recipe with the correct procedure to prepare the Pesto alla trapanese on my You Tube Channel to which you can subscribe. If you want, You can try a tasty variant using Sun-dried tomatoes instead of fresh ones, so the pesto will be tastier, obviously more salty, but less cool. The dough with which traditionally goes this sauce are the busiati trapanesi, the macaroni to the fret: Here I made with the bucatini, excellent alternative. Don't forget a generous sprinkling of pecorino siciliano PDO. You can serve immediately or serve it cold, as long as the pasta is cooked al dente. I am sure that impresses with its simplicity and goodness. Is, always pesto theme ready in 5 minutes, try also the aromatic wild fennel pesto, what raw cabbage with almonds and pine nuts, to rocket, hazelnuts and caciocavallo, the Raw chard pesto, walnuts and pecorino, the delicate asparagus and almonds, the Red Sicilian pesto, with ricotta and dried tomatoes and to fresh anchovies, pistachio and citrus.
360 grams of busiati Trapani or bucatini
10 Piccadilly tomatoes
60 grams of almonds of Avola, already peeled
2 cloves of garlic
extra virgin olive oil, to taste
salt and pepper, to taste
15 basil leaves
grated pecorino Dop, to taste
For the pasta al pesto Trapanese, coarsely chop garlic and almonds at the knife, then put them in a mortar and crush them, until they are finely chopped (but not in cream). Combine the oil and a little salt and set aside. Then put in a mortar the Basil and pound it, always with a little salt and a drizzle of oil.
Peel tomatoes, deprive them of the seeds and water of vegetation and finely chop them to the knife, then put them in a bowl. Add to tomatoes on mixture of garlic and almonds and basil and emulsify with as much oil as needed to mix everything. Salt and pepper and let stand for at least an hour in the refrigerator.
Boil the pasta in salted water and drain it al dente, storing some of the cooking water. Stir the pasta with pesto Trapanese, fire off, joining some of the cooking water if necessary. Serve the dish after dusting it with Sicilian Pdo pecorino cheese and garnished with a little basil and a few toasted almonds if you like. The pasta al pesto Trapanese is good both hot and cold. Bon appétit!
MATCHING: We suggest to match this recipe a Conegliano Valdobbiadene Docg "Of Casel" extra dry, produced by the company Adams, in Corbeltaldo of Vidor (Treviso). An elegant prosecco aromas of peaches and apples, vegetal notes, taste nice and cool, capable of dampening the prevailing flavor of garlic, Thanks to a sustained residual sugar.