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. Find the video recipe with the correct procedure to prepare the Pesto alla trapanese on my You Tube Channel you can also subscribe to. 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 fresh. The pasta with which this sauce is traditionally paired are the busiati Trapanese, 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.
PASTA WITH PESTO TRAPANESE (Sicilian recipe)
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INGREDIENTS
- 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
PROCEEDINGS
For the pasta al pesto Trapanese, coarsely chop the knife garlic and almonds, then put them in a mortar and crush them, until they are finely chopped (but not in cream). Add the oil and a little’ of salt and set aside. Then put in a mortar the Basil and pound it, always with a little’ of salt and a drizzle of olive oil.
Peel tomatoes, remove the seeds and vegetation and chop finely with a 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. Season with salt and pepper and leave to rest for at least an hour in the refrigerator.
Boil the pasta in salted water and drain it al dente, keeping a little’ of the cooking water. Stir the pasta with pesto Trapanese, fire off, joining if necessary a little’ of the cooking water. Serve this dish after powdered with pecorino siciliano Dop and garnished with a little’ Basil and some toasted almond if you like. The pasta al pesto Trapanese is good both hot and cold. Bon appétit!
THE PAIRING: We suggest to combine with this recipe a Conegliano Valdobbiadene Docg "Dei 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, able to dampen the prevalent taste of garlic, Thanks to a sustained residual sugar.
16 comments
But if one does not have the almonds just diAvola and pecorino siciliano PDO right, It's worth too do so?
Strictly you, I obviously point out the recipe with the original Sicilian products but use pecorino romano and normal blanched almonds!
Good evening Ada. Why such a dish of our land so good match, For example, an excellent “SAPHIR” Domina Miccina Sicilian, too, Of course!?
Hello Augustine, I didn't know the winery that you mentioned and I went to see the product you are talking about. She stirred a little’ doubts that Saphir is reporting on the label the name ' prosecco ', because this product may only be used by companies of Veneto and Friuli Venezia Giulia. I do not know that by regulating the Igt Sicilian lands include a typology prosecco, but that sparkling wine. As for the pairing in particular, pesto alla trapanese doesn't sit well with a sparkling wine and sweet as the Saphir, best to stay in Sicily, and also in the cellar Dominates Miccina, a cricket or a Catarratto, Fermi, savoury biscuits and minerals. A greeting, ADA
You're right on Prosecco. The brand “Prosecco” is for the exclusive use of the producers from Veneto and Friuli, How many in Sicily will want to produce this wine, they should call it “Glera” thing that, I think it's not just me to think, could be a limit in the marketing. Few people associate “Glera” at “Prosecco” and this limitation does not make us sure understand what potential will have in the Sicilian market this wine. At this point, What I hadn't noticed, I can't understand why the Lords of Dominamiccina have written on the tickets of “Saphir” . Dear greetings.
Augustine
I agree with you on the absolute ignorance about the fact that prosecco is produced from grape variety glera and lack of perception of identity between the two, and then on the boundary in the marketing. And I also think that the label on the Saphir is due to lack of knowledge of the specification, not anything else… See you soon, ADA
I've just arrived at your blog I love Sicily and its perfumes your recipes are ultra promising. The bucatini al pesto trapanese them tonight Hello Aurora
Hello Aurora, Welcome to my blog! We hope that the promises are maintained! Let me know how it goes with the bucatini, It's a simple dish but I think extremely representative of the Sicilian cuisine: simple and tasty, with a few simple ingredients and vegetarians! Expect the outcome! Hello, ADA
I love the pesto…Classic and alla trapanese…you know Ada that I always have with Sun-dried tomatoes…now I try with the piccadilly!!!
Hello Silvia! With Sun-dried tomatoes is a great Variant, the most tasty of course and flavorful and I prepare myself so in winter. In summer, however, it would be a shame not to use fresh tomatoes! Let me know how you like this way, I hope you win! ADA
ADA how beautiful! Your dishes….. always a spectacle!
Hi Maurizia, but you're too kind… in this case the raw, truly excellent! A hug, ADA
Ate it from Sicilian friends in Messina but here it's hard hard to find those good raw materials… but don't give up. Good week.
And don't give up! A hug. ADA
A pesto that I love and yours is just invitantissimo and makes you hungry, good week Ada.
Hi Enrica! I knew you knew him because you're a foodie… pesto alla trapanese suffers from a certain subjection than the Ligurian pesto, But even if they are different is no less good! A hug and good week to you! ADA