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.
PASTA WITH PESTO TRAPANESE (Sicilian recipe)Print This
- 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 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 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, able to dampen the prevalent taste of garlic, Thanks to a sustained residual sugar.