PESTO ALLA TRAPANESE (SICILIAN PESTO RECIPE)
Pesto alla Trapanese is a Sicilian pesto combining almonds, cherry tomatoes and basil. This pesto is the perfect pairing for busiate pasta just like they serve in Trapani!
Provided by Nadia Fazio
Categories Sauces
Number Of Ingredients 6
Steps:
- Boil water in a small sauce pan, add almonds and boil for 1 minute. Drain and when they're cool enough to handle use your fingers to peel off the skin. It will easily slip off. Preheat oven to 350F and toast almonds for 10 minutes.
- Score the top of each tomato with a sharp knife. Bring water in that same sauce pan to a gentle boil. Add tomatoes and blanch for 1 minute. The skin will begin to shrivel. Drain and place in a bowl. When cool enough to handle, peel off the skin, roughly chop the tomatoes and set aside in a bowl.
- Place garlic and a pinch of salt in the mortar and crush until you have a paste. Add almonds and continue crushing until you have a rough paste. Finally, add basil leaves and another pinch of salt and grind all ingredients together until well combined.
- Transfer the mixture to the bowl with the cherry tomatoes and stir until combined. The pesto will have small chunks of tomatoes and will not be as smooth as pesto made in a food processor. If your mortar is large enough, you can also add the tomatoes to the almond mixture and grind all ingredients together.
- Place all ingredients in the bowl of your food processor and process until smooth. For a chunkier consistency pulse a few times until you have the desired texture. Add salt, to taste.
Nutrition Facts : Calories 713 kcal, Carbohydrate 27 g, Protein 18 g, Fat 64 g, SaturatedFat 7 g, Sodium 28 mg, Fiber 11 g, Sugar 8 g, ServingSize 1 serving
ANNA'S SPAGHETTI AND PESTO TRAPANESE (PESTO ALLA ANNA)
The beauty and delight of this dish is that it is so fresh and clean - and it is a cinch to make. It's important to make the pesto with the best ingredients and then just toss in the hot cooked spaghetti to coat it and enjoy.
Provided by Food Network
Categories main-dish
Time 27m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Rinse the cherry tomatoes and basil leaves and pat them dry.
- Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and 1/2 tsp salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.
- With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seasoning. (If you're going dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate if you'll use it longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)
- To cook the spaghetti, heat 6 quarts of water with 1 tablespoon salt, to the boil in the large pot. Scrape all the pesto into a big warm bowl.
- Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.
PESTO ALLA TRAPANESE (PESTO WITH TOMATO AND ALMONDS)
Posted for Zaar World Tour 2005. A version of Italian pesto sauce. Who doesn't like basil? My BF strangely enough, although I try to sneak it in when he's not looking. I figured 1/4 cup sauce for 1/4 lb. cooked pasta. From Vegetarian Times Cooks Mediterranean. Have not tried this yet. Update - Tried this recipe, and it was awesome and very easy! I even tried making it without the almonds, and it made a great low fat traditional pesto. I strongly recommend this recipe to all pesto lovers.
Provided by Kumquat the Cats fr
Categories Sauces
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Score tomatoes by cutting a small 'X' on the bottom of each. Drop in boiling water 1-2 minutes until the skins loosen. Drain and rinse under cold water. Use a paring knife to remove skins. Slice tomatoes in half and scoop out seeds with spoon. Chop.
- Place tomatoes, almonds, basil and garlic in a blender, food processer, or mortar. Drizzle in the olive oil and blend, process or grind with pestle until pureed to the desired consistency (almonds should still be a bit crunchy).
- Add salt and pepper and serve over cooked pasta.
PASTA CON IL PESTO ALLA TRAPANESE (TOMATO AND ALMOND PESTO)
Carmelita Caruana celebrates the tastes of Sicily with this delicious vegetarian summer pasta
Provided by Carmelita Caruana
Categories Dinner, Lunch, Pasta, Supper
Time 45m
Number Of Ingredients 7
Steps:
- Cover the almonds with boiling water for a few minutes to loosen their skins, then slip them off with your fingers when they are cool enough to handle. Try not to cut corners and use ready blanched almonds, as nuts quickly lose their flavour without their protective skins. Toast the almonds in a non-stick frying pan, stirring frequently for a few minutes until they are pale gold.
- Whizz the basil, garlic and a little coarse sea salt in a food processor and tip into a large bowl. Process the almonds, again with a little salt, using the pulse button, until they're the size of small grains of rice.
- Peel the tomatoes, de-seed by halving and squeezing over the sink, then chop into medium dice. Mix the tomatoes and the almonds into the basil and garlic, add the grated cheese and olive oil and mix well. Taste and season with pepper and - only if needed - a little salt.
- Boil the pasta in the usual way, taking care to keep it very al dente, especially if you are planning to serve it cold. The Sicilians are probably the most fussy of all Italians about pasta, and they are very quick to declare it scotta, which means overcooked. To judge when to drain the pasta, cut a piece of pasta open: when it has a tiny uncooked white speck at the centre, drain it. It will be perfectly cooked all the way through by the time you serve it.
- Drain the pasta but reserve a couple of ladles of the pasta water. Tip the pasta into the bowl with the pesto and mix it gently but quickly, so that the melting cheese is well distributed. Add a little pasta water if necessary so the sauce lightly coats each pasta corkscrew. The pasta can be served now, lukewarm, or at room temperature, but don't chill, as this dulls the heady aromas which are the joy of this dish.
Nutrition Facts : Calories 616 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 81 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 0.42 milligram of sodium
LINGUINE WITH PESTO TRAPANESE
Provided by Amy Bloom
Number Of Ingredients 8
Steps:
- Sauté the almonds in a little olive oil until tan.
- Put basil, garlic, and salt in food processor and chop. Put aside.
- Put in almonds and pulse until size of orzo.
- Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly. Add some fresh-ground coarse pepper.
- Boil linguine. If you are Sicilian, become hysterical at the prospect of overcooked pasta. Break open a strand every 60 seconds, and when there is one tiny white speck at the center, drain instantly. Save a cupful of pasta water.
- Put pasta in with pesto and mix quickly. Add a little pasta water if necessary. Serve lukewarm or at room temperature.
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PESTO ALLA TRAPANESE RECIPE - COLU HENRY | FOOD & WINE
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Servings 4Total Time 25 minsCategory Pasta Sauce
- Bring a large pot of water and 1 tablespoon salt to a boil over high. Add the pasta, and cook according to package directions for al dente. Drain, reserving 1/2 cup of the cooking liquid.
- While pasta cooks, toast the almonds in a 12-inch skillet over medium, stirring occasionally to make sure they do not burn, about 3 minutes. Remove and set aside.
- In a food processor, combine the almonds, tomatoes, herbs, garlic, remaining 1 1/2 teaspoons salt, crushed red pepper, and black pepper; pulse until thoroughly combined. While pulsing, add the olive oil in a slow, steady stream until the mixture begins to emulsify. Continue pulsing until all of the oil has been added and the sauce forms a smooth paste. Transfer mixture to a large bowl, and fold in the pecorino.
- Add the pasta to the bowl with the pesto, and toss until coated, adding cooking liquid, 1 tablespoon at a time, to loosen up the sauce. Divide among bowls, and garnish with additional herbs and flaky salt, if you like.
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