Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, pesto alla trapanese. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Pesto alla trapanese is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Pesto alla trapanese is something which I have loved my entire life. They’re fine and they look fantastic.
Pesto alla Trapanese is a Sicilian pesto combining almonds, cherry tomatoes, basil, garlic and olive oil. This pesto is the perfect pairing for busiate pasta just like they serve in Trapani! If you have ever visited Trapani, in western Sicily, on every single menu of the restaurants you visit you'll find busiate pasta served with pesto alla.
To begin with this recipe, we have to prepare a few components. You can have pesto alla trapanese using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Pesto alla trapanese:
- Make ready 100 g dried tomatoes in olive oil (drained)
- Get 50 g almonds
- Prepare 50 g pecorino or Grana
- Get 1 clove garlic
- Prepare 10-15 basil leaves
- Make ready 150 g oil (the oil from the tomatoes and additional olive oil)
- Take salt
- Get pepper
What makes it different from Pesto Alla Genovese is that it uses almonds as opposed to pine nuts, and gets finished with fresh tomatoes, which are bountiful in the south. Pesto alla Trapanese (Trapani-Style Tomato Pesto) Recipe courtesy of Eataly. They have a lot in common, as both are full of fresh basil, nuts, garlic, olive oil, and cheese. But where Ligurian pesto uses pine nuts, this one uses almonds, then adds juicy tomatoes on top of that.
Instructions to make Pesto alla trapanese:
- Blend all ingredients together, including the oil from the tomatoes, adding olive oil until the desired texture is reached
- Variations: substitute raw fennel stems, cooked artichoke stems or cooked asparagus stems for the tomatoes. In this case, reduce cheese to 25 g, increase almonds to 75 g, substitute parsley for basil (only a few leaves is enough).
You can make this recipe the traditional way, with a mortar and pestle, for best results, or use a food. Slip in the spaghetti, and cook until al dente. Scrape all the pesto into a big warm bowl. Lift the cooked spaghetti up, drain briefly, and drop directly into the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again.
So that is going to wrap this up for this exceptional food pesto alla trapanese recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
