Pasta alla Trapanese

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Preparation

Pesto Trapanese, in dialect "agghiata trapanisa" or agliata Trapani, is a recipe typical of western Sicily. Pesto Trapanese is an old recipe that originates in Trapani ports.

In fact they stopped Trapani Genoese ships coming from the East, and of course the Genoese sailors were known to the Sicilian pesto. Trapani I modified the recipe for pesto adding the typical ingredients of their territory. Here is thus explained the addition of almonds and fresh tomatoes.
Trapanese pesto goes well with all types of pasta, and has a delicate flavor and very aromatic. As tradition dictates, all the pesto ingredients should be pounded in a mortar, but if you do not own it will also go well with a mixer. Pesto Trapanese is great used for both hot and cold pasta served. To prepare the pesto Trapanese, you must use peeled almonds. Peel the almonds is very simple operation, let them boil for a few minutes in boiling water then drain and leave to dry on a tray covered with paper towels.

A Once cooled peel them one by one: just make a slight pressure with your fingers to peel off the skins. Once peeled almonds, tomatoes prepared: Choose tomatoes that are firm like plum or auburn, put on the fire a large pot filled with water. Wash the tomatoes thoroughly under running water. When the water begins to simmer cooked tomatoes for 2 -3 minutes.

Drain the tomatoes with a slotted spoon and let cool. Once cooled peel the tomatoes and place them in a blender, or you can also use a mortar. Add into the mixer the bunch of basil, peeled almonds, garlic and blend it all for a couple of minutes. After obtaining a homogeneous mixture, add the grated pecorino and transfer the beat in a bowl. Season with salt and pepper, add a little olive oil extra virgin olive oil and mix well. Your pesto Trapanese is ready to dress your favorite pasta.

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