Trapani’s pesto and pasta – Pasta con il pesto alla trapanese

It is a specialty typical of the area of Trapani which is often accompanied by fried fish or slices of fried eggplants.

Ingredients for 4 servings

  • 14 oz. homemade pasta
  • “busiate” type
  • 3 cloves of garlic
  • fresh basil 1 bu.
  • 4 1/2 med. tomatoes peeled seeded and chopped
  • 1 glass extra virgin olive oil
  • grated parmesan (or pecorino)
  • 3 1/2 oz. blanched almonds
  • salt
  • pepper TT

Put some garlic, the leaves of basil, the almonds and a pinch of salt and crush finely in the mortar to get a mash; add the tomatoes and keep crushing until the mixture is well-blended. Stir in a pinch of salt, dust abundantly with ground black pepper and oil. Cook pasta “al dente”, and season with the sauce and serve immediately. Grated parmesan (or pecorino) is served separately.

A taste of the sun

Sicilian recipes of yesterday and today

: INTRO Hundreds of island recipes are yours to enjoy. All deeply rooted in the island’s geography and culture.The Sicilian diet is a fusion of the original cuisine and that of many influences: Arab, French and Spanish for a few. We will take you through peasant kitchens where the native dishes are designed around the local, seasonal vegetables, live stock and fish. From the noble Sicilian families, the Borboni courts, a more sophisticated cuisine, who kept French cooks called “Monsu”. Sicily has long been involved in the production of sea salt. This mineral rich salt has graced the savory flavors and enhanced the Mediterranean herbs and spices of a cuisine that embraces the earth and sea.
The first Chapter Appetizers and Side Dishes includes recipes that originated as quick, street food served from the local Deli. These dishes are migrating to the table in many restaurants, “Trattorias”. They serve such flavorful snacks as: panelle, parmigiana, and seasoned olives.
Chapter two Sicilian Breads and Pizzas, because they have the luxury, often buy bread from a local baker because he has the best flour, water, oven or the most talent. Bread in Sicily often has a unique flavor or texture suited to a recipe. This Chapter attempts to pass on this passion for the marking and enjoyment of bread.
First courses and soups: first courses are often soup or the traditional pasta. Pastas come in as many shapes and sizes as the people of Sicily. Everyone has their favorite. Other first courses have unexpected flavors like cuscus or savory flan. Meat, eggs, and fish are the topics of the forth and fifth chapters. Proteins, the second course, are most often determined by location: seashore, mountains, or rural village. Chapter six concentrates on the sauces. Mostly tomato based, Sicilians take pride in family and traditional recipes handed down from mother to daughter. Seasonal fruit usually ends a meal. Everyone everywhere enjoys dessert. Chapter seven visits seasonal feasts and religious festivals to find sweets: cheeses, creams and other ingredients in the confections of a proud tradition. Simple but healthy recipes should transport you to be “island in the sun” via the aromas and colors of the food.
English version by Cherida Bush Courtesy of coppola editore