PESTO ALLA SICILIANA
This is the recipe for the authentic pesto from Sicily. It combines a traditional pesto with Sicilian delights: ricotta cheese and tomatoes. It has a light and refreshing flavor. Enjoy it with tubular pasta so the pesto finds its way inside the tubes for a burst of Sicilian flavor with every bite! Seeding the tomatoes first allows the mixture to be thicker so it sticks better to the pasta.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine Parmigiano-Reggiano cheese, olive oil, basil leaves, pine nuts, and garlic in a mortar. Crush with a pestle until pesto is finely ground, but not too smooth.
- Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 5.2 g, Cholesterol 5.9 mg, Fat 19.5 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 3.7 g, Sodium 148.3 mg, Sugar 0.3 g
RIGATONI WITH SICILIAN PESTO (PESTO ALLA TRAPANESE)
Steps:
- Fill a stock pot half ways with cold water, season generously with sea salt & heat with a high heat
- Meanwhile, heat a small fry pan with a medium heat and add in 1/2 cup raw blanched almonds, mix continuously, after 4 minutes and the almonds are lightly toasted, remove them from the heat and transfer into a bowl so they can slightly cool off
- After a couple minutes add the almonds into a food processor, along with 3 cloves of garlic, run on a low speed for 15 to 20 seconds or until the almonds and garlic are finely chopped, then add in 1 lbs tomatoes (cut into quarters), 1 cup basil leaves and season generously with sea salt & black pepper, run the food processor on a low speed until everything is well blended, then slowly add in 1/4 cup extra virgin olive oil while still running the processor, then run for another 1 to 2 minutes, then add in 1/2 cup grated cheese and run for another 30 seconds, set aside
- Once the water comes to a boil on the stock pot, add in 2 cups rigatoni, cook until al dente, reserve a little of the pasta water if you want to thin out your pesto sauce, then drain the pasta into a colander, add the pasta back into the stock pot (heat turned off), pour the pesto sauce over the rigatoni and mix together
- Transfer into shallow bowls and garnish with basil leaves, serve at once, enjoy!
Nutrition Facts : Calories 817 kcal, Carbohydrate 61 g, Protein 24 g, Fat 55 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 30 mg, Sodium 194 mg, Fiber 8 g, Sugar 9 g, UnsaturatedFat 37 g, ServingSize 1 serving
PASTA CON PESTO SICILIANO
Steps:
- Thinly slice the eggplant and sprinkle slices with salt. Let stand for about 30 minutes and then dry eggplant on clean kitchen or paper towels.
- Heat about 1-inch of oil in a large saute pan to 350 degrees F.
- In the bowl of a food processor, chop the garlic and basil, slowly adding 1/4 cup extra-virgin olive oil to incorporate well. Stir in the tomatoes, 1 teaspoon salt, red pepper flakes, and almonds and set aside.
- When oil is hot, fry eggplant slices, in batches, in hot oil until light golden brown. Remove and drain on paper towels. Sprinkle with salt.
- Meanwhile, cook pasta in boiling salted water until al dente; drain, reserving 1 cup of the cooking water.
- Toss the pasta with the pesto, adding as much cooking liquid as necessary. Add fried eggplant slices and toss gently to combine. Sprinkle with toasted bread crumbs and grated cacciocavallo, if desired. Serve.
- Pasta:
- 3 cups flour "00" or fine ground semolina
- 2 teaspoons salt
- 3 large eggs
- Place the flour on the counter or in a large bowl. Stir in the salt and make a well. Beat the 3 eggs in the center of the well, and slowly incorporate all the flour. Knead until smooth and then let rest for about 30 minutes. Roll out dough to about 1/4-inch thick and then cut into desired shape.
PESCO SICILIANO
At last! A fish dish that a Southern Californian with spicy tastes can enjoy! This is great stuff! I listed the spices conservatively. Barb and I use more.
Provided by Clifford Boren
Categories European
Time 27m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Rinse fish and pat dry.
- Arrange fish in an oiled oven proof dish.
- Heat oil in a skillet.
- Drop in onion slices, and saute 2 to 3 minutes.
- Add tomatoes, olives, pine nuts, raisins, capers, garlic, and pepper sauce.
- Cook 5 minutes over medium-low heat, stirring now and then.
- Spoon sauce over fish, cover with foil, and bake 10 to 12 minutes or until fish flakes evenly.
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