Tag: basil

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Pesto of Trapani

Hello! Today pesto recipe! We wanted it!. today I have started production, both of the Genoese that the Sicilian, but this time of Trapani. There is also the generic Sicilian pesto recipe that has ricotta, but this time I opted for the one of Trapani, here’s the recipe, Pesto of Trapani, a sicilian sauce:

Pesto of Trapani
 
Stampa
Preparazione
Cottura
Tempo totale
 
Pesto of Trapani, pesto recipe to prepare with ingredients typical of the Sicilian province of Trapani. Great for pasta
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • 100 g basil leaves about
  • 400 g cherry tomatoes
  • coarse salt to taste
  • 40 g of cheese
  • 40 g of grated cheese
  • 40 g almonds
  • Approximately 100 ml of oil
Preparazione
  1. Carefully wash the basil leaves
  2. Wash the tomatoes and cut them in half
  3. Put in a blender with the remaining ingredients, begin to whisk slowly add the oil to form a paste.

 

Pesto of Trapani photo 3 Pesto of Trapani photo 2 Pesto of Trapani, a sicilian sauce

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rice with basil cream and burrata

Hello everybody! How did you spend the weekend? We, as the rainy weather, sprawled on the couch! Today’s Receipe has been made on Easter Day! In fact it is a first impressive and elegant, also quicker to do. We cook at the time. I got this idea from the blog “un pizzico di noce moscata” Valeria Fina, a very young girl, whitch has many resources! Then I adapted a little ‘me and the only thing that I did not put are the pine nuts. Here is the recipe:

rice with basil cream and burrata
 
Stampa
Preparazione
Cottura
Tempo totale
 
rice with basil cream and burrata, delicate and refined
Autore:
Ricetta: First Course
Cucina: Italiana
Serves: 4
Ingredienti
  • 320 g of rice Canaroli
  • thirty basil leaves
  • Oil as required
  • salt to taste
  • 50 g of cheese
  • white wine to taste
  • Vegetable broth as needed
  • 20 g of butter
  • 1 shallot
  • burrata
Preparazione
  1. Wash the basil leaves, put them in a blender (or better) crush them with a little salt oil and pecorino cheese until creamy.
  2. Meanwhile, fry in a little oil to the shallot slices made ​​previously.
  3. Add the rice and toast it, then deglaze with the white wine and cook from time to time by combining the broth for 18 minutes.
  4. At the end of cooking, add the basil cream, stir in butter and cheese.
  5. Serve with a central burrata made ​​into small pieces

rice with basil cream and burrata photo 3 rice with basil cream and burrata photo 2 rice with basil cream and burrataGood week to all!