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:
Soak the barley any hour (on some bottles there is written that does not require soaking, but an hour never hurts)
Let it cook in salted water for 45 minutes.
Meanwhile Cook in salty water also squids and prawns for about twenty minutes.
Cut olives and cherry tomatoes, put them in a bowl, sprinkle with salt and drizzle with a little oil.
Drain the barley and add to the tomatoes and season with pesto.
Add the squid and shrimp. Mix well and refrigerate.
Serve nice cool with a drizzle of raw oil.
Stir from time to time because barley dry and tends to stick a little.
I thought I'd combine these ingredients without adding more because with too you overdo it!
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