sicily – donna e casa ricette

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

20 Minuti

Cottura

Tempo totale

20 Minuti

Pesto of Trapani, pesto recipe to prepare with ingredients typical of the Sicilian province of Trapani. Great for pasta

Autore: Annalisa

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

Carefully wash the basil leaves
Wash the tomatoes and cut them in half
Put in a blender with the remaining ingredients, begin to whisk slowly add the oil to form a paste.

Hola people! While I’m writing this post finally there is a ray of sunshine!

Today I cooked spaghetti with bottarga I met for the first time thanks to a friend Sardinian who has kindly given me a long time ago, came directly from the original Sardinia!
The bottarga is a food made up of the gonads of the fish, whose eggs are salted and dried by conventional methods.
It’s obtained from the eggs of tuna or mullet.

I embellished with a spectacular Sicilian condiment made with chillies and spices that I was affectionately given to me by my friends, directly from Pantelleria!! So ‘here’s the great spaghetti with bottarga:

Spaghetti with bottarga

Stampa

Spaghetti with bottarga, a dish seasoned with a delicate Italian specialty based of tuna eggs dried and salted dried and salted

Autore: Annalisa

Ricetta: Main

Cucina: Italian

Ingredienti

320 g of spaghetti
40 g of bottarga
extra virgin olive oil
cooking water as much as necessary.
1 clove of garlic
1 teaspoon of spices for spaghetti or some pepper
parsley as much as necessary.

Preparazione

Bring salted water to a boil
Cook spaghetti cooked until just firm
In a wok brown a drizzle of olive oil a clove of garlic and a little pepper, (to me prepared for the Sicilian spaghetti).
When pasta is ready, drain, place in the wok and sprinkle with grated bottarga. Sprinkle with parsley and sauteeing pasta for few seconds, adding a little cooking water. Serve with grated bottarga here and there '.