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
Ricetta: Second Course
- 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
- 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
- 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.
- 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 '.