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.
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:
Good week to all!
rice with basil cream and burrata
Ricetta: First Course
- 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
- Wash the basil leaves, put them in a blender (or better) crush them with a little salt oil and pecorino cheese until creamy.
- Meanwhile, fry in a little oil to the shallot slices made previously.
- 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.
- At the end of cooking, add the basil cream, stir in butter and cheese.
- Serve with a central burrata made into small pieces