“A tavola non si invecchia”. - Italian proverb (At the table with good friends and family you do not become old).

Sharing authentic Italian recipes entrusted upon me through the privilege of being invited into many Italian homes and kitchen’s abroad. I travel, cook, eat, share, learn and photograph my experiences, a truly soul enriching journey. There are now over 100 recipes on this blog to search from. I am a Melbourne born girl who now resides in Pietrasanta, Italy. Sharing my love for food and all things Italian with you. I am not a professionally trained chef, just a person that really loves cooking and has made my passion my reality! Through talent and drive I now work as a private chef in some of the most prestigious private villa`s here in Tuscany, Italy!

Wednesday, December 4, 2013

pesto alla Trapanese

We all are familiar with pesto, and usually it is the variety typically from Genova made with pinenuts (search this blog for pesto alla Genovese).  I personally am not the biggest fan of pinenuts and maybe for this reason I have not been the biggest fan of pesto.....UNTIL I discovered this version.  I recently spent five weeks in Sicily, a place where I found my soul. Sicily is a country abundant with the food types I love best: lemon, tomatoes, almonds, ricotta, pistachio, sardines, chili etc.
This version of pesto replaces the pinenuts with almonds which allows for a much more delicate flavour. Also by adding fresh tomatoes gives the pesto a fresh and slight acidic flavour. This pesto is light, luxurious and a exotic. 
This is a really lovely present to gift and a great idea for Christmas baskets.
What you need:
100 grams of fresh basil
1-2 ripe tomatoes (I used two)
100 grams of natural almonds
1/2 cup of pecorino cheese
One clove of garlic
A little salt and pepper
Good quality extra virgin olive oil (about one cup)
How to make:
1: First place the almonds in boiling water for a few minutes to remove the skins. This is a really easy step. Once the skins appear lose, place on a clean tea towel and remove whilst they are still hot
2: Cut a cross in the top of the tomatoes and place in boiling water, again for a few minutes. This step is also to remove the skins. Once the skins appear lose remove from the boiling water and place under running cold water. Be careful as the tomatoes are still hot, but remove the skins immediately
3: Place the tomatoes in a blender first and puree, then add the basil, blend together.  Now add the fresh basil and garlic, blend
4: Whilst running the blender pour a steady and even flow of olive oil oil into the blender so the pesto starts to form together
5: Once it has become the desired consistency (also taste to test), hand stir through the salt and pepper and pecorino cheese
6: Place in tight sealed glass jars which will preserve for 1-2 weeks OR
7: Serve with spaghetti. Once the spaghetti is ready stir through the pesto making sure every strand is coated evenly. Also preserve a little of the pasta water (about 1/2 cup), and stir this through with the pesto and spaghetti and keep on the heat for a further one minute- this will give you the creamiest pasta ever!!
#buonadomenica #viareggio #cibo #italia #italy #tourism #turista #versilia #toscana #tuscany #kara #bellavita #trapani #pasta #pesto #mandorle #almonds

No comments:

Post a Comment