Trapanese pesto with sun-dried tomatoes needs no introduction. It is a recipe from Sicilian cuisine that has nothing to send to the more famous Genoese pesto. Why put them in competition on the other hand? They are two totally different preparations but equally delicious. From pairing it with wine to the easy recipe to make it at home, here's how to use it with pasta , and more, for chef-proof dishes.
Trapanese pesto with dried tomatoes, the original recipe
We are talking about raw Trapanese pesto : this means that it is literally ready in 5 minutes. To prepare it you do not need to cook any ingredients. The roasting of dried fruit, although recommended, is optional. However, it helps to increase the aroma of this on the one hand, and to give a crunchy note on the other.
In some versions, actually those with fresh tomatoes, pecorino cheese is also widely used. The cheese, quite savory, risks making the pesto salty when combined with the dried tomatoes. But if you manage to dose the salt well, you can use it to obtain an even tastier pesto. Let's see how to make this creamy Trapani-style pesto with ricotta ( strictly sheep's milk ).
Ingredients
- 300 g of sheep ricotta
- 100 g of dried tomatoes in oil
- 1 large handful of pine nuts
- 1 handful of peeled almonds
- 1 clove of garlic (optional)
- extra virgin olive oil to taste
- Salt and Pepper To Taste
- fresh basil to taste
Preparation
- Toast the pine nuts and almonds.
- Pour the dried tomatoes into the blender glass and blend them for a few seconds, adding a drizzle of extra virgin olive oil.
- Add the basil, toasted dried fruit, garlic (if using), salt, pepper and fresh ricotta.
- Mix well adding, if necessary, a spoonful of the pasta cooking water.
Trapanese pesto with aubergines
A richer version is the one that wants Sicilian pesto combined with fried aubergines , a classic. Here's how to prepare it in a few steps with the recipe from "It's always noon".
Ingredients
- 4 dried tomatoes
- 40 g of almonds
- 40 g of grated cheese
- 20 g of pine nuts
- 1 bunch of basil
- 3 ripe tomatoes
- 50 g of ricotta
- extra virgin olive oil
- salt and pepper
Preparation
- Cut the aubergine into cubes of 2 cm per side and fry them in hot, deep oil. Once golden, drain it on absorbent paper.
- Pour basil, chopped tomatoes, chopped dried tomatoes, peeled almonds, pine nuts, grated cheese, ricotta and a drizzle of oil into the blender glass.
- Blend for a long time until you get a smooth and creamy mixture. Add the eggplant and season the pasta.
Trapani-style pesto Bimby
Never as in this case is the Thermomix superfluous, but if you have it at home why not use it? Proceed as follows: chop the pine nuts and almonds in the mixing bowl for 5 seconds at speed 7. Add the basil and garlic and blend another 5 seconds at speed 7. Add the drained tomatoes and continue for 10 seconds at speed 5. Finally add the oil: blend for 10 seconds at speed 3. Collect what has been obtained and enjoy the Sicilian pesto with dried tomatoes and ricotta.
Trapanese pesto with pasta, the recipes to try
Red pesto with dried tomatoes is the perfect solution for simple but tasty lunches. It can be combined with various recipes to bring noteworthy first courses to the table. Among those that we absolutely recommend you try are pasta with Trapani-style pesto and prawns , ideal for a fish-based menu, and pasta with Trapani-style pesto and French fries (yes, you read that right). But it can also be used to make cold and baked pasta. The ideal format, however, remains the busiate . Two champions deserve a nod, the couscous with Trapani-style pesto , a delicacy that is influenced by African influences, and the gnocculi with Trapani-style pesto.
Trapanese pesto, wine pairing
Sicilian pesto with dried tomatoes goes well with fresh and aromatic white wines. Any suggestions? A fragrant and intense yellow Moscato with a slight sapidity, or a Mandrarossa Fiano Sicilia, characterized by hints of grapefruit and basil. Perfumes, these, which emphasize the sensation of freshness. But it doesn't necessarily have to be a white wine to accompany the gastronomic experience that enjoying a portion of pasta with pesto from Trapani entails. Nero d'Avola is also excellent, fresh and velvety.
Red pesto, how to use it in the kitchen?
Being made raw, red pesto can be used immediately in a whole series of preparations, especially appetizers . For example, it can be used as a spreadable cream on croutons or to fill puff pastry snacks. It can be spread inside savory strudels or added to the filling of sandwiches, toasts and sandwiches suitable for out-of-town trips. Finally, it can be added to various sauces when serving pinzimonio.
