A tasty condiment originally from Trapani
Trapanese pesto (Trapani pesto sauce) is a traditional Sicilian condiment, originally from Trapani.
It is a raw sauce, which traditionally is pounded with a mortar and is mainly used to season pasta.
Trapanese pesto is an ancient dish.
It is said that it dates back to the time when the Genoese ships that traded their products with the East docked at the port of Trapani.
Among these was the Genoese agliata, a typical Ligurian product.
It was a sauce made from garlic, dried tomatoes, oil and vinegar.
It seems that the Trapani sailors have adapted the recipe to the products of their territory.
Thus was born the pesto alla trapanese, with almonds, basil , red garlic, tomatoes, pecorino cheese and extra virgin olive oil.
At home, just say trapanese pesto and it’s already a party …
yes, because this sauce contains some extraordinary flavors of our beautiful country.
And also summer, a wonderful season which gives us the opportunity to taste products such as basil and fresh tomatoes …
not to mention the wonderful red garlic from Nubia.
It is true that to prepare a regional recipe you need to have the ingredients of that territory available.
But it is equally true that we do not always have the possibility to find them so easily.
So my humble opinion is that, rather than giving up on preparing it, it is better to try local products of excellent quality.
To be completely consistent, I must say that Trapanese pesto should be prepared with a mortar …
But I, who always have time counted, use the mixer and the result is still more than satisfactory.
So … Get the recipe …
and let’s prepare together our favorite version of Trapanese pesto.
How to prepare the Trapanese pesto (Trapani pesto sauce)
Wash and dry the basil and tomatoes well.
Make a cross cut on the bottom of the tomatoes.
Cut superficially without cutting the pulp.
This operation will allow us to peel them quickly after cooking.
Blanch them briefly, cool them, peel them and squeeze them lightly.
Pour them into the mixer together with the basil, a pinch of salt, the almonds, the soulless garlic, a little pepper and the oil.
In this version, the amount of garlic is very minimal because not everyone likes it.
Mix intermittently to prevent the basil from oxidizing.
Until you obtain a rustic sauce with a grainy consistency.
Now add the pecorino and give another smoothie to mix the ingredients well.
Taste and add salt if necessary.
If you want it tastier, you can also add another tablespoon of pecorino.
In my opinion this sauce is even better if we let it rest in the fridge before seasoning the pasta …
In our version there are only 2-3 tablespoons of pecorino, so that the sauce is not too tasty.
Paolone’s advice
Let the mixer with the blades cool in the refrigerator before using it.
Storage:
We can put it in the refrigerator for a few days.
Cover with a drizzle of oil and close hermetically in special glass jars.
We often use durum wheat Busiate Trapani, I recommend you try them.
They are a typical Sicilian pasta shape with a particular helical shape.
However, I find that the Trofie pasta are also excellent.
I also recommend looking at the Tomato and guanciale pasta all’amatriciana.
You will like them!
Did you like this pesto? See you next recipe …
Good summer everyone 🏖
And if you like, take a look at Paolone’s Youtube channel too … Thanks friends! 😉
