Sicilian mother and daughter singers
Lunch was served after our tasting and this was the spread: we were all drooling over these traditional Sicilian dishes: fresh, rich and hearty, but most of all full of fabulous aromas and flavors. This was my favorite meal the whole trip; olives, bruschetta, salad and the best pasta ever!
Busiate Pesto Trapanese
I had to try making it right away and this is my 1st Attempt:
Chianti Classico with the black rooster is the best
Paired with an arugula salad
Results: awesome and ALMOST the same. I couldn't find the Busiate pasta but found something that looked similar made with durum wheat semolina and water. It turned out a little dryer than the Sicilian Chefs but we still loved it.
Busiate Pesto Trapanese
Ingredients:
1 pound busiate or any other type of pasta
1/2 cup almonds
4 ripe tomatoes
a good handful of fresh basil about 20 leaves
2 garlic cloves
1/3 cup pecorino cheese
salt and freshly grounded pepper
extra virgin olive oil
reserved pasta water
Process: If your almonds are with skin, start by peeling them. To peel, blanche the almonds by adding them to the boiling water for 1 minute, drain and wash with cold water. Dry with paper towels and most of the skins will come of immediately. For the rest, taking one at a time pinch the almond on the end and it will come off.
Next, toast the almonds for a few minutes in a non-stick pan, this will bring out their aroma and sharpen the taste.
In a pestle mortar crush the garlic with some salt, add the almonds and basil and continue to crush till you are happy with the texture adding olive as needed and reserved pasta water, season with pepper and with extra salt if missing.
To peel the tomatoes, make a shallow X on the bottom and dip them in boiling water for 30-60 seconds. Then quickly take them out to a bowl of ice water to prevent further cooking. Drain, peel, core, take the seeds out and chop the flesh. The tomato flesh could be blended in a blender but the pesto should not be added. If all crushed in a blender, well let me just tell you it will not look pretty.
Then gently mix the tomatoes with pesto and grated pecorino, adjust the seasoning.
Boil the pasta till “al dente” and serve with some fresh pesto alla Trapanese on top.
Quick Arugula Salad
a couple handfuls of arugula
1 sliced shallot
3 hearts of palm slivered
4-5 asparagus shaved or slivered
a handful of walnuts toasted
a handful of cannellini beans
Dressing is just lemon juice and good olive oil
Mix it all together and enjoy!
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