Best 4 Lidias Pesto Trapanese Recipes
Indulge in the vibrant flavors of Sicily with Lidia's Pesto Trapanese, a symphony of fresh, aromatic ingredients. This traditional Sicilian pesto bursts with the brightness of sun-ripened tomatoes, the nutty depth of toasted almonds, and the fragrant herbal notes of basil. It's a versatile sauce that elevates simple dishes like pasta, grilled fish, or roasted vegetables into culinary masterpieces.
In this comprehensive guide, we will take you on a culinary journey, exploring the origins, flavors, and versatility of Lidia's Pesto Trapanese. Dive into the authentic recipe, where each ingredient plays a harmonious role, from the sweet tomatoes and toasted almonds to the aromatic basil and tangy capers. Discover variations of this classic pesto, such as the vibrant Pesto Rosso Trapanese, made with sun-dried tomatoes, or the elegant Pesto alla Genovese, featuring fresh green basil and pine nuts.
Learn how to make your own homemade basil pesto from scratch, controlling the quality of ingredients and customizing it to your taste. Explore creative ways to use pesto beyond pasta, transforming everyday dishes into gourmet creations. Whether you're a seasoned chef or a home cook looking to expand your culinary repertoire, this exploration of Lidia's Pesto Trapanese will inspire you to create delicious and memorable meals.
LIDIA BASRIANICH'S SPAGHETTI AND PESTO TRAPANESE
I saw this on the Dr. Oz show today and I knew I just had to share it with you all. It looked so delicious. And did you know that always cooking pasta al-dente it is better for your glycemic index? Because it take it longer to break down in your system- and benefits your body system in a better way.
Provided by Pat Duran @kitchenChatter
Categories Pasta
Number Of Ingredients 10
Steps:
- Rinse the tomatoes and basil leaves and pat dry. Drop the tomatoes into the blender jar or food processor bowl then add the garlic, almonds, basil leaves, peperoncino and salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived. Or you may leave it chunky if you like it like that.
- With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seassoning. If you're going to dress the pasta within a few hours , leave the pesto at room temperature. Refrigerate it for longer storage, up to 2 days, but let it return to room temperature while cooking the pasta for 7 minutes in large cooking pot, then drain pasta, place in bowl and add about 1/2 cup of pasta water to pasta, then add the pesto and mix until well coated. Top with grated Parmigiano-Reggiano. Serve in warm bowls.
ANNA'S SPAGHETTI AND PESTO TRAPANESE (PESTO ALLA ANNA)
Steps:
- Rinse the cherry tomatoes and basil leaves and pat them dry.
- Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, almonds, basil leaves, peperoncino, and 1/2 teaspoon salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.
- With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seasoning. (If you're going to dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)
- To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt, to boil in a large pot.
- Scrape all the pesto into a big warm bowl. Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.
ANNA'S SPAGHETTI AND PESTO TRAPANESE (PESTO ALLA ANNA)
The beauty and delight of this dish is that it is so fresh and clean - and it is a cinch to make. It's important to make the pesto with the best ingredients and then just toss in the hot cooked spaghetti to coat it and enjoy.
Provided by Food Network
Categories main-dish
Time 27m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Rinse the cherry tomatoes and basil leaves and pat them dry.
- Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and 1/2 tsp salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.
- With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seasoning. (If you're going dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate if you'll use it longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)
- To cook the spaghetti, heat 6 quarts of water with 1 tablespoon salt, to the boil in the large pot. Scrape all the pesto into a big warm bowl.
- Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.
LIDIA'S PESTO TRAPANESE
Steps:
- Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry. Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and 1/2 tsp salt. Blend for a minute or more to a fine purée; scrape down the bowl and blend again if any large bits or pieces have survived. With the machine still running, pour in the olive oil in a steady stream, emulsifying the purée into a thick pesto. Taste and adjust seasoning. (If you're going to dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.) To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt to the boil in the large pot. Scrape all the pesto into a big warm bowl. Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your pesto. Look for fresh basil with bright green leaves and a strong aroma. Use good quality olive oil and pine nuts.
- Toast the pine nuts: Toasting the pine nuts will enhance their flavor and give the pesto a more complex flavor.
- Use a food processor or blender: This will help you get a smooth and creamy pesto. If you don't have a food processor or blender, you can use a mortar and pestle, but it will take longer.
- Add the cheese and olive oil slowly: This will help you avoid the pesto from becoming too thick or oily. Add the cheese and olive oil in a slow, steady stream while the food processor or blender is running.
- Taste the pesto as you go: This will help you adjust the seasonings to your liking. You may want to add more salt, pepper, or garlic, depending on your taste.
- Use the pesto immediately or store it for later: Pesto can be used immediately or stored in the refrigerator for up to 5 days. You can also freeze pesto for up to 3 months.
Conclusion:
Pesto Trapanese is a delicious and versatile sauce that can be used in a variety of dishes. It is a great way to add flavor to pasta, salads, sandwiches, and vegetables. With its bright green color and nutty flavor, Pesto Trapanese is sure to be a hit at your next party or gathering.
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