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Trapanese pesto sauce
Trapanese pesto is a raw sauce, pounded with a mortar, mainly used as a condiment for pasta dishes. A traditional sauce of trapanese recipes.
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Ingredients for Trapanese pesto sauce (4 people)
- 0.13 pounds of basil leaves;
- 0.13 pounds of shelled almonds;
- 0.44 pounds of tomatoes;
- 0.03 pounds of pecorino cheese;
- one clove of red garlic;
- one tablespoon of Extra virgin olive oil;
- Salt and black pepper;
DIFFICULTY’ | COOKING TIME | PREPARATION TIME |
---|---|---|
very easy | 2′ | 10′ |
Nutritional values for one serving | ||
---|---|---|
Energy | 0 kcal | |
0 Kj | ||
Fats | 0 gr. | |
Saturated fats | 0 gr. | |
Monounsaturated fats | 0 gr. | |
Polyunsaturated fats | 0 gr. | |
Carbohydrates | 0 gr. | |
Sugars | 0 gr. | |
Proteins | 0 gr. | |
Salt | 0 gr. | |
Dietary fiber | 0 gr. | |
Cholesterol | 0 gr. | |
Potassium | 0 gr. |
Preparation of Trapanese pesto sauce
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For a good pounded condiment all ingredients should be pounded in a mortar. However in the absence of this tool, a mixer will also be fine.
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Boil the almonds for 2 minutes in boiling water, drain with a slotted spoon and let them cool.
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Peel the almonds from the superficial peel and let them dry, for a few minutes.
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Wash the tomatoes in water and engrave the tip crosswise.
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Blanch the cherry tomatoes for a few minutes in boiling water.
![Pesto alla trapanese - Padelle Volanti](https://www.padellevolanti.com/wp-content/uploads/2022/05/IMG_2396-1024x683.jpg)
Remove from the water and let it cool. Peel the tomatoes by removing the peel.
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Put the tomatoes and basil leaves in the mortar or in a food blender.
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Add a tablespoon of extra virgin olive oil, the almonds and the peeled clove of garlic.
Add a pinch of salt and chop the black pepper.
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Crush in the mortar or in the pestle or blend with the kitchen blender for a minute.
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Obtained a homogeneous mixture, add the grated pecorino.
![Pesto alla trapanese - Padelle Volanti](https://www.padellevolanti.com/wp-content/uploads/2022/05/IMG_2409-1024x683.jpg)
Taste the pesto sauce, adjust with salt and pepper.
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Our trapanese pesto sauce is ready to season a spaghetti recipe, but is perfect also as crostino for an aperitif, topping slices of grilled bread.
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