Here some easy recipes for cold pesto or sugo - to prepare a quick pasta dish when temperatures are hot outside. Such as a Sugo di Pommodoro Crudo - a cold tomato sauce - with fresh tomatoese - easy and quick to prepare and allows you not to spend time cooking in the kitchen. Or the famous Pesto alle Trapanese - tomatoes and almonds.
Pesto alla Trapanese
Trapani pesto is a typical Sicilian recipe. This pesto is an ancient recipe that originates in the ports of Trapani.
Genoese ships coming from the East stopped in Trapani and the Genoese sailors introduced pesto to the Sicilians.
The people of Trapani modified the recipe for pesto alla Genovese by adding the typical ingredients of their territory: almonds and tomatoes. This explains this variant, very easy and very tasty to make entirely raw. Trapanese pesto goes well with all types of hot or cold pasta, especially with the format
Ingredients:
Ripe Pizzutelli tomatoes 250 g; Almonds 70 g; Basil to taste; Extra virgin olive oil to taste; Salt to taste; 1 clove red garlic;
Pecorino (Sicilian, to grate) 1 tbsp
Preparation:
To prepare the Trapanese pesto, you can pour the peeled almonds into the blender so as to blend them finely. Then add the tomatoes cut into coarse pieces, basil and a pinch of salt, a whole clove of garlic removed from the shirt and proceed to blend for a few more moments. Leave the consistency rather coarse. Mix, to create a homogeneous mixture. Your Trapani pesto is ready to be used to season pasta. Once it has become a homogeneous mixture \, transfer it into a bowl, add the grated Pecorino and the oil. And serve.
Pesto di Zucchini
Pesto di Zucchini or Courgette pesto is a tasty and fragrant condiment. Ideal for enriching toast and appetizers, perfect as a condiment for pasta. A completely different version of the usual traditional pesto, which always arouses curiosity: unlike the Genovese one, it has an added value that releases a note of freshness: the courgettes added raw! Whether as an accompaniment to prawns, salmon, goat cheese or dried tomatoes, courgette pesto makes every first course unique and creamy. And with the arrival of the summer season you will no longer be able to do without it... this delicate pesto cream will win you over with its taste and speed of preparation, without the use of the stove.
Ingredients:
Courgettes 200 g; Extra virgin olive oil 125 g; Salt up to 2 g; Pine nuts 30 g; Parmigiano Reggiano DOP to grate 30 g; Basil 10 g; Pecorino to grate 30 g
Preparation:
To prepare the courgette pesto, wash the courgettes, remove the ends and, using a grater with large holes, chop them. Place the grated courgettes in a sieve, salt them lightly and let them rest for 30 minutes, so that lose excess liquid. Then pour them into the mixer together with the pine nuts and the basil leaves previously cleaned with a dry cloth. Add the grated Parmesan, the Pecorino and a part of the oil \. Then turn on the mixer and blend for a few seconds.Add the remaining part of oil and blend until you obtain a smooth cream. Transfer the mixture into a bowl and use the courgette pesto according to your needs.
Pesto alla siciliana
Sicilian pesto is based on the typical fruits of the land of this splendid region offers: Ripe but firm tomatoes, ricotta, pine nuts and lots of basil, which together create a riot of colors and flavours.Sicilian pesto is a perfect condiment for all types of pasta, but combining it with spaghetti or homemade pasta will win you and your guests over. Furthermore, its preparation, as well as being totally raw, is also very quick, ideal for those who are in a hurry but want to amaze and prepare a truly delicious dish and for those who do not give up on the stove even when the summer heat is not leave no escape. All you have to do is try the colors and irresistible taste of Sicilian pesto!
Ingredients:
Ripe but firm tomatoes 500 g; Pine nuts 50 g; Extra virgin olive oil 150 ml; Garlic 1 clove; Basil 1 bunch; Parmigiano Reggiano DOP to grate 100 g; Cow's milk ricotta 150 g; Salt to taste; Black pepper to taste
Preparation:
To prepare Sicilian pesto, start by carefully washing the tomatoes and dividing them in half. Once divided, remove the internal part and squeeze them to eliminate the seeds and excess juice. Then wash the basil leaves under running water and, after having drained them, dry them with a cloth. Peel a clove of garlic, divide it in half and add it to the mixture together with the grated Parmesan cheese and the ricotta cheese. Salt and pepper to taste. After adding all the ingredients, pour in the oil and operate the mixer at low speed to control the desired degree of creaminess. In fact, you can decide whether to obtain a more or less creamy mixture. When the pesto has reached the right consistency, check if it still needs salt and pepper. Now the Sicilian pesto is ready to enrich and color your pasta !
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