Pesco Siciliano Recipes

PASTA CON PESTO SICILIANO

Steps:

• Thinly slice the eggplant and sprinkle slices with salt. Let stand for about 30 minutes and then dry eggplant on clean kitchen or paper towels.
• Heat about 1-inch of oil in a large saute pan to 350 degrees F.
• In the bowl of a food processor, chop the garlic and basil, slowly adding 1/4 cup extra-virgin olive oil to incorporate well. Stir in the tomatoes, 1 teaspoon salt, red pepper flakes, and almonds and set aside.
• When oil is hot, fry eggplant slices, in batches, in hot oil until light golden brown. Remove and drain on paper towels. Sprinkle with salt.
• Meanwhile, cook pasta in boiling salted water until al dente; drain, reserving 1 cup of the cooking water.
• Toss the pasta with the pesto, adding as much cooking liquid as necessary. Add fried eggplant slices and toss gently to combine. Sprinkle with toasted bread crumbs and grated cacciocavallo, if desired. Serve.
• Pasta:
• 3 cups flour "00" or fine ground semolina
• 2 teaspoons salt
• 3 large eggs
• Place the flour on the counter or in a large bowl. Stir in the salt and make a well. Beat the 3 eggs in the center of the well, and slowly incorporate all the flour. Knead until smooth and then let rest for about 30 minutes. Roll out dough to about 1/4-inch thick and then cut into desired shape.

PESCO SICILIANO

Steps:

• Preheat oven to 450 degrees.
• Rinse fish and pat dry.
• Arrange fish in an oiled oven proof dish.
• Heat oil in a skillet.
• Drop in onion slices, and saute 2 to 3 minutes.
• Add tomatoes, olives, pine nuts, raisins, capers, garlic, and pepper sauce.
• Cook 5 minutes over medium-low heat, stirring now and then.
• Spoon sauce over fish, cover with foil, and bake 10 to 12 minutes or until fish flakes evenly.

PESTO ALLA SICILIANA

Steps:

• Combine Parmigiano-Reggiano cheese, olive oil, basil leaves, pine nuts, and garlic in a mortar. Crush with a pestle until pesto is finely ground, but not too smooth.
• Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.

SICILIAN TOMATO PESTO

Steps:

• Heat a dry, medium skillet over medium heat. Add the almonds and toast, stirring often, until golden, about 3 minutes. Transfer to a plate to cool.
• Combine the cooled almonds, tomatoes, basil, parsley, mint, red pepper flakes, garlic and 1/2 teaspoon salt in a food processor. Pulse, adding a little bit of the oil at a time, until everything is finely chopped and emulsified. Add the Parmesan and pulse to incorporate. Season with salt to taste.
• Transfer to a serving bowl and serve with the toasted baguette slices. Any leftover pesto can be kept refrigerated in an airtight container for up to 2 days.

SPAGHETTI WITH SICILIAN PESTO

Steps:

• Roast pepper over a gas flame, turning, until blackened, about 8 minutes. (Or blacken under broiler.) Transfer to a bowl; cover with plastic wrap. Let stand 10 minutes. Remove skin, stem, ribs, and seeds. Tear into 2-inch pieces. Puree in a blender with tomatoes, anchovies, capers, raisins, almonds, cheese, and oil; season with salt and pepper.
• Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water; drain pasta and return to pot.
• Add pepper mixture, then reserved pasta water, a little at a time, until sauce evenly coats pasta. Serve, topped with cheese, almonds, and parsley, and drizzled with oil.

SICILIAN-STYLE PESTO PASTA

Steps:

• Cook pasta according to pack instructions. Blend together the almonds, cheese, most of the basil and all of the olive oil in a food processor until they form a chunky paste. Drain pasta, then stir through pesto and tomatoes.
• Spoon onto serving plates, then serve sprinkled with the remaining basil leaves.

SICILIAN-STYLE PESTO

Steps:

• Place sun-dried tomatoes, olive oil, garlic, almonds, and 1 cup hot water in the jar of a blender. Blend on high until a chunky sauce forms, about 1 minute.

SICILIAN TOMATO PESTO

Steps:

• Heat a small skillet over medium-high heat and add the pine nuts.
• Cook, stirring constantly, until golden, 3 to 4 minutes. Immediately remove from the pan.
• Place the basil leaves, garlic, pine nuts and olive oil in a blender or food processor and process until smooth.
• Stop and scrape down the sides.
• Add the grated cheese and crushed red-pepper flakes and pulse a few times to make a thick paste.
• Transfer to a bowl and fold in the tomatoes. Season with salt and pepper.