Categories
Easy Recipe

Quick And Easy: Pesto alla Trapanese (Sicilian Pesto With Almonds and Tomatoes) Recipe

Pesto alla Trapanese (Sicilian Pesto With Almonds and Tomatoes) Recipe

Pesto alla trapanese is Sicily’s answer to Liguria’s more famous basil-rich pesto sauce. They have a lot in common, as both are full of fresh basil, nuts, garlic, olive oil, and cheese. But where Ligurian pesto uses pine nuts, this one uses almonds, then adds juicy tomatoes on top of that. You can make this recipe the traditional way, with a mortar and pestle, for best results, or use a food processor for a sauce that’s less work and still excellent.

  • Serves 4
  • 30 minutes

  • 30 minutes

Ingredients

  • 3 medium cloves garlic
  • Kosher salt
  • 2 ounces toasted blanched almonds (60g; about 1/2 cup); see note
  • 35 large basil leaves (about 4 sprigs, weighing 25g total)
  • 2 to 4 mint leaves (optional)
  • 3 1/2 ounces (100g) grated cheese, preferably a milder aged pecorino or a 50/50 mix of Pecorino Romano and Parmigiano-Reggiano, plus more for serving
  • 1 pound (450g) plum tomatoes, peeled and seeded
  • 1/4 cup (60ml) extra-virgin olive oil, plus more as needed
  • 1 pound (450g) linguine

Directions

  1. 1.

    If Using a Mortar and Pestle: Crush the garlic in the mortar with a pinch of salt to form a paste. Add almonds and beat and crush into a rough paste. Work in basil leaves and mint (if using), pounding and crushing into tiny bits. Smash in cheese, followed by tomatoes and olive oil. The final sauce should be a rough paste. Season with salt.

  2. 2.

    If Using a Food Processor: Pulse garlic with almonds until roughly chopped. Add basil, mint (if using), cheese, tomatoes, and olive oil and process to a rough paste. Season with salt.

  3. 3.

    Transfer two-thirds of the sauce to a large heatproof serving bowl.

  4. 4.

    In a pot of salted boiling water, cook linguine until al dente. Transfer pasta to serving bowl, reserving some of the pasta-cooking water. Toss well, adding more olive oil and pasta-cooking water, 1 tablespoon at a time each, until a creamy sauce forms that’s not dry but also not soupy. Season with salt, if needed. If the sauce gets too dry at any point, simply add more pasta-cooking water to loosen it.

  5. 5.

    Serve, spooning remaining sauce on top of each portion and adding more cheese as desired.

Categories
Easy Recipe

Menemen (Turkish-Style Scrambled Eggs With Tomatoes, Onions, and Chilies) Recipe

Menemen (Turkish-Style Scrambled Eggs With Tomatoes, Onions, and Chilies) Recipe

After a week and a half of eating our way through Istanbul, this was the one dish that my sister, my wife, and I were consistently craving. Menemen is a dish of eggs scrambled just until barely set, mixed with tomatoes, chilies, and tons of olive oil. I love to eat it with a side of salty cheese, olives, and some good crusty bread.

  • Serves 2
  • 20 minutes

  • 20 minutes

Ingredients

  • 3 tablespoons (45ml) extra-virgin olive oil
  • 1/2 teaspoon hot paprika (see note)
  • 1/4 teaspoon dried oregano (optional)
  • 1 small onion, finely diced (about 3/4 cup)
  • 3/4 cup finely diced shishito, PadrĂ³n, or Chinese green long pepper
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chopped peeled ripe fresh tomatoes or drained canned tomatoes
  • 4 eggs, lightly beaten
  • Minced fresh chives, for garnish (optional; see note)

Directions

  1. 1.

    In a medium nonstick or cast iron skillet, heat olive oil over low heat until barely warm. Add paprika, oregano, onion, and peppers. Season with salt and a very generous amount of black pepper. Cook, stirring frequently, until very soft, about 8 minutes. Add tomatoes and continue to cook, stirring frequently, until deepened in color. Remove half of mixture and reserve.

  2. 2.

    Return pan to heat and add beaten eggs. Season with salt and pepper. Cook, stirring frequently, until eggs are just barely set. Immediately remove from heat and gently fold in reserved vegetable mixture. Sprinkle with chives, if using, and serve immediately.