{"id":24209,"date":"2024-12-23T14:50:12","date_gmt":"2024-12-23T14:50:12","guid":{"rendered":"https:\/\/www.ilbottaccio.it\/sicilian-pesto\/"},"modified":"2024-12-23T14:50:51","modified_gmt":"2024-12-23T14:50:51","slug":"sicilian-pesto","status":"publish","type":"post","link":"https:\/\/www.ilbottaccio.it\/en\/sicilian-pesto\/","title":{"rendered":"Sicilian Pesto"},"content":{"rendered":"

This Sicilian pesto<\/em> recipe is an explosion of fresh and authentic flavors, bringing to the table the best ingredients of the Sicilian tradition. The tomatoes, protagonists of this preparation, are gently baked to enhance the taste, before being mixed with a mixture of basil, pine nuts, parmesan and ricotta vaccina. The result is a rich and creamy pesto<\/em>, perfect for dressing pasta or to accompany fresh and light dishes. Thanks to the addition of a drizzle of extra virgin olive oil from Tuscany, everything acquires a balanced and intense flavor, which recalls the Sicilian culinary tradition.<\/p>\n

Ingredients<\/strong>:<\/p>\n

500 g of ramini tomatoes<\/span><\/p>\n

50 g of pine nuts <\/span><\/p>\n

1 clove of garlic <\/span><\/p>\n

1 bunch of basil <\/span><\/p>\n

100 g of Parmigiano-Reggiano <\/span><\/p>\n

150 g cow ricotta <\/span><\/p>\n

salt <\/span><\/p>\n

black pepper <\/span><\/p>\n

Extra virgin olive oil “Classico<\/a>” <\/span><\/p>\n

Procedure:<\/strong><\/p>\n

    \n
  1. Start by washing the cubed tomatoes, then carve them with a small cross on top. Peel them carefully, removing the skin, and place on a baking sheet lined with baking paper. Bake the tomatoes at 100\u00b0C for about 60 minutes, so that they wilt slowly and release their juices, thus concentrating the flavor. <\/li>\n
  2. While the tomatoes cook, take the basil and finely chop. Peel the garlic and chop it with the basil, until a fine consistency but not too homogeneous. <\/li>\n
  3. In a blender or mortar, combine the chopped basil and garlic with pine nuts and grated parmesan cheese. Start to blend everything, adding the extra virgin olive oil “Classico<\/a>“, until you get a smooth cream and well blended. <\/li>\n
  4. Once the tomatoes are ready and slightly cooled, mix them with the pesto mixture prepared previously, mixing well to distribute the flavor of the tomatoes.<\/li>\n
  5. Finally, add the ricotta vaccina sieved, stirring gently to incorporate it without disassembling the mixture. Adjust salt and black pepper to taste, for a perfect balance of flavors. <\/li>\n<\/ol>\n

    The Sicilian Pesto is now ready to be used as a condiment for pasta, or as an accompaniment to bruschetta, vegetable dishes or fresh cheeses. The addition of ricotta gives it a creamy texture and rich flavor, while baked cherry tomatoes enrich the taste with an intense sweet note. <\/p>\n","protected":false},"excerpt":{"rendered":"

    This Sicilian pesto recipe is an explosion of fresh and authentic flavors, bringing to the table the best ingredients of the Sicilian tradition. The tomatoes, protagonists [\u2026]<\/span><\/p>\n","protected":false},"author":692,"featured_media":22864,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[499],"tags":[503,539],"class_list":["post-24209","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-extra-virgin-olive-oil-en","tag-sun-dried-tomatoes"],"yoast_head":"\nSicilian pesto with olive oil Tuscan | il Bottaccio<\/title>\n<meta name=\"description\" content=\"Sicilian red pesto made with extra virgin olive oil from Tuscany Classico il Bottaccio. 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