The preparation of Sicilian pesto comes from the typical products of this extraordinary land.
There are several variations, in any case it is a sauce that contains all the flavors of the Mediterranean.
Servings = 6 pax – Prep. Time = 10 minutes – Cooking Time = 5 minutes
- 400 gr. of red matures tomatoes
- 200 gr. dried tomatoes
- 100 gr. grated parmigiano
- 30 gr. of nuts
- 200 gr. fresh ricotta cheese
- 1 garlic clove
- 2 sp. fresh basil leaves
- oil, salt & pepper as you like
Boil the fresh tomatoes in boiling water for 3-4 minutes, then deprive the skin and seeds.
Wash and dry the basil leaves, peel the clove of garlic and cut it roughly with the dried tomatoes.
Insert fresh tomatoes, dried tomatoes, garlic, basil and parmesan in a mixer and whip all for 2 minutes.
Add oil, salt pepper and half the nuts and fry for another minute. Then pour everything into a bowl, add ricotta and mix well with a cucchiarella.
Cut coarse with a knife the last part of the nuts and add to the sauce to give crunchiness.