Busiate alla Trapanese
Can you please explain us this recipe?
Busiate is the name of the pasta, they are short, flat (no lines like the penne or rigatoni and they are curly). Trapanese is the name of the pesto, from the region of Trapani in Sicily (please see previous photo), it consists of tomatoes, peeled and no seeds, basil, pecorino cheese or parmesan, almonds and olive oil. I omitted the garlic, because it can be strong for my kids.
Can you explain us the story behind this pesto?
Yes, many years ago, when the people from Liguria would come with the products that were brought from the Orient, the Ligurians would bring the products down to Sicily and the main port was Trapani. The local people then were introduced to Pesto Genovese and they decided to make some adjustments. So, they added the tomatoes and substituted the pine nuts with almonds; as we know Sicily is the main producer of almonds in Italy.
Is the pasta whole grain?
No, it is heirloom (grano antico=Perciasacchi). It does not mean that it is ancient, it means that from the Romans, maybe earlier, people would cultivate this grain and today this grain is rare.
How did you get this rare pasta?
I work closely with @Sicilialovemangement
and I do promote Sicilian gourmet products.
Did your family like it?
Very much, my second son said: Mi piace, è molto diverso.
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