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Pasta alla Trapanese (Sicilian Red Pesto Pasta)
Pasta alla Trapanese (Sicilian Red Pesto Pasta)
Red Pesto sauce is a Sicilian variation of the traditional basil pesto, but using cherry tomatoes, almonds, and pecorino romano instead of pine nuts and parmesan. This sauce is raw and doesn’t get cooked other than being lightly heated from the hot pasta; giving it a fresh taste. Using a curly shaped pasta works best for catching the sauce.
Equipment
- food processor
Ingredients
- 1/2 cup peeled almonds
- ^ garlic cloves
- 1 tsp salt
- 1 cup pecorino romano grated; plus more for serving
- 1 cup basil leaves
- 1/2 cup olive oil
- 1 lb cherry tomatoes
- 1 lb fusilli, gemelli, or any curly-shaped pasta cooked
Instructions
- Place the almonds and salt in the foods processor and chop as fine as possible. Add in the cheese and pulse.
- Add in the rest of the ingredients and purée. Place the pesto a large saucepan.
- Cook the pasta al dente; saving 1 cup of pasta water. Strain.
- Add the cooked pasta to the red pesto. Add in the pasta water and stir.
- Top with more pecorino romano.
Chicken Caesar Salad with Homemade Dressing
Chicken Caesar Salad with Homemade Dressing
The caesar salad was invented by Italian-American immigrant Caesar Cardini at his hotel and restaurant in Tijuana, Mexico in 1924. The salad was prepared table side, and is still to this day. You can find the salad on just about every menu across the world in many variations. To prepare at home takes a little effort, but is well worth the work. This caesar salad is restaurant quality.
Equipment
- food processor
Ingredients
- 1 head romaine lettuce chopped
- parmesan cheese grated
Dressing
- 6 garlic cloves
- 3/4 cup mayonnaise
- 6 tbsp parmesan cheese grated
- 5 anchovy fillets finely chopped
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- salt and pepper to taste
Croutons
- 1/4 cup olive oil
- 4 garlic cloves minced
- 1/2 baguette cut into cubes
- 2 tbsp parmesan cheese grated
Chicken
- 1 tbsp olive oil
- 8 oz boneless chicken breast diced
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
Instructions
- Heat up 1/4 cup of olive oil over medium heat. Sauté the garlic for 2 minutes. Remove the garlic from the pan.
- Add in the cubed baguette.
- Sauté for 10 minutes until the cubes are browned and crispy.
- Toss the croutons with parmesan cheese. Set aside and let cool.
- In the same pan over medium high heat, add 1 tbsp of olive oil. Add in the diced chicken breast. Season with salt and pepper anc sauté for 8-10 minutes until cooked through. Set aside and let cool.
- Blend the dressing ingredients until smooth in a food processor.
- Toss the romaine lettuce with the dressing, then the croutons and chicken breast.
- Serve with more grated parmesan cheese.
Crab Salad
Crab Salad
While we eat a lot of deli crab salad in America, its origins are actually Japanese. Imitation crab(kani) was created in Japan; made out of ground white fish paste called surmi. The Japanese version consists of crab, cucumber, carrots, Japanese mayo, rice vinegar, and sesame oil. This recipe is the American version, with a mayo/lemon juice/dijon mustard dressing and celery, shallots, and herbs mixed in. This salad is great on its own or on a toasted baguette. Step aside, Subway.
Ingredients
- 1 lb imitation crab flakes chopped
Dressing
- 2/3 cup mayonnaise
- 1 tbsp lemon juice
- 1/2 tsp dijon mustard
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 ribs celery finely chopped
- 3 tbsp shallots finely chopped
- 1 tbsp dill finely chopped
- 1 tbsp chives finely chopped
- 1 tbsp parsley finely chopped
Instructions
- Mix together the dressing ingredients.
- Stir in the crab meat. Refrigerate for a couple of hours before serving.
