When the soil is prepared you can proceed with other phases, for instance, durum wheat is processed only at moderate temperatures to leave its nutients uncorrupted. The ground is in fact prepared for the cultivation of a product which presents exclusive organoleptic characteristics of its territory, like the percentage of gluten and protein around 12%. The outcome obtained is the result of cultivation methods which take advantage of techniques ad hoc, such as the sowing that takes place only after the rainy season. Well known for the characteristics of its durum wheat, thanks to water properties and a land full of nutrients, it creates superior quality wheat. West of Nebrodi Mountains, at the foot of Madonia, in the small center of Vallolmo, there's the pasta factory that takes its name from the homonymous locality. Vallolmo's ancient tradition and cultivation techniques Following this ancient traditions, many agricultural entrepreneur gave continuity and a new visibility to farms producing a very ancient pasta, like Vallolmo pasta factory. Not only for its raw material, Sicily boasts high quality production processes and it can be innovative and in step with European standards, respecting its own traditions. We can't compare the cold and humid weather of north Italy or its polluted ground with the Sicilian land, fertile and well prepared for sowing. Indeed, the south possess the perfect characteristics to grow wheat, especially Sicilian wheat. It turns out I really like it that way, which is why I’ve gone ahead and shared the recipe, but for a more traditional, chunkier pesto, the mini chopper would be the better option, which is why I’ve included it in the recipe below.Which kind of pasta to eat as not to ingest poisoned products, the result of a polluted land? Which criteria are of use to choose the best quality pasta? We know the ideal atmosphere condition to grow high quality durum wheat is the warmth of south Italy, where the temperature is mild and the gound is free from poisons. I’m flagging this because using a high powder blender like the Ninja made this pesto smoother than I’d planned. I’d do it that way were I in a villa in Italy, but right now I’m thinking about dinner because it has been one of those summers full of renovation projects and sleepless nights that has me begging for autumn.Īnyway, so the pesto you see in these pictures was made in my Ninja bullet blender (ad) only because I’m having trouble with my beloved Kenwood Mini Chopper (ad) where I think I may have burnt out to motor. I know the authentic way to make a Pesto alla Trapanese is to make it in a mortar and pestle, but I like to leave things like that for long lazy afternoons. Obviously I’ve gone with lovely little trofie pasta here as the little spirals are so well suited to sauces like this, but I have a suspicion it would go well tossed with gnocchi, too.īefore we move onto the recipe for this Sicilian Tomato Almond Pesto proper, I do want to have a word about food processors. Perfect to serve up as a speedy supper when you’ve been too busy to do much (all you have to do is blitz together the pesto whilst the pasta is cooking) serve it with whatever carb you fancy and have on hand. But that is the beauty of this dish, a wonderful summery twist on a classic bowl of pesto pasta, the addition of ripe tomatoes gives it not only a wonderful summery flavour (honestly, I’ve gone off regular pesto in recent years but I could eat this with a spoon) but it means it will come our however it wants too with home grown ingredients. I know what you’re thinking, that you’ve seen the pictures that accompany recipes for Sicilian Tomato Almond Pesto, more commonly known as Pesto alla Trapanese and it usually looks, well, less green. Friday, 19 August 2022 Sicilian Tomato Almond Pesto Pasta (Pesto alla Trapanese)
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