This pesto, originating in Sicily, certainly does not get the attention it deserves. The Sicilian version of pesto has a fresh tomato base, is full of herbs, and uses almonds instead of pine nuts. It is delicious!!!
I was inspired to make this Pesto after watching Nonna's for our Movies and Munchies group this month......
Camilla of Culinary Cam suggested this Network Original film for this month. I am so glad that she did. Not only was it an enjoyable way to spend an evening, but it was also filled with food ideas to inspire us into the kitchen. This movie also inspired me to add Staten Island to my bucket list so I can visit Enoteca Maria, the restaurant of which the film is based.
Joe Scaravelli, played by Vince Vaughn, spent his childhood in the kitchen with his Nonna and his mother. When his mother passed away, leaving him an inheritance, Joe decided to open a restaurant on Staten Island. His dream was to have a family-style service where all the food was cooked by Grandmothers and all the customers sat around a big table feeling all the love and contentment that he felt as a child.
Joe hires four women, all of whom are grandmothers or old enough to be grandmothers, to do the cooking. We meet Roberta, played by Lorraine Bracco, who was Joe's mother's best friend, Antonella, played by Brenda Vaccaro, who is recently widowed and looking for some purpose in her life, Theresa, played by Talia Shire, who is a former nun in need of new employment, and Gia, Joe's mom's hairdresser and an excellent baker.
These women are very different, and there are some hilarious clashes. I found the most memorable was when Roberta and Antonella learn that one is from Sicily and the other from Bologna. This results in curses upon each other and an argument over which area's food was superior.
When Joe has them make a dish that represents them, Roberta makes Pesto alla Trapanese. I had never heard of this Sicilian dish. A Google Search found an article in Food and Wine from 2019 that discussed this Pesto and provided a recipe.
I have made a Sicilian Pesto before, but while it did include tomatoes, it did not include the almonds or additional herbs, using only basil, pine nuts, and Ricotta cheese.
The pesto was just as good as the movie. I think you will enjoy both.
Sunday would have been Kirsten's 62nd birthday. It's been four years since she left us. Tomorrow afternoon, we are celebrating her birthday with a fish fry and a Memorial Mass.
Frank and I are taking the travel trailer on its first outing on Monday. We are heading to Shipshewana, Indiana. I have never been to this Amish community that is known for its flea markets and local crafts. We are attending a Dinner followed by a concert by The Kingston Trio on Tuesday evening. Wednesday morning, we pack up and head back home to meet friends for a Somm Slam wine tasting dinner that evening.
Thursday and Friday will be spent running errands and getting ready to celebrate our youngest daughter, Marissa's, 21st birthday on Saturday.
I am not sharing a weekly menu, but I will be sharing our camping adventures and the meals that we enjoy, so stay tuned.
Yield: 6
Pesto alla Trapanese
This pesto, originating in Sicily, certainly does not get the attention it deserves. The Sicilian version of pesto has a fresh tomato base, is full of herbs and uses almonds instead of pine nuts. It is delicious!!!
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Ingredients
- 1 lb. pasta of choice (I used Penne)
- 1/4 c. blanched almond slices, toasted
- 1 lb. cherry tomatoes (I used an heirloom blend)
- 2 c. fresh herbs (I used a mixture of basil, parsley, and mint)
- 2 cloves garlic
- pinch of crushed red pepper
- 1/2 c. olive oil
- 1 oz. grated Parmesan cheese
- salt and pepper, to taste
Instructions
- Cook the pasta per package directions, reserving 1/2 cup of the cooking water, before draining.
- While the pasta is cooking, place the tomatoes, almonds, herbs, garlic, red pepper flakes, and cheese into the bowl of a food processor and pulse until combined.
- Run the food processor steadily as you stream the olive oil into the herb mixture until incorporated and smooth. Taste and season with salt and pepper, as needed.
- After draining the pasta, return the pot to the stovetop and add the pureed pesto to the hot pot. Return the drained, hot pasta to the pot and toss to coat with the pesto, adding some of the cooking water if needed to loosen the pesto.
- Divide between 6 shallow bowls and serve.
Notes
Adapted from a recipe found in Food and Wine.
Nutrition Facts
Calories
504Fat (grams)
23 gSat. Fat (grams)
4 gCarbs (grams)
63 gFiber (grams)
4 gNet carbs
58 gSugar (grams)
4 gProtein (grams)
13 gSodium (milligrams)
140 mgCholesterol (grams)
4 mg
Property of A Day in the Life on the Farm
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