Is Sicily's RED PESTO Better than Pesto Genovese?
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- Опубліковано 8 чер 2024
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Today we make Pesto, but not the pesto you know, not the green Genovese pesto, the Sicilian tomato pesto, Pesto alla trapanese. The pesto that might be better than is green brother. Traditionally it’s also served with a southern pasta called Busiate, which we will also be learning today so let’s jump right into it.
Recipes:
Pesto Alla Trapanese: The Better Pesto from Sicily Is Italy’s Best Kept Secret
www.notanothercookingshow.tv/...
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Sources:
www.tasteatlas.com/agliata
pastatemple.com/busiate/
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1:11 The reason you're one of my favorite YT cooks is that you distinguish between Italian and Italian-American cuisine without belittling the latter. You recognize and respect it as its own cuisine. And you're one of the only YT cooks to consistently get Italian-American recipes right.
A real NYC boy would never poo-poo the food he grew up on!
It's so endearing when the diaspora is recognized as just doing exactly the same shit as Italians have always been doing: finding what's good locally and making it sing!
It's totally okay to belittle Italian American food because it just isn't as good as the development of Italian American food was to serve bland Anglo palates.
@@Jebusjoosewtf from what I know Italo American dishes have wax more garlic and also dried herbs… Italian cuisine can be “bland“ as it uses way less garlic and usually only salt, pepper and chilli
@@Jebusjoose what the fuck are you talking about lol, most Italian food was invented on farms as prior to the industrial revolution in Italy, most Italians lived strictly off the land, italian food is therefore highly seasonal and often very improvised. Italian American food came about when Italians immigrated to mostly new York initially and had to adapt their recipes to two new factors; 1: there was a lot more meat available, 2: they had to adjust to a factory worker lifestyle, i.e. in Italy, Sunday dinner is an all day affair with multiple, spread out courses. a pasta course, then a meat course, not together. spaghetti and meatballs is Italian American as it combines the two as nobody had all day for Sunday dinner.
I'm sorry, but this guy has mad culinary skills and knowledge. I love watching his videos
Apology accepted
why are you sorry? 🤔
Why sorry, tho'? That's an oxymoron 😂
WHY ARE YOU SORRY!? ANSWER US!
and uses them to make humble, typical meals we all love. With super elevated preparation and a touch of creativity. Steven is a machine.
What a masterpiece of a video. I am from Palermo, a few km from Trapani, and you really did this justice. The amount of passion that translates into research and respect for each dish and its history... I do carry my hobbies the exact same way and it's inspiring. I didn't even know about the meaning of 'busa' or the screwer trick.
As an Italian, I do agree there is a little bit of belittling that Italians do of Italian-American food, I like how you threw it out there. To be fair, most Italians would just do that with any food that is not Italian, and often times they haven't even travelled 100 kilometers away from where they were born. That said, I do think some Americanized version of Italian food takes it a little far. Like all the pizza chains. Or the amount of cream used in pasta dishes. But, I do understand I may not even have a good understanding of what Italian-American food really means even by living in the US.
Side note: I think it may be more common when this is homemade to keep it a bit more rustic by blending the ingredients a bit less than a regular pesto. That way you can feel those bits of almond in your teeth. I honestly do not have a preference though. One has more crunch to it, the other one allows better "mantecatura" with the pasta water and parmigiano
I really like the way you described it. I completely agree that people confuse Italian-American with American "Italian" food. I wish there was a better spotlight on real Italian-american food.
Nice comment on the texture of the pesto, couldn't have said it better. I'm also from Trapani province and usually when i make this pesto i leave both the tomatoes and the almonds in bits rather than blended completely smooth, this way it has a nice freshness and crunch
@@matteomontalbano9476 I do it in a mortar but grind the almonds as fine as possible to blend in, it is of course crunchier than in a blender. In a mortar it’s 100 times better in my opinion.
Also I perl the tomatoes and removed the core with the seeds. I omit the mint.
@@MrDoItNice Like everything good in America, there's always a shit, commoditized, commercialized version to drag it's name through the dirt. None of it is either Italian or Italian-American - it's just chain restaurant bullshit.
I can only vouch for all the amazing food my family cooked over the years, and all the incredible delis & restaurants I've been to in North Jersey & NYC. That is actual Italian-American food tradition, over a 100+ years worth.
Penso che su yt America lui sia il migliore per quanto riguarda il portare la cucina italiana negli states, certamente è quello che si avvicina di più alle ricette originali e poi è l'unico a portare certe ricette che non si vedono in nessun altro canale
Everytime I think there can't be any more Italian recipes out there you find another great one lol
A suggestion for this: the consistency should not be puree, it should have some texture since it's traditionally done in a mortar, so pulse it a few times instead of turning on the blender continuously. The way you've done it also adds heat to what should be be a raw sauce. You can put the blades in the freezer for a bit and just pulse to avoid cooking the pesto.
recently found out all my grandma's people were from Castellammare del Golfo, probably the port the Genovese sailed into. This pesto looks and sounds absolutely luscious. Thanks for another great simple but incredible pasta dish.
I absolutely love your channel brother! I'm just a regular dad in Arkansas that likes to cook, but you have seriously elevated my game! thank you so much. My absolute favorite cooking channel!!!!
This is by far one of the best pastas that I have ever made. I was a little skeptical when you said it was better than regular basil pesto but you have to try it to believe it. But try it soon, before the season ends when there are no more fresh cherry tomatoes or basil left. I might try making it and freezing it so I can have it in the winter.
it's not just the texture that is improved in a mortar and pestle. the flavor is much better. the blades in a blender damages the basil by cutting rather than crushing and adds more astringent flavor compounds. it's fine in a blender and can obviously taste good but the difference is pretty substantial. JUST SAYIN.
I love your work Chef. It's just freaking awesome. Passion, teachable moments, the whole nine yards - well 10 because your work renders a 10/10.
Yes, I'm so glad you clapped back about Italian-American food!
I love watching you make and teach all different kinds of pasta. Keep up the great work!
I absolutely love this video, Stephen. You are such a great teacher, you explain things so well. And you handle the pasta making as if you’ve been doing it all your life! Love your own twist (pun intended) on rolling up those pasta shapes. Great fun to watch. I look forward to making them!
And the bullet looks like a handy dandy kitchen device, perfect for this sauce - I just might get one!
Thanks for another delicious looking recipe I’d be proud to make!
Steve you are just a wonderful teacher ... love your channel and thank you for another amazing recipe (that I'll be trying very, very soon)!
This is excellent! As an Italian-American who loves to cook and loves to eat, pesto is always one of my favorite flavors. My 3 Italian grandparents (the 4th is Irish/German) were all Southern Italian but not Sicilian, so I didn't grow up on any Sicilian recipes. I adore Genovese Pesto, but a few years ago, I first had Busiate Trapanese at Norma in NYC on 53rd and 9th. It's an excellent Sicilian restaurant that opened just a couple years ago, and this dish is one of my favorites there. Now I need to try to make it!
No one gives a f dude
I ❤ tomatoes in Pesto. Especially the sundried variety. This sounds and looks amazing!
Cuisine made with heart, soul and mind. Well done Chef. Thank you for sharing ❤
This is one of your best videos to date. Thanks for all of the details.
It looks fantastic as always! Love your videos🎉🎉🎉🎉❤❤❤❤
I'm not a raw tomato fan typically, but I'm definitely going to give this a try. Looks delicious.
Both history as well as taste and practicality and great techniques shown in a way that is approachable to mere mortals, you are a legend, sir
God, I love this. I have been experimenting with Pesto for about 10 years. Using different nuts, different herbs, sundried tomatoes, and once even a Southwest Pesto with Cilantro, Pumpkin seeds, and a Jalapeno. Italians would kill me but I really believe this sauce can be made so many ways to create all kinds of sauces that can be used in so many ways. Love the pasta too. Great Video.
I am going to be making this next Sunday. What a stellar dish for the end of tomato season. Perfecto.
Masterful. Love your passion.
I made this tonight. My new favorite for sure 👍🏻
Beautiful. Can’t wait to try out this recipe
Yummyyy! Love to see more Sicilian (or even Sicilian American) recipes!
Gotta give that a try...... looks delicious.
Really LOVED this red pesto! Definitely my new favorite ❤️ thank you 🙏
So much passion
That was AMAZING!!!!!!
As usual 😎👍🏻👍🏻🔥🔥
I love this trapanese style pesto 😊
You are one of if not best teachers on here, chef.
Well done with the "keep screen on " icon on your recipe page.
I'm from Dublin, Ireland.and really enjoy your recipes.
so interesting and creative, i learn a lot from you
I had some tomato pesto and ricotta the other day with really good Italian made pasta. It was honestly a heavenly dish. I couldn't stop eating it. I will need to make this. It looks amazing. The fact that I have pretty much found my favorite pasta after 61 years has been a lot of fun.
Your favourite pasta, so far :)
This is one of the videos, where I need a two thumbs up button!
really incredible techique
I'll make this pasta for sure!
One more exceedingly good recipe, easy due to his direction and delicious due to his expertise 🎉❤🎉
Definitely on my to try list.
Just beautiful
I love every thing about this channel for 3 years except the website, the company that designed it had broken images and big design mistakes on their own website and yours too. Please let them know about these broken images and SSL protocol errors.
This is great!
Love the pasta shape toot. I'm gonna try this out over the holidays and get the fam to help dough roll on a skinny stick. It'll be so fun.
Just made this Pesto. It is so tasty, sweet, but lovely and savory. Hit it with some salt and as you said, it just comes alive. Thanks for these videos. I just discovered your channel. No nonsense proper good cooking.
That is a beautiful recipe. I'm gonna steal that one.
This looks delicious !!!
The only homemade pasta I ever made was manicotti crepes .. I’d like to make this pasta , I’ll give it a try !
I also love all kinds of pesto too !! Thanks for the recipe , you are amazing !!
I am definitely trying this
I gave you a like because you incorporated the product placement so well into the recipe 😂
Fantastic!!
Wow, cool pasta technique. I bet that dish is awesome!
I make pesto with avocado oil and pistachios... Everyone that tries it loves it over traditional - In Texas.
When I went to get the recipe, the page was not found. Thank you so much for the work you do
That looks fantastic.
im deathly allergic to pine nuts so i love a version of pesto without them!! looking forward to trying this!
Solid work Steve! Thx again for another inspirational vid...
Do ur own cooking & kind regardz2all...
My very favorite pesto of all time! Actually I have made this pesto and served it as a dip. It’s delicious with sesame seed bread sticks, crusty toasted bread torn into pieces or some fresh cut veggies.
Gotta buy almonds now.This looks amazing
I just met a guy from Sicily, and we got to talking about regional foods, and he mentioned arancini.
So I mentioned you, and sent him your video. He he went into detail about which arancini has which filling, but he told me he's Def going to check you out.
I'll show him this vid next and see what he says.
Flour is fuckn magic! I’m so glad my physiology allows for the delicious wizardry of glutenous cuisine.
That sounds amazing!
Duel education, I'm here for it. 😊 I really want to try and make this. 😊 Thank you for sharing. ❤ (I love nutri bullets honestly. We still use one or their older models we have.)
I'm also getting started with dueling. What is your preferred weapon? Do nutri-bullets come in multiple calibers?
I love genovese pesto, but I'm definitely going to try this. Are the tomato skins okay if we don't have a processor or blender?
That’s a beautiful thing.
The lead into the nutribullet add was top tier mate 😂
Great video - I actually watched this one because of the inoffensive thumbnail
Man I do love the respect you put in your take on italian recipes and I enjoy your videos a lot! I got to say that we italian don't belittle American (Italian-american are amricans for us) takes on classic italian recipes, we just kindly ask to stop saying that e.g. the "carbonara" made with pancetta, mushroom and sour cream is a carbonara and is italian. We don't own the rights on how to use pasta in the world, you can do whatever you like with it, just don't say that "this is italian"... of course it's not the case with your videos, you are always very honest and that's why I, as an italian, watch your content enjoying it everytime :)
an example of your great professionalism is when you advertised the sponsor of this video using it to blend the ingredients. That's what I call an amazing job :)
watched the video to its enterity and I must say that it's perfect...
What brand is your shirt? I'm loving the design.
I absolutely love your approach to Italian food, because it's such a liberating contrast from the culture that's been created around it on social media in the past few years. I'm talking about the culture where there are only ten different dishes, and if you don't follow the *original* recipe from *Italy* to a tee, you've done it *wrong*.
Like the rest of the world, Italy is a huge place with many different food cultures that are constantly evolving, and often originate from peasants using what they had. So this is just me thanking you for not being one of the "real carbonara doesn't have garlic!" snobs, while introducing us to amazing and authentic Italian recipes I would've never heard of.
Most, if not all of Italy's well known dishes are not from peasants, they come from the people living in cities. Peasants ate very poorly as a rule.
And it is not being snobby to say that real carbonara doesn't have garlic, only factual.
Can we please get him on television 📺
While I've always started pesto as garlic and pine nuts I've tried saving pine nuts / whatever but until last which works perfectly fine so to save space doing garlic and basil first works rather well
bruh, i was literally in trapani last week eating this
Recepie link is down, byt looks great!
Bravo paisan
A small correction: the recipe for Pesto alla Genovese also contains Pecorino. It can be mixed with Parmiggiano Reggiano, but originally it was only made with Pecorino.
As old genovese man : is better if you use little leaves and no bigger
Usually, I avoid pesto because I intensely dislike pine nuts, but this sounds utterly delicious! It sounds fresh and summery but without those pesky, waxy and insipid pine nuts. Apologies to fans of the kernel, but I've been trying to overcome the aversion for years and haven't managed it yet. Maybe it's just one of those genetic things like cilantro where you either love it or simply can't eat it,
Hey dumb question!
Is it okay to save and reuse the flour that you used to dredge and cover the raw pasta in? If so do you usually just put it back in the bag or you keep it separated? How many times would you reuse it?
I wouldn’t use this flour again. I would be afraid that it has absorbed moisture and would grow mold.
I was wondering when you were gonna correct your pepper cream sauce with this
Thank you for pointing out how "some" people like to belittle Italian-American food, it's what I grew up with and continue to make today.
Even after spending time in Italy, I still prefer the Americanized versions of certain dishes.
great video man!
but why pesto never touches heat
Saving this for tomato season... Damn hot day some wine... this would slap
The recent video cover thumbnail is strange but the videos continue to be absolute fire
Love this pesto version… yumm will definitely try it
Do you have a cook book?
You should try pesto pantesco, from pantelleria
I experiment a lot with pestos. Subbing the cheese, nuts and greens.
Toasted almonds make a lot of things better. Especially chicken. I like them on grilled chicken salads and they take basic chicken salad to a whole other level.
When I make pesto, I tend to add some pecorino to the parmigiano, because I like its saltiness and its stronger flavor. I've also found that pecans are a good substitute for pine nuts, as they have a similar sweetness, lack the astringency of walnuts, are readily available in the US (unlike pine nuts which can be hard to find sometimes), and are less expensive.
I find that using the unripe seed pods from the basil plant, in addition to its leaves, imparts a stronger basil flavor to the pesto. It also lengthens the growing season of the plant if you pull the seed pods off.
As long as the basil and garlic are fresh, and the olive oil is good, the pesto will be delicious.
I might try adding a a raw tomato to the pesto.
Soak walnuts, almonds and nuts with a bitter coating to remove it, 3-6 hours in distilled water which you can feed to a potted plant.
@@TheRealHonestInquiry Cool!
[eyeballs her bowls full of cherry tomatoes because her plants decided to go super saiyan this summer] Thanks for posting this! Now I know what to make for the next couple of nights! 😁
Does the sauce freeze well? Would you freeze it without adding the cheese?
i think it does
I went to your website and couldn't find the receipt for the dish . The link didn't show the receipt.
I will have to play with ingredients and amounts or go to some Italian websites foe receipts
Sounds very similar to Sip and Feasts recipe 🌱🍅 🧄
Hey Chef try some of that red pesto with some fried baby potatoes 🥔 😋 its ace
I’ve been making Trapanese pesto for years! Mine is a lot more green though
I'm just making this for the first time and I don't know I'd the sauce is wrong? It's a bit paler and I'm just not sure about the flavour of it?
Thanks for illustrating so vividly that the mortar is too small, otherwise I wouldn't have understood ...
Nice infomecial . Shadowrecistant blender ? What gives
Babe wake up, new recipe is up
hey mr rigotta did u use rigotta this time?
Another excellent video! I love how you took a subtle shot at 1:11 to 1:16 at channels like Vincenzo's Plate, Pasta Grammar and Italia Squisita who thrive on hate and contempt towards Italian-Americans and others through patronizing videos whose entire theme is 'this isn't Italian' 'this isn't authentic' etc etc - You rightly point out that cuisines develop and evolve over time with exposure to other regions and cultures. What is authentic to one region/village is blasphemy to another and so on and so forth.